Search
Search Results
-
The Transformational Impact of Industry 4.0 on the Wine Marketing and Wine Sector
55-64Views:99Industry 4.0 - like other industries - is transforming the wine sector. From viticulture to winemaking processes to wine marketing and sales, Industry 4.0 technologies have appeared everywhere and have proven to be effective with numerous best practices. It can be stated that sooner or later every serious market participant will incorporate some of Industry 4.0's solutions into their business strategy - otherwise, they will suffer from a difficult-to-catch and manage competitive disadvantage. This study summarizes the processes and main characteristics of the first three industrial revolutions, then analyzes in more detail the fourth industrial revolution and the concept of Industry 4.0, its events, the development opportunities inherent in Industry 4.0 innovations, and certain social risks as well. Subsequently, using case studies and examples uncovered through literature research, it illustrates the connection points between Industry 4.0 and the wine industry - primarily wine marketing.
JEL Codes: O3, O4, M310, M370, Z310, Z330 -
Employers and Employees in the Domestic Vegetable-fruit Manufacturing Industry
115-118Views:49In the light of KSH databases processing, it can be said, that the food industry has the largest significance on the employment in the manufacture industry. The number of employees in fruit and vegetables manufacturing industry has decreased drastically while the number of part –time workers has increased since the turn of the millenium. Two classes of the examined subsector represent high indexes by the value of marketed product per emloyee. The number of businesses in fruit and vegetable manufature industry hasn’t changed radically, but the small and medium-sized enterprises became to the force.
-
Organic Production as a Key for Sustainable Development in Wine Industry in the Czech Republic
37-46Views:64The paper describes the environment sector of organic winery in the Czech Republic and finds opportunities for Czech winegrowers to sustain the industry and contribute to its future development. Organic viticulture has changed dramatically. Organically farmed vineyards formed 4.9% share of the total area of vineyards in the Czech Republic in 2011and 6.1% in 2012. Czech organic wines have much to offer to consumers. They have received many prestigious awards at international competitions; however the foreknowledge of customers about such wines is very low as these are drunk mostly by regular consumers. That is why a change should be made. The popularity of organic wine is expected to grow mainly in the foreign markets. Although the Czech organic wines have already found their consumers, the need for additional marketing activities that will result in expansion of its portfolio of consumers, are required.
JEL codes: M1, M11, M 13, M14
-
Complex Analysis and Introduction of the Hungarian Mineral Water Industry
65-80Views:265The mineral water sector in Hungary has been developing dynamically for four decades. The present article explores the main characteristics of the sector and highlights its specificities within the food industry. The aim of the study is to identify the main characteristics of the market, analyze the macro and micro environment, determine the economic importance of the sector, analysis of the main players and strategic options. Based on the results of the research, it can be concluded that there are approximately 500 Hungarian companies whose activities include producing soft drinks and mineral waters under the TEÁOR 1107. However, there are only 10 of these companies whose main activity is exclusively producing mineral water, which is extracted and bottled in Hungary. The macro-environment analysis shows that the political environment is stable, the economic environment is not conducive to business, and high inflation, continuously rising labor costs, and raw material costs will continue to challenge businesses. However, SME support can provide significant help in the future. Among consumer habits, the growing health and environmental awareness significantly impact the sector. Rapid developments in technological factors offer many opportunities for businesses. Based on the microenvironment analysis, the market is saturated, and Szentkirályi Magyarország Kft. and Magyarvíz Ásványvíz Kft. hold almost 80% of the total industry turnover in 2021. The threat of new entrants is, therefore, not significant. The bargaining power of buyers and the threat of substitutes is high, and the bargaining power of suppliers is low. While compiling the competitive profile matrix, industry success factors were identified, with price level, brand, and environmental responsibility standing out. The biggest challenge in the sector is to reduce the environmental impact of packaging, using recycled plastic bottles as the easiest solution.
JEL Code: M21 -
Eating Behaviors of Preschool-Aged Children – Gender-Linked Differences
13-26Views:108A growing popularity in the consumption of foods with low nutritional value is increasing amongst the preschool age groups worldwide, which is partially responsible for the increase of childhood obesity rates globally. Thus, it is vital to examine the eating behavior of preschool aged children, as these are known to effect the daily energy intake. On the contrary, gender differences could possibly also influence the food intake and therefore health-related outcomes in children. In order to investigate the relationship between the children’s eating behavior and their gender, a survey was conducted amongst the parents of children aged between 3-7 in Hungary, which included Wardle et al.’s (2001a) 35-item instrument, the Children’s Eating Behavior Questionnaire, together with questions concerning possible food allergies and demographics. The sample of size N=365 was then analyzed using SPSS via the INDSCAL method. The initial creators of the Child Eating Behavior Questionnaire found only one gender difference, namely that the incidence of eating fussiness was slightly higher in boys, the findings of the current study were able to verify this result together with other dissimilarities. The findings indicate that other eating behaviors can be linked to gender, including that girls’ desires to drink, which is generally higher than that of boys and that boys tend to eat slower than girls. Boys also lean towards emotional undereating, while girls have a tendency towards emotional overeating. The information above can be of great use to marketers in the food and beverage industry as well as the healthcare industry.
JEL Codes: I12, M31
-
The Competitiveness of Hungarian Micro-Enterprises in the Pasta Market
51-60Views:109By analysing the long-term competitiveness of Hungarian dry pasta making micro and small businesses, I intend to explore its strategic potential. The changes in the competitiveness of the dry pasta sector in Hungary between 1969 and 2019 were analysed with the help of contemporary periodicals from the database of the Hungarian Agricultural Museum and Library. The changes in the competitiveness of the Hungarian dry pasta market over the period 1969-2019 were analyzed according to the six aspects of diamond model: factor conditions, demand conditions, corporate strategy, structure and rivalry, relating and supporting industries, government regulations, change. Looking at future trends in the dry pasta market, the bidirectional impact on the competitiveness of the pasta market will be affected. One effect is to move towards horizontal networking as a result of globalization, making the pasta company that is able to negotiate better in the food supply chain more competitive. The other effect is the trend of local patriotism, which stimulates the development of micro-regions and originates in the initiative of the locals: innovation of flavours, innovation in raw materials, possibilities of Hungarian ethnocentrism. In addition, retail brands are expected to grow further. As retail chains do not pass on any gains from the increase of their export volume to the processors, the manufacturers’ own brand is weakened. The study provides a long-term overview of the changes in the competitiveness of companies operating in the dry pasta market. There has been a tremendous change over the last eighty years with the innovative transformation of the pasta industry. At that time, almost all pasta products were made at home, and today the pasta group is competing for housewives by employing industrial designers.
JEL Codes: M31, M39
-
Functional Foods, Consumer Attitudes and Personalized Nutrition
3-17Views:496The dramatic spread of the so called diseases of civilization have occurred in the last decade worldwide. Deaths caused by them have long been of the highest rate among all causes of deaths. In parallel with the spread of the diseases of civilization, population of developed countries is increasingly ageing that increases the number of inactives and those who rely on health treatment. The outlined factors pose new challenges to the food industry: it requires the development new foods that slow down the spread of the diseases of civilization that hit the humankind through their health care effect, and at the same time provide longer life in health for the ageing societies. In the decade after decoding the human genome an extremely rapid development occurred in the techniques of genomics, and in the disciplines applying genomics methods. Researches in genomics focus on how the human genome interacts with the environmental factors for determining the gene expression. Nutrition as one of the most important environmental factors has an obvious impact on the health but we have not known yet exactly what this impact is and what its mechanism is. The so called nutrigenomics – that is a new discipline – aims to reveal the relationships that are not yet known. The personalized nutrition is a conception that adapts the diet, the foods, and the nutrients to the unique needs of the specific person.
The authors examined the relationships between the functional foods, consumer attitudes and personalized nutrition in the framework of a nation-wide representative consumer survey of 500 people. According to the results majority of the consumers (73.8%) believes that her/him nutrition (diet) follows a normal structure and all that she/he needs enters her/his body automatically. Knowing the critical health state of the population it can be stated that the high agreement portion is based on misbelieves. This is also indicated by the fact that 57.4% of consumers only eats foods that tastes good, even when it is supposedly less healthy. In the next half year almost 50% of the Hungarian population do not intend to switch to a nutrition considered healthier by themselves. Further 22% of the respondents already feel some urge to change their behavior, they compare the costs and the potential benefits of change. Only 5.0% of the interviewees switched to a nutrition considered healthier by themselves in the last six months, and the rate of those who maintain the positive change is 17.4%.
In the current situation there is no other option than raising awareness of the population for foods that provide excess nutrition benefits. These are the functional foods that hold important position in the education to healthy nutrition of the population. However, it is does matter in which strategy they are used by the enterprises. This applies for the development of both new technologies and new functional foods where involvement of consumers is inevitable today.
The so called perception screening theory answers the solution of the anomalies between the scientific objectivity and the consumer perception. We tried to apply the perception screening theory in a new discipline, entirely unknown to the consumers. The nutrition genomics and its major application area, the personalized nutrition are novel concepts to the population to such an extent that preferences and attitudes related to them have not occurred yet. This is why it could be interesting which most important psychological processes are the ones that can lead to the adoption of the new technology, and the development of the positive consumer attitudes. According to the results Hungarian consumers are mistrustful against the new technology and they are uncertain – despite its obvious advantages. The not so positive attitude is likely caused by more factors together. Traditional thinking, reluctance to the new play a role in it as well as the lack of information and misbelieves related to the genetic tests. The technology is novel to the consumers to such an extent that we found significant differences between the consumer segments only in some cases, i.e. consumer preferences cannot be classified, they are highly scattered. Finally, the authors developed an optimized practical model by which the successful launch of a new functional food and its hindering factors can be securely forecasted. -
Sour Cherry Seed Extract – An Emerging Functional Food
31-34Views:101Advanced analytical techniques have recently revealed powerful health-promoting properties in components of some plants, which had remained obscure until present days because they were not typically consumed as food by humans. A particularly fascinating example is the seed kernel of sour cherry (Prunus cerasus). Chemical analysis of the seed kernel revealed that the solid flavonoid-rich fraction, comprising approximately 64–68% of the kernel, contains several health-enhancing polyphenolic compunds including catechins, stillbenes, anthocyanidins and resveratrol. The remaining 32–36% is an oil fraction rich in tocopherols and related compounds, including tocotrienols, oleic acid and triglycerides. Previous studies demonstrated that oral administration of sour cherry seed extract to animals strongly stabilizes healthy tissue homeostasis and suppresses ischemia-reperfusion injury by augmenting expression of heme oxygenase-1, a major endogenous cytoprotective enzyme. The sour cherry fruit is a major export of several nations, including Hungary, however the seed is currently considered an agricultural by-product and discarded. The better understanding of health protective effects of the seed extract would open new avenues for the Hungarian agriculture and food industry in the future.
-
The Characteristics of the LOHAS Segment, the Consumer Group which is Devoted to Sustainable Consumption
3-9Views:304Sustainable consumption is a megatrend influencing consumer habits today. Our research was carried out to find out information – with the help of international and national literature – about the general and differentiating characteristics and the size of the consumer group devoted to sustainable consumption. Our aim was also to sum up the economic importance of the segment. This “new type” of consumer-buyer group is called LOHAS (Lifestyle of Health and Sustainability) by professionals. An important feature of the segment is that they consider all the three pillars of sustainable development (economic, social and ecological) in their shopping decisions. LOHAS consumers live their life health-consciously. Their devotion to sustainability is reflected in purchasing environmental-friendly, socially responsible products. Besides this, it can also be claimed about them that they are early adopters and they are able to influence the opinion of their friends and family. They are less price-sensitive, and they are characteristically brand-loyal. These characteristics make them the attractive target of a lot of marketing activities. It is hard to describe the LOHAS lifestyle only with demographic features since their devotion to sustainable consumption is determined by mostly personal values and the individual’s value order. LOHAS lifestyle has five, well defined value categories that direct the individuals’ behavior. They are authentic values, health-conscious values, ethic values, individualist values and environmental-conscious values. The LOHAS group is also characterized by such a hybrid lifestyle in which different characteristics merge with each other. The LOHAS “phenomenon” is mostly characteristic of the western world, but it is becoming widespread in the Asian region’s consumer society. In the developed countries the size of the group may reach 25%. For today the approach and value order characterizing the LOHAS consumer’s lifestyle have appeared within the Hungarian population as well. Hungarian researchers estimate the size of this group different – between 4 and 30% – depending on the values expected during segmentation. The LOHAS trend influences all the branches of economy calling companies for innovation that meets the needs of the consumers who prefer hybrid lifestyle, and for environmental and social responsibility. However, the strongest influence appears in the food industry. It is worth mentioning that some members of the tertiary sector have also realized the opportunities lying behind them. Besides the economic importance of the LOHAS consumer group, it is important to mention that their inner values and views envisage a healthier society and a cleaner and more livable environment.
-
The Role of Sweet Corn Quality in a Healthy Diet
39-48Views:85The importance of sweet corn as a healthy food is constantly increasing worldwide. The research and comparative analysis of super sweet sweet corn hybrids suitable for fresh consumption and canning is of particular importance in the food industry. In our studies, we compared the carotenoid content of three supersweet sweet corn hybrids to collect data for its healthy conditions. A novel result in our tests that sweet corn contains the highest amount of lutein and contains zeaxanthin. We found that the amount of zeaxanthin and lutein is determined by its genotype. We found that carotenoids are influenced by the environmental conditions. The concentration of lutein, zeaxanthin, β-cryptoxanthin, β-carotene did not decrease with the growth of the crop, which confirms the importance of sweet corn hybrid selection for healthy nutrition. In our studies, the amount of lutein and zeaxanthin was higher than the amount of beta cryptoxanthin and beta carotene. Carotene consumption has many positive effects on the human body, it can reduce the incidence of cancer, vascular diseases, or wolf blindness resulting from a lack of vitamin A.
JEL Codes: I1, L15 -
Production, Trade and Consumption of Functional Foods in Hungary
3-6Views:239Functional food is a specific food which fulfills the original aim of being a nutrient and an energy-carrier, but promotes better health and well-being. During the last decades new and healthier foods were designed to reduce the risk of chronic illnesses and conditions such as cardiovascular diseases, osteoporosis, some cancers and obesity. However, functional foods are traditional foods expected to be consumed in the diet, but modified in such a way that promotes better health. In Hungary about 16% of the consumers are interested in buying functional foods for health improvements. Dairy products are most often the target products for reducing the risk of osteoporosis in the elderly and increasing gut function. In recent years the market of plant products, especially of fruits and vegetables was rapidly growing due to their high antioxidant capacity. Enhancement metabolism of polyphenols, and flavonoids formed in fruits and vegetables during traditional breeding and processing is not clarified yet and little is known about the effects of the extensive or intensive breeding and of the most economic harvesting time. The functional food science deals with the scientific substantiation of the influences of specific food components (biological active materials) as well as production and formulation of foods and food ingredients. Some of those components are obtained from natural sources, some others are artificial products of the organic synthesis in the industry. The term „functional foods” has never achieved an official definition, but most experts would agree on its benificially target functions in the body beyond adequate nutritional effects. Moderate consumption of vitamines and antioxidants in the diet carried in functional foods are belived to decrease the risk of chronic diseases. According to some market surveys the market of these designed foods is very large and rapidly expanding because of a growing interest among body-builders and other sportsmen with higher physical activities.
JEL code: D12
-
Qualitative Investigation of Salt and Sugar Free Nutrition in the Canned Vegetable Market
71-82Views:301“Free from” products as important components of a health-conscious diet are prevalent on store shelves. Our research is based on the analysis of the market situation and introduction possibilities of a potential canned vegetable that can even satisfy the needs of consumers for salt and sugar free meals. Secondary data and information collection provided the basis for further research. In the primary research, we used three qualitative methods, which were netnographic examination, expert interview, and focus group research. In the course of netnography, we examined consumer needs for salt and sugar free canned food on the Internet, mainly on social media, based on pre-collected keywords. The interview with an expert in the canning industry focused on the specificity of canned food and the position of “free from” canned food. Focus group research was composed to learn about the perceptions of university students about both canned food and their customers alike. Among other things, we have shed light on the fact that consumers associate the expression “free from” with the word health, but emphasizing “free from” nature of the product can create a sense of lack. Examining “free from” canned food, we found that young, time constrained, health-conscious consumers can be the target group. Due to the target market, we recommend promoting it on online platforms, where it would even be advisable to use educational campaigns.
JEL Codes: M31, Q13
-
Health or Taste? Consumer Dilemmas with Functional Foods – Literature Review
17-29Views:305The current study of our two-part paper series is dealing with one of the most important attitude influences on functional food consumer behaviour. Namely, it focuses on “health effects vs. taste” attitude factor of functional food products, which describes the possible conflict between a pleasant taste and the health benefit of the product. This factor is analysed on the basis of two aspects of factors influencing food choice: internal (food) effects (e.g. sensory aspects) and external (non-food) effects (e.g. psychological, social, cultural factors). The most important internal (or intrinsic) characteristic is the taste of the food product. A remarkable finding of this study is that good taste is a crucial, self-relevant characteristic of any food product and bad taste would not be accepted in functional food products either. Consumers are hardly willing to compromise on the taste of functional food products for potential health benefits. Another aspect in the case of functional food products is that intrinsic product characteristics are given by the combination of the health-enhancing ingredient with the type of carrier product used. Studies have shown that functional ingredients that weaken the taste of such food products reduce their acceptance. There is a consensus in the literature that a natural match between added ingredient and carrier product increases the overall acceptance of functional food products. External (or extrinsic) characteristics, e.g. psychological and lifestyle factors, and socio-cultural differences provide further aspects of the potential conflict of “health effects vs. taste”. From a psychological point of view, one may assume that an individual who chooses a functional food is committed to the products’ benefits and may be willing to accept some unpleasant taste in order to achieve the desired health benefit. It has to be noted, however, that although the importance of a given health benefit may lead to the acceptance of an unpleasant taste, this acceptance is not necessarily supported by each of the health benefits. Lifestyle variables also influence the acceptance of functional foods, e.g. wellness-oriented consumers appear to be more willing to trade the taste for health benefits. However, the segment of consumers who are ready to sacrifice the taste for potential health benefits cannot be identified by using classical demographic characteristics as segmentation variables. The “health effects vs. taste” conflict is influenced by cultural differences, too. E.g. the priority of taste can be observed in whole Europe; in contrast, the preference for nutritional benefits is rather typical in the Asian countries. The final conclusion of our study is similar to that of the literature. Good taste and healthiness are not necessarily to be traded-off against each other. Hoping for consumer willingness to compromise on the taste for health is highly speculative and risky, so the functional food industry must develop good taste solutions. In addition to sensory perception of the food, the expectations have also been found to have an impact on the acceptance of functional food products. Consumers’ expectations are highly influenced by marketing communications. In case of functional food products marketing communication is strongly based on health-related information and this information influences not only the perception of healthiness but the liking of foods, too. Hence, additional values of functional food products (health+convenience+pleasure) have to be communicated as hedonic values, emphasizing especially the role of pleasure.
JEL codes: D11, M31