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F Montossi
F Cazzuli
G Brito
C Realini
S Luzardo
P Rovira
M Font-i-Furnols

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F Montossi
F Cazzuli
G Brito
C Realini
S Luzardo
P Rovira
M Font-i-Furnols

International Journal of Agricultural Policy and Research
ISSN 2350-1561
Vol.6 (9), pp. 144-159, September 2018
Available online at https://www.journalissues.org/IJAPR/
DOI:https://doi.org/10.15739/IJAPR.18.017
Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

The challenges of aligning consumer preferences and production systems: Analysing the case of a small beef meat exporting country

F. Montossi1*, F. Cazzuli1, G. Brito1, C. Realini2, S. Luzardo1, P. Rovira1 and M. Font-i-Furnols3

1INIA Tacuarembó, Ruta 5 km 386, Tacuarembó, Uruguay.
2Grupo de Producción de Rumiantes, Facultad de Ciencias, CENUR Noroeste, Gral. Rivera 1350, Salto, Uruguay.
3IRTA-Product Quality, Finca Camps i Armet, E-17121 Monells (Girona), Spain.

*Corresponding Author E-mail: fmontossi(at)inia.org.uy

Tel. +598 46332407



date Received: July 31, 2018     date Accepted: September 17, 2018     date Published: September 25, 2018


 Abstract

The beef industry and meat supply chain face several challenges worldwide. These challenges imply increasing overall productivity in order to satisfy a growing population, while keeping a business profitability and product quality and yet minimising its environmental impact. The objective of this paper was to address consumers´ preferences, the effects of production systems on meat characteristics, and national policies and actions developed to improve Uruguayan beef industry competitiveness and exports. To do so, both local and foreign research was reviewed. In this context, sustainability arises as the big issue to be faced by beef production systems and its consideration will affect meat quality characteristics. To match consumers´ preferences and beef production systems will represent a major challenge for the meat industry around the world. Both private initiatives and public policies will be fundamental to achieve this goal.


Key words: Consumers, meat quality, sustainability, production systems.


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