A sertéshúsfogyasztási szokások vizsgálata a 4P alapján - a termékkel kapcsolatos kérdések bemutatása

  • Viktória Vida DE GTK
  • István Szűcs DE GTK

Absztrakt

The topicality and importance of the chosen subject is justified by the trends observed in recent years, showing that questions concerning nutrition, food and food safety are gaining more and more significance. One of the biggest challenges of the 21st century is to ensure a stable, sustainable and safe food production for the continuously growing population of the world. We have chosen this subject for the research work, as we wanted to deal with an issue that influences our everyday life, our lifestyle and welfare and our health. For this reason, this article focuses on analysing consumer habits, preferences and attitudes related to pork consumption, namely on the area of nutrition marketing. Hungary’s population traditionally consumes pork meat and it is the second most popular meat, so we have chosen pork meat to be the focal point of the article. A consumer research consisting of 1201 questionnaires served as a basis of the primary research, which can be treated as the sample population. The most important aim of the primary research was to examine how the consumption of pork products is altering in Hungary, how often they are consumed, how healthy they are judged by consumers, where these products are purchased, what price is evaluated to be realistic, which products are consumed less and more, how the preference list of consumers related to pork products looks like and where the significant differences between pork consumption and gender, age, family status, educational attainment, settlement size etc. can be found.

Szerző életrajzok

Viktória Vida, DE GTK
adjunktus
István Szűcs, DE GTK
egyetemi docens
Megjelent
2017-09-26
Hogyan kell idézni
Vida, V., & Szűcs, I. (2017). A sertéshúsfogyasztási szokások vizsgálata a 4P alapján - a termékkel kapcsolatos kérdések bemutatása. Élelmiszer, Táplálkozás és Marketing, 12(2), 47-54. Elérés forrás http://journal.ke.hu/index.php/etm/article/view/177
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