The aim of this work is that to focus the attention on the characteristics of the bison meat market. In this paper is evidenced like in a more and more competitive global market, the careful consumer often tries to assert the own identity and culture of the health, orienting itself towards fields of niche like that one of bison meat. The motivation goes searched in the fact that the consumer has modified the hierarchical scale of its priorities, dedicating always greater attention to the diversification, the healthiness and the quality of the product. In such sense the bison meat more has peculiar characteristics that differentiate it from that bovine, rendering it in compliance with new requirement searched from the consumer: it is leaner, it is tastier, it has a less caloric contribution, it is richer of proteins. If before this characteristics not were sufficient to guarantee adapted market share to bison meat, today requirement seem to be considered indispensable for consumer more and more demanding and careful to quality not only understanding like product or process but that it presupposes also the respect for the nature. Also they come analyzed the characteristics of the consumers, and the division of they in two great groups: domestic consumers who represent one small member of the total, and the restaurant consumers who represent the majority. The various aspects regarding to geographic distribution of the production and the enterprises working in this field (or in fields connected) are taken into consideration and examined. In particular, those referred to the Italian market and those potentials markets for which this activity could become a business from the multiple outlets.

La carne di bisonte: da prodotto di nicchia al mercato globale

BERNI, PAOLO;SANTOPRETE, GIANCARLO
2006

Abstract

The aim of this work is that to focus the attention on the characteristics of the bison meat market. In this paper is evidenced like in a more and more competitive global market, the careful consumer often tries to assert the own identity and culture of the health, orienting itself towards fields of niche like that one of bison meat. The motivation goes searched in the fact that the consumer has modified the hierarchical scale of its priorities, dedicating always greater attention to the diversification, the healthiness and the quality of the product. In such sense the bison meat more has peculiar characteristics that differentiate it from that bovine, rendering it in compliance with new requirement searched from the consumer: it is leaner, it is tastier, it has a less caloric contribution, it is richer of proteins. If before this characteristics not were sufficient to guarantee adapted market share to bison meat, today requirement seem to be considered indispensable for consumer more and more demanding and careful to quality not only understanding like product or process but that it presupposes also the respect for the nature. Also they come analyzed the characteristics of the consumers, and the division of they in two great groups: domestic consumers who represent one small member of the total, and the restaurant consumers who represent the majority. The various aspects regarding to geographic distribution of the production and the enterprises working in this field (or in fields connected) are taken into consideration and examined. In particular, those referred to the Italian market and those potentials markets for which this activity could become a business from the multiple outlets.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/201565
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