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

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

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dc.contributor.author Sanah, Ibtissem es_ES
dc.contributor.author Becila, Samira es_ES
dc.contributor.author Djeghim, Fairouz es_ES
dc.contributor.author Boudjellal, Abdelghani es_ES
dc.coverage.spatial east=1.659626; north=28.033886; name=Algèria es_ES
dc.date.accessioned 2021-01-27T10:37:03Z
dc.date.available 2021-01-27T10:37:03Z
dc.date.issued 2020-12-30
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/160034
dc.description.abstract [EN] 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. es_ES
dc.description.sponsorship The authors would like to thank all consumers who participated in the survey
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reconocimiento - No comercial - Compartir igual (by-nc-sa) es_ES
dc.subject Meat rabbit es_ES
dc.subject Consumer profile es_ES
dc.subject Consumption frequency es_ES
dc.subject Purchasing es_ES
dc.subject Algeria es_ES
dc.title Rabbit meat in the east of Algeria: motivation and obstacles to consumption es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.4995/wrs.2020.13419
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Sanah, I.; Becila, S.; Djeghim, F.; Boudjellal, A. (2020). Rabbit meat in the east of Algeria: motivation and obstacles to consumption. World Rabbit Science. 28(4):221-237. https://doi.org/10.4995/wrs.2020.13419 es_ES
dc.description.accrualMethod OJS es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2020.13419 es_ES
dc.description.upvformatpinicio 221 es_ES
dc.description.upvformatpfin 237 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 28 es_ES
dc.description.issue 4 es_ES
dc.identifier.eissn 1989-8886
dc.relation.pasarela OJS\13419 es_ES
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