Socio-cultural and economic factors affecting the choice of food diet in West Africa: a two‑stage Heckman approach

• Published in: Discover Food 2022-12, Vol.2 (1), Article 16
• Main Authors: Miassi, Yann Emmanuel, Dossa, Fabrice Kossivi, Zannou, Oscar, Akdemir, Şinasi, Koca, Ilkay, Galanakis, Charis M., Alamri, Abdulhakeem S.
• Format: Article
• Language: English
• Subjects: Agriculture; Chemistry; Chemistry and Materials Science; Food and Nutrition; Food Microbiology; Food Science; Humanities and Social Sciences; Life Sciences; Nutrition; Social Anthropology and ethnology
• ISSN: 2731-4286; 2731-4286
• DOI: 10.1007/s44187-022-00017-5

West African countries have made impressive progress in fighting against malnutrition and hunger and ensuring food quality and varying food choices. This paper aimed for the first time to evaluate the determinants of diet choice by the populations of West Africa, especially those of Benin, Togo, and Nigeria. The data collected from 473 people relate mainly to their socioeconomic and cultural characteristics and the factors determining the choice of the diet for which they have opted. These data were analyzed using the Tobit model based on the Heckman method. The statistical analysis of the results obtained allowed us to deduce that the populations studied generally opt for a flexitarian, vegetarian or vegan diet. The age, level of education, religious and ancestral beliefs, social framework, monthly income, perception of the costs generated by each diet, perception of the consumption of products of animal origin such as meat and fish have a significant influence on the choice of diet. The intensity of the chosen diet was determined by variables such as sex, level of education, social framework, perception of consumption of animal products, and meat and fish. Diet being a determining parameter of our state of health, it is imperative to make people aware of the different diets so that they can identify and adopt the one that suits them best.