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Analysis of Poultry Consumption and Purcase Habits in Connection with Socio-demographic Factors
57-69Views:279The consumption of poultry is an important source of nutrition, so it is a basic need for everyday food conception. To supply the population is not only a sensitive social question, but also a question of national health. The aim of this study is to reveal the connection between the preference of poultry and the basic socio-demographic factors and highlight the circumstances of purchasing this type of meat. In order to understand the preference of poultry, a large sample quantitative (N=1 023 respondents) study was conducted. The preference of poultry depends on the age and residence of consumers. People over 50 and below 34 living in larger cities have the most favorable preference towards poultry. In order to understand the circumstances of purchasing poultry and other meat products, an observation (N=134) was conducted. Customers typically buy fresh meat in super- and hypermarkets or at butcher’s and they request the product from salespeople. Shoppers prefer to buy poultry than pork or beef. Considering poultry people usually buy pigeon-breast either filet or boned. People pay an average amount of 3 700 HUF for meat, however, the standard deviation is high. The mode are 2 000, 4 000 and 6 000 HUF. In general, the process of purchasing lasts for 10 minutes. Customers usually buy poultry because of hedonism and healthy eating style that is why companies have to sell the advantages and not only the product on the market.
JEL code: M31
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Pilot-study for the Investigation of School Meals’ Preference and Main Factors of Restaurant Service
53-63Views:94In Hungarian public educational institutions (nurseries, kindergartens, primary and secondary schools) it is compulsory to provide food for schoolchildren at least by one meal per day. Schoolchildren represented 14% of the total population of Hungary in 2016. Although school catering is compulsory task for educational institutions, many students refuse this service, because of food intolerances or based on external reasons such as „I don’t like’, ”it is not tasty” or because of negative opinions and rumours about school catering services. Surveys have already been conducted in some countries on the acceptance of school catering services in order to explore the reasons of the negative experiences, but in Hungary, our research was the first in this topic. Our main goal was to explore the acceptance level of the school catering services and their meals in the sample of schools in Budapest. The first step of our research was to launch a pilot study, where 202 students and teachers of five schools in Budapest filled a questionnaire. The most preferred meals of the students were roasted and fried meats (they would like to have these meals more frequently), and cakes/desserts. The least preferred meals were pottage, and simple soups, which they would like to consume less frequently. Teachers preferred healthier food, e.g. fish, stewed or grilled vegetables. In almost half of the different meal types, a significant difference was detected between the answers of teachers and students. Noodle dishes, cakes and desserts were preferred at significantly higher level by the students. The different characteristics of the meals (taste, aroma, nutritional value, temperature, serving style) were assessed as significantly less important by the students than by teachers. Food hygiene, healthy food and diversity of meals were assessed equally well by the two respondent groups. Both respondent groups indicated that adapting to the individual needs of the consumers is inadequate.
JEL codes: D12, L83
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Research of Risk Reductive Behaviours Related to Food Products
63-77Views:76This topic will always be actual, since most of the companies crave to understand the
behaviour of their consumers in Hungary – what kind of patterns of behaviour they have, and how companies can influence consumer behaviour without high expenses, considering the most effective methods. As we know, consumer behaviour should be researched on the level of a specific product or service in the short term, or as a brand versus personal preference.
Nowadays, the role of health-awareness and cost-consciousness is getting misrated, alongside with environmental protection and the awareness of hazardous substances. Based on our idea, the background of our research assumes awareness of the contents of food, and the investigation of labels or titles. The organic labels on food have a high priority role in Hungary. In our opinion, the trust contains the following factors: (1) There are control authorities who are reliable, and guarantee the high quality of products for the consumers (for example: Hungarian Authority for Consumer Protection, or other food and chemical industrial laboratories). (2) Food processing facilities are accredited, recorded, and given a certificate (for example: certificate of organic production, etc.) (3) Purchasing is straight from the source. (4) Purchase is on the basis of information technology. These factors are the underlying cause of the change in behaviour resulting from risk reduction awareness. The article focuses on the food consumption behaviour analysis of Hungary’s population. The analyzed database was queried from IPSOS Ltd. (N=1 038 people) but we will select 883 people, based on inclusive criteria (aged between 18 and 70) and exclude people with extreme incomes (due to being outliers). In order to indroduce the topic, we will start our research with a short literary introspection. Before the analysis of the database, we presume consumers have a kind of set awareness that is shaped by buying their daily food and products. In this research, we will prove this assumption.JEL code: D12
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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
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Examination and Consumers’ Evaluation of New Pilot Products from Pseudocereals
57-68Views:153Nowadays the importance of the use of pseudocereals is increasing, especially in the diet of health conscious consumers and those who follow reform diet. In our research we produced pilot products with health-beneficial properties. The main ingredients were pseudocereals, such as buckwheat, amaranth and quinoa flour, and our aim was to get more information about their possible uses in nutrition. These grains have typical (buckwheat) or bitter taste (amaranth), therefore our second aim was to survey the consumers’ opinions, which help us to determine further direction of development. In our research we produced bakery pilot products from the previously defined mixtures of different gluten free flours and natural additives, taking into account the consumer’s demands, because more and more people are looking for the opportunity to reduce the gluten intake improving their health condition. Physical and chemical parameters of pilot products were determined. Finally, we evaluated the consumers’ opinions by a sensory test and questionnaire, therefore, we got results not only about the quality of products but the consumers’ preference orders too.
JEL Code: I19