Rabbit consumption in selected rural areas of Malta

Abstract

The aim of the study was to obtain information regarding the patterns of rabbit meat consumption of Maltese living in five rural areas, in order to determine trends in consumption behaviour and culinary traditions. Data were collected by questionnaires (n=250). The last official data regarding rabbit meat consumption in Malta reported it to be the highest in Europe (3kg of rabbit meat per person per year). Results showed that the frequency of consumption of rabbit meat is at least once per month for the majority of those interviewed. Taking into consideration that the average weight of the carcasses commercialized in Malta is around 1.5kg (with an ideal weight indicated by the interviewers of 1.4kg), and considering that a rabbit carcass serves 4 persons normally in conjunction with the frequency of consumption highlighted by the survey, it can be calculated that the average consumption for the selected rural areas is around 4.5 kg rabbit meat/person/year. Modern lifestyle trends had an impact on the number of persons who reared rabbits for their own consumption, even if there is a clear preference for buying from family, friends and neighbours rather than from commercial markets. This preference for purchasing rabbit meat from backyard farms has been strongly confirmed by this survey (95%), and the data collected moreover highlighted a lack of trust in the commercial chains (supermarkets and butcher shops). Rabbit meat consumption was not always linked to the family tradition of rabbit keeping, and vice versa. Those people who had a negative attitude towards rabbit meat were either vegan, vegetarian or refused rabbit consumption for emotional reasons. The preference for local rabbit has been expressed by 100% of those interviewees who eat rabbit meat. Most people (82%) prefer to buy rabbit carcasses, and 18% prefer to purchase live rabbits. Regarding the preferred rabbit cuts, 62% answered that they preferred thighs, and this can be an important piece of data that breeders should take into consideration, focusing in the selection of rabbits with meaty thighs. The culture of rabbit meat cooking is based on the traditional recipes for rabbit stew and fried rabbit, whilst rabbit pies are disappearing from our cuisine.