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An overview of the goat meat sector in Guadeloupe: conditions of production, consumer preferences, cultural functions and economic implications

Abstract : Guadeloupe, a French West Indian island is characterised by a multiethnic population among which the Indo-Guadeloupeans have recreated a kind of local Hinduism. Entire bucks are used for animal sacrifices in the "Indian culture". Acceptability of goat meat seems to be highly influenced by local customs, therefore consumer preferences must be taken into account to analyse the animal sector. Two sets of qualitative surveys were carried out (a total of 63 answers was analysed) to obtain an initial approach to the behaviour of Guadeloupean consumers as regards goat meat. Seventy per cent of people surveyed bought only fresh meat and a lower percentage (21 %) sometimes purchased frozen imported meat. One third of the consumers bought it in its fresh form regardless of price. The criteria of quality for fresh meat are its taste (47 %) and its colour (47%), while those for frozen meat are not well defined as 80 % of the people could not give any definite answer. The main negative assumptions about the practical aspects of the local meat are for 42% of answers low availability and for 32% it's high price (12 to 15 €/kg carcass). In the consumer choice, there is no competition between local fresh goat meat vs. imported frozen chevon or mutton. The consumption of goat meat is truly dependent on the community to which the Guadeloupean consumer belongs. All (100 %) Indo-Guadeloupeans surveyed eat goat meat while 30% of Afro-Guadeloupeans do not. Goat meat is consumed in two different ways: skinned carcass (100% of those surveyed) in the Indian community and dehaired (70% of those surveyed) in the Black community. Supply is not sufficient to meet domestic demand for this very festive meat, thus opportunities exist for increase in local production. More than 55 % of the local buck production is used in this particular sub-sector. Moreover, the meat cooked according to an Indian recipe known as "colombo" has become a national meal which is appreciated by all the Guadeloupean communities which explains why goat meat is a festive meat and also its high local demand. The cultural functions and economic implications are described in the paper.
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Submitted on : Sunday, May 31, 2020 - 4:09:14 AM
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  • HAL Id : hal-02664064, version 1
  • PRODINRA : 19643



Gisèle Alexandre, Stephan Asselin de Beauville, Elie Shitalou, Marie-Françoise Zébus. An overview of the goat meat sector in Guadeloupe: conditions of production, consumer preferences, cultural functions and economic implications. Livestock Research for Rural Development, Centro para la Investigación en Sistemas Sostenibles de Producción Agropecuaria, 2008, 20 (1), Article n° 14, 9 p. ⟨hal-02664064⟩



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