On farm durum-wheat derived products: Product characteristics and consumers' perception in Tunisia

L. Zaibet*, S. Rezgui, O. Bouicha, A. Daaloul

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


The adoption of traditional durum-wheat cultivare is attributed not only to the specific adaptation of these cultivars, low-input cultural practices, and difficult growing conditions but also to the greater nutritional quality traits of derived end products such as color, flavor, protein content, and taste. In the cities the main factors underlying consumer perception and preference for at-home (or on-farm) processed products derived from durum landraces included, along with the sensory attributes, the awareness of prevention of nutrition-related diseases and disorders that are limited when using on-farm products. This was attributed to increased levels of fibres, carotenoids, and superior physicochemical properties existing in landraces. Results from this investigation suggested that the development of marketable value-added end products from these landraces could be achieved by promoting hygiene, labeling these products, and establishing links between small-scale and potential markets. Hence improving on-farm durum-wheat processing to meet specific quality and nutritional standards for potential market demands could enhance not only rural farmers' income but also promote in situ conservation of highly valuable genetic resources of durum-wheat.

Original languageEnglish
Pages (from-to)61-78
Number of pages18
JournalJournal of Food Products Marketing
Issue number3
Publication statusPublished - Aug 7 2007
Externally publishedYes


  • Consumer perception
  • Durum-wheat
  • Product characteristics
  • Tunisia

ASJC Scopus subject areas

  • Business and International Management
  • Food Science
  • Marketing

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