Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

Malik Orou Seko, Andrée Prisca Ndjoug Ndour, Walter Ossebi, Jasmina Saric, Katharina Kreppel, Daouda Dao and Bassirou Bonfoh
Additional contact information
Malik Orou Seko: Ecole Inter-Etats des Sciences et Médecine Vétérinaires, BP 5077 Dakar Fann, Senegal
Andrée Prisca Ndjoug Ndour: Ecole Inter-Etats des Sciences et Médecine Vétérinaires, BP 5077 Dakar Fann, Senegal
Walter Ossebi: Ecole Inter-Etats des Sciences et Médecine Vétérinaires, BP 5077 Dakar Fann, Senegal
Jasmina Saric: Swiss Tropical and Public Health Institute, Socinstrasse 57, P.O. Box 4002 Basel, Switzerland
Katharina Kreppel: Nelson Mandela Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania
Daouda Dao: Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 01BP 1303 Abidjan 01, Cote D’Ivoire
Bassirou Bonfoh: Swiss Tropical and Public Health Institute, Socinstrasse 57, P.O. Box 4002 Basel, Switzerland

Sustainability, 2020, vol. 12, issue 18, 1-17

Abstract: Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the ‘dibiteries’ serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were perceived among customers who define their own purchasing social norms. A total of 165 meat consumers were randomly selected and interviewed, from 165 dibiteries sampled by convenience in the Dakar region using a structured questionnaire. Results showed that purchase decisions were guided by trust in the salesperson’s expertise, the taste of the product, perceived risk of meat contamination, tenderness, price, the nutritional value, the smell and the colour and freshness of the meat. The perceived quality and safety of dibiterie meat was expressed by the ‘organoleptic quality’, ‘environment and service’ and ‘price and trust of the product’s safety’ factors. The majority of consumers (61%) were ‘less concerned’ about the safety of dibiterie meat, and the acceptable price range of the product was between $5.08 and $7.62. As this food product is gaining popularity in Dakar and the majority of our participating consumers do not show high levels of concern, we suggest stricter standards.

Keywords: dibiterie; consumers; meat quality and safety; perception; dimension; purchase decision; principal component analysis; Senegal (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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