Élelmiszer, Táplálkozás és Marketing http://journal.ke.hu/index.php/etm <p>A folyóirat korszerű formában és szemléletben mutatja be a magyar élelmiszer-marketing legfontosabb eredményeit, a hazai piac sajátosságait, de ugyanakkor rávilágít az aktuális élelmiszergazdasági, táplálkozási kérdésekre is.</p> hu-HU santosi.peter@ke.hu (Sántosi Péter) diszterhoft.zoltan@ke.hu (Diszterhöft Zoltán) szo, 15 júl 2017 00:00:00 +0000 OJS http://blogs.law.harvard.edu/tech/rss 60 Impresszum http://journal.ke.hu/index.php/etm/article/view/2291 <p>-</p> ##submission.copyrightStatement## http://journal.ke.hu/index.php/etm/article/view/2291 sze, 15 febr 2017 00:00:00 +0000 A hússal szembeni attitűd a MAQ-skála alapján http://journal.ke.hu/index.php/etm/article/view/2289 <p>It has been proved that meat is an important source of nutrition in economically developed countries. relying on current customer trends plant based diets are very popular or diets with minimal meat consumption independently of the possible negative effects on health. Hungarian people are basically omnivores and meat is an important source of nutrition. The aim of this study is to explore the attitude towards meat consumption based on MAQ (Meat Attachment Questionnaire). An online empirical research with a sample of 1053 respondents (50.5% females and 49.5% males) was conducted in April 2017. factor analysis was conducted to test the adaptation possibilities of MAQ scale. relying on the results, it is partly possible in Hungary. four factors were identified: dependent hedonism, affinity, hedonic dependency and entitlement. The original factor structure was identified in case of affinity and entitlement. e connection between the attitude towards meat (entitlement, affinity, dependency, hedonism) and demographics (gender, location, age, employment, marital status) and other traits (frequency of consumption and BMI index) was analysed with the analysis of variance. Health and health management are important topics both at macro- and microeconomic levels. Making white meat (fish and poultry) more popular and increasing the consumption of white meat is necessary with a marketing communication campaign. Emphasizing affinity can be a good way of differentiation when ethical questions are in focus.</p> Adrienn Dernóczky-Polyák, Veronika Keller ##submission.copyrightStatement## http://journal.ke.hu/index.php/etm/article/view/2289 sze, 15 febr 2017 00:00:00 +0000 (Sör) Forradalmi helyzetkép: Gyümölcsös sörök a magyar sörpiacon http://journal.ke.hu/index.php/etm/article/view/2260 <p>„Beer revolution” started in the USa during the years after the economical crisis, which reached hungary in the the last few years as well. Thanks to this gastrotrend, the already wide choice of beer was increased further by numerous so called new-wave beers. among these special – mainly craft beers – several fruity beers and fruit flavoured beers appeared on the hungarian beer market, too. a comprehensive scientific research and review of their role and weight, furthermore the consumers’ opinion about them on the hungarian beer sector has not happened up till now, however it could be useful to consider the expected changes in future trends, which would result in an increase of these beer products’ meaning on the prospective beer market in hungary.</p> Anita Major ##submission.copyrightStatement## http://journal.ke.hu/index.php/etm/article/view/2260 sze, 15 febr 2017 00:00:00 +0000 Az érzékszervek hatása a borvásárlásra és fogyasztásra http://journal.ke.hu/index.php/etm/article/view/2233 <p>Interest in wine has grown in the recent decades. The examination of consumer behavior has become more and more important in countries with highly-developed wine cultures, which is a result of the developing market, the expending supply, the strengthening competition as well as the diverse demands (Hoffmeister &amp; Totth, 2004). Similarly to food consumption, wine consumption is also influenced by several factors. The purchasing decision is influenced by biological, economic, demographic, psychological, social and cultural factors. Sensory marketing is related to the biological factors from the factors in the above because it focuses on sensation and sensory perception (Lehota, 2001). Seeing is the most intensive among our sensory organs, as we perceive 80% of the information from the world with our eyes. With the help of this we can recognize possible changes in the appearance of a product; we perceive the different design, colors, packaging, forms and materials. Thus, appearance is the most significant element of sensory marketing. When the appearance of a product is appealing, it will be able to satisfy functional as well as emotional needs (Tóbiás, 2010). The complex experience provided by wine consumption is triggered by the simultaneous interaction of several sensory organs (Becker &amp; Izsó, 2011). In our primary research we examined the role of the elements of sensory marketing in wine purchasing and consumption habits. In our focus group interviews we discussed participants’ wine purchasing and consumption habits and the factors influencing purchase. Finally, we examined the effects triggered by sensory organs with the help of wine tastings.</p> Anett Márta Ambruzs, Nikoletta Böröndi-Fülöp ##submission.copyrightStatement## http://journal.ke.hu/index.php/etm/article/view/2233 sze, 15 febr 2017 00:00:00 +0000 Kolbászfogyasztási szokások vizsgálata Magyarországon http://journal.ke.hu/index.php/etm/article/view/2290 <p>Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat stands in the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungarian nutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements – has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like the most, on what basis they choose, how much money they spend, how often they eat and where they pick the information up about the Hungarian sausages? The goal of the study is to get a wider perspective about the consumption patterns of Hungarian people, helping the work of the market players who deal with sausage making and sale, and they would like to know the demand, opinion and criterion of decisions of the potential customer. regarding the methodology, we have choosen the online questionnaire, in which 690 members took part. The questionnaire is representative with regard to sex, in addition several answers have come from all regions of our country.</p> Szilvia Kesjár, Nikolett Balsa-Budai, Mihály Soós ##submission.copyrightStatement## http://journal.ke.hu/index.php/etm/article/view/2290 sze, 15 febr 2017 00:00:00 +0000