Rabbit meat in the east of Algeria: motivation and obstacles to consumption





meat rabbit, consumer profile, consumption frequency, purchasing, Algeria


In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic variables, both intrinsic and extrinsic quality cues, on consumption frequency, purchasing decision, motivations and the main deterrents to rabbit meat consumption. A survey is conducted with 360 consumers across 15 wilayas (districts) in Eastern Algeria. The results help us draw a conclusion that rabbit meat is consumed in all surveyed wilayas with a low frequency of consumption for the majority of respondents (79%). On the one hand, the causes of consumption are mainly: good taste (59%) and nutritional value (27%). On the other hand, the limiting factors are different: scarcity of rabbit meat on the market (42%), price (22%), eating habits (17%), lack of information on nutritional value (13%), bad taste (3%) and its resemblance to cat meat (3%). Regarding purchasing criteria, tenderness (58%) and freshness (14%) were chosen by most consumers. Although most consumers recognise the nutritional benefits of rabbit meat, it is poorly ranked in the choice of its consumers, placing it fourth after sheep, beef and poultry. Cross tabulation results show that gender, employment status and geographical areas are three variables that significantly affect the consumer’s perception and behaviour towards rabbit meat. This study is the first to analyse the Algerian consumer profile and sheds light on factors encouraging and hindering rabbit meat consumption.


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Author Biographies

Ibtissem Sanah, Université Frères Mentouri Constantine

Equipe Maquav, Laboratoire de Biotechnologie et Qualité des Aliments.Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A)

Samira Becila, Université Frères Mentouri Constantine

Equipe Maquav, Laboratoire de Biotechnologie et Qualité des Aliments.Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A)

Fairouz Djeghim, Université Frères Mentouri Constantine

Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire.Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A)

Abdelghani Boudjellal, Université Frères Mentouri Constantine

Equipe Maquav, Laboratoire de Biotechnologie et Qualité des Aliments.Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A)


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