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Socio-cultural Factors Affecting Fresh Fish Consumption and Willingness to Consume Fish-based Products among Tribals: A Study in Wayanad, Kerala

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Title Socio-cultural Factors Affecting Fresh Fish Consumption and Willingness to Consume Fish-based Products among Tribals: A Study in Wayanad, Kerala
Not Available
 
Creator Aparna Radhakrishnan
Sajeev, M. V.
Mohanty, A. K.
Suseela Mathew
Ravishankar, C. N.
 
Subject Fish consumption
Kerala
socio-cultural factors
tribes
 
Description Not Available
Fish consumption is a crucial component of a
balanced and nutritious diet. The study identified
the willingness to consume fish-based products and
the socio-cultural factors affecting fresh fish consumption
among the major tribes of Wayanad
district in Kerala, South India. Sardine was the most
consumed and favourite fish of the tribes, followed
by mackerel. Variables like age and frequency of
fresh fish consumption were found influencing the
willingness of tribes for consumption of specific
fish-based food products like fish soup, fish
pappads, fish noodles, fish balls, and fish cutlets.
The regression model revealed that factors including
age, social media exposure, organizational trust,
consumer trust, attitude of consumer, subjective
norms, perceived behaviour control, and perceived
risks of consuming fish affect the frequency of fresh
fish consumption. The study indicates that the tribes
of Wayanad prefer fresh fish over fish-based
products and dried fish. The tribes expressed a
willingness to consume fish-based products if
provided free of cost, with fish soup, fish pappads,
and fish noodles being the most preferred among
a given set of options. The research highlights the
need for policy interventions and extension efforts
to promote fresh fish consumption, especially
among tribal communities, to alleviate malnutrition.
Not Available
 
Date 2024-05-18T20:02:46Z
2024-05-18T20:02:46Z
2023-12
 
Type Research Paper
 
Identifier Aparna Radhakrishnan, Sajeev, M. V., Mohanty, A. K., Suseela Mathew and Ravishankar, C. N. (2023) Socio-cultural factors affecting fresh fish consumption and willingness to consume fish-based products among tribals: a study in Wayanad, Kerala. Fish. Techol. 60(4): 276-285.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/82839
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)