M. Sadoud
Hassiba Benbouali Chlef University, Algeria
Title: Place red meat for human consumption in Algeria
Biography
Biography: M. Sadoud
Abstract
In Algeria, as in most developing countries, Red meats have become strategic resources. Despite, their increasing production they fail to satisfy an increasing demand caused by a demographic explosion, changes in dietary behavior of population in a constant urbanization and also because of their high prices that have become disincentives for a good part of the population. In this context the main goal of this research is to highlight the consumption of red meats in the Algerian society. In this study carried out in the laboratory of local and natural bio-resources at the University Hassiba Benbouali Chlef (Algeria), We used the statistical data from the Algerian Ministry of Agriculture and Rural Development, the National Centre for Informatics and Statistics and those from the Food and Agriculture Organization. The current availability of animal protein, from domestic production only, can be estimated at 28.4 g / person / day (310,000 tons). it allows to satisfy up to 86% compared to the requirements recommended by nutritionists 33 g / person / day (Chehat and Bir, 2008). Indeed, meat and offal availability are around 11 kg / person / year, this is mostly due to the growth of Algerian and to the reduced consumption of low-income population. Reaching the level of 33 g / person / day, would require that the local production reaches 513,000 tons, meaning an increase of 65.5% in less than two decades. The beef is preferably selected to sheep, because it does not reduce when cooked and allows to obtain more presentable dishes, especially in the wedding meal.. Thus, the consumption of beef, steaks with no bones and no fat, is considered as consumers practice.