EVALUATION OF DETERMINANTS OF PORK CONSUMPTION IN DABANI SUB COUNTY

BUSIA DISTRICT

BALASA VICTOR

17/U/3456/PS

A RESEARCH PROPOSAL SUBMITTED TO THE COLLEGE OF VETERINARY

MEDICINE, ANIMAL RESOURCES AND BIOSECURITY IN PARTIAL
FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF
BACHELOR OF ANIMAL PRODUCTION AND MANAGEMENT OF MAKERERE
UNIVERSITY

2020
Introduction

Livestock including pigs contribute significantly to enhance the livelihoods of over 70% of the
poor people in the developing world (Perry and Sones 2007) and in 2005 over 65% of the
world's pig production was located in these regions (Holne’s et al 2005)

Pork is the main marketable product of pigs and it's an important protein source to humans. As
pork supply and consumption increases there is an increase in consumer's preference for quality
traits, social cultural and economic factors such as religion, ethnicity, gender and wealth status
might affect the demand of pork and pork products in Uganda.

In Uganda, consumption of pork increased by 21.2%annually from 1980 to 1990 and by 3%

annually from 1990 to 2000(FAO 2005). By 2011 Uganda had one of the highest per capita
consumption of pork in the sub-Saharan Africa, reaching 3.4kg/person/year (Ballantyne 2012),
therefore an increase in population is leading to increased demand for pork and pork products.

Traits such as tenderness, leanness, freshness and color are commonly taken as a measure of
meat quality and such traits can be affected by several factors such as breed, age, sex, nutrition,
disease and post-harvest process like cooking. Such traits can affect the demand for pork and
pork products and also their market price. Information on such behavior of consumers is very
crucial to have a sustainable and profitable pork business.

Though there are some previous studies conducted in the swine sector of Uganda, most of them
are focusing on characterization of production systems and health aspects in a few districts of
Uganda where swine production has become dominant.

Problem statement
Pig production is thriving in Dabani subcounty and the demand for pork is increasing, therefore
offering potential for increased income from pig production and marketing. The consumers’
preferences determine and potentially drive this demand but are largely unknown in the context
of Dabani subcounty.
Information gaps remain with regards to influencing factors influencing pork consumption in the
rural areas of Uganda where pigs are reared in large numbers hence, this study examined
consumers’ preference for pork and the preferred quality traits of pork in Dabani sub county
Busia district in Uganda where pork production is on a rise.
General objective
To evaluate the factors influencing pork consumption in Dabani subcounty Busia district
Specific objectives
 To identify the effect of pork attributes on consumption patterns in Dabani sub county
Busia district
 To determine the contribution of consumer demographic characteristics on benefits of
pork meat in Dabani sub county Busia district.
 To identify the effect of hygiene of pork selling points on the consumer preference for
pork in Dabani sub county Busia district.

Research questions

 What pork attributes influence consumer consumption of pork in Dabani sub county
Busia district?
 What socio-economic factors influence decision making on purchase and consumption
of pork in Dabani sub county Busia district

Significance and justification of the study

The study results could be useful to Government while designing interventions for communities
especially taking into consideration the development of the piggery projects for diversified
livelihood in form of agribusiness. Equally, the study results will help policy makers to draw and
enact policies and guidelines on pork production, packaging and export to achieve social and
economic transformation in the communities and contribute to the Gross Domestic product of
Uganda at large. This research may prove fruitful for development partners to finding sustainable
ways/solutions of engaging farmers to produce high quality pork products according to the
market preferences hence diversified livelihood and improved standards of living of the piggery
farmers. This study is timely and very useful in that it comes at a time when Uganda is
strategizing to achieve Vision 2040 which can only be achieved when consumer preferences are
clearly understood and hence devising strategies to produce products as per the market
preference hence increased productivity which in turn leads to a modern society as proposed by
Ugandan planners to be achieved by 2040 . If this study or any other study related to consumer
preferences is not conducted, there shall be no clear guide to government and policy makers to
refer to while developing strategic plans to achieve vision 2040, policy legislation on pork
production and implementation of modern piggery farming methods and techniques. This study
is justifiable in that it will offer lessons relevant for the practitioners of pork producers,
distributors and processors to understand the consumer preferences and hence produce the right
desired qualities of pork and pork products for the specific target consumers in Uganda and
abroad and inform future related policy discussions on pork production investment, production,
marketing and distribution. This study is also inevitable because it provides a thorough
understanding of the necessary documentation on consumer preference on pork and its attributes
and that they may be guided on what equipment to procure for the production of the preferred
pork and its products and procedures that help stakeholders to benefit from the special
arrangements and incentive by government.
LITERATURE REVIEW

PORK PRODUCTION IN UGANDA

Pig production is widely practiced in all regions of Uganda with high concentrations around the
central region. Unlike other key agricultural enterprises, over the last three decades pig farming
has experienced fundamental improvement in the number of both pigs reared and households
that rear at least one pig.
Uganda is one of the best pork consuming countries in Africa; it has per capita consumption
estimated at more than 3.4kg per person per year (FAO 2011) is the highest in the region.
Pig production is thriving in Uganda and the demand for pork is increasing, therefore offering
potentially drive this demand but largely unknown in the context of Uganda. As part of multi-
disciplinary assessment of small holder pig value chains (Roesel,K et al 2019).
The country is also said to be the largest importer of pork and pork products from neighboring
countries and outside Africa in the East Africa region. The number of pigs in the country has
increased more than tenfold from less than 200000 three decades ago to roughly 3.2 million
(2008 National livestock census)

Pork attributes influencing consumer consumption of pork in Dabani sub county Busia
district
Colour
Colour is an important quality cue to infer the experience quality attribute freshness. Consumers
use color to indicate the meat's freshness. They define high quality pork in terms of freshness.
Freshness in turn the most important indicator concerning the safety of pork. (Grunert et
al...2004). The redness of a particular meat cut is categorized in the light of the colour of pork
cuts (Steenkamp,1990). Thus, difficult to give recommendations about the actual colour of a
particular meat should have. Nevertheless, (LIVINGSTON ET ,2004) found that during retail
display, the color of might change from cherry red to grey, which leads to less acceptability to
consumers.
Healthfulness
Healthfulness is probably one of the most commonly acknowledged reasons for shifts in pork
consumption. However, different consumer groups have different levels of knowledge about
food products (fat content of pork from various presence of healthful micronutrients such as iron
and vit B12), different purchase motivations, and different expectations. Healthfulness can mean
low calorie, high nutrients (vitamins), low fat, high fiber, low saturated fat or low cholesterol,
which aspects are important to a particular group will depend on other priorities of that group.
(Dr. Susan Brewer, 2010).

In rural sites, pork is believed to clear the skin, make strong bones, or even cure a skin rash in
children called “measles” which is perceived to be caused by eating goat meat (Kamuli district);
however, the etiology of that skin rash (e.g., measles virus) is unknown. In other places,
“measles” in children are prevented by eating silver cyprinids (Rastrineobola argentea), locally
known as mukene, or sheep fat. (Kristina Roesela , Francis Ejob Et al., 2019).

Point of sale
GLITSCH (2000) stated that for quality evaluation of fresh pork and beef previous to the actual
purchase, the place of purchase plays a major role as quality indicator. In a study conducted by
Becker (1999) in Germany, results show that German consumers hold extreme trust in butcher as
a sales person. As consumers regard the evaluation of pork quality at the point of sale as difficult
task, the purchase of meat at the butcher was perceived to be the best way of dealing with the
general quality uncertainty.

Pig handling practices

Handling practices prior to slaughter have significant influence in the stress level and animal welfare of
pigs and consequently, in the final meat quality. Antemortem factors (fasting period, farm handling,
mixing, loading, unloading, transport, lairage conditions and driving to the stunner related to live animal
influence pork quality. Antemortem factors, such as lairage time or moving pigs into the slaughter rooms
and inadequate design of slaughter house facilities have an important effect on pig stress, affecting pork
quality after slaughter. (Álvarez, M.D. Garrido, 2009).
Price

As people achieve higher incomes, their ability to purchase not just more products, but also those
of higher quality increases. For many people this would mean a switch from tradition, low cost
foods such as pork Fiala (2008). The price of meat is one of the most important factors
influencing the changes in consumer demand. Domestic markets are affected by prices of
competing products and pork production is not exception (Resurrecion,2003). According to FAO
(2012) due to he growing world population and welfare the production of pork and meat will be
doubled in 2050.

Socio-economic factors that influence decision making on purchase and consumption of

pork in Dabani sub county Busia district.
(a) Gender differences in motives for pork consumption
When it comes to meat consumption, gender differences are important influencing factors.
Men consume more meat then women (Prättälä et al., 2006; Wardle et al., 2004). The reason for
this difference in consumers' behavior might be found in motives that influence consumers'
decision. Women are more influenced by health and ethical motives then the men and they are
also more willing to reduce meat consumption (Tobler, Visschers, & Siegrist, 2011). As far as
we know meat consumption is defined as masculine attribute while the consumption of
vegetables belongs to feminine ones (Prättälä et al., 2006).

(b) Household income and number of members in family

Number of members in the family, while the preference for chicken consumption, household
income, price increases, and illnesses caused by its consumption decrease pork consumption.
Household income and illnesses are important factors that determine the decision to purchase the
product. The greatest marginal effect in the purchase decision is presented when illnesses
increase, followed by household income, meat preferences, and the number of family members.
Likewise, higher income and more educated consumers in Ibanda may prefer quality rather than
quantity of products when compared to consumers in Kadutu and Bagira. This could be
explained by the budget constraints of lower‐income households that may be limited to cheaper
choices (Morales & Higuchi, 2018). This is in agreement with the findings of Jolly, Bayard,
Awuah, Fialor, and Williams (2009) and Sabran, Jamaluddin, Abdul Mutalib, and Abdul
Rahman (2012) who mentioned that wealthier consumers are more likely to take precautions
about food and are more willing to pay for high‐quality products than those with lower incomes.
Additionally, Silva, Caro, and Magana‐Lemus (2016) also found that food‐secure households
with higher incomes purchase a wider variety of high‐quality food items than food‐insecure
households with lower incomes. However, this finding contrasts with the studies reported by
Robert, Manolis, and Tanner (2003) who reported that lower‐income consumers are more
concerned about the value of money and with not wasting their money on goods and services that
do not meet their basic needs (Erasmus et al., 2014).
Methodology
This will be a cross sectional study in which a questionnaire will be used to collect information
for analysis. Therefore, the research will use a quantitative inquiry approaches in order to
identify, examine and understand individual perspective on consumer preference for honey and
its attributes,. Quantitative approaches shall be employed to simplify and present data
numerically for easy understanding by the readers.
AREA OF THE STUDY

The area of the study is Dabani subcounty, Dabani county and Eastern division in Busia
municipal council located in Busia district eastern Uganda . Dabani subcounty has 5 parishes;
Buwumba, Nagwe, Buyengo, Dabani and Busia and 60 villlages. The subcounty is boarded by
Kenya from east, Masafu subcounty on the west, masinya subcounty on the south, sikundu
subcounty on the North and Buteba in the North Eastern direction. The major economic activities
people of Dabani subcounty depend on include; fishing, agriculture with cassava, millet, sweet
potatoes, beans and maize being the principal cash crops, stone quarrying

The selection of Busia District as a study area is that Busia is interesting to me as a researcher
professionally, as well as, personally besides taking into consideration the convenience since
Busia is my place of birth and where the researcher spends most of his time. But above all, Busia
District and particularly Dabani Sub County is chosen as the study area taking into consideration
the increasing number of farmers engaging in pork production whereas Busia Municipal council
and specifically Dabani is chosen since this is an area where most of the locally produced pork is
traded and consumed.

However, the researcher plans to conduct the research study in the two parishes of Busia and
Dabani in Dabani Sub County. The two parishes in Dabani Sub County were chosen because of
their heavy reliance and engagement in a piggery production as a major source of livelihoods as
opposed to the other two parishes that have other supplementary livelihoods especially fishing
and cash crop farming. These two parishes are also carefully selected taking into consideration
the availability of feed resources like maize which is used in processing feeds and also lowering
the cost of purchasing feeds. They are also carefully chosen taking into consideration the fact
that Dabani Ward house a big number of shopping and trading avenues with the main market
located in this Ward while Busia Ward houses the largest population which provides the biggest
potential market for pork and pork products.
Map of Busia District showing the location of the Study area

Population for the study

The researcher will identify production and marketing officials of Dabani Sub County and Busia
District to participate in the research. These will comprise of Production and marketing officials,
Commercial Officer, Production Officer, the Entomologist, Sub-County Community
Development Officer and the Assistant Town Clerk. The local leaders will be chosen as key
informants because they provided information relevant to the study especially in the area of
piggery support and marketing and these shall include the LC s of Busia Sub County. They are
also chosen to take part in the study because, the recommendations that will be got in the study
will be implemented by them.
The research will also target piggery farmers, consumers and distributors/sellers of pork and its
products. These are specifically targeted because they are the primary persons who are directly
involved in production, marketing and consumption of pork and its products and these will
mainly be chosen in Dabani Sub County in the two identified parishes since this is the production
area.

The consumers shall be sampled out in Dabani in Busia District since they make the main
consuming population. The marketeers and distributors shall be selected in both Busia Division
since most of the distribution points are found in this area and Dabani Sub County since they
form the supply team in the pork production and distribution supply chain.

Sampling technique

Purposive and simple random sampling will be used for choosing the participants. These will
include 3 local leaders at the District and sub county who are purposively chosen. The researcher
will use this technique because of individuals’ special qualification and expertise, experience a
person has in line with the research subject, and also by virtue of the strategic office the
respondent is holding.

Simple random sampling technique using lottery method will be used for choosing the piggery
farmers, distributors and consumers. This method will be used because it is simple, it saves time
and it does not require a lot of energy.

Sampling techniques of respondents.

Table showing sample structure

Category of respondents Sample Size Sampling Instrument used

technique

Local Leaders 5 Purposive Questionnaire

sampling

Piggery farmers 10 Simple random Questionnaire

 sampling

pork Distributors/Sellers 10 Simple random Questionnaire

sampling

Pork consumers 40 Simple random Questionnaire

sampling

Total 65

References

Data collection methods and instruments

Questionnaire method

The researcher will develop differ questionnaires for collecting quantitative information from
local leaders, pork producers, distributors and consumers. The study will use a structured
questionnaire with both open-ended and closed-ended questions. The Open-ended questionnaires
will enable the respondents to respond freely while the closed ended have predetermined
responses that make it easier for the researcher to analyze the data. The instrument is preferred
because it saves time. The questionnaire will comprise of questions as prescribed in the study
objectives. The questionnaire will be administered by the researcher to the local leaders who will
fill in as per their opinion and perception. For those that cannot read and write, the research
together with the Research Assistant will read and translate the questionnaire to the respondent
and fill the questionnaire in English.

Quality Control

Questionnaires (data collection tools) will be pretested to check the accuracy and validity of the
information and data. A total of 10 questionnaires will be administered to selected respondents
before actual data is collected. Validity of the questions in the tools will be thoroughly checked
for the relevance of the questions to the research topic and the research objectives. This will help
to ascertain whether the questions in the data collection tools respond to the topic and the
objectives of the study. The mistakes that will be noticed, questions misinterpreted by the
respondents and those that the respondents will fail to understand among others will be corrected
before the actual data is collected.

Data processing and analysis

After collecting all the necessary data, these data will be coded and analyzed. Quantitative data
will be presented in tables or figures using MS Excel.

Ethical considerations

The researcher will keep and uphold the principles of research which include justice, respect and
confidentiality to the records of information or experience of the respondents while in the field.
Before subjecting the respondents to the research instruments, the researcher will first seek the
consent of the respondents. Clearance to do the study will also be sought from the relevant office
in the District and sub-county.
Questionnaire for Consumers

Interview Date / /

This questionnaire is intended to gather information from the pork consumers on consumers’
preference for pork and its attributes. The researcher is a student of Makerere University
undertaking this study in partial fulfillment for the award of the degree of Bachelor of Animal
production and management of Makerere University.

The Information you will provide will ONLY be used for the purpose of this research and
identity will be strictly confidential. You have been carefully identified to take part in this study
taking into consideration your resourcefulness and placement.

Instructions: (Please read the instructions given and answer the questions as appropriately as
possible). It is advisable that you read carefully and correctly fill in each section as provided.

For any further information or clarification, please contact the researcher on 0782769834 or
0755197406.

In case you agree to participate, kindly append your signature below

Name of Respondent Contact of respondent Signature of Respondent

(Optional)

Section A: Bio data

A1. Please indicate your sex (Kindly tick where appropriate)

Male Female

A2. Kindly indicate your age bracket by ticking where appropriate below

Below 25 26-35 years 36-45 years 46 Above

Section B: Socio-economic factors that influence decision making on the purchase and
consumption of pork and pork products

S/N Question Response category Ö

o

B1 Do you and your Yes

household regularly
No
consume pork and pork
product

B2 How often do you and Daily

your household consume
Weekly
pork
Once a month

Others (please specify) ……………………………….

………………………………

………………………………

B3 What type of pork do Unprocessed fresh pork

you consume/prefer to
Processed pork products
consume? (please tick
where appropriate)

What reasons do you put 1 --------------------------------------------

forward for the
consumption of this type 2 --------------------------------------------
of pork as indicated in 3 --------------------------------------------
B3 above? (Please list in
the space provided) 4 --------------------------------------------
B4 What are your main Healthfulness
motivations while
Colour
purchasing pork (Please
Rank from 1-5; 1 being Price
the most and 5 the list
Point of sale
motivating and if not
within your motivational Ethical character
factors, leave blank)

B5 In your home what Women

gender mainly consumes
Men
pork and pork products?
(Please tick where Both
appropriate)

B6 Which of the social Dietary attachment

factors provided here
Family size
affect consumption and
purchase of pork and Family food expenditure
pork products in your
Occupation/source of income
home (Please tick where
appropriate)

B7 Where do you mostly Pork joint

purchase pork and pork
Super markets
products? (Please tick
where appropriate) Others (please specify)
………………………………………………………
………………………………………………………
……………………………………………..

Section C: The pork attributes that influence consumer preference for pork and its products

S/N Question Response category Ö

o
C1 Does packaging and Yes
branding
motivate/influence you No
to purchase and consume
pork and pork products?
(please tick where
appropriate)

C2 What parameters do you Healthiness

look into while
Point of sale
purchasing pork and pork
products? (Please tick Colour
where appropriate). Rank
Ethical character
them with 5 being the
most important and 1 the Price
least important
Others (Please specify)

……………………………….

……………………………….

……………………………….

C3 What colour of pork do Pink

you prefer to consumer
Red

Grey

C4 In the statements provided below, please indicate SA=Strongly Agree, A=Agree, NS=Not
Sure, DA=Disagree, SD=Strongly Disagree where applicable

SA A NS DA SD

The choice of pork

purchase and
consumption is directly
influenced by the price
of pork
 I am willing to pay any
amount of money for
pork based on colour,
freshness and the
condition at the point of
sale.

C5 Do you have in your Yes

vicinity companies that
No
process pork? (Please
tick where appropriate)

C6 What 1. -----------------------------------------------------------------------
suggestions/recommenda -----------
tions can you put 2. -----------------------------------------------------------------------
-----------
forward in order to meet
3. -----------------------------------------------------------------------
consumer preferences on -----------
pork and pork products 4. -----------------------------------------------------------------------
in your locality -----------
5. -----------------------------------------------------------------------
-----------

C7 In the statements provided below, please indicate SA=Strongly Agree, A=Agree, NS=Not
Sure, DA=Disagree, SD=Strongly Disagree where applicable

SA A NS DA SD

Quality in pork products

needs to be upheld and
standards need to be
communicated
effectively to those
involved in small-scale
piggery farming

pork marketing ought to

be supported by
government and private
sector for an improved
 pork quality to meet the
market consumer
preferences

Appendix II Questionnaire No

Questionnaire for piggery farmers

Interview Date / /

This questionnaire is intended to gather information from the piggery farmers in Dabani Sub
County on consumers’ preference for pork and its attributes. The researcher is a student of
Makerere University undertaking this study in partial fulfillment for the award of the degree of
Bachelor of Animal production and management of Makerere University.

The Information you will provide will ONLY be used for the purpose of this research and
identity will be strictly confidential. You have been carefully identified to take part in this study
taking into consideration your resourcefulness and placement.

Instructions: (Please read the instructions given and answer the questions as appropriately as
possible). It is advisable that you read carefully and correctly fill in each section as provided.

For any further information or clarification, please contact the researcher on 0782769834 or
0755197406

In case you agree to participate, kindly append your signature below

Name of Respondent Contact of respondent Signature of Respondent

(Optional)

Section A: Bio data

A1. Please indicate your sex (Kindly tick where appropriate)

Male Female

A2. Kindly indicate your age bracket by ticking where appropriate below

Below 25 26-35 years 36-45 years 46 Above

Section B: Socio-economic factors that influence decision making on the purchase and
consumption of pork

S/N Question Response category Ö

o

B1 Do you engage Yes

in piggery
farming? No
(Please tick
where
appropriate)

B2 What is your A source of livelihood/Sale

major reason
For household consumption
for practicing
piggery Others (please specify)
farming
------------------------------------------------------------------------------------
------------------------------------------------------------

B3 Pig slaughter Stunning using electrodes

methods used
Stunning using captive bolt piston

Inhalation of Carbon dioxide

Others (please specify)

 ------------------------------------------------------------------------------------
------------------------------------------------------------

B4 What type of Farrow to finish

production
Farrow to wean
system do you
use for piggery Feeder pig production
production
Wean to finish

B7 Do you Yes
process the
pork? (please No
tick where
applicable)

If yes, please
proceed with
B8 below and
if no, skip to
B9

B8 What are the Pork joints

major
Super markets
marketing and
sale avenues Others (please specify)
for pork in
your district? ------------------------------------------------------------------------------------
(Please tick ------------------------
where
appropriate)

B9 What major Inadequate slaughter facilities

constraints do
Inadequate farmer skills
you face as an
 piggery farmer High prices of good quality feeds
in pork
Diseases
production?
(please tick Thefts
where
Inadequate supply of breeding stock
appropriate)
Unorganized market

Others (Please specify)

------------------------------------------------------------------------------------
------------------------

Section C: The product attributes that influence consumer preference for pork and its
products

C1 What reasons Ease at production

do you
Market availability
advance for
the quality of Market preference
pork you
Cost of production
encourage
farmers to Others (Please specify)
produce
(please ------------------------------------------------------------------------------------
indicate where ------------------------
appropriate)

C2 In what form Unprocessed

do you sell
Processed
pork? (please
tick where Others (Please Specify)
appropriate)
------------------------------------------------------------------------------------
------------------------

C3 Who are the Males

major pork
Females
consumers in
your Both
 locality/Distric
t? (Please
indicate where
appropriate)

C4 What reasons Healthfulness

do pork
Point of sale
consumers
advance for Colour
consumption
Availability of pork
of pork and
pork products Pig handling practices
in your
locality? Others (Please specify)
(Please tick ------------------------------------------------------------------------------------
where ------------------------
appropriate)

C5 What factors Quality of the environment

influence pork
Feeds
production in
your The genetic potential of pigs
locality/comm
The level of disease
unity
Others (please specify)

------------------------------------------------------------------------------------
-----------------------

C5 What factors Healthfulness

influence pork
Price
consumption
and preference Life style
in your
Availability of pork
locality/Distric
t? (please tick Ethical character
 where Others (please specify)
appropriate)
------------------------------------------------------------------------------------
------------------------

C6 As an piggery Cure measles in children

farmer, what
Make strong bones
are some of
the health Clears the skin
attributes that
Others (Please Specify)
lure people
into ------------------------------------------------------------------------------------
consuming ------------------------
pork and pork
products

Thank you so much, may God gracious bless you

Appendix III Questionnaire No

Questionnaire for Local Leaders

Interview Date / /

This questionnaire is intended to gather information from the local leadership of Busia District
Local Government and Dabani Sub County on pork attributes and factors that influence
consumption of pork and pork products. The researcher is a student of Makerere University
undertaking this study in partial fulfillment for the award of the degree of Bachelor of Animal
production and management of Makerere University.
The Information you will provide will ONLY be used for the purpose of this research and
identity will be strictly confidential. You have been carefully identified to take part in this study
taking into consideration your resourcefulness and placement.

Instructions: (Please read the instructions given and answer the questions as appropriately as
possible). It is advisable that you read carefully and correctly fill in each section as provided.

For any further information or clarification, please contact the researcher on 0755197406 or
0782769834.

In case you agree to participate, kindly append your signature below

Name of Respondent Contact of respondent Signature of Respondent

(Optional)

Section A: Bio data

A1. Please indicate your sex (Kindly tick where appropriate)

Male Female

A2. Kindly indicate your age bracket by ticking where appropriate below

Below 25 26-35 years 36-45 years 46 Above

A3. What position do you hold in the local Government? (Please indicate in box provided)

Section B: Socio-economic factors that influence decision making on the purchase and
consumption of pork

S/ Question Response category 

No

B1 Yes

Does the No
 Local
Governmen
t take into
considerati
on piggery
farming in
its planning
and
programmi
ng? (Please
tick where
appropriate
)

B2 Does the Yes

Local
Governmen
t have a No
designated
department
and Officer
to handles
and manage
piggery
farming
(Please tick
where
appropriate
)?

If Yes,
please
proceed to
B3 below
and if no,
please skip
to B4
B3 What Department
department
is
designated ------------------------------------
to manage
and run Officer
piggery
related
activities ------------------------------------
and which
Officer is
responsible

B4 Financial Support

In what Advisory/Extension
ways does
Inputs
the District
and Sub Marketing and market linages
County
Others (please specify)
Local
Governmen ----------------------------------------------------------------------------------------
ts Support --------------------------------------------------------
piggery
farming

B5 What type Farrow to finish

of
Wean to finish
production
system do Feeder pig production
you
others
encourage
……………………………………………………………………………
and support
……………………….
farmers to
use for pork
production
B6 Which Sub Dabani
Counties in
Lunyo
the district
are the Masinya
major pork
Masafu
producer
(Please Lumino
Rank from
1 to 8, 1 Masaba
being the Busia Municipality
major and 8
being the Majanji
least) Buhehe

Busitema

Section C: The product attributes that influence consumer preference for pork and its
product

S/ Question Response category 

No

C1 What Quality of the environment

factors
Feeds
influence
pork The genetic potential of pigs
production
The level of disease
in your
district Others (please specify)

----------------------------------------------------------------------------------------
-------------------

C2 In what Processed
form is
Unprocessed
pork sold
and Others (Please Specify)
marketed in
your ----------------------------------------------------------------------------------------
district
 --------------------

C3 Who are Farmers

the major
Persons with medical complications
honey
consumers Women
in your
Elderly
locality/Dis
trict? Working class
(Please
indicate Others (Please Specify)
where ----------------------------------------------------------------------------------------
appropriate --------------------
)

C4 What Healthfulness
reasons do
Point of sale
people give
for Price
consumptio
Availability of pork
n of pork
and pork Colour
products in
your Others (Please specify)
locality? ----------------------------------------------------------------------------------------
(Please tick --------------------
where
appropriate
)

C5 What Healthfulness
factors
Price
influence
pork Colour
consumptio
Availability of pork
n and
 preference Point of sale
in your
Others (please specify)
locality/Dis
trict? ----------------------------------------------------------------------------------------
(please tick --------------------
where
appropriate
)

C6 What are Pork joints

the major
Super markets
marketing
and sale Others (please specify)
avenues for
pork in ----------------------------------------------------------------------------------------
your --------------------
district?
(Please tick
where
appropriate
)

Thank you so much, may God gracious bless you