Motivations and obstacles to goat meat consumption willingness: exploring influencing factors related to consumer habits and awareness

The purpose of this study was to identify the main motivation and barrier factors to the consumption of goat meat as well as evaluate the impact of consumer habits and awareness on willingness to eat this meat. 240 randomly selected consumers from the El Oued region in south-east Algeria were given organised, independently managed surveys. The top three reasons why satisfied survey participants (202 consumers) chose to consume goat meat were its flavour (35.1%), low fat level (30.2%), and health advantages (23.3%). The most significant barriers to the consumption of this meat for the 38 dissatisfied consumers were, concurrently, its flavour and aroma, with percentages of 57.9% and 26.3%, respectively. The greatest significant effect on consumption willingness was found to be the frequency of consumption (p