Consumer preferences and willingness to pay for safe pork products in rural Kenya.

Autor: Gichuyia CM; Department of Public Health, Pharmacology and Toxicology, University of Nairobi, P. O. Box 29053, 00625, Kangemi, Kenya; International Livestock Research Institute (ILRI), P.O. Box 30709, 00100 Nairobi, Kenya. Electronic address: Faical.Akaichi@sruc.ac.uk., Mtimet N; International Fund for Agricultural Development (IFAD), 1191 Nile Corniche, Boulaq, Cairo, Egypt. Electronic address: n.mtimet@ifad.org., Fèvre EM; International Livestock Research Institute (ILRI), P.O. Box 30709, 00100 Nairobi, Kenya; Institute of Infection, Veterinary and Ecological Sciences, University of Liverpool, L69 3BX Liverpool, UK. Electronic address: Eric.Fevre@liverpool.ac.uk., Thomas LF; International Livestock Research Institute (ILRI), P.O. Box 30709, 00100 Nairobi, Kenya; Institute of Infection, Veterinary and Ecological Sciences, University of Liverpool, L69 3BX Liverpool, UK. Electronic address: L.Thomas@cgiar.org., Gathura PB; Department of Public Health, Pharmacology and Toxicology, University of Nairobi, P. O. Box 29053, 00625, Kangemi, Kenya. Electronic address: pgathura@uonbi.ac.ke., Onono JO; Department of Public Health, Pharmacology and Toxicology, University of Nairobi, P. O. Box 29053, 00625, Kangemi, Kenya. Electronic address: joshua.orungo@uonbi.ac.ke., Akaichi F; Department of Land Economy Environment and Society, Scotland's Rural College (SRUC), Edinburgh, UK. Electronic address: Faical.Akaichi@sruc.ac.uk.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 May; Vol. 211, pp. 109450. Date of Electronic Publication: 2024 Feb 01.
DOI: 10.1016/j.meatsci.2024.109450
Abstrakt: Designing interventions to support the safe development of rapidly growing livestock value chains in sub-Saharan Africa requires a clear understanding of consumer demands. This study aimed to determine purchase patterns, consumers' preferences, and willingness to pay for safe pork attributes; specifically, the presence of a veterinary inspection stamp and the cleanliness of the butchery. A discrete choice experiment-based survey was used to investigate the purchasing behavior of 401 pork consumers: 253 buying raw pork for household consumption, and 148 buying cooked pork for out-of-home consumption. The study findings indicate that the average quantity of pork purchased by consumers was approximately 0.4 Kg per transaction, with the majority of consumers making several purchases per week. The average price per Kg of pork was KES 310 (Approx. 2.60 USD) at the time of the study. Data from the choice experiment showed that consumers were willing to pay a price premium of KES 245 (Approx. 2.1 USD) and KES 164 (Approx. 1.4 USD) per Kg for evidence of better veterinary meat inspection and higher butchery hygiene respectively; further, these were the two most important attributes they considered while making a pork purchase decision. These findings highlight the potential to leverage consumers' willingness to pay to improve the food safety within pork value chains in this context. Investing to increase consumer awareness on food safety issues should be considered to generate an effective market demand, especially in rural areas with relatively lower literacy levels.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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