Vol. 11, Special Issue 12 (2022)

Author(s):
Dr. R Sai Dilip Gupta, B Eswara Rao, E Nagamallika, A Jagadeesh Babu and D Narendra Nath

Abstract:
The present study was carried out to understand the consumption pattern, awareness on health benefits of consuming paya in Andhra Pradesh. Livestock plays an important role in Indian economy. Livestock produces livelihood to two-third of rural community. The traditions and culture influence meat consumption to a great extent in India. India has a large number of ethnic groups, diverse traditions, culture and varied food habits. Traditional meat products are high sensory quality foods usually with high nutritional value produced on small scale using ingredients and procedures from ancient times. Paya is popular ethnic meat products of India prepared from sheep and goat trotters and is famous for their health benefits. The present study on paya was carried out to understand the awareness, preference of meat for preparation of paya, frequency of consumption, preferred place for consumption and reasons for consuming or not consuming paya. Twenty consumers from each district were selected randomly thus making total sample of 260 respondents for the study. The study indicates that 76.92% of people are having awareness on paya out of which 61.50% of people preferred sheep trotters for preparation of paya. Majority of people consume paya quarterly (50%) and the preference of consumption of paya at home (72%). The survey on paya stated that fifty percent (50%) people are consuming paya for its health benefits. The reasons for not consuming paya regularly is due to less availability (42%) and processing difficulty (43%). The result of current study gives an idea on the future strategies need to be adapted by meat scientists to understand felt needs of consumers in India.