Item | Frequency (%) | χ2 | |||
---|---|---|---|---|---|
Consumers who prefer broilers | Consumers who prefer native chickens | Total | |||
Processed food | Chicken burger | 25 (10.7) | 13 (11.1) | 52 (10.4) | |
Side dishes | 22 (9.4) | 16 (13.7) | 64 (12.8) | ||
Chicken nuggets | 35 (15.0) | 21 (17.9) | 73 (14.6) | ||
Fried chicken | 100 (42.9) | 36 (30.8) | 191 (38.2) | 7.963 | |
Canned chicken breast | 29 (12.4) | 14 (12.0) | 61 (12.2) | ||
Chicken skewers | 22 (9.4) | 16 (13.7) | 54 (10.8) | ||
Other | 0 (0.0) | 1 (0.9) | 5 (1.0) | ||
Distribution channel | Direct sales | 76 (32.6) | 59 (50.4) | 192 (38.4) | |
Retail | 65 (27.9) | 24 (20.5) | 130 (26.0) | ||
Wholesale | 75 (32.2) | 24 (20.5) | 133 (26.6) | 12.627* | |
Food service industry | 16 (6.9) | 10 (8.5) | 44 (8.8) | ||
Other | 1 (0.4) | 0 (0.0) | 1 (0.2) | ||
Cooking methods | Directly slaughtering in restaurant | 81 (34.8) | 52 (44.4) | 185 (37.0) | |
Sending to restaurants after slaughteringin specialty store | 133 (57.1) | 52 (44.4) | 255 (51.0) | 8.932 | |
No preference | 19 (8.2) | 13 (11.1) | 60 (12.0) | ||
Market revitalization | Developing varied menu | 67 (28.8) | 28 (23.9) | 133 (26.6) | |
Easy accessibility | 77 (33.0) | 28 (23.9) | 162 (32.4) | ||
Promotion of superiority of native chicken | 66 (28.3) | 46 (39.3) | 155 (31.0) | ||
Assist producers | 9 (3.9) | 8 (6.8) | 24 (4.8) | 5.019 | |
Develop diverse breeds | 11 (4.7) | 7 (6.0) | 22 (4.4) | ||
Other | 3 (1.3) | 0 (0.0) | 4 (0.8) |