Consumer Perceptions of, and Attitudes Toward, Rabbit Meat

Patricia E. McLean-Meyinsse, Jianguo Hui and Joseph Meyinsse

Journal of Agribusiness, 1994, vol. 12, issue 01, 13

Abstract: Results from a consumer-oriented study of households in Louisiana and Texas suggest that the nutritional properties of rabbit meat play a minor role in its consumption. In general, users regard rabbit meat as inferior to chicken, beef or pork and non-users are reluctant to try rabbit meat. Based on these results, the market for rabbit meat is likely to remain small, and rabbit production may not be a viable enterprise for farmers in this region of the country.

Keywords: Agribusiness; Consumer/Household Economics; Livestock Production/Industries (search for similar items in EconPapers)
Date: 1994
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jloagb:62357

DOI: 10.22004/ag.econ.62357

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