Cattle Ownership and Meat Consumption Shares in Rural Communities: The Case of the Omusati Region in Namibia

This study examines how cattle ownership influences meat consumption patterns among rural households in the Omusati region of Namibia. Rural households own cattle; however, meat consumption is not necessarily influenced by access to cattle reared but rather by other drivers of meat availability within the immediate vicinity of the household and the status of cattle ownership. This study uses primary data from 160 participants in Outapi, Tsandi, Okahao, and Ruacana constituencies. Data were collected using a structured questionnaire that was pre-tested on 30 respondents prior to the main survey. The data were coded and analysed using descriptive statistics and a multiple linear regression model estimated through the Ordinary Least Squares (OLS) technique to identify factors influencing household beef consumption. Beef consumption was specified as the dependent variable, while selected household and market-related factors were included as explanatory variables. The OLS approach was adopted based on the assumptions of the Gauss–Markov theorem and Best Linear Unbiased Estimators (BLUE). The dynamics of meat consumption in rural Omusati show divergences. Households that do not own cattle rely on cheaper protein sources, which influence both their meat consumption and expenditure shares. In contrast, households that own cattle derive their meat consumption primarily from beef. Cattle farming and ownership continue to play a critical role in the rural economy through passive income and serve as the backbone of these communities. This paper shows that beef consumption is significantly influenced by prices, household income, and the availability of alternative protein sources, although cultural preferences continue to shape consumer behaviour. Furthermore, the dynamics of cattle ownership are not improving meat consumption among rural communities. Therefore, cattle ownership does not necessarily support meat consumption; rather, the share of expenditure on meat-based protein is influenced by the availability of substitutes such as fish, poultry, pork, and household income levels.