Influence of meat products served at some drinking bars on sale of beverages in the Tamale Municipality

  • HK Dei
  • A Hamza
  • EO Otchere
  • KT Djang-Forjour
  • GSK Dzoagbe


A Preliminary survey was carried out in the Tamale Metropolis to assess the influence of meat products served at major drinking bars on sales of beverages. Structured questionnaire and interviews were used to elicit information from consumers (51) and bar operators (20). Data collected included types of meat and beverage consumed, pattern of meat consumption, perceived effects of consuming both meat and beverages and the influence of meat availability on beverage sales.
The results showed that most of the major drinking bars 965%) had meat component attached to them. Both alcoholic (87%) and non-alcoholic (13%) beverages were sold at all the bars. Majority of the respondents were between 26 and 50 years. Consumers were mostly males. Civil servants formed the majority and most of them had tertiary education. Married people were also in majority. Diverse tribes were represented. Guinea fowl meat, chicken, beef and pork were consumed particularly when fried. Majority consumed meat occasionally with beverages with money being the most limiting factor.
The consumers stated signs of prestige, satisfaction, reduced manifestations of intoxication of alcohol, enhancement of appetite for the drink and improvement in their heath condition as perceived effects of meat on beverage intake. There was a positive influence of meat availability on beverage sales that led to 4-36% increase on income derived from beverages. Based on this study, beverage consumers are encourage to consume meat alongside drinks and bar operators should endeavour to incorporate meat in their operation.
Ghana Journal of Development Studies Vol.1(1) 2004: 49-60

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