A consumer-orientated study of the South African beef supply chain

Labuschagne, Anita; Louw, Andre; Ndanga, Leah Z.B.

doi:10.1080/03031853.2011.562675

Cited by 8 publications

(10 citation statements)

References 4 publications

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“…Consumers normally believe that freshness of meat in a sanitized purchase outlet provides assurance for safer meat [24]. However, some of the consumers in South Africa are too casual about meat safety, hence the purchase of meat and offal from street vendors which may be susceptible to health concerns [25].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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“…In one study [45], consumers' knowledge of the supply chain as well as their concerns and acceptance of measures of meat safety were found to be different. Labuschagne et al [46] revealed that the South African consumer market was diverse, comprising various cultures, races, preferences and market segments. The different behaviors and attitudes identified in the current study seemed to be a consequence of a perceptive conflict and a lack of understanding of the meat supply and production chains.…”

Section: As Indicated Inmentioning

confidence: 99%

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

2017

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This study was conducted at two different restaurants of Raymond Mhlaba Municipality (Alice), Eastern Cape, South Africa, to determine consumers' social representations of meat safety. A total number of 251 people were interviewed in focus group discussions, each comprising 4-6 interviewees were conducted. Each focus group consisted of university students and staff, and members of rural communities surrounding the town of Alice. A semi-structured questionnaire comprising both closed-ended and open-ended questions was used to collect data. Consumers were concerned about the hygiene at the place of purchase and the freshness of meat. Moreover, they revealed that they were always worried about the risk of food-borne diseases. Although food-borne diseases were not cited as a significant problem, related ideas such as "washing of hands before preparation of food to minimize food-borne diseases" were important to consumers. Consumers indicated that meat safety at the abattoirs should be thoroughly managed given that "hygiene during meat processing is important to prevent the occurrence of food-borne diseases". Consumers in both retail outlets have shown to have a limited understanding of meat safety. Thus, consumers' social representations, perceptions, and knowledge are complex and dynamic with respect to meat safety.

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“…This interaction is due to specific meat classes and not all the red meat carcass classes play a role in the resulting effect. Labuschagne et al. (2011) confirm that different meat types compete.…”

Section: Resultsmentioning

confidence: 64%

“…Different meat types therefore influence the prices of each other. They do not only compete with other meat types, but with other protein sources as well ( Labuschagne et al., 2011 ).…”

Section: Resultsmentioning

confidence: 99%

“…The study of Du Toit (1982) focused on external factors, while the present study focuses on the effects of the different meat products and meat classification on each other. The marketing system of red meat has changed since Du Toit (1982) determined the equation, mainly from carcasses sold at auctions to producers selling directly to abattoirs (contract sales) or meat producers owning their own abattoir ( Kristen, 2003 ; Labuschagne, Louw & Ndanga, 2011 ; Vermeulen et al., 2008 ). With beef and mutton carcasses, there is an increased number of carcasses that is being sold on the JSE ( https://www.jse.co.za/content/JSEBrochureItems/ BeefInfoBrochure.pdf).…”

Section: Introductionmentioning

confidence: 99%

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Price dynamics of red meat types in South Africa for the period 2013 to 2017

Rensburg

Casey

Jordaan

et al. 2020

Veterinary and Animal Science

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The agricultural product market is changing from a producer-orientated to a more consumer-orientated market. Consumer rely on the classification system within the red meat types. Different red meat types and carcass classifications influence the prices of red meat. This study was conducted to determine the price dynamics of different red meat carcasses and carcass classes. It was theorised that the different red meat classification classes and number of carcasses sold influence the price and demand of red meats. It was also theorised that specific meat classes have a greater influence on meat prices and demand than others. The results of this study supports the hypothesis that red meat carcass type and specific meat classes within carcass type influence red meat carcass prices. There is a differentiation among classes in terms of the degree to which class influences price, since classes were identified that had no influence on price dynamics of other meat types.

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A consumer-orientated study of the South African beef supply chain

Cited by 8 publications

References 4 publications

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

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

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

Price dynamics of red meat types in South Africa for the period 2013 to 2017

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