Innopharma Insights Showcase – Part 1

Here at Innopharma Education, we recently launched our first research journal, and we are excited to show it off! This week we will start our new series, showcasing pieces from the journal. First up we will take a look at Debbie Rattigan’s article which explores the willingness of consumers to consume snail meat as an alternative protein source. Debbie is a graduate of our MSc in Food Business Management and Technology.

In recent years, the search for sustainable protein sources has become more important than ever. With a growing global population and the environmental toll of traditional meat production, alternative options are being explored. One such option is snail farming, which not only offers a protein-rich food source but also has a much lower environmental impact.

Snail Farming: A Sustainable Protein Choice

Snail farming is gaining traction as a sustainable alternative to conventional livestock. Snails are cold-blooded creatures that can be raised in various systems, making them adaptable and efficient. They have a high feed conversion rate, meaning they require less food to produce the same amount of protein compared to traditional meats like beef or pork. Plus, they produce fewer greenhouse gases, making them an eco-friendly option.

Findings of the Study

Debbie’s study used a mix of surveys and interviews with snail farmers to get a clear picture of consumer perceptions about snail meat in Ireland. Here are some interesting takeaways:

• Awareness is low: Only 56% of participants had heard of snail farming, which shows there’s a lot of room for improvement when it comes to consumer education.
• Mixed Experiences: About 35.7% had tried snails, and among those, half had a positive experience. This suggests that once people try it, they might be more open to it.
• Willingness to try: People were more willing to eat snails if they were hidden in familiar dishes or if they were affordable. However, concerns about taste and food safety were significant barriers.

Consumer Concerns

The study highlighted several factors that affect whether people are willing to try snail meat. Many consumers worry about the safety of eating snails, so addressing these concerns is crucial for gaining their trust. Taste and Texture was also a concern – over one third of respondents to the survey mentioned these factors as a possible stumbling block to eating snails. Availability is also key, the easier it is to find snail products, the more likely people are to try.

Insights from Snail Farmers

Interviews with four snail farmers revealed some challenges they face, such as limited consumer awareness and the need for specialized knowledge about farming practices. However, they also see great potential for snail farming to contribute to sustainability and food security.

Looking Ahead

The findings from Debbie’s research point to the need for better consumer education about the benefits of snail meat. By tackling concerns around safety and availability,

there’s a real opportunity for snails to become a more accepted protein source in Ireland.

As we look toward the future of food production, exploring alternatives like snail meat could be key in meeting our protein needs sustainably. While it might take some time for people to warm up to the idea, there’s definitely promise in making snails a staple on our plates!

Take a look at Debbie’s full article and the other excellent pieces in Innopharma Insights here.