ISSN 2348-313X (Print) International Journal of Life Sciences Research ISSN 2348-3148 (online) Vol. 8, Issue 2, pp: (14-23), Month: April - June 2020, Available at: www.researchpublish.com
THE INFLUENCE OF OPEN MARKET PACKAGING MATERIALS ON THE MARKETING AND CONSUMPTION OF MEAT AND MEAT PRODUCTS IN GHANA Stephen K. Kanten Monten1*, Gabriel Ayum Teye1, Frederick Adzitey1,2 1
Department of Animal Science, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana.
2
Department Veterinary Science, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana. *Corresponding author: Email: stephenkkmonten@yahoo.com; Tel:+233245161415
Abstract: As Ghana makes transition into a developed economy, a greater percentage of the population is demanding and eating high quality and safe meat and meat products. The demand heave for meat and meat products needs to be met by increasing supply of neatly packaged meat and meat products in an efficient and convenient package. This study was to determine the influence of open market packaging materials on the marketing and consumption of meat and meat products in Ghana. A total of 210 open market consumers and retailers of meat and meat products in Accra, Kumasi and Tamale Metropolis were interviewed. Data was analysed using SPSS version 16 under descriptive statistics and result presented in the form of tables and charts. Majority (82.6%) of the customers range between the ages of 26 and 40 years. Majority (92%) of open market packaging was plastic type materials. The quality, quantity and packaging of the products had influence on consumers’ choice. About half (47.33%) of the open market consumers were satisfied with the open market meat packaging. Packaging type, packaging materials, convenience and price were factors that influenced purchases. The level of education, income level, religion and age had influence on shopping outlet. Retailers and packaging designers should focus on packaging, packaging designs, certification labels, shopping environment and colour attributes of meat since it influences marketing. Keywords: Consumption, Marketing, Meat and meat products, Open market, Packaging.
1. INTRODUCTION The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes in the eating qualities (appearance, flavour, odour, and texture). Deterioration in these qualities can result in economic losses due to consumer rejection of the products. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzymatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, and these should preferably be slowed or prevented by a preservative packaging. Packaging fresh meat is done to avoid contamination, delay spoilage, permit some enzymatic activity to improve tenderness, reduce weight loss, and where applicable, to ensure an oxymyoglobin or cherry-red colour formation in red meats at retail or customer level (Brody, 1997; Matthew and Jaganathan, 2017). When considering the packaging of processed meat products, factors such as dehydration, lipid oxidation, discolouration and loss of aroma must be taken into account (Mondry, 1996; Matthew and Jaganathan, 2017). Each type of packaging material has advantages and disadvantages, consumer and marketing issues, environmental considerations, and cost (Marsh and Bugusu, 2007). Fresh meat packaging is only minimally permeable to moisture and surface desiccation is prevented, while gas permeability varies with the application method (Faustman and Cassens,
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