Consumer awareness and preference to spices used in meat products

Authors

  • Musa Bako Muhammad Department of Agricultural Economics and Extension, Faculty of Agriculture, Federal University, Dutse, Jigawa State, Nigeria
  • Mu'awiyya Jibir Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria
  • Kafayat Yetunde Hamza Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria
  • Sani Garba Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria

Keywords:

Awareness, Preference, Spice, Meat products, Sokoto

Abstract

Spices are parts of plants used for their properties to preserve, colour or as medicine. Spices used in processed meat products were identified, described and studied for consumer awareness and preference. Information was obtained through a survey of processed meat product producers, spice merchants and processed meat consumers in Sokoto metropolis. Cluster sampling was used to select spice merchants in Sokoto central market. Snowball and multistage sampling were used to select the processed meat products producers and consumers respectively. The spices identified were ginger, garlic, chilli, nutmeg, black pepper, cloves and alligator pepper. The proportion of the spices used in a spice mix was found to follow the order ginger>chilli>garlic>nutmeg> black pepper >cloves and alligator pepper. Awareness and preference of spices were found to follow the order ginger>garlic>nutmeg> black pepper >cloves>chilli> alligator pepper. Preference for spices differed (P<0.05) in all except for chilli and cloves (P>0.05) which were preferred equally. There was a positive relationship between awareness and preference.

References

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Published

2020-03-14

How to Cite

Muhammad, M. B. ., Jibir, M. ., Hamza, K. Y. ., & Garba, S. . (2020). Consumer awareness and preference to spices used in meat products. Scientific Journal of Animal Science, 9(3), 565-570. Retrieved from https://www.sjournals.com/index.php/sjas/article/view/14

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Section

Original Article

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