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Cultural Analysis and Demographics of Caprine Consumption among Texas Residents
Author(s) -
Dimgba Chibuikem Samuel,
Copeland Beverly,
Ojumu Oluwagbemiga
Publication year - 2018
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.2018.32.1_supplement.547.13
Subject(s) - demographics , consumption (sociology) , population , popularity , demography , geography , environmental health , medicine , psychology , social psychology , social science , sociology
Background According to report, nearly 1.5 million heads of goat are consumed annually within the US. The popularity of goat meat is increasing due to the increase in consumption from the immigrant population according to D'Rozario and Gaung, (2015), with this increase in demand for goat meat, the purpose of this research was to study the current and projected consumption patterns of Caprine products in Texas and identify target populations for the distribution of value‐added caprine products. Methods A survey was developed, validated and piloted to measure food acceptability, cultural influences, demographics, generational acceptance, and geographic influences. Communities were selected by stratified sampling. Individuals were selected to participate through community outreach activities. Data were collected by trained research personnel. Data Analysis The data were analyzed using the statistical package for the Social Sciences (SPSS) Results The sample size consisted of 79 study participants, with the majority (48%) being African Americans. When combined with participants who identified as African or Caribbean, blacks accounted for 58% of the total participants. This was followed by whites with 24% and Hispanics with 13% of the sample. Of the 79 participants who participated in the study, 44 (56%) reported having tasted goat meat before and 35 (44%) said they had never tasted it. Of the 44 who reported having tasted goat meat, only 15 (19%) reported actually eating it. The majority of the participants, 69, reported not seeing goat meat in their local grocery stores. Only 7 (9%) reported having seen goat meat in the grocery store. Support or Funding Information Evans Allen Capacity Funds, NIFA This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal .