Abstract: This research aims to look at the acceptability of rabbit meat as an alternative meat source at Amadeo, Cavite. Specifically, this research would like to identify the following: 1.) Demographic profile of the respondents; 2.) Level of acceptability of the respondents on rabbit meat in terms of taste , price, nutritional value and culture; and 3.) Relationship of the respondent’s demographic profile and its level of acceptability on rabbit meat as alternative meat source. In order to see the general picture, a total of 100 self-made survey questionnaires were used. The first part was the demographic profile of the respondents and the second part is their perception on the acceptability of rabbit meat as alternative source for consumption. The study also used purposive sampling in determining the samples of the study. Local residents of Amadeo, Cavite were the respondents of the study.
Based on the results, the taste of rabbit meat is acceptable to respondents and thus there is a great potential to commercialize rabbit meat in Amadeo Cavite. It is recommended that breeders of rabbit meat should continuously educate the public on rabbit meat consumption through advertisements on social media focusing on the different ways on how to cook the rabbit meat into different cuisines. They can also organize an annual event that will encourage people to try on rabbit meat. The need for consumer information especially on health benefits of rabbit meat is crucial in eradicating negative notions on eating rabbit meat.
Keywords: Acceptability, Amadeo, Cavite, Rabbit meat, Breeders, Consumption.
Title: Acceptability of Rabbit as an alternative meat source for consumption in Amadeo, Cavite
Author: Vincent Adique; Karlo Camingay; Junn Karlo De Asis; Rexieden N. Barrera; Anthony I. Samac
International Journal of Management and Commerce Innovations
ISSN 2348-7585 (Online)
Research Publish Journals
