An Assessment of the Factors Influencing the Consumption of Duck Meat in Southern Nigeria

Abstract

Consumer acceptability, consumption pattern, and preference for the duck and its meat products in Southern Nigeria were assessed, using Edo state as a case study. A field survey using about 250 well structured and computer-validated questionnaires were randomly administered to about 200 respondents. Familiarity, degree of likeness, sanitary condition of duck and the consumption constraints were assessed. Also determined were consumption frequency, sensory comparison of duck and chicken meats as well as motivational and preferred methods of preparation of the meat. Duck meat was nevertheless acceptable and rated fairly by most of the respondents. Consumption of duck meat was however constrained by non-availability, non-familiarity, inability to slaughter the live duck and some traditional and religious taboos associated with the meat. There was a significant indication that consumption level of the meat will improve considerably when established duck meat shop and processed meat products are available.