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Meat and the consumer

Meat and the consumer. Module focus. A consumer is the user or buyer of a service or product. A retailer is the person or organisation who sells goods to the public from premises such as shops and supermarkets. Meat is a food commodity sold by retailers to consumers.

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Meat and the consumer

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  1. Meat and the consumer

  2. Module focus A consumer is the user or buyer of a service or product. A retailer is the person or organisation who sells goods to the public from premises such as shops and supermarkets. Meat is a food commodity sold by retailers to consumers. Most consumers have particular likes and dislikes. Retailers offer consumers a range of products to choose from.

  3. Module focus • Consumers therefore have to make decisions and choices such as: • What they want to buy and why • Which product will best meet their needs • This module is about the different factors that consumers need to take into consideration.

  4. Buying meat Some of the decision and choices about buying meat have already been made for the consumer by the supermarket buyers and butchers. When a consumer buys meat they will have a range of types of meat and cuts to choose from. There are many decisions for the consumer to make about which cut is the right one from them and their particular needs. In 2008, UK consumers spent 23% of their shopping bill on meat (DEFRA, 2010).

  5. Choosing meat Considerations when choosing meat.

  6. Consumer considerations Some considerations for deciding on the cut of meat include:

  7. Factors Influencing Consumer Product Choice

  8. Trend in Meat Purchases Grams per person per week Family Food, DEFRA (February 2011 Edition)

  9. Where to buy meat Consumers need to think about where to buy meat. A variety of retail shops sell meat, e.g. butcher, supermarket and farm shop. Consumers need to be aware of the advantages and disadvantages of purchasing meat from different types of retail outlets.

  10. A butcher/farm shop

  11. Supermarket

  12. Labels on meat Labels give consumers useful and essential information, as well as to help sell products. They can be attractive and eye-catching, and can advertise special features about the product, such as ‘extra lean’ or ‘low fat’. Information is provided on packaging of food products to help consumers choose between different foods, brands and flavours. In addition, there is a legal requirement for much of the information that is often provided.

  13. Food Labelling – legal requirements • The name of the food • Storage instructions • Preparation instructions • Name and address of manufacturer, packer or retailer • Weight/volume • The presence of genetically modified organisms (GMO) or ingredients produced from GMO. This, however, is not associated with meat and meat products are not • A list of ingredients (including allergens and the amount of an ingredient which is named or associated with the food) • Date mark (‘best-before’ or ‘use-by’) • Lot or batch number • Country of origin

  14. Food Labelling – not legally required • Front-of-pack labelling is not legally required, e.g. Guideline Daily Amounts (GDAs) or traffic light labelling • Nutrition information on the back of the pack is not legally required, unless a nutrition claim is made • Nutrition and health claims are not legally required, however if these are made they need to follow the EU laws on claims • Organic claims are not legally required, however if made these need to be certified

  15. Food Labelling – food sold loose Food sold loose does not require a list of ingredients and date and storage conditions. Loose food which has been genetically modified (GM), however must have information near the product to identify that it is GM.

  16. Summary • A consumer is the user of buyer of a service or product. A retailer is a person or organisation who sells goods to the public from a premises. • A range of considerations affect consumers choice of meat and the cut of meat. • Market research companies provide information on factors influencing consumer product choice and trends in purchasing. • Meat is available to purchase from butchers, supermarkets and farm shops. Different opportunities and constraints apply to each retailer. • Food labelling provides consumers with essential product information. There are legal requirements for labelling on food products.

  17. For further information and support, go to: www.meatandeducation.com

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