ECONOMIC ANALYSIS OF VALUE ADDITION AND MARKETING OF PROCESSED MEAT PRODUCTS IN TARABA STATE, NIGERIA

This study examined the economics of value addition and marketing of processed meat products in Taraba State, Nigeria. Specifically, the study identified the value-addition practices adopted by meat processors and marketers, assessed the profitability of different value-added meat products, and analysed the market concentration of processed meat products. A multi-stage sampling technique was employed to select 259 meat processors and marketers from 12 major markets in the study area. Primary data were collected and analysed using descriptive statistics, farm budgeting techniques, and the Herfindahl-Hirschman Index (HHI). The findings revealed that beef processors adopted more value-addition practices than chevon and mutton processors. Fresh meat cutting and dressing (93.44%) and suya production (82.63%) were the most common practices among beef processors, while suya was the dominant value-added product for chevon (52.51%) and mutton (39.38%). Frozen meat and kilishi production recorded relatively low adoption. Profitability analysis showed that all value-added meat products were economically viable, with positive net incomes, benefit-cost ratios greater than one, and positive returns per naira invested. Kilishi was the most profitable product across beef (NI = ₦3,812.74/kg; BCR = 1.56), chevon (NI = ₦4,334.36/kg; BCR = 1.58), and mutton (NI = ₦4,175.54/kg; BCR = 1.58), whereas fresh meat recorded the lowest returns. Market concentration analysis indicated that fresh meat operated in a competitive market (HHI < 0.15), while smoked meat, dried meat, suya, balangu, and tsire exhibited moderate concentration. Kilishi and frozen meat recorded the highest concentration levels (HHI = 0.220-0.244). The study concluded that value addition significantly enhances profitability and recommended investment in processing infrastructure, cold-chain facilities, technical capacity development, and affordable credit to promote the adoption of high-value meat products and improve the competitiveness of the meat value chain in Taraba State.