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Open AccessArticle

Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa
Dohne Agricultural Development Institute, Department of Rural Development and Agrarian Reform, Private Bag X15, Stutterheim 4935, South Africa
Author to whom correspondence should be addressed.
Sustainability 2018, 10(9), 3323;
Received: 21 August 2018 / Revised: 11 September 2018 / Accepted: 14 September 2018 / Published: 17 September 2018
This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase. View Full-Text
Keywords: offal; consumers; perception; consumption; meat quality; purchase-point offal; consumers; perception; consumption; meat quality; purchase-point
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Alao, B.O.; Falowo, A.B.; Chulayo, A.; Muchenje, V. Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa. Sustainability 2018, 10, 3323.

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