markets. Household income, therefore, was designed as an important factor in our survey.
It was measured at the 9 levels, with small intervals in the low income range and large
interval in the high range. Such categorization was to keep focus on consumption
behavior of low- and middle-income families.
(3) Age Consumer preferences could differ substantially with age. This is
worthwhile to be tested in goat meat consumption. Previous studies demonstrated that
most goat meat consumers were of middle age or the elder, and the young were less
likely to consume goat meat. Our survey classified interviewees into 10 age categories in
order that consumption patterns of various ages could be identified.
(4) Geographic factors Geographic factor was a contributing element for goat meat
consumption. The variability in goat meat consumption among states had been
documented, but was not proved on the basis of quantitative evidence. Southern states
were known for their shares in goat production, but consumption information on goat
meat consumption in the area is vague. The data collected in 11 Southern states would
enhance the insight into the understanding of geographic factors.
(5) Education Knowledge and training level was deemed as another potential factor
in the determination of goat meat consumption. Consumer preferences were experiencing
an evolution toward freshness, juicy, nutrition, non-organic components, and less
pathogen contamination. The awareness could be closely related with the levels of
education. Consumers with higher education could be more likely to show concerns
about food health and food safety, which would lead to some favors for goat meat. The
education variable in the survey was designed to have six categories to test the
hypotheses above.