Soybean quality preferences by the Beninese small-scale soy food processors using conjoint analysis

Soybean is a food crop with growing interest in Benin. This study aims to provide insight about the main quality characteristics of grain preferred by small-scale soy processors and socio-economic factors which drive their preferences. 116 related three products - “Soy Amon” (soy cheese), Afitin” (soya fermented condiment) “soymilk” were asked express preferences important soybean properties regarding activity. Collected data processed using conjoint based preference analysis. “Density grain” appears be an criterion for processors, whatever produced. Less attributes are “use inoculant”, fertilizer”, “soybean production origin”, provider”, depending on Moreover, Afitin producers dislike distributed “individual farmers” prefer “support organization" as providers, contrast cheese soymilk producers. Regarding social economic influencing processors’ provided farmers, whose activity “merchant” probably not favorable sold farmers higher purchase frequency is, more processor likely buy from farmers. Key words: Soybean, grain, processing, preferences, criteria,