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What are the key factors influencing consumers' preference and willingness to pay for meat products in eastern DRC?

dc.contributor.authorUdomkun, Patchimaporn
dc.contributor.authorIlukor, John
dc.contributor.authorMockshell, Jonathan
dc.contributor.authorMujawamariya, Gaudiose
dc.contributor.authorOkafor, Christopher
dc.contributor.authorBullock, Renee
dc.contributor.authorNabahungu, Nsharwasi Léon
dc.contributor.authorVanlauwe, Bernard
dc.date.accessioned2019-12-04T11:26:29Z
dc.date.available2019-12-04T11:26:29Z
dc.date.issued2018-10-04
dc.identifier.citationUdomkun, P., Ilukor, J., Mockshell, J., Mujawamariya, G., Okafor, C., Bullock, R., ... & Vanlauwe, B. (2018). What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?. Food Science & Nutrition. 1-16.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/4624
dc.description.abstractDietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectMeat Products
dc.subjectWillingness To Pay
dc.subjectMeat Production
dc.titleWhat are the key factors influencing consumers' preference and willingness to pay for meat products in eastern DRC?
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationWorld Bank
cg.contributor.affiliationInternational Center for Tropical Agriculture
cg.contributor.affiliationAfrica Rice Center
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryCongo, Dr
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.creator.identifierChris Okafor: 0000-0003-2162-6101
cg.creator.identifierRenee Bullock: 0000-0001-9561-0394
cg.creator.identifierNsharwasi Nabahungu: 0000-0002-2104-3777
cg.creator.identifierBernard Vanlauwe: 0000-0001-6016-6027
cg.creator.identifierJonathan Mockshell: 0000-0003-1990-6657
cg.researchthemeNATURAL RESOURCE MANAGEMENT
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and advanced research institute
cg.iitasubjectMarkets
cg.iitasubjectNatural Resource Management
cg.iitasubjectNutrition
cg.journalFood Science & Nutrition
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid101148
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1002/fsn3.813


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