Czech Consumers' Attitudes Towards Rabbit Meat

Zuzana Rošáková

Bakalářská práce

Abstract:

Meat is one of the primary protein sources for humans worldwide, although certain livestock production systems have a significant impact on the environment. Rabbit meat could serve as a globally sustainable and affordable alternative to other meats, offering a nutritious, low-fat, and high-protein option that benefits both health and the environment, especially in low-income regions. Its quick reproduction, minimal space and food needs make it a viable choice for addressing global meat consumption challenges. Although the production and consumption of rabbits is growing worldwide, mainly due to the rapid growth of production in Asia, it is still stagnating or declining in most countries, especially those with a tradition of rabbit meat dishes, including the Czech Republic. The main purpose of this study was to describe the current attitudes towards rabbit meat consumption among Czech consumers and given the fact that rabbit meat consumption has been declining in the majority of countries in previous years; to find out what factors lead to this decision and what could possibly change it. For this purpose, a questionnaire survey with a total of 220 respondents was used. Most of the Czech population has experience eating rabbit meat, and at least half of them consider it a traditional food. Previous experience plays an important role in the decision to consume. Consumers confirmed that rabbit meat has a high nutritional value, eating rabbit meat is beneficial for health, it is suitable for cooking and preparation, and rabbit meat production is sustainable. Therefore, the marketing strategies should underline these aspects. A significant barrier to the consumption of rabbit meat is a lack of availability, especially in urban areas. Consumption could be increased by introducing rabbit meat in schools or restaurants, and by more creative serving, such as fine dining or new, less traditional and healthier recipes.

Keywords

traditional food, consumer behaviour, meat consumption, willingness to consume

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 19. 4. 2025

Obhajoba závěrečné práce

• Obhajoba proběhla 26. 5. 2025
• Vedoucí: Ing. Petra Chaloupková, Ph.D. dr. h. c.
• Oponent: Klára Urbanová, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program:
Tropické zemědělství