Mercado consumidor de carne suína e derivados em Capanema, Pará

Abstract

The aim of this study was to characterize the profile of pig consumers in Capanema-PA. 400 questionnaires containing open and closed questions were applied in order to obtain qualitative and quantitative data. The results were processed with Excel for Windows version 2007 software. Among the interviewees, 51.75% (207/400) are female and 48.25% (193/400) are male. Most have between 1 and 2 minimum wages (35.75%), complete high school. 38.5% reported not consuming pork, mainly due to lack of appreciation (44.81%) and fear of acquiring worms when consuming it (22.73%). There was an annual per capita consumption of 6.45 kg, where the most widely used method of preparation is roasting on coals, giving preference to fresh meat, with the butcher's favorite place of purchase (55.28%). The attributes considered most important in relation to the pork meat selling point were adequate conservation (29.6%) and the hygiene of the facilities (24.8%). The Rib (42.05%) is the favorite cut. The lack of information on the existence of pork with lower fat content, in addition to aspects related to health, causes a decrease in the consumption of this meat in Capanema-PA.