Determinants of Meat Consumption among Students of the Federal University of Agriculture Abeokuta, Ogun State

This study examined the determinants of meat consumption among students of the Federal University of Agriculture, Abeokuta, Nigeria. Primary data on personal and socio economic characteristics of respondents were collected among 150 students with the aid of a pre-tested and structured questionnaire. Methods of analysis used were descriptive statistics, bar chart and multiple regression analysis. The results revealed about 69.3%of the respondents were within the age range of 18-24 years and majorities (56%) of the students interviewed were female. The average amount of income spent on meat consumption was N 1,904 per month while the amount spent on substitutes such as egg, snail and cow hides was N 147.90. The result of the distribution of students by total monthly income revealed that 27.3% of the students received below N 5001 per month while 58% of the students received an allowance between N5001 and N15000 per month. The result of the monthly expenditure of the students on various meat types distributed by sex in the study area revealed that beef accounted for the highest percentage of 24.4% of the monthly expenditure among female students while it constituted 24.0% of the males. On the other hand, pork accounted for 7.0% and 6.0% of total monthly expenditure on meat in male and female students respectively. The result further revealed that four variables exert significant influence on the consumption of meat in the study area. The age (X1) of the students was positive and significant at P <0.01. The student’s sex (X3), amount spent on substitutes(X5) and place of residence (X7) of students were negative and significant at (P < 0.05) and (P< 0.01) respectively. The study concludes that female students spend more on meat than their male counterparts. The amount of money spent on meat substitutes decreases with increase in meat consumption and students living off campus spend more on meat than students living on the campus. The study therefore recommends that processed beef in small units should be made available to students in the hostel and outlets close to students’ residential quarters to facilitate easy availability.