Consumers as a Force in
Meat Supply Chain
CSREES supports collaboration among researchers
and educators related to designing meat products
that are tender, safe, nutritious, convenient,
and measuring consumer acceptance and willingness
to pay for new products and different product
attributes through the multistate project Enhancing
the competitiveness of U.S. meats (W-1177).
Each day consumers vote by their selection
and purchase decisions among alternative
protein sources. Huge changes have occurred
in the meat and poultry sectors during the
past 25 years. The market has become more
globally competitive since the mid-1970s,
and beef has lost its top position in sales.
Poultry, which includes chicken and turkey,
has increased in popularity, while per capita
pork consumption has remained relatively
constant since the 1980s.
The consumer faces an on-the-go lifestyle
that demands consistent, high-quality foodstuffs
that are convenient to prepare. These and
other attributes are important in driving
consumer purchasing of meats. Producers recognize
that management practices affect product
quality and are important to consumers. Consumer
surveys have shown consumers want consistently
high-quality, safe, and nutritious foods
that are easy and convenient to prepare.
These needs suggest two directions for future
research:
- Designing meat products that are tender,
safe, nutritious, and convenient.
- Measuring consumer acceptance and willingness
to pay for new products and different product
attributes.
Other CSREES programs that work on understanding
consumer acceptance and quality of animal
products include Aquaculture, Agricultural
Markets and Trade, Nutrition,
and Health.
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