Horsemeat consumption in France: Determinants and sustainable market perspectives

Autor: Arnaud Lamy, Sandrine Costa, Céline Vial, Ikpidi Badji, Myriam Carrère, Pascaline Rollet, Marie Josephe Amiot
Přispěvatelé: Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Center for Food and Hospitality Research, Paul Bocuse Institute, Ecully, France, Institut Français du Cheval et de l'Equitation [Saumur] (IFCE), Pôle développement innovation et recherche, Institut Français du Cheval et de l'Equitation
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Meat Science
Meat Science, 2023, 198, pp.109083. ⟨10.1016/j.meatsci.2022.109083⟩
ISSN: 0309-1740
Popis: International audience; In France, the horsemeat market has been declining for about 50 years and has become a specialized market. Our study aims to understand this decline with regard to the drivers and practices of consumers and non-consumers of this meat, in order to estimate the potential for this market development. To study horsemeat consumption, we analyze two sets of data: two large-scale surveys carried out on the French general population, and one ad-hoc survey focusing more specifically on the representations of horses and horsemeat. Our results underline the potential for increasing horsemeat consumption from a sustainability perspective. The question of moral acceptance remains a determining factor in the consumption of this meat. Once this factor is taken into account, horsemeat appears relevant in the diversification of animal protein consumption because of its particular nutritional and environmental properties and similar culinary use to that of other red meats. Horsemeat can thus lay claim to becoming a sustainable alternative to beef consumption.
Databáze: OpenAIRE
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