INNOVATIVE CONSUMER OF FOOD OF ANIMAL ORIGIN

被引：0

作者：

Slaska-Grzywna, Beata ^{[1
]}

Andrejko, Dariusz ^{[1
]}

Kuna-Broniowska, Izabela ^{[1
]}

Kowalczuk, Iwona ^{[1
]}

Gutkowska, Krystyna ^{[1
]}

Sajdakowska, Marta ^{[1
]}

Zakowska-Biemans, Sylwia ^{[1
]}

Kozlowska, Anna ^{[1
]}

Olewnik-Mikolajewska, Anna ^{[1
]}

机构：

[1] Szkola Glowna Gospodarstwa Wiejskiego Warszawie, Wydz Nauk Zywieniu Czlowieka & Konsumpcji, PL-02776 Warsaw, Poland

来源：

ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC | 2013年 / 20卷 / 05期

关键词：

food of animal origin; innovation; consumer behaviour;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Product innovation is an important factor of competitiveness provided its market implementation is preceded by detailed research studies on consumer needs and expectations. Considering the popularization of novelties, those innovators are particularly interesting, who are the first to buy new products. Understanding their profile and specificity of their market behaviour considerably facilitates the commercialization of new products. In the paper, the survey results are presented of consumer attitudes and behaviours towards innovative products of animal origin. The survey was carried out in December 2011 on a representative sample of 1000 respondents aged 15 and more from Poland; it was focused on the identification and description of social and demographic profile of innovators. It was found that the innovativeness of consumers as regards dairy products was higher than towards meat products and eggs. It was proved that the level of innovativeness was mainly determined by such features as place and place of residence. At the same time, the innovators polled showed to feel more disposed to pay a higher price for innovative products of animal origin.

引用

页码：177 / 194

页数：18

共 50 条

[21] ORIGIN AND IMPACT OF COLOR ON CONSUMER PREFERENCE FOR FOOD
WILLIAMS, WD
POULTRY SCIENCE, 1992, 71 (04) : 744 - &
[22] CONSUMER EVALUATION OF A TRADITIONAL FOOD PREPARED IN AN INNOVATIVE MANNER
Salgado-Beltran, Lizbeth
Jesus Camarena-Gomez, Dena Maria
Elena Robles-Baldenegro, Maria
Teresita Velaide-Mendivil, Alma
INTERCIENCIA, 2023, 48 (03) : 145 - 153
[23] Effectiveness of consumer labels for the safety of foods of animal origin
Altekruse, SF
JOURNAL OF THE AMERICAN VETERINARY MEDICAL ASSOCIATION, 1996, 209 (12) : 2056 - 2056
[24] Relationship between animal health and quality of food of animal origin
Valfré, F
Moreti, VM
Polidori, P
BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS, 1998, (90): : 49 - 54
[25] Determining metabolic profiles of food of animal origin
Andree, Sabine
Martin, Dierk
Ostermeyer, Ute
Rehbein, Hartmut
Schwaegele, Fredi
FLEISCHWIRTSCHAFT, 2012, 92 (05): : 103 - 107
[26] VIRUS AND FOOD-PRODUCTS OF ANIMAL ORIGIN
LABIE, C
REVUE DE MEDECINE VETERINAIRE, 1979, 130 (11) : 1427 - +
[27] PRODUCE OF ANIMAL ORIGIN - NEWS ON RESIDUES IN FOOD
LABIE, C
REVUE DE MEDECINE VETERINAIRE, 1985, 136 (02) : 99 - 100
[28] Disinfection and hygiene in the field of food of animal origin
Reuter, G
INTERNATIONAL BIODETERIORATION & BIODEGRADATION, 1998, 41 (3-4) : 209 - 215
[29] Sustainability of animal origin food waste in Serbia
Djekic, S.
Tomasevic, I
Miloradovic, Z.
Subic, J.
Roljevic, S.
Djekic, I
60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019, 2019, 333
[30] FOOD, DRUG, AND COSMETIC ACT, ANIMAL DRUGS, AND CONSUMER
VANHOUWE.CD
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1971, 182 (NJUN) : 411 - &

← 1 2 3 4 5 →