Browsing by Author "Seyoum Hagos Mawecha"

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CONSUMER PERCEPTION AND PREFERENCE TOWARDS PROCESSED POULTRY MEAT SOLD AND CONSUMED IN BISHOFITU TOWN, OROMIA REGION, ETHIOPIA
(Mekelle University, 2024-02-28) Seyoum Hagos Mawecha
As there was no scientific information and data regarding consumer’s perception and preference for processed poultry meat, this study was carried out with the objective of obtaining scientific information and data on consumer perception and preference of processed poultry meat sold and consumed in Bishofitu town, Oromia region, Ethiopia. Cross-sectional design was used. Pretested survey questionnaire was employed to collect the data. Chicken mortadella, fried chicken and chicken burger were mostly consumed processed poultry meat products in the town. Majority (54%) of the respondents pointed out that the reason to purchase processed poultry meat was availability, followed by (33%) saving time for preparation (33%). Mass media was not an important source of information toward processed poultry meat products, but shopkeepers or retailers were the main source of information, followed by window display. Majority of the respondents (67%) bought processed poultry meat directly from supermarket being advantaged to buy other food and goods at one way saving time, and more control on the selection, preparation of processed poultry meat products. Price was the most important attribute to purchase and consume processed poultry meat products. It was found that 94% of the respondents were unaware about the nutritional labeling of the products at point of purchase, and 93% of the respondents considered the quality of the products, based on product-oriented quality, but none of respondents responded quality control. Respondents perceived that perceived cost, sensory and healthiness were first and second most expected qualities, whereas, process and convenience were the most experienced qualities. Tenderness and flavor were the first and second most important preferred sensory qualities by the respondents. Around 94%, 88% and 87% respondents were unaware toward antibiotics, microbes and animal welfares, respectively. Respondents perceived that processed poultry meat freshness was the most helpful considered attribute when assessed the safety of processed poultry meat or food products. All domestically produced processed poultry meat was packaged by processors without controlling the quality and safety. Furthermore, food service providers stored processed poultry meat in refrigerators to increase shelf life and reduce meat quality losses. Majority of the food service providers (80%) responded that, fasting seasons affected sell of processed poultry meat products slightly