Socio-Economic Factors Determining Goat Meat and Fish End Market Trends in Marsabit County

Abstract

Using Marsabit County as a case study, this study sought to determine the socioeconomic variables that inform end-use demand for goat meat and fish in Kenya’s arid or semi-arid lands (ASALs). The study utilizes variables not included in Engel’s Law in empirical analyses of food consumption in low-income households. The study used stratified sampling to collect primary data in three of the most populous market centres in the County. The Likert scale was used to score responses while regression analysis was used to determine factors influencing consumption. The study established that the level of income of the household had the largest influence on whether a household consumed either goat or fish meat, at a mean score of 2.01. Preferences shaped by cultural beliefs and practices as well as the average education level of the household members, particularly that of the decision maker, on what is to be consumed came a close second and third in influencing demand at 2.03 and 2.16 respectively. Most respondents agreed that goat and fish meat were less consumed in the household, with beef consumed most, with a mean score of 2.79. Regression results show that a unit increase in the level of household income would increase the amount of meat consumed by 59.3%, holding other factors constant. A change in tastes and preferences would increase the amount of goat and fish meat consumed by 8.3%, while a unit increase in price would reduce the amount of goat and fish meat consumed by 31.3%. The factors that influenced consumption of goat meat and fish were the income level of the household, tastes and preferences, prices of meat and fish, education level as well as cultural practices. To increase consumption of goat meat and fish, concerted campaigns to encourage the consumption of more meat at household level and improving infrastructure such as more market facilities and cold chain storage facilities is necessary. Consumers with low education levels need dietary and nutritional education through participatory social behaviour change and communication strategies.