Qualitative Methodology

Discussion with the Chairman of the Human Ethics Committee deemed this study to be of low risk and thus only notification of the details for the intended study was required to be lodged with the Massey University Human Ethics Committee, which occurred in October 2010.

During October and November of 2010, invitations to participate in facilitated group discussions regarding the cooking and consumption practices of Taewa were sent out via email distribution lists for Massey University staff and students, Māori iwi (Māori ancestral tribal group), health organisations and church communities. With permission, advertisements seeking volunteer participants for the proposed study were also posted on noticeboards or left at receptions of local marae (Māori ancestral meeting area and village connected with a particular tribe), Māori iwi or community groups.

3.3.1.1. Pre-screening and Gaining of Informed Consent

Prior to acceptance into the study, interested participants were informed that they would be invited to share personal experiences, feelings, practices or recipes relating to the cooking and consumption of Taewa within a closed, facilitated discussion group. Participants were informed that the discussions would be recorded (using an Olympus D-1000 digital voice recorder) and information from the discussion groups would be used to develop survey questions for a subsequent large-scale investigation of current practices in the cooking and consumption of Taewa (see Chapter 4). Individuals were informed that their identity would only be known to the researcher and they would not be identified in subsequent reports unless their written consent was given (see Appendices 3.1 to 3.3 for copy of group discussion participant consent form, information sheet and the advertisement for participation).

3.3.1.2. Group Discussion Protocol

Four facilitated group discussions of 3-7 participants and one individual interview were held between November and December 2010. Each session lasted between 45 – 90 minutes. The purpose of this qualitative research was exploratory: to identify or discover important categories in relation to the usage of Taewa and to generate hypotheses for further research into Taewa potato products.

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At the beginning of each group discussion or interview, a mihi (welcome), and then introduction to the researcher and aims of the group discussions was given. Participants were asked to read the information sheet regarding the study and any concerns or questions regarding the study were answered. Each participant was asked to sign a consent form in relation to the recording of their voice and the use of any information they provided about their experiences with Taewa. Demographic data including age group, gender, ethnicity(s) and iwi affiliation(s) were also collected following consent being given.

Each group discussion or interview involved two main parts. The first part involved the same open-ended questions (Questions 1 – 4) being posed by the facilitator (Zirsha Wharemate) to each participant one at a time to allow each to express their views and experiences with relation to their habits and interest in eating Taewa.

In the first part, participants were invited to name, or identify with the aid of an identification chart, common Taewa varieties they had eaten, and which of these they preferred to eat (See Appendix 3.4 for Māori Potato Identification Chart). To describe the ways in which they had cooked, or had seen Taewa being cooked, and the cooking methods or practices which they preferred. To share any traditional practices that they knew of, regarding the way Taewa were cooked, the circumstances or occasions in which Taewa might be more likely to be eaten and also any occasions in which Taewa had been used to promote health. In the interest of developing future Taewa products, to be eaten either cold or reheated, the participants were also asked what marketable traits they felt Taewa had or did not have when compared to modern potato varieties.

The second part involved open-ended questions (Questions 5 – 6) posed to the whole group that were designed to allow discussion and exploration of the differences (positive and negative) of using Taewa compared to modern potato varieties.

The groups were asked to identify positive attributes or barriers they felt existed with regards to being able to eat Taewa, such as cultural, historical or emotional value and the impact of availability, accessibility or economic factors. The groups were also asked which Taewa variety they felt might be the best variety cooked then served cold or reheated and their reasons for choosing this one (See Appendix 3.5 for a copy of the discussion protocol).

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3.3.1.3. Data Analysis

Transcriptions of the voice-recorded group discussions or interviews were typed out. Comments or points brought up by the participants were then grouped into four main themes of interest which included nutritional uses of Taewa, non-nutritional uses of Taewa, factors affecting Taewa consumption and future edible Taewa developments. Sub-categories relating to each of the four themes were grouped as follows:

x Nutritional Uses Of Taewa

(Range and type of Taewa varieties eaten, commonly eaten Taewa varieties, range and common cooking methods used, Taewa eating preferences).

x Non-Nutritional Uses Of Taewa

(Medicinal or healing purposes, other uses) x Factors Affecting Taewa Consumption

(Sensory qualities; cultural, historical or emotional value; availability, accessibility or economic viability factors)

x Future Edible Taewa Developments

(General suggestions for marketing of Taewa or edible products, suggestions for cold or pre-cooked cooled Taewa products)

Results of the analysis are presented and discussed in terms of these four main themes and their sub-categories.