[ Commercialisation de la viande rouge dans la communauté urbaine de Niamey (Niger) ]
Volume 45, Issue 1, March 2025, Pages 163–176
M. Bahari Amadou Abdoulaye1, Djibo Ibrahim2, and Abdoul Aziz Maman Lawal3
1 Département d’Economie Sociologie Rurale et Transfert des Technologies, Institut National de la Recherche Agronomique du , BP 429, Niamey, Nig, Niger
2 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP 10960, Niamey, Niger
3 Département des Productions Animales, Institut National de la Recherche Agronomique du , BP 429, Niamey, Nig, Niger
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The purpose of this study is to analyze the process of red meat marketing in the urban community of Niamey, through livestock markets and the various meat sales points. The study first affected the staff of the Niamey refrigerated slaughterhouse, the directorate for the promotion of animal sectors and industries, the associations of professionals in the livestock-meat sector and two consumer rights associations. Then traders, intermediaries, wholesale butchers, retail butchers (raw meat, grilled meat and dried meat), restaurateurs and consumers were approached. It made it possible to trace the marketing circuit and identify the different players in the livestock-meat sector, and to understand the process of forming the price of meat. Thus, it appears that the marketing of meat begins from the refrigerated slaughterhouse in Niamey, and ends at the points of sale or markets in the capital, from which consumers come to obtain their supplies. The study also reveals that the practice of butchery is exclusively held by the Hausa ethnic group. The results show a regular frequency in the market of low-income and large households. The income generated from the sale of grilled meat is higher than that of raw meat. The wholesale butcher’s profit is conditioned by the sale of the fifth quarter. At the end of this study, the constraints were identified and appropriate solutions were proposed.
Author Keywords: red meat, marketing, market, income, urban community of Niamey.
Volume 45, Issue 1, March 2025, Pages 163–176
M. Bahari Amadou Abdoulaye1, Djibo Ibrahim2, and Abdoul Aziz Maman Lawal3
1 Département d’Economie Sociologie Rurale et Transfert des Technologies, Institut National de la Recherche Agronomique du , BP 429, Niamey, Nig, Niger
2 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP 10960, Niamey, Niger
3 Département des Productions Animales, Institut National de la Recherche Agronomique du , BP 429, Niamey, Nig, Niger
Original language: French
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The purpose of this study is to analyze the process of red meat marketing in the urban community of Niamey, through livestock markets and the various meat sales points. The study first affected the staff of the Niamey refrigerated slaughterhouse, the directorate for the promotion of animal sectors and industries, the associations of professionals in the livestock-meat sector and two consumer rights associations. Then traders, intermediaries, wholesale butchers, retail butchers (raw meat, grilled meat and dried meat), restaurateurs and consumers were approached. It made it possible to trace the marketing circuit and identify the different players in the livestock-meat sector, and to understand the process of forming the price of meat. Thus, it appears that the marketing of meat begins from the refrigerated slaughterhouse in Niamey, and ends at the points of sale or markets in the capital, from which consumers come to obtain their supplies. The study also reveals that the practice of butchery is exclusively held by the Hausa ethnic group. The results show a regular frequency in the market of low-income and large households. The income generated from the sale of grilled meat is higher than that of raw meat. The wholesale butcher’s profit is conditioned by the sale of the fifth quarter. At the end of this study, the constraints were identified and appropriate solutions were proposed.
Author Keywords: red meat, marketing, market, income, urban community of Niamey.
Abstract: (french)
La présente étude a pour but d’analyser le processus de la commercialisation de la viande rouge dans la communauté urbaine de Niamey, à travers les marchés à bétail et les différents points de vente de la viande. L’étude a d’abord touché le personnel de l’abattoir frigorifique de Niamey, de la direction de la promotion des filières et des industries animales, les associations des professionnels de la filière bétail-viande et deux associations de défense des droits des consommateurs. Ensuite les commerçants, les intermédiaires, les bouchers grossistes, les bouchers détaillants (viande crue, viande grillée et viande séchée), les restaurateurs et les consommateurs ont été abordés. Elle a permis de tracer le circuit de commercialisation et d’identifier les différents acteurs de la filière bétail-viande, de comprendre le processus de la formation du prix de la viande. Ainsi, il ressort que la commercialisation de la viande commence à partir de l’abattoir frigorifique de Niamey, et se termine au niveau des points de vente ou marchés de la capitale, auprès desquels viennent s’approvisionner les consommateurs. L’étude révèle aussi que l’exercice de la boucherie est exclusivement détenu par l’ethnie haoussa. Les résultats montrent une fréquence régulière au marché des ménages à faible revenus et ceux de grande taille. Le revenu généré par la vente de la viande grillée est supérieur à celui de la viande crue. Le bénéfice du boucher grossiste est conditionné par la vente du cinquième quartier. Au terme de cette étude, les contraintes sont identifiées et des solutions appropriées furent proposées.
Author Keywords: viande rouge, commercialisation, marché, revenu, communauté Urbaine de Niamey.
How to Cite this Article
M. Bahari Amadou Abdoulaye, Djibo Ibrahim, and Abdoul Aziz Maman Lawal, “Red meat marketing in the urban community of Niamey (Niger),” International Journal of Innovation and Applied Studies, vol. 45, no. 1, pp. 163–176, March 2025.
