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Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior

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  • Shahida Anusha Siddiqui

    (Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
    German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany)

  • Francesca Gerini

    (Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 18, 50144 Firenze, Italy)

  • Ali Ikram

    (University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan)

  • Farhan Saeed

    (Department of Food Sciences, Government College University, Faisalabad 38000, Pakistan)

  • Xi Feng

    (Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA)

  • Yanping Chen

    (Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Abstract

Rabbit meat could play an important role in health, the rural economy, and sustainable development. Rabbit meat has excellent nutritional features, such as high protein content, low-fat content, and a high percentage of unsaturated fatty acids, low cholesterol and sodium levels. In addition, rabbit meat production contributes to maintaining economic activities in rural marginal areas. However, the consumption of rabbit meat is still limited due to several factors such as the higher cost of commercial food that is slowing down rabbits’ breeding. Socio-demographic characteristics, attitudes, and nationality of consumers influence the demand and consumption of rabbit meat. The social and economic changes of the past years are leading to an increased interest in rabbit meat products with convenience characteristics. Consumers are also increasingly paying attention to animal husbandry methods for health concerns and ethical reasons. This paper presents an overview of rabbit meat focusing on production, nutritional composition, consumers’ preferences, and marketing. The review proposes strategies that, coupled with information campaigns could improve consumers’ knowledge of the positive characteristics of rabbit meat, which would contribute to the market development.

Suggested Citation

  • Shahida Anusha Siddiqui & Francesca Gerini & Ali Ikram & Farhan Saeed & Xi Feng & Yanping Chen, 2023. "Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior," Sustainability, MDPI, vol. 15(3), pages 1-13, January.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:3:p:2008-:d:1042539
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    References listed on IDEAS

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    1. Ruben Sanchez-Sabate & Joan Sabaté, 2019. "Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review," IJERPH, MDPI, vol. 16(7), pages 1-37, April.
    2. Muriithi, Beatrice W. & Matz, Julia Anna, 2015. "Welfare effects of vegetable commercialization: Evidence from smallholder producers in Kenya," Food Policy, Elsevier, vol. 50(C), pages 80-91.
    3. Jean Adanguidi, 2020. "Analysis of Consumer Demand and Preference for Rabbit Meat in Benin," International Journal of Marketing Studies, Canadian Center of Science and Education, vol. 12(1), pages 1-14, March.
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