Irish consumer preference for organic meat

Abstract

The consumer of today places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Evaluation models used in previous organic food research have identified variables such as health consciousness, environmental concern, animal welfare and income as important determinants of organic food choice. The objective of this research was to examine Irish consumer perceptions of organic meat. A questionnaire was completed by 250 respondents, which were representative of the Irish population. Three groups of consumers were identified. Respondents who purchased or had intention to purchase organic meat placed higher levels of importance on food safety when purchasing meat, compared to those with no intention to purchase organic meat. Furthermore, purchasers of organic meat were more concerned about their health than non‐purchasers. Purchasers of organic meat also believed that organic meat was superior to conventional meat in terms of quality, safety, labelling, production methods and value. Availability and the price of organic meat were the key deterrents to the purchase of organic meat. Higher socio‐economic groups were more willing to purchase organic meat. Increasing awareness of food safety and pollution issues are important determinants in the purchase of organic meat; but securing a consistent supply of organic meat is paramount to ensuring growth in this sector.

Citation

O’Donovan, P. and McCarthy, M. (2002), "Irish consumer preference for organic meat", British Food Journal, Vol. 104 No. 3/4/5, pp. 353-370. https://doi.org/10.1108/00070700210425778