Abstract
This study explores the behaviours of restaurants and food stores as meat consumption agents in the beef value chain in Dien Bien province by utilising survey data and focus group discussions (FGDs) with restaurant and eatery owners in Dien Bien Phu city and the town of Tuan Giao. Descriptive statistics, T-tests, and Chi-squared tests are used to analyse the data. The research results showed that restaurants and eateries use fresh beef and imported beef. They buy fresh beef daily and mainly from slaughterhouses, wholesalers, and retailers. The important criteria for beef selection are freshness, stickiness, and colour, and owners prefer local beef because it is more suitable for local dishes. Restaurants and eateries encounter problems such as the supply, quality, as well as high prices of beef. On that basis, this article proposes several solutions related to supply development as well as building linkages to ensure traceability.
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