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Perceção dos consumidores portugueses em relação ao consumo de carne cultivada
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Abstract(s)
A carne é um alimento importante na dieta do ser humano devido ao seu conteúdo em
proteínas, lípidos e micronutrientes, sendo que, por outro lado, determinados componentes
como ácidos gordos saturados, colesterol e purinas são prejudiciais, pelo que o consumo de
carne em excesso pode originar problemas de saúde. Os fatores que determinam o consumo
de carne são complexos, por exemplo, a demografia, renda, preço, tradição e cultura, crenças
religiosas, assim como preocupações ambientais, sociais, éticas e de saúde, podem
condicionar o grau de ingestão. Neste âmbito, o crescimento populacional previsto nas
próximas décadas, associado à produção intensiva e consumo desenfreado de carne podem
colocar em causa a sustentabilidade do sistema alimentar, a segurança alimentar e o futuro
do planeta. Existem evidências cientificamente comprovadas de que o sistema alimentar
atual, dependente de um setor agropecuário global e intensivo, contribui para o aquecimento
global da Terra e para as consequentes alterações climáticas. Desta forma, é necessário
procurar soluções para mitigar a produção e o consumo de carne de origem animal, pelo que
a implementação de proteínas alternativas pode ser uma das possíveis soluções. Neste
sentido, a carne cultivada apresenta-se como uma alternativa viável, sendo produzida a partir
de células-tronco de um animal, pelo que não é necessário criar animais para posterior abate.
A produção de carne cultivada apresenta inúmeras vantagens, por exemplo, a redução do
consumo de recursos como água, energia e solos, quando comparados com a produção de
carne na agropecuária. No entanto, também possui algumas limitações e desafios, como por
exemplo a neofobia alimentar por parte dos consumidores e o preço da carne cultivada, que
está dependente do processo de produção em larga escala. O conhecimento do ser humano
em relação aos problemas associados à agropecuária tradicional, assim como a perceção e
aceitação dos consumidores em relação à carne cultivada são fundamentais para a
implementação da carne cultivada como produto alimentar, sendo relevante avaliar o padrão
de consumo de carne pelos consumidores, neste caso, dos portugueses. A perceção e aceitação dos consumidores portugueses são fatores-chave para a entrada deste
novo produto no mercado português, sendo que o presente estudo pretende observar o padrão
atual de consumo de carne convencional pelos portugueses, observar o grau de preocupação
em relação aos vários problemas relacionados com o sistema alimentar, analisar o grau de
conhecimento e a perceção dos consumidores sobre a carne cultivada. Neste sentido,
desenvolveu-se um inquérito online dirigido a utilizadores de internet, o qual foi distribuído
através das redes sociais (Facebook, Instagram, Whatsapp) e por email. O inquérito por
questionário aplicado esteve estruturado em 6 secções e composto por 24 questões, sendo
colocadas aos participantes questões de escolha múltipla, questões com caixas de
verificação, de resposta curta e de escala linear. Disponibilizou-se também aos participantes
dois vídeos curtos, os quais eram opcionais e que tiveram a duração de cerca de dois a cinco
minutos cada um, tendo como objetivo esclarecer os participantes menos informados. No
que se refere ao conteúdo do inquérito por questionário, abordaram-se questões de índole
sociodemográfica, assim como problemáticas relacionadas com a agropecuária tradicional,
hábitos alimentares dos participantes e questões direcionadas no campo de informação da
carne cultivada. Os dados recolhidos foram tratados através do programa Statistical Package
for de Social Sciences (SPSS) versão 26.0.0, tendo-se utilizado técnicas básicas de análise
exploratória de dados. Nos resultados apresentados, observou-se que 91,9% dos
participantes admitem consumir carne convencional, pelo que apenas 2,4% seguem uma
dieta vegetariana e 1,3% um regime vegano, sendo que no cômputo geral, 8,0% refere não
consumir carne, tendo em conta outras dietas alternativas Por outro lado, apesar de que a
carne cultivada ainda não é comercializada em Portugal, mais de metade da amostra (55,2%)
admitiu estar mais ou menos familiarizada com a temática, tendo-se observado que 59,0%
dos participantes apresentaram disponibilidade em experimentar carne cultivada.
Meat is an important food in the human diet due to its content in proteins, lipids and micronutrients, and, on the other hand, certain components such as saturated fatty acids, cholesterol and purines are harmful. can cause health problems. The factors that determine meat consumption are complex, for example, demography, income, price, tradition and culture, religious beliefs, as well as environmental, social, ethical and health concerns, can affect the degree of ingestion. In this context, the expected population growth in the coming decades, associated with intensive production and unbridled consumption of meat, may jeopardize the sustainability of the food system, food security and the future of the planet. There is scientifically proven evidence that the current food system, dependent on a global and intensive agricultural sector, contributes to the global warming of the Earth and the consequent climate change. In this way, it is necessary to look for solutions to mitigate the production and consumption of meat of animal origin, so the implementation of alternative proteins can be one of the possible solutions. In this sense, cultured meat presents itself as a viable alternative, being produced from animal stem cells, so it is not necessary to raise animals for later slaughter. The production of cultured meat has numerous advantages, for example, the reduction of the consumption of resources such as water, energy and soil, when compared to the production of meat in agriculture. However, it also has some limitations and challenges, such as food neophobia on the part of consumers and the price of cultured meat, which is dependent on the large-scale production process. The knowledge of the human being in relation to the problems associated with traditional agriculture, as well as the perception and acceptance of consumers in relation to cultured meat are fundamental for the implementation of cultured meat as a food product, being relevant to evaluate the pattern of meat consumption by consumers., in this case, the Portuguese. The perception and acceptance of Portuguese consumers are key factors for the entry of this new product in the Portuguese market, and the present study intends to observe the current pattern of consumption of conventional meat by the Portuguese, to observe the degree of concern regarding the various related problems. with the food system, to analyze the degree of knowledge and perception of consumers about cultured meat. In this sense, an online survey was developed aimed at internet users, which was distributed through social networks (Facebook, Instagram, Whatsapp) and by email. The applied questionnaire survey was structured in 6 sections and consisted of 24 questions, with multiple choice questions, questions with check boxes, short answer and linear scale questions being asked to the participants. Two short videos were also made available to the participants, which were optional and lasted about two to five minutes each, with the objective of clarifying the less informed participants. With regard to the content of the questionnaire survey, questions of a sociodemographic nature were addressed, as well as issues related to traditional farming, the participants' eating habits and questions related to the field of information on cultured meat. The collected data were processed using the Statistical Package for Social Sciences (SPSS) version 26.0.0, using basic exploratory data analysis techniques. In the results presented, it was observed that 91.9% of the participants admit to consuming conventional meat, so only 2.4% follow a vegetarian diet and 1.3% a vegan diet, and in general, 8.0% refer not to consume meat, taking into account other alternative diets On the other hand, despite the fact that cultured meat is not yet commercialized in Portugal, more than half of the sample (55.2%) admitted to being more or less familiar with the subject, having It was observed that 59.0% of the participants were willing to try cultured meat.
Meat is an important food in the human diet due to its content in proteins, lipids and micronutrients, and, on the other hand, certain components such as saturated fatty acids, cholesterol and purines are harmful. can cause health problems. The factors that determine meat consumption are complex, for example, demography, income, price, tradition and culture, religious beliefs, as well as environmental, social, ethical and health concerns, can affect the degree of ingestion. In this context, the expected population growth in the coming decades, associated with intensive production and unbridled consumption of meat, may jeopardize the sustainability of the food system, food security and the future of the planet. There is scientifically proven evidence that the current food system, dependent on a global and intensive agricultural sector, contributes to the global warming of the Earth and the consequent climate change. In this way, it is necessary to look for solutions to mitigate the production and consumption of meat of animal origin, so the implementation of alternative proteins can be one of the possible solutions. In this sense, cultured meat presents itself as a viable alternative, being produced from animal stem cells, so it is not necessary to raise animals for later slaughter. The production of cultured meat has numerous advantages, for example, the reduction of the consumption of resources such as water, energy and soil, when compared to the production of meat in agriculture. However, it also has some limitations and challenges, such as food neophobia on the part of consumers and the price of cultured meat, which is dependent on the large-scale production process. The knowledge of the human being in relation to the problems associated with traditional agriculture, as well as the perception and acceptance of consumers in relation to cultured meat are fundamental for the implementation of cultured meat as a food product, being relevant to evaluate the pattern of meat consumption by consumers., in this case, the Portuguese. The perception and acceptance of Portuguese consumers are key factors for the entry of this new product in the Portuguese market, and the present study intends to observe the current pattern of consumption of conventional meat by the Portuguese, to observe the degree of concern regarding the various related problems. with the food system, to analyze the degree of knowledge and perception of consumers about cultured meat. In this sense, an online survey was developed aimed at internet users, which was distributed through social networks (Facebook, Instagram, Whatsapp) and by email. The applied questionnaire survey was structured in 6 sections and consisted of 24 questions, with multiple choice questions, questions with check boxes, short answer and linear scale questions being asked to the participants. Two short videos were also made available to the participants, which were optional and lasted about two to five minutes each, with the objective of clarifying the less informed participants. With regard to the content of the questionnaire survey, questions of a sociodemographic nature were addressed, as well as issues related to traditional farming, the participants' eating habits and questions related to the field of information on cultured meat. The collected data were processed using the Statistical Package for Social Sciences (SPSS) version 26.0.0, using basic exploratory data analysis techniques. In the results presented, it was observed that 91.9% of the participants admit to consuming conventional meat, so only 2.4% follow a vegetarian diet and 1.3% a vegan diet, and in general, 8.0% refer not to consume meat, taking into account other alternative diets On the other hand, despite the fact that cultured meat is not yet commercialized in Portugal, more than half of the sample (55.2%) admitted to being more or less familiar with the subject, having It was observed that 59.0% of the participants were willing to try cultured meat.
Description
Keywords
Consumo de carne Carne cultivada Pecuária Sustentabilidade ambiental Bem-estar animal Agricultura celular Meat consumption Cultured meat Livestock Environmental sustainability Animal welfare Celular agriculture
Pedagogical Context
Citation
Santos, Juan Carlos de Jesus dos - Perceção dos consumidores portugueses em relação ao consumo de carne cultivada [Em linha]. [S.l.]: [s.n.], [2023], 148 p.