ABSTRACT
This research work was carried out in Abeokuta metropolis covering areas of Abiola way, Adatan, Alabata, Aregbe, Camp, Isolu, Ita-Osin, Iyana- mortuary, Lafenwa, Obantoko, Odo- Eran, Okelewo, Onokolobo and Osiele. The study was determined to know the influence of husbandry practices on consumer’s preference for chevon or beef because the health of these animals is the health of man apart from other socio- cultural reasons that may affect the preference for a particular food. It important to know how why consumers tend to prefer a particular meat type due to husbandry reasons and production activities as such reasons can be based on their attitudes and attributes. The major production activities include the feeding, housing, health, handling and processing methods and techniques. Therefore, it is necessary to know which of this aspect influences the preference for beef or chevon by consumers in their attempt to choose an alternative. This study was carried out through personal communication with the use of interview paper administered to 200 respondents consisting of 100 males and 100 females. The result of the study showed that most consumers preferred chevon (40%) because they believe it have more nutritional management as well as for it taste, smell and texture i.e. organoleptic properties while processing conditions for consumption of the animal was considered to be the second most important factor to affect consumers preference for chevon (29%) while health condition was third with population figure of 22%, housing fourth (9%)and however, nobody was influenced by the way goats are being handled (0%). Result observed from the preference for beef also shows that processing conditions of beef (75%) influenced most consumers that preferred it while the health of cattle came second (14%) and it feeding (11%) did not really have much influence for their preference for it. Interestingly, no one was also affected by cattle’s housing and handling to affect their preference for beef. Also, the result also shows that the females preferred beef to chevon compared to males. Conclusively, this study has showed that husbandry practices have influence on consumers.
TABLE OF CONTENT
Title Page
Certification
Dedication
Acknowledgement
Abstract
Table of Contents
List of Tables
List of Figures
CHAPTER ONE
1.0 Introduction
1.1 Justification
1.2 Objectives of Study
1.3 Scope of Study
1.4 Limitations to Study
CHAPTER TWO
2.0 Literature Review
2.1 Meat Industry Contribution in Nigeria
2.2 Encouragement and Acceptability of Goat Meat in Market
2.3 Animal Welfare Indirectly Influencing Consumers Preference for Meat
CHAPTER THREE
3.0 Materials and Methods
3.1 Materials
3.2 Method of carrying out Survey
CHAPTER FOUR
4.0 Results and Discussion
4.1 Consumers attitudes towards preference for beef or chevon
4.2 Consumers attributes towards preference for beef of chevon
4.3 Discussion
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
REFERENCES
INTERVIEW PAPER ADMINSTERED
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