Khumalo, Teclah PaulSchonfeldt, H.C. (Hettie Carina)Vermeulen, Hester2011-08-112011-08-112011Khumalo, TP, Schonfeldt, HC & Vermeulen, H 2011, 'Consumer acceptability and perceptions of maize meal in Giyani, South Africa', Development Southern Africa, vol. 28, no. 2, pp. 271-281.0376-835x (print)1470-3637 (online)10.1080/0376835X.2011.570074http://hdl.handle.net/2263/17046This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), among female Tsonga consumers in Giyani in Limpopo Province, South Africa. The study used sensory evaluation tests, followed by focus group discussions to gather supportive information about consumer attitudes, perceptions and practices regarding the consumption of maize meal porridge prepared from these maize meal types. Giyani consumers preferred commercial roller-mill white sifted fortified and white super-fortified maize meal, but, contrary to popular belief, were also willing to accept hammer-mill yellow maize meal, mainly for its nutritional value.en© 2009 Development Bank of Southern Africa. This is an electronic version of an article published in Development Southern Africa, vol. 28, no. 2, pp. 271-281. Development Southern Africa is available online at: http://www.informaworld.com. This article is embargoed by the publisher until August 2012.Maize meal porridgeTraditional cookingCooking (Corn) -- South Africa -- GiyaniConsumers' preferences -- South Africa -- GiyaniMarket surveys -- South Africa -- GiyaniConsumers -- South Africa -- Giyani -- AttitudesCorn -- Sensory evaluation -- South Africa -- GiyaniPostprint Article