Kenyans have reduced their red meat consumption
Less than 25% of the Kenyans are consuming red meat nowadays, according to a study released by Kenya Markets Trust (KMT). The difference is flagrant compared to the results observed by the same agency a decade ago when 675 of the Kenyans were consuming red meat.
“There has been a significant change in the quantities of meat consumed in the market,” explained Kamau Kuria, chief executive officer of KMT.
Kuria attributed the decline in red meat consumption to the association of red meat with the high incidences of lifestyle diseases such as cancer.
He said that meat buyers in the country are keen on their health and often curious about the use of drug residues, fear of lifestyle diseases, unhygienic handling of meat, meat from game animals, uninspected stolen animals and dead carcasses.
“Consumers often consider where they buy and the type of meat that they buy from the butcheries,” Kuria said, noting that the study finds that middle-income earners often insist on purchasing quality meat.
The study also revealed that Kenya is confronted with a meat deficiency of 300,000 tonnes, which can be considered another cause for the reduced consumption of red meat in the African country.
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