Journal of Agriculture and Social Research (JASR) Vol. 12, No. 1, 2012 FOOD CONSUMPTION PATTERN IN OGBOMOSO METROPOLIS OF OYO STATE, NIGERIA

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1 FOOD CONSUMPTION PATTERN IN OGBOMOSO METROPOLIS OF OYO STATE, NIGERIA OGUNNIYI, L.T., AJAO, A.O AND OLADEJO, J. A Agrcultural Economcs Department Ladoke Akntola Unversty of Technology, Ogbomoso-Ngera Emal: ttogunny@yahoo.com ABSTRACT The study shed lght on food consumpton pattern n Ogbomoso Metropols usng Almost Ideal Demand System. Informaton on dfferent classes of food consumed by the household was obtaned usng a multstage random technque. The result showed that demand for root and tubers and vegetables are elastc than demands for the other classes of food consdered n ths study. Also, legume has the most nelastc own- prce elastcty among other food tems consdered n the study. Ths ndcates that households n Ogbomoso metropols are nsenstve to changes n the prce of legumes. Expendture elastctes of all the food tems were examned and were found to be less than one. All the food tems are expendture nelastc wth root and tubers and fruts havng the hghest expendture followed by anmal proten, cereals, legumes and vegetables respectvely. Ths mples that despte beng staple foods, the consumpton of each of these wll declne as per capta ncome ncreases, ths fndng s counter ntutve. The hghest expendture elastcty s found for the fruts, suggestng that ts demand wll grow faster than the demand for the other products as the economy develops and ncome ncreases Key words: food consumpton pattern, expendture elastctes INTRODUCTION Food s a basc human need and the maor source of nutrents needed for human exstence. Varous foods serve as mportant vehcles for takng nutrents nto the body and brngng about human pleasure, hence, the need for food not only to be taken n the rght quantty but also the qualty. To measure the qualty of food taken, there are classes of essental nutrents, whch must be combned, n approprate proporton to ensure a balanced food ntake. These nclude carbohydrates, proten, fats and ol, vtamns and mnerals [Adeyeye, 1992] and s ngested and assmlated by an organsm to produce energy, stmulate growth, and mantan lfe. Almost all foods are of plant or anmal orgn. Other foods not from anmal or plant sources nclude varous edble fung, especally mushrooms: Fung and ambent bactera are used n the preparaton of fermented and pckled foods such as leavened bread, alcoholc drnks, cheese, pckles, kombucha and yogurt. Blue-green algae such as Sprulna (McGee,2004) Inorganc substances, bakng soda, cream of tartar are also used to chemcally alter an ngredent. Whle global food demand, especally n developng countres, s expected to ncrease wth ncome, the food share of total budget s expected to declne as ncome ncreases. As populaton grows, food demand also grows. Wth ncreasng ncome and urbanzaton, demand for food not only ncreases, but changes wth shfts n consumpton patterns (Helene,1990). 74

2 Consumers worldwde faced rsng food prces as t was reported on March 24, Reasons for ths development are freak weather, dramatc changes n the global economy, ncludng hgher ol prces, lower food reserves and growng consumer demand (CNN, 2008). Although food s one of the basc human needs, t has been a great challenge for many natons to brdge the gap between food producton and ts demand. The number of people consumng less than the nutrtonal requrement of 2,100 calores per day n sub-saharan Afrca was estmated at 337 mllon n Ths amount to 57 percent of the populaton of the regon (Rosen and Shala, 2002). Studes showed that the world populaton could reach eght bllon by Nearly all of the ncrease of two bllon people n the next 25 years wll be n the developng countres (McCalla, 2001). Food and nutrton are basc human rghts because they are necessary nputs for human development. Over the years, varous food cultures and consumpton patterns have emerged. In Ngera, dfferent food types are assocated wth dfferent ecologcal regons and ethnc groups. For nstance, the Fulans are hghly noted for dary and meat consumpton, whle the Ibbos are noted for hgh consumpton of starchy and sea foods. Malnutrton s the maor contrbuton to llness and dsease n the world (Ezzat, et al., 2002). Food consumpton patterns can be defned as the recognzable ways of eatng foods. Rural dwellers tend to adhere to ther old eatng patterns rather than venturng to seek new and more proper eatng habts. In order to mantan healthful dets, Jama (2002) asserts that a varety and balance of foods from all food groups and moderate consumpton of all food tems s very mportant. The mportance of food n any country cannot be overemphaszed. There s n fact a growng concern n the world today that food producton ncreases are not kept wthn pace wth the phenomenal ncrease n populaton n developng countres such as Ngera. Specfcally, actvtes n areas of food producton (ncludng lvestock and fshng), processng and marketng account for approxmately 80% by value of Ngera s total agrcultural output. Despte the apparent sgnfcance of food to the Ngeran agrcultural economy, the food ntake n the country has been found to be nadequate not only n terms of quantty but also n terms of qualty. For nstance, the FAO report ndcated recently that about 97% of the daly Calore requrement s met by the Ngeran consumer when vewed from the average detng standards n the developng countres of Western Europe, where supples exceed requrements by a margn of 26% (Anta Regm et al., 2008). The structure of Ngeran consumpton has been undergong a dramatc change for some years now. There was a decrease n detary energy consumpton (9kcal per caput per day) for the perods , , that was put at 2540, respectvely. Also there was a decrease n detary proten consumpton (gm per caput per day) for the perod of and The per caput proten ntake was 62 between but dropped to 61 between 2001 and 2003 (Olorunfem and Abefun, 2007). In vew of the above, ths study therefore examned the food consumpton pattern of the nhabtants of Ogbomoso metropols METHODOLOGY The data for ths study were obtaned from Ogbomoso Metropols of Oyo State Ngera Ogbomoso metropols conssts of two local government areas, they are, Ogbomoso north and Ogbomoso south. The populaton of the study conssts of the household consumers of dfferent food classes such as cereals, legumes, vegetables, roots and tubers etc. Mult-stage sample 75

3 random samplng procedure was used for the study by stratfyng the study area nto two local government areas. The study area was dvded along the current poltcal wards to form strata. Ten strata (wards) out of the twenty strata (wards) n the study area (5 from each LGAs) were randomly selected. From each stratum, twenty households were randomly selected makng a total of 200 households. Data on household consumpton expendture pattern were collected at ntervals of two weeks for four months. The study employed the Almost Ideal Demand System (AIDS) developed by Deaton and Muellbauer (1980). The model s flexble enough to allow the assumptons of homogenety and symmetry to be tested or successfully mposed durng emprcal analyss. It s easy to estmate, gves arbtrary frst order estmaton to any demand system, and satsfes the axoms of choce. Many of these good attrbutes have contrbuted tremendously to the applcaton of the model to demand equaton estmaton n many parts of the world e.g. Raper et al.,(2002) and Dong et al., (2004). The AIDS model can be specfed as n X w ln P ln( ) e (1) p where w = budget share of th commodty defned by P Q X P = prce of th commodty wthn the group = estmated coeffcent of prces = estmated expendture coeffcent X = total expendture on the group of goods beng analyzed P = prce ndex for the group The prce ndex can be further defned as: ln P k Pk 1 0 ln k ln Pk ln P 2 (2) k k The prce ndex makes equaton 1 to be non-lnear. In order to lnearze t, the Stone s ndex was ncorporated. ln p w ln p (3) Homogenety, symmetry, and addng up are respectvely mposed on the system through the followng parameter restrctons: ; ; a 1; a 0; 0; 0. (4) 0 s Followng Chalfant (1984) and Ahmed and Shams (1994), the Marshalan and Hcksan elastctes are computed from the estmated parameters of the Lnear Approxmaton AIDS model (LAAIDS) n equaton 4 as follows; Marshalan (Uncompensated) 1 ( ) w (own- prce) (5) 76

4 w ( ) ( ) ` w w (cross-prce) (6) The expendture elastcty s derved as E 1 w (7) RESULTS AND DISCUSSIONS Followng Deaton and Muellbauer (1980), the demand equaton for each of the food tems were estmated wthout mposton of restrctons. The results of the analyss are presented n Table 1 and the test of homogenety carred out. The result of the tests showed that n all the food tems, homogenety condton s sgnfcantly volated. Ths result s n lne wth the fndngs of Deaton and Muellbauer (1980); Ahmed and Shams (1994) and Awoyem et al., (2006). Table 1 further showed that all the Durbn-Watson statstcs were wthn the plausble regon. In all, one can effectvely say that the dependent and ndependent varables have effectvely performed ther role. In the frst equaton usng the budget share of root and tubers as the dependent varable, t was clear that fve of the varables were sgnfcant at 1 percent and 10 percent respectvely. Ths shows that as the household expendture ncreases, there s a decrease n the budget share to root and tubers whle as the prce of legumes, cereals and vegetables ncreases the budget share of root and tubers ncreases. There s also a drect relatonshp between the prce of root and tubers and ts budget share. A one percent ncrease n the prces of legumes, cereals and vegetables wll lead to 0.41%, 0.51% and 0.18% ncrease n ther budget share respectvely. For legumes as the second equaton, three ndependent varables were sgnfcant whch are the prces of legumes, root and tubers and total food expendture respectvely at 1% and 10% levels. Ths shows that a 1 percent ncrease n the prce of root and tubers led leads to a 0.12% decrease n budget share of legume n the home. For cereals as the thrd equaton, two of the varables were sgnfcant whch are the prce of cereals and total food expendture respectvely at 1% level. There s also a drect relatonshp between the prce of cereals and ts budget share. For vegetable as the fourth equaton, four of the varables were sgnfcant at 1% and 5% receptvely. The sgnfcant varables are the prces of root and tubers, vegetables, fruts and total food expendture. There s an nverse relatonshp between the prces of root and tubers, fruts and total food expendture and the budget share to vegetables. Ths ndcates that a 1 percent ncrease n the prces of root and tubers, fruts and total food expendture leads to a 0.20%, 0.23% and 0.47% decrease n the budget share to vegetables. For fruts as the ffth equaton, four of the varables were sgnfcant whch are prce of fruts, root and tubers, legumes and total food expendture respectvely at 1% and 5% levels. Ths shows that a 1 percent ncrease n the prces of root and tubers, legumes and total food expendture leads to a 0.22%, 0.17% and 0.38% decrease n ther budget share to fruts respectvely. For anmal proten as the sxth equaton, three of the ndependent varables were sgnfcant whch are the prces of anmal proten, fruts and total food expendture. There s also an nverse relatonshp between the prce of frut, total food expendture and the budget share to anmal proten. All expendture parameters are sgnfcant at the 1% level 77

5 Table 1: The Unconstraned Parameter Estmates and Test of Homogenety Commodty Constant γ 11 Root and tuber γ 12 legume γ 13 cereal γ 14 vegetable γ 15 frut γ 16 anmal proten Expendture R 2 DW Root and *** 0.405*** tuber (-5.304) (6.767) (3.240) Legume * 0.165*** (-9.337) (-1.850) (15.598) Cereal (-9.337) (-0.157) (-0.800) Vegetable *** (6.530) (-2.180) (1.272) Frut *** ** (-8.229) (-4.224) (-2.145) Anmal Proten (-3.508) (0.861) (1.091) Source: Feld Survey, 2009 Note: Values n parenthess represents t-values, *** represent sgnfcant at 1% level, ** represent sgnfcant at 5% level, * represent sgnfcant at 10% level 0.51*** (3.502) (1.146) 0.164*** (6.559) ( (1.069) (0.639) 0.180* (1.724) (0.009) (1.180) 0.162*** (13.644) ) (0.211) (1.465) (0.535) (-0.475) ** (-2.080) 0.144*** (21.969) ** (-1.973) (0.284) (-0.405) (-1.174) (-1.205) (-0.188) 0.169*** (4.360) *** ( ) *** ( ) *** ( ) *** ( ) *** ( ) *** (-8.470)

6 Own Prce and Cross Prce Elastctes From Table 2, all the estmates of own prce elastctes conform to the law of demand wth negatve sgns. Usng the estmated coeffcents, uncompensated prce and expendture elastctes are evaluated at the sample means. Own-prce elastcty for root and tubers s and that of vegetables s 0.995, whch s relatvely more elastc than that for other groups. Ths result ndcates that demand for root and tubers and vegetables are elastc than demands for the other groups. It s surprsng that the own prce elastcty for all food tems are below 1 n absolute terms. If the absolute value s consdered, the lowest estmates of own prce elastcty for all the food tems are found n legumes (-0.038), followed by vegetables ( ), fruts ( ), cereals (-0.446), anmal proten (-0.577) and root and tubers (-0.996). For ths table, legume has the most nelastc own- prce elastcty among other food tems consdered n the study. Ths ndcates that households n Ogbomoso metropols are nsenstve to changes n the prce of legumes. That s, f the prce of legume comes down or there s an ncrease n the per capta ncome of the household, consumpton wll not be much affected. Ths also mples that the consumpton of these food declnes when ts prce ncreases. Also, from the cross prce elastctes, maorty of the estmated values had negatve sgn mplyng a complementary relatonshp. The rest of the estmated values had postve sgn whch mples substtuton effect. Ths support the earler fndngs from Oyekale (2000) and Awoyem et al., (2006) 79

7 Table 2: Dstrbuton by Own Prce and Cross Prce Elastctes Commodty Root and tubers Root and tubers Legumes Cereals Vegetables Fruts Anmal proten 0.240(+ve) 0.303(+ve) 0.108(+ve) 0.086(+ve) 0.023(+ve) Legumes (-ve) (+ve) 0.001(+ve) (+ve) (-ve) Cereals (-ve) (-ve) (-ve) (-ve) (-ve) Vegetables (-ve) (+ve) 0.120(+ve) (-ve) (-ve) Fruts (-ve) (-ve) (+ve) (-ve) (+ve) Anmal proten (-ve) (+ve) (+ve) (+ve) (-ve) Source: Feld survey, 2009 Note: +ve represents postve; -ve represents negatve 80

8 Elastctes for Food Consumpton Expendture elastctes of all the food tems are less than one as observed ntable 3. All the food tems are expendture nelastc wth root and tubers and fruts havng the hghest expendture followed by anmal proten, cereals, legumes and vegetables respectvely. Ths mples that despte beng staple foods, the consumpton of each of these wll declne as per capta ncome ncreases, ths fndng s counter ntutve. The hghest expendture elastcty s found for the fruts, suggestng that ts demand wll grow faster than the demand for the other products as the economy develops and ncome ncreases. Ths s not n lne wth the earler fndngs of Cuma et al., 2007) The mean budget share s also consdered. The hghest percentage of budget for food went for cereals (29.8%) followed by anmal proten (18%), root and tubers (16.9%), legumes (15.9%), vegetables had 11.3% whle fruts had 8.1%. Overall the hghest percentage of budget for food went for carbohydrates (root and tubers and cereals), whch was 46.7%. Ths result s n lne wth the fndngs of Olurunfem and Abefun (2007) The estmates of ncome elastcty are yelded by multplyng the estmated expendture elastctes wth the responsveness of expendture on food tems by ncome change from Engel s curve. All the estmates of ncome elastctes show that root and tubers (0.298) fruts (0.298), anmal proten (0.245), cereals (0.224), legumes (0.187) and vegetables (0.140) are normal and necessty goods. Table 3 : Dstrbuton by Elastctes for Food Consumpton Commodty Mean budget share % Expendture elastcty Income elastcty Root and tubers Legumes Cereals Vegetables Fruts Anmal proten 18.0 Source: Feld survey, CONCLUSION The study conclude that all the estmates of own prce elastctes conform to the law of demand wth negatve sgns. Usng the estmated coeffcents, uncompensated prce and expendture elastctes are evaluated at the sample means. Own-prce elastcty for root and tubers s and that of vegetables s 0.995, whch s relatvely more elastc than that for other groups. Ths result ndcates that demand for root and tubers and vegetables are elastc than demands for the other classes of food consdered n ths study. All the food tems are expendture nelastc wth root and tubers and fruts havng the hghest expendture followed by anmal proten, cereals, legumes and vegetables respectvely. Ths mples that despte beng staple foods, the consumpton of each of these wll declne as per capta ncome ncreases, ths fndng s counter ntutve. The hghest expendture elastcty s found for the 81

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