Hostname: page-component-848d4c4894-p2v8j Total loading time: 0.001 Render date: 2024-05-17T16:58:07.610Z Has data issue: false hasContentIssue false
  • English
  • Français

Consumer attitudes and demand for meat

Published online by Cambridge University Press:  02 September 2010

Peter J. Baron
Peter J. Baron
Affiliation:
School of Economics and Accounting, Leicester Polytechnic, PO Box 143, Leicester, LE1 9BH
Get access

Extract

The present state of the food market emphasizes the need to reappraise the analysis of the market for meat. Consumer demand for meat is analyzed in terms of a complex mixture of acceptable levels of leanness, tenderness and flavour and of price and income influences. This analysis is a confusing mixture of incomplete economists' and marketeers' models.

As with many disciplines, it is in agriculture and food that we see their first application. Economics is a good example of this. The now conventional models of demand have found wide application and provide a sound foundation for an analysis of the general level and trends in the meat market. Thus, the MLC is able to regularly produce an analysis and forecast for the level of demand for beef, lamb, pigmeat and poultry as commodities and by major subdivision of those commodities (MLC, 1981). This paper does not seek to repeat those results other than to note their revelation of a substantially stable overall consumption level, with steady gains by poultrymeat at the expense of carcass meats, particularly lamb.

Type
Factors Influencing the Markets for Meat
Information
BSAP Occasional Publication , Volume 8: Matching Production to the Markets for Meat , January 1984 , pp. 1 - 6
Copyright
Copyright © British Society of Animal Production 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Baron, P. J. 1967. The Market for Mutton and Lamb. Dept. Ag. Marketing. University of Newcastle upon Tyne.Google Scholar
Baron, P. J., and Carpenter, E. M. 1976. A Review of Consumer Attitudes and Requirements for Meat. Dept. Ag. Marketing Rep. No. 23. University of Newcastle upon Tyne.Google Scholar
Baron, P. J. 1977. Attitudes - Goods Characteristics - and the Theory of Demand. Proceedings of MLC Symposium, Meat Demand and Price Forecasting. 95–109.Google Scholar
Baron, P. J. 1979. A consumer test of bull and steer beef of equal fatness. Meat Science 3: 321.CrossRefGoogle ScholarPubMed
Baron, P. J., and Wright, A. R. I. 1979. Cooking Techniques and Consumer Acceptability of Beef. Dept. Ag. Marketing Rep. No. 25. University of Newcastle upon Tyne.Google Scholar
Baron, P. J., and Eagle, R. 1981. Consumer Attitudes to Different Cuts and Types of Meat. Dept. Ag. Marketing Rep. No. 217. University of Newcastle upon Tyne.Google Scholar
Carpenter, E. M., Hinks, C. E. and Perkins, R. J. 1968. Price Premiums for Quality Beef Steaks. Dept. Ag. Marketing Rep. No. 11. University of Newcastle upon Tyne.Google Scholar
Carpenter, E. M., Lesser, D. and Prescott, J. H. D. 1972. Butchers Meat and Customers Opinions in Five Towns. Dept. Ag. Marketing Rep. No. 15. University of Newcastle upon Tyne.Google Scholar
Harrington, G. 1982. The Outlook for Meat. Proceedings of the Conference on the Outlook for Agriculture in the UK (1983 and beyond). School of Agriculture, University of Aberdeen.Google Scholar
Mintel. 1981. Market Intelligence Report.Google Scholar
MLC. 1981. United Kingdom Meat Consumption in 1985 - A Fresh Look. Meat Demand Trends 8112. 4.Google Scholar
MLC. 1983. A New Cutting Technique for Lamb. Sheep Yearbook: 61–69.Google Scholar