Mercado consumidor de carne de frango e derivados em Capanema, Pará

Abstract

The aim of this study was to characterize the profile of chicken meat consumers in Capanema PA. 400 questionnaires containing open and closed questions were applied to obtain qualitative and quantitative data. The results were processed using Microsoft Excel 2007 software. 58.5% of respondents are female and 41.5% male. Most of them have between one and two minimum wages (45.75%) and complete high school. It was found that 50% of people have sporadic frequency of consumption. The most used method of preparation is the barbecue. The biggest buying preferences are the whole chicken (44.68%) and the free-range chicken (64.01%) and the preferred places of purchase are the butcher or refrigerator. The attributes considered most important in relation to the point of sale of chicken meat were the proper preservation of the food (29.05%) and the hygiene of the facilities (27.97%). The smell, the validity and the appearance of the meat were the most important attributes of chicken meat. Capanema-PA consumers are more concerned with the quality of the food they consume than with the taste or practicality of the purchase. They also showed interest in inspected products to the detriment of clandestine chickens.