For this study, 296 consumers from Dakar, Senegal, were invited to evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF).
Consumers' acceptance was measured with affective tests, and their willingness-to-pay (WTP) for the products was elicited through experimental auctions under two treatments: firstly without information, then with information.
