Assessment on consumer preference and willingness to pay for finished and chilled tender beef in Southern Highland Regions of Tanzania

摘要

Thereisanincreasingtendencyofimprovingqualityofbeefthroughcattlefinishingandchillingofthecarcasesamongfewproducersandprocessorsrespectively;however,theencouragementtoexpandtheadoptionofthepracticesisjeopardizedbylackofadequatesupportiveinformationfromconsumersforqualityattributesderivedfromsuchpractisesamongotherfactors.ThestudywasthereforeconductedinMbeyaandIringaregionstorevealconsumerchoicepreferenceandwillingnesstopayfortendernessandfreshnessofthecarcassinconjunctionwithotherattributesincludingprice.Onaverageconsumerprefersandwillingtopayhigherforhightenderbeefandnon-fresh(chilled)beefalthoughnopositivepreferentialrecognitiontohightender-chilledbeef.Choicesfortenderness-and-freshnessofbeefweremadeundertheinfluenceofgenderandeducationlevelofconsumers.