ABSTRACT
Working conditions in slaughterhouses as well as the accommodation of the employees are regarded as reasons for the specific susceptibility of the slaughterhouse and meat processing sector for coronavirus infections. After massive breakouts in German meat plants, work processes and work...
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The livestock industry plays an important role in the Malaysian economy as the Compound Annual Growth Rates (CAGR) for both gross output and value added were recorded at 15.1% and 17.2%, respectively during 2010-2015 period with the largest contribution of the output stemming from the...
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INTRODUCTION
Since the middle of the 1990s, Vietnam has integrated intensely with the global economy. In 1995, Vietnam became an official member of the Association of South-East Asian Nations (ASEAN) and in 2007, participated in the World Trade Organization. Since that time until now, Vietnam...
Meat has multiple nutritional benefits and is consumed as the primary source of protein by an increasing segment of the world’s population. However, there have been significant environmental costs associated with the growing demand for meat. The Food and Agriculture Organization of the United Nations (FAO) reported in 2013 that livestock production accounts for 14.5% of all greenhouse gas emissions caused by human activity.
To reduce the environmental impact of meat production and meet the increasing demand for protein sustainably, there have been efforts to switch to alternative livestock farming practices and protein sources such as plant-based protein and lab-grown meat, also known as cultured meat.
To understand consumer preferences and attitudes towards these alternative protein sources, researchers from Tokyo Institute of Technology (Tokyo Tech) and Shinshu University in Japan conducted a survey involving 4,421 beef consumers and shoppers in Japan.
“To the best of our knowledge, this report is the first to explore and give insights on beef and meat substitutes in Japan, where there have been fewer reports than in other markets,” says Associate Professor Takumi Ohashi from Tokyo Tech. The results of this survey are discussed in their study, which was published in Meat Science and was made available online on 24 November 2022.
“Five segments could be identified according to the respondents’ choice preferences in each segment: novelty accepters, generous customers, attribute–economy balancers, price–conscious, and conservatives,” says Prof. Ohashi.
The largest group, comprising 32% of respondents, were generous customers who were willing to pay a premium for organic beef mince. The second largest group, comprising over 19% of the respondents were conservative consumers who preferred beef mince produced by conventional methods. 18.3% of respondents were attribute-economy balancers and 18.1% were price-conscious customers, who shared similar preferences with the generous customers but were more influenced by the price of meat when making their decisions.
Read more here.