To read this content please select one of the options below:

Household consumption of stock cubes and stock powder in the Vaal Triangle of SA

Zhengxing Chen (Deputy Dean in the School of Food Science and Technology, Southern Yangtze University, Jiangsu, People's Republic of China)
Wilna Oldewage‐Theron (Dean in the Department of Hospitality and Food Consumer Science, Vaal Triangle Technikon, Vanderbijlpark, South Africa)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 2004



This is the pilot study of a larger project in which fortification was evaluated in a clinical intervention trial in the Vaal Triangle of South Africa. The main purpose is to determine the suitability of stock cubes and stock powder as possible vehicles for fortification. A questionnaire was developed to determine stock cube and stock powder consumption patterns and handed out to the 802 subjects in the randomly selected sample, after testing for reliability. The results showed that 97 per cent of respondents (n=802) used stock cubes or powder daily in cooking, mainly stews, with the total consumption being 26 per cent chicken, 24 per cent beef, 15 per cent oxtail, 12 per cent mutton, 12 per cent tomato and 11 per cent vegetable. Stock cubes (79 per cent) were more popular than stock powder (21 per cent). From a consumption point of view, compared with other staple foods such as wheat flour, sugar and maize meal, stock cubes and/or stock powder are consumed on a daily basis by 97 per cent respondents and might thus be suitable vehicles for delivering micronutrients to many population groups without major changes in food production or changes in customary diets.



Chen, Z. and Oldewage‐Theron, W. (2004), "Household consumption of stock cubes and stock powder in the Vaal Triangle of SA", Nutrition & Food Science, Vol. 34 No. 4, pp. 174-178.



Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

Related articles