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Table 2 Perception of value chain actors (n = 165, %) on the quality of groundnut in eastern Ethiopia in 2014

From: Stakeholders’ perception about aflatoxin contamination in groundnut (arachis hypogaea L.) along the value chain actors in eastern Ethiopia

Indices of groundnut quality Farmers Traders Supporters Consumers
Disagree Agree Disagree Agree Disagree Agree Disagree Agree
1. Groundnuts which have a change in taste promote AF 74(98.7) 1(1.3) 29(96.7) 1(3.3) 5(16.7) 25(83.3) 15(50.0) 15(50.0)
2. Groundnuts which have a change in colour promote AF 74(98.7) 1(1.3) 28(93.3) 2(6.7) 5(16.7) 25(83.3) 21(70.0) 9(30.0)
3. Mouldy groundnuts promote AF 75(100) 0(0.0) 29(96.7) 1(3.3) 5(16.7) 25(83.3) 14(46.7) 16(53.3)
4. Broken and bruised groundnuts promote AF 73(97.3) 2(2.7) 27(90.0) 3(10.0) 5(16.7) 25(83.3) 13(43.3) 17(56.7)
5. Insect-attacked groundnuts promote AF 74(98.7) 1(1.3) 28(93.3) 2(6.7) 5(16.7) 25(83.3) 10(33.3) 20(66.7)
6. Shriveled groundnuts promote AF 73(97.3) 2(2.7) 27(90.0) 3(10.0) 5(16.7) 25(83.3) 12(40.0) 18(60.0)
7. Groundnuts stored damp promote AF 74(98.7) 1(1.3) 29(96.7) 1(3.3) 5(16.7) 25(83.3) 15(50.0) 15(50.0)
8. Groundnuts which contain foreign materials promote AF 74(98.7) 1(1.3) 27(90.0) 3(10.0) 5(16.7) 25(83.3) 13(43.3) 17(56.7)