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Segmenting Niche Goat-Meat Markets


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  • Nelson, Mack C.
  • Whitehead, Jackie
  • Mobini, Seyedmedhi
  • Brown, Nathaniel B., Jr.
  • Thomas, Marc
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    This research report provides an examination of the ratings of an important sensory attribute of chevon (goat meat) with that of beef and pork. Results from an analysis of variance of comparative ratings of the flavor of chevon and that of beef and pork suggest that selected demographic characteristics of U.S. consumers influenced the ratings of chevon'Â’s flavor with that of beef and pork. The findings indicate that Hispanics, blacks, and females should not be treated as homogenous niche markets. The results suggest that there are distinct subdivision preferences within and between these consumer partitions.

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    Bibliographic Info

    Article provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.

    Volume (Year): 35 (2004)
    Issue (Month): 01 (March)

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    Handle: RePEc:ags:jlofdr:27118

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    Keywords: Agribusiness;


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    1. Chen, Kevin Z. & Ali, Murad & Veeman, Michele M. & Unterschultz, James R. & Le, Theresa, 2002. "Relative Importance Rankings For Pork Attributes By Asian-Origin Consumers In California: Applying An Ordered Probit Model To A Choice-Based Sample," Journal of Agricultural and Applied Economics, Southern Agricultural Economics Association, vol. 34(01), April.
    2. Jayson Lusk & John Fox & T Schroeder & J Mintert & M Koohmaraie, 2001. "In-store valuation of steak tenderness," Framed Field Experiments 00186, The Field Experiments Website.
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