STUDY OF THE FACTORS LIMITING THE ADOPTION OF DUCK MEAT IN KINSHASA HOUSEHOLDS
DOI:
https://doi.org/10.61841/qng3ay59Keywords:
Limiting factors, Adoption, Duck meat, Household –KinshasaAbstract
We are sharing these results from our study of a random sample of 2,000 households across the province of Kinshasa, aimed at identifying the factors limiting the adoption of duck meat.
Despite the few studies that have examined its chemical and biochemical composition, such as KUKISA 2024 and, even more so, its organoleptic qualities (CAVTK-APEFE and Wallonia-Brussels in 2009),
a model based on several scenarios has allowed us to refine, if not expand, our understanding of the reasons for its adoption, thereby broadening the diet of Kinshasa residents to include a food in which it has a comparative advantage. The results obtained, which set milestones, are distributed as follows after analysis and processing of statistical data. They indicate that:
Factors influencing duck consumption in Kinshasa households include marital status, the head of household's tribal origin, frequency of meat consumption, awareness of the harmful effects of frozen products, and the choice between duck meat and chicken thighs, among others.
However, few households that consume duck do so only occasionally, citing reasons such as the lack of duck availability on the market, the high price compared to other meats, and the perception that duck is only a festive meat.
Several other unfounded reasons limit the adoption of duck meat.
We must therefore invest more in finding ways to overcome this barrier through robust innovations in the processing and presentation of the product, resulting in a diversity of derivative products.
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Copyright (c) 2026 Narcisse MAYITU KATAMBAY KATAMBAY, John MUYUKU SANANA, Jacques NTUMBA KABEYA WA MUENYI, Gauthier-winner KAMBA TSHIAMANYINE, Agnès-marie chantal TSHIOMBO MUDI-PANU SHA (Author)
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