Unconventional Meat: A Cultural Exploration of Unconventional Meat Consumption among Indian Consumers

Unconventional Meat: A Cultural Exploration of Unconventional Meat Consumption among Indian Consumers

 Dr. Akash Bhuva¹, Dr. Mukul¹, Dr. Sushil sharma², Dr. Manjali Rana³, Dr. Mayur jadhav³

1. Division of veterinary public health and epidemiology, ICAR-IVRI, Izatnagar, U.P.
2. Division of animal reproduction, ICAR-IVRI, Izatnagar, U.P.
3. Division of veterinary medicine, ICAR-IVRI, Izatnagar, U.P.

 ABSTRACT

The article explores the rising trend of unconventional meat consumption in India, driven by challenges in conventional livestock production due to adverse climate and resource scarcity. Various unconventional meat species, including camel, rabbit, ostrich, and snail, are discussed in terms of nutritional value and unique characteristics. The author categorizes these species into three groups based on size and ecological affinity. The attitudes of Indian consumers toward unconventional meats are analyzed, taking into account cultural and religious factors. The paper concludes by emphasizing the changing consumer attitudes while acknowledging the niche market and the need for products aligned with cultural sensitivities.

KEY WORDS – Unconventional meat, Indian consumers, Camel meat, Pigeon meat

INTRODUCTION

Adverse climate and scarcity of natural resources (i.e., water and forages) in many parts of the India make production of conventional livestock a challenge. Therefore, animal scientists and human nutritionists collectively try to develop a new trend of rearing non-conventional livestock for meat purposes. Some of the Unconventional species are already being exploited to commercial levels. Unconventional meat is the meat which is not traditionally used for eating purpose. Example of unconventional meat are Rabbit meat, Camel meat, Ostrich meat, Guinea pig meat, Snail meat and alternative poultry meat like Guinea fowl meat, Pigeon meat, Muscovy duck meat, Japanese quail meat etc.

                 More than 60 animal species contribute to man’s daily needs of food, shelter and energy. Of this diverse genetic resource only the domestic species of cattle, sheep, goats, pigs and poultry play an important role in livestock production throughout the world. The reasons for this may be due to the evolution of human culture and the changing attitudes of hominids to animals, man’s migratory movements, the availability of natural resources for animal husbandry and, last but not least, the presence of socio-economic factors favoring improvement of particular breeds in particular ecological zones.

Breed development is closely correlated with economic development, such that performance specialization, market demands and the need for more controlled and intensive production have encouraged the widespread use of a few genetically improved species of the so-called conventional livestock. However, because of climatic and ecological diversity, as well as the different levels of economic development in various parts of the world, there is a large number of other animal species which are potentially suitable for domestication and commercial production. These animals are regarded by the developed world as ‘unconventional’.

The importance of unconventional animal species for livestock development, and their role in improving the diet of the very poor, has only recently been widely recognized. In addition, some development agencies are advocating the exploitation of the production reserves of unconventional livestock to improve human nutrition in developing countries. (Mason, 1984)

Commercial exploitation of unconventional livestock is justified on the following grounds:

• Firstly, unconventional livestock are adapted to harsh environments and can utilize natural resources that conventional stock cannot. They are thus suitable for complementary production with conventional species, which will enable stratified utilization of vegetation.
• Secondly, integrating them into modified or intensified production systems will enable more efficient recycling of nutrients in the ecological chain.
• Thirdly, many of the smaller unconventional animals are easy to feed, manage and handle and can therefore be raised by landless and smallholder farmers within the household.

    (Vietmeyer, 1984; Pich and Peters, 1985)

 UNCONVETIONAL MEAT SPECIES CAN BE DIVIDED INTO 3 MAIN GROUPS

• Animals with a large body size and high ecological affinity, which include several members of the Artiodactyla (even toed ungulates). These animals can be defined as true ‘ecological niche’ animals.
• Animals with a small body size and high ecological affinity, which include the cane rat, snails, frogs and reptiles, and which can be classified as animals suitable for particular ecological and economic niches.
• Animals with a small body size and low ecological affinity, such as the rabbit, guinea pig, guinea fowl, turkey, muscovy duck, pigeon, can be defined as true ‘economic niche’ animals. (Peters, 2014)

DIFFERENT UNCONVETIONAL MEAT AND THEIR SPECIALITY

• CAMEL MEAT

1. Camel meat has low fat & cholesterol content and high nutritive value.
2. Camel meat is a good source of protein, iron, and vitamin B12. (Huang et al.,2020)
3. It is potential to be used to hypertension, pneumonia and respiratory diseases.
4. Currently camel meat farming is started in Asia, Africa, Latin America and Australia.

(Hairnar and Waskar, 2019) 

• OSTRICH MEAT

1. By far ostrich meat is the healthiest alternative to our traditional meat. It has lower fat(less than 3%), calories and cholesterol than cara beef, chicken, turkey, pork, fish.
2. Ostrich meat is red in color and characterized by higher PH as compared to beef or pork.
3. Ostrich meat has a mild, slightly sweet flavor that is often compared to lean beef or venison. It is not gamey in flavor and has a tender texture.
4. Huge portion of all the meat from an ostrich comes from the leg, thigh and back.
5. Fast becoming a favorite in people as a lean meat  (Padhi and Panda, 2017)

• RABBIT MEAT

1. Rabbit breed and grow so quickly and has more efficient feed utilization.
2. One pair of healthy does (female) can produce more than 600 pounds (~ 270kg) of meat in a year.
3. Excellent source of protein has less cholesterol and fat than chicken, cara beef, lamb or pork.
4. Rabbit meat has a mild, slightly sweet flavor that is often compared to chicken or turkey. It is also tender and moist when cooked properly.
5. Rabbit meat is a good option for people with dietary restrictions, such as those who follow a gluten-free or low-fat diet.
6. Almost ideal fatty acid ratio of rabbit meat is 4:1 Omega-6 to beneficial Omega-3 fatty acids. (Banerjee, 2016) 

• GUINEA PIG MEAT

1. Guinea pig meat is high in protein, low in fat, and a good source of vitamins B and C.
2. Guinea pig meat is usually cooked whole, often grilled, sometimes deep fried.
3. Guinea pig meat is an important part of traditional cuisine in many South American countries, especially Peru, Ecuador, and Bolivia.
4. Guinea pig meat has a distinctive flavor that is often described as similar to rabbit or dark chicken meat.
5. Guinea pig don’t require the land that cattle, buffalo, pig do (Can be kept in backyard or in your home), docile and easy to raise and has high feed conversion efficiency.

 (Bland, 2013)

• SNAIL MEAT

1. Snail meat, also known as escargot, is a delicacy in many parts of the world.
2. Snail meat is low in fat and high in protein meat and good source of vitamin B12 and minerals including iron, magnesium.
3. Snail meat has a chewy texture that can be similar to other types of shellfish.
4. France alone eats 40,000 tons of snail meat per year.
5. Fattening the snails by keeping large numbers of them in small spaces, greenhouses and pens, and feeding them with artificial food mixes.
6. Usually snails are sold conserved in different ways: in tins, in a sauce or frozen.

(Engmann et al., 2013)

• GUINEA FOWL MEAT

1. Guinea fowl meat is moist, firmer and leaner than chicken meat and dark in color.
2. Guinea fowl meat has 23% protein and 4% fat (compared to 21% protein and 7% fat in chicken).
3. Guinea fowl meat is known for its distinctive gamey flavor, which some people compare to a combination of chicken and pheasant. The meat is also slightly sweeter than chicken.
4. Guinea fowl meat is also a good source of iron, vitamin B6 and niacin.
5. FCR (Feed Conversion Ratio) of guinea fowl is 3.1-3.5 and dressing percentage is 74%.

    (Adeyeye and Adesina, 2014)

• MUSCOVYDUCK MEAT

1. Muscovy duck is a connoisseur’s duck that offers thin skin, dark-red meat and low fat percent as compare to chicken.
2. The color of Muscovy duck meat is dark red, similar to beef or venison. The skin of the duck is thin and crisp, which adds to its flavor and texture when cooked. (Lisa, 2013)

• PIGEON MEAT

1. Pigeon meat has more nutrients like protein, zinc, iron than chicken.
2. Use squabs (a young unfledged pigeon) for meat.
3. The texture of pigeon meat is tender and delicate, with a fine grain. The meat is darker and more flavorful than chicken, but lighter and tenderer than red meat (Das and Das, 2019).

ATTITUDE OF INDIAN CONSUMERS TOWARDS UNCONVETIONAL MEAT

The attitude of Indian consumers towards unconventional meats like camel meat, rabbit meat, ostrich meat, pigeon meat, guinea pig meat, snail meat, guinea fowl meat, and Muscovy duck meat is generally mixed and varies based on cultural and religious factors.

In India, cows are considered sacred in Hinduism, and the consumption of beef is considered taboo in India. Therefore, any product that is marketed as a meat substitute, particularly those made from beef or pork, is likely to face resistance from Indian consumers. Similarly, some communities in India consider rabbits and guinea pigs as pets, and may not be receptive to the idea of consuming their meat.

Camel meat is considered a delicacy in some parts of India, especially in Rajasthan and Gujarat. It is believed to be a good source of protein and is consumed during festive occasions like Eid. However, its consumption is limited to specific communities, and many people are not willing to try it due to its association with the desert regions and the perception of it being tough and gamey. Rabbit meat is not very popular in India, and its consumption is limited to certain regions like Nagaland and Manipur. However, in recent years, there has been a growing interest in rabbit meat due to its health benefits and low-fat content. Some restaurants in metropolitan cities like Delhi and Mumbai have also started serving rabbit meat dishes, catering to the adventurous foodies. Ostrich meat is relatively new in the Indian market, and its consumption is limited to a niche audience. It is considered to be a healthier alternative to red meat, and some restaurants in Delhi and Bangalore have started serving ostrich meat dishes. However, the high cost of ostrich meat and lack of awareness about its taste and benefits are hindering its widespread adoption. Pigeon meat is consumed in some parts of India, especially in the northern regions, where it is considered a delicacy. However, its consumption is limited due to its association with diseases like bird flu and its perceived gamey taste. In recent years, the sale of pigeon meat has also been restricted in some states due to animal welfare concerns. Guinea pig meat is not consumed in India, and its consumption is illegal. Guinea pigs are kept as pets and are not considered a source of food. In some states, the possession and sale of guinea pigs for consumption are punishable offenses. Snail meat is not popular in India, and its consumption is limited to some tribal communities in the northeast region. It is considered a delicacy and is consumed during festive occasions like weddings. However, its slimy texture and association with diseases like meningitis are major deterrents for its widespread consumption. Guinea fowl meat is not very popular in India, and its consumption is limited to specific communities. It is considered a good source of protein and is consumed during festive occasions like Christmas. However, its limited availability and lack of awareness about its taste and benefits are hindering its widespread adoption.

CONCLUSION  

Overall, the attitude of Indian consumers towards unconventional meats is changing, but the market for these products is still relatively niche. Any company looking to introduce these products in India must first understand the cultural and religious sensitivities of the Indian market and develop products that are acceptable to local consumers. It is also important to note that there are many regional variations in taste, preference, and dietary restrictions in India and any product that aims to penetrate the Indian market must consider these factors.

REFERENCE

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