Determination of Consumers’ Demand on Water Buffalo Products

Authors : M Ömer Azabağaoğlu, Harun Hurma

Pages : 5-11

View : 16 | Download : 10

Publication Date : 2016-07-13

Article Type : Research Paper

Abstract :Water Buffalo whose 96.4% population is present in Asia is breed for its meat, leather and labor. When compared to cow’s milk, water buffalo milk is preferred in dairy technology since it has high feeding properties and contains less water, higher brix level, fat, protein, and lactose. Buffalo milk is marketed to the consumers as cream, butter, yoghurt or milk by the producers and local dairies. Nowadays, these products that are available to consumers mainly in local markets can also be found in shopping malls and supermarkets. Dairy cattle breeding operated in closed areas, using more additives to feed in milk production has increased the interest in buffalo breeding which is made in open spaces and high quality natural feeding areas. Thus the demand for water buffalo yoghurt, cream and spiced sausage has increased. In this paper, the factors affecting consumers’ preferences on water buffalo products will be investigated. Frequency of consumers to consume water buffalo products and the places where they get these products will be explored. By comparing water buffalo products preferences with the rival products, the reasons of not consuming water buffalo products will be determined
Keywords : Water Buffalo Yoghurt, Water Buffalo Cream, Water Buffalo Sausage, Demand, Consumer Preference