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Ostrich meat buying intention and sensory studies: a proposing orientation for producers in Puebla, Mexico

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Author(s): Alicia Yáñez-Moneda | Karla Rosario-Carrión | Judith Cavazos-Arroyo | Yésica Mayett-Moreno | Beatriz Pérez-Armendáriz

Journal: Nacameh
ISSN 2007-0373

Volume: 4;
Issue: 2;
Start page: 44;
Date: 2010;
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Keywords: Ostric meat | Buying intention | proposing orientation

ABSTRACT
Regional markets positioning of new products are a hard work. In this work, consumer’s buying intention and sensory attributes of ostrich meat were performed. Polled persons (n= 218) indicate that most desirable sensory attributes (odor, texture, general appearance) had a score of 4 in a 5 points scale. Although 74% had no idea of the ostrich meat flavor, after tasting samples the 76.8% commented that they will be disposed to buy ostrich meat. For the proposed price range, 38.1% indicated $60.00 to $80.00/kg, but 32.1% indicated that they will pay between $40.00 to $60.00/kg. Suggested prices were low for the production cost (around $150.00). Promotion strategy needs to be focused to added values meats market in order to reach a competitive price.
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