Hedonic Analysis of Beef Demand
Hedonic Analysis of Beef Demand
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Abstract on Hedonic Analysis of Beef Demand
This study was aimed at the hedonic analysis for beef and the impact of income changes on household consumption in Benin City. The study was carried out between the months of July and November 2011. The study was carried out in two tertiary institutions; University of Benin in Oredo Local Government Area and Benson Idahosa University, Egor Local Government Area, which were selected because the researcher’s target was on educated beef consumers in the City. A cursory look at the processing method and environment in the existing abattoirs in Benin Metropolis throws up a myriad of questions. If beef consumers are dissatisfied with what obtains currently, how would such dissatisfaction be expressed? Is it already being expressed in preferred processing options? A multistage sampling procedure was used to select 170 respondents for the study. Descriptive statistics such as tabular presentations, percentages and frequencies were adopted to describe the socio-economic characteristics of the respondents and their expenditure on beef, the constraints to demand of beef and compare the quantity of beef demanded in the study area. The study indicated that a larger proportion of the respondents (54%) were females. This could be because women are looked on as the food planners of the family in most homes. The male respondents were men who were either bachelors or married, thus compelling them to circumstantial food planners. The study also revealed that the respondents were mainly Civil Servants (about 74%). A larger proportion of the respondents were in the age bracket of 31 – 40 and 41-50 years with 32.4% and 53.5% falling into each category respectively. The distribution of income showed that more of the respondents fell within the middle income group of between N40,000-59,000. Two models were used to determine the sensitivity analysis of beef consumers. The R-squared value from the Simple Linear Regression Model implies that Taste, Processing Style, Neatness, Hygiene, Freshness and Packaging all explains 90% of the price of beef in the study area. Abattoir operators are advised to adopt the modern processing method of Liquefied Petroleum Gas (LPG) for the singeing of the hair. This confers special taste on the resultant beef. The beef industry must develop healthier products without compromising quality. The beef industry must improve the safety of its products (as well as consumers’ perceptions regarding safety) to stimulate consumer confidence and increase demand.
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