Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil

Abstract

Purpose

The purpose of this paper is to analyze the attitudes of meat consumers in Rio Grande do Sul, Brazil, concerning cultured meat. This State is characterized by its strong cultural identity and social practices, barbecue being its typical dish.

Design/methodology/approach

The authors applied a cross-sectional survey with meat consumers residing in Porto Alegre/RS, the sample of which, composed of 538 individuals, expressed the population heterogeneity. The data were analyzed using the Pearson chi-square, Cramer's V, and correspondence analysis.

Findings

The results demonstrate that although six of ten people were willing to try cultured meat, only four of them responded positively to the willingness to consume it over conventional meat. Young individuals demonstrated a favorable attitude towards the product, expressing a greater propensity both to try it and to include it in the diet regularly. However, the rejection of cultured meat gradually intensified after 40 years old. The previous knowledge and familiarity with the investigated subject are not predictive of the intention of experimentation so that almost two-thirds of the individuals who did not know the product were positively willing to try it.

Originality/value

Despite the recent intensification of studies about consumer behavior towards cultured meat, its analysis in a context in which meat historically plays a fundamental role in socioeconomic development is still little explored. The originality of our research is circumscribed by the understanding of the behavior of meat consumers, members of a culture where it plays a central role.

Citation

Munz Fernandes, A., Teixeira Costa, L., de Souza Teixeira, O., dos Santos, F.V., Palma Revillion, J.P. and Leal de Souza, Â.R. (2021), "Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil", British Food Journal, Vol. 123 No. 9, pp. 3032-3055. https://doi.org/10.1108/BFJ-08-2020-0698