%0 Journal Article
%T Ostrich meat buying intention and sensory studies: a proposing orientation for producers in Puebla, Mexico
%A Alicia Y¨¢£¿ez-Moneda
%A Karla Rosario-Carri¨®n
%A Judith Cavazos-Arroyo
%A Y¨¦sica Mayett-Moreno
%J Nacameh
%D 2010
%I Universidad Autonoma Metropolitana
%X Regional markets positioning of new products are a hard work. In this work, consumer¡¯s buying intention and sensory attributes of ostrich meat were performed. Polled persons (n= 218) indicate that most desirable sensory attributes (odor, texture, general appearance) had a score of 4 in a 5 points scale. Although 74% had no idea of the ostrich meat flavor, after tasting samples the 76.8% commented that they will be disposed to buy ostrich meat. For the proposed price range, 38.1% indicated $60.00 to $80.00/kg, but 32.1% indicated that they will pay between $40.00 to $60.00/kg. Suggested prices were low for the production cost (around $150.00). Promotion strategy needs to be focused to added values meats market in order to reach a competitive price.
%K Ostric meat
%K Buying intention
%K proposing orientation
%U http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_044YanezMoneda_etal.pdf