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Abstract

The present state of some
locally produced food drinks in Nigeria has not been sufficiently attractive
to a wide spectrum of the prevailing market. Kunnu, a cereal-based food
drink, is one of such indigenous drinks in Nigeria. The economic gains
from these entrepreneurial activities are thus being limited. This pilot
study explores the possibility of repositioning Kunnu drink for increased
acceptability among present and prospective consumers of the drink.
Data for the study were collected from one hundred randomly selected
students of Obafemi Awolowo University, Ile Ife, Nigeria. Ninety-Eight
percent of the respondents were aware of the drink. In addition, the
strawberry flavour was indicated as most preferred by 36.84 of the
respondents. The results of the study suggest that the drink might enjoy
a higher level of patronage if it is reformulated, as well as hygienically
processed and appropriately packaged. The study suggested that processors
of the drink be exposed to some form of training to enhance their skill.

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