Consumer Awareness and Acceptance of Palm Weevil Larvae (Rhynchophorus phoenicis) for Use in Processed Meat Products

International Journal of Food Science

卷:2026

Research Article

Mercy Amo Aggrey¹  Worlah Yawo Akwetey¹ 

[1] Department of Animal Science, Faculty of Agriculture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, knust.edu.gh

关键词: akokono;    alternative protein source;    consumer perception;    edible insects;    processed meat products;   

DOI  :  10.1155/ijfo/9930346

 received in 2026-01-28, accepted in 2026-06-17,  发布年份 2026

来源: Hindawi Publishing Corporation

【 摘 要 】

Palm weevil larvae (Rhynchophorus phoenicis), locally known as akokono, are traditionally consumed in Ghana but remain inadequately integrated into commercialized food systems. This study assessed consumer awareness of akokono as a food source, willingness of nonconsumers to try processed akokono products, and acceptance of akokono as an ingredient in processed meat products in Ayeduase, Kumasi, Ghana. A cross-sectional survey design involving 150 respondents selected through a mixed convenience–intercept and snowball sampling approach was employed. Data were collected using a structured questionnaire and analyzed using descriptive statistics and chi-square tests in IBM SPSS Statistics Version 27. The results showed that 41.3% of respondents currently consumed akokono, with taste identified as the major reason for consumption (80.6%). Although regular consumption was moderate, awareness of akokono as a traditional food source was generally high among respondents. Among nonconsumers, 58.8% expressed willingness to consume akokono when incorporated into processed products, while sausage was the most preferred product form (59.7%). Acceptance of processed akokono products was generally favorable, particularly when incorporated into familiar food forms. Chi-square analysis revealed no significant association between akokono consumption and sociodemographic variables, including gender, age, and educational level (p>0.05). The findings suggest that incorporating akokono into familiar processed food products may improve consumer acceptance and support the promotion of sustainable alternative protein sources.

【 授权许可】

CC BY   
Copyright © 2026 Mercy Amo Aggrey and Worlah Yawo Akwetey. International Journal of Food Science published by John Wiley & Sons Ltd. 2026

【 图 表 】

Figure 2