What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern <scp>DRC</scp>?

Udomkun, Patchimaporn; Ilukor, John; Mockshell, Jonathan; Mujawamariya, Gaudiose; Okafor, Christopher; Bullock, Renee M.; Nabahungu, Nsharwasi Léon; Vanlauwe, Bernard

doi:10.1002/fsn3.813

Cited by 52 publications

(35 citation statements)

References 56 publications

(72 reference statements)

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“…The results of the study are in line with those found by other authors: Udomkun et al (2018) in their study in Democratic Republic of Congo found that 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects.…”

Section: Demand For Rabbit Productssupporting

confidence: 91%

Analysis of Consumer Demand and Preference for Rabbit Meat in Benin

Adanguidi¹

2020

IJMS

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The demand for rabbit meat exists and would only be satisfied at 50% and the holiday periods often have quite high demands. This demand is growing rapidly as it is increasingly valued by Beninese with modest incomes in search of dietary diversification and limiting cholesterol average. Rabbits are sold at a relatively high price in the Ouémé/Plateau region compared to other regions of the country, due to the higher demand there. Rabbits produced in South Benin are relatively more competitive compared to imported rabbit meat. Consumers of rabbit meat are mainly active civil servants (50% of cases) and low-income individuals. These consumers believe that locally produced rabbit is of very good quality and tastes very good.

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Section: Demand For Rabbit Productssupporting

confidence: 91%

Analysis of Consumer Demand and Preference for Rabbit Meat in Benin

Adanguidi¹

2020

IJMS

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“…The average annual consumption of meat in developed countries is 75.5 kg/capita year, whereas consumption estimation in developing countries is of 33.9 kg/capita year. Worldwide, the levels of meat consumption are projected to increase by 72% in 2030 compared to the situation in 2000 (Fiala, 2008;Udomkun et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Rabbit meat in the east of Algeria: motivation and obstacles to consumption

et al. 2020

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In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic variables, both intrinsic and extrinsic quality cues, on consumption frequency, purchasing decision, motivations and the main deterrents to rabbit meat consumption. A survey is conducted with 360 consumers across 15 wilayas (districts) in Eastern Algeria. The results help us draw a conclusion that rabbit meat is consumed in all surveyed wilayas with a low frequency of consumption for the majority of respondents (79%). On the one hand, the causes of consumption are mainly: good taste (59%) and nutritional value (27%). On the other hand, the limiting factors are different: scarcity of rabbit meat on the market (42%), price (22%), eating habits (17%), lack of information on nutritional value (13%), bad taste (3%) and its resemblance to cat meat (3%). Regarding purchasing criteria, tenderness (58%) and freshness (14%) were chosen by most consumers. Although most consumers recognise the nutritional benefits of rabbit meat, it is poorly ranked in the choice of its consumers, placing it fourth after sheep, beef and poultry. Cross tabulation results show that gender, employment status and geographical areas are three variables that significantly affect the consumer’s perception and behaviour towards rabbit meat. This study is the first to analyse the Algerian consumer profile and sheds light on factors encouraging and hindering rabbit meat consumption.

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“…Based on the major food safety risks in China’s pork supply chain and the reality of the pork traceability system in China, this paper aims to study Chinese consumers’ preferences and willingness to pay (WTP) relating to animal welfare, lean meat essence test, traceability, and appearance attributes of pork products. There have been a lot of studies on consumers’ preference relating to traceability information [18,19,22,23,24,25,26,27,28,29,30], animal welfare [21,31,32,33,34,35,36,37], hormones or antibiotics [5,38,39,40,41,42], appearance [22,43,44,45,46,47,48], and other attributes of meat products in the United States, Britain, Germany, Spain, Australia, and other countries. In China, the largest developing country, due to the imbalanced economic and social development, the relative vastness of the region, the diversity of the food culture, and the complexity of the food safety issues, consumers’ preferences relating to the properties of meat products are specific to China.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability

Yang

et al. 2019

IJERPH

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Amid high-profile food scares, health concerns and threats of information imperfection and asymmetry, the Chinese pork industry faces increasing demands from consumers for assurances regarding quality and production methods in both the domestic and export markets. Using a real choice experiment (RCE), 316 consumers in Wuxi, located in China’s Jiangsu Province, were randomly surveyed to examine the impact of various factors (e.g., traceability, lean meat essence testing, animal welfare, appearance, and price) on consumers’ preference and willingness to pay (WTP) for pork products. A random parameter logit model was estimated, and the results show that having a traceable code is the second important factor after price for consumers, corresponding to a WTP of 4.76 yuan per catty, followed by a bright red appearance, a national stocking density standard of animal welfare, and detected no lean meat essence, corresponding to a WTP of more than 2 yuan per catty. In addition, there is a complementary interrelationship between a traceable code and a bright red appearance, detected no lean meat essence, and a national stocking density standard of animal welfare. The results concerning the latent class model (LCM) indicate that 56.9% of consumers are “quality-focused” consumers who are willing to pay a high price for traceable code, detected no lean meat essence, a national stocking density standard of animal welfare, and bright red appearance attributes. A further 28.1% are “price-sensitive” consumers who pay significant attention to the price, and the price that they pay for each product is meagre. The consumers with “preference combination attributes” attach greater value to interaction attributes, such as a traceable code combined with detected no lean meat essence or a bright red appearance and detected no lean meat essence combined with a national stocking density standard of animal welfare or a bright red appearance, accounting for 15% of consumers. The government should improve the traceability system, increase the intensity of lean meat essence testing, promote the welfare level of pigs, and promote public education and publicity on pork quality and safety attributes. Meanwhile, enterprises can formulate “differentiated” pork products, according to different consumer groups, and appropriately increase prices, according to production costs, in order to meet the requirements for pork quality and safety for consumers.

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What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

Cited by 52 publications

References 56 publications

Analysis of Consumer Demand and Preference for Rabbit Meat in Benin

Analysis of Consumer Demand and Preference for Rabbit Meat in Benin

Rabbit meat in the east of Algeria: motivation and obstacles to consumption

Consumers’ Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability

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