scholarly journals Analysis of consumer habits and attitudes on the Hungarian beef and rabbit market

2009 ◽  
Vol 3 (1-2) ◽  
pp. 67-70 ◽  
Author(s):  
Zoltán Szakály ◽  
Orsolya Szigeti ◽  
Viktória Szente
Keyword(s):  
Consumer Preferences ◽  
Quality Parameters ◽  
Added Value ◽  
Animal Products ◽  
Unique Character ◽  
Consumer Segment ◽  
Image Building ◽  
Rabbit Meat ◽  
Consumer Habits ◽  
Nutritional Benefits

As a consortium partner the authors took part in a research project aiming at the development of high added value, healthy and environment friendly animal products. From among the products developed by the consortium (rabbit meat, omega3-fatty acid enriched beef, goose liver from non forcible feeding, selenium-, vitamin-E and natural color enriched eggs) the present study describes the results concerning beef and rabbit meat. The given products are chosen because they are produced in and exported from Hungary in considerable quantities and their competitiveness can be further improved. In order to able to map the consumer preferences a 300 count nationwide, representative, questionnaire based survey was designed and performed. Actual products were tested by focus groups and professional interviews. Beside the specific features of the products a common character is that the marketing strategy focuses on the distinctive nutritional benefits and other quality parameters that seem to be of crucial importance for the targeted consumer segment. Their unique character and health protecting effects make their branding and using community labeling easy. Their positioning points toward the prestige products therefore consumers tend to accept higher prices. In marketing communication the image building advertisement can be a common goal.

Product Innovation in the Crafts Sector

2019 ◽  
Vol 5 (2) ◽  
pp. 100-109
Author(s):  
Maria Sarmento ◽  
Marlene Amorim ◽  
Marta Ferreira Dias ◽  
Mara Madaleno
Keyword(s):  
Product Innovation ◽  
Consumer Preferences ◽  
New Products ◽  
European Countries ◽  
Added Value ◽  
Timely Manner ◽  
European Context ◽  
Territorial Identity ◽  
Relevant Topic ◽  
The Creation

Background: Innovation can result from progressive or significant changes to existing products leading to improvements in performance and user value. This is the type of innovation that is more easily perceived by the consumer, as it results in the creation of new products or the improvement of existing ones. Innovation in the Crafts Sector is a relevant topic to address market changes, and meet evolving consumer preferences. In this vein, artisans need to meet the calls for regularly investing in the design of new products and processes, with the purpose of achieving the sustainability of their business. Methods: This article addresses the existing calls for contextualizing the crafts sector and for fostering product innovation in this area, by investigating the barriers and problems faced by artisans, as well as by exploring existing experiences in overcoming them. The article builds on data collected in five European countries, under the scope of the Erasmus+ Project Craftsmanship+ “Fostering a New and Competitive Approach to Crafts and Semi Industrial high added-value sectors”1. Results and Conclusion: The aim is to analyze the importance of the crafts sector in a European context. This article contributes in a timely manner to the understanding of the crafts sector by paying attention to the obstacles that artisans face in order to ensure the sustainability of their business by introducing product innovation into their organization and/or market. This study offers a collection of innovation experiences in realities that are very significant for territorial identity, and thus aims to provide an incentive for further research.

scholarly journals Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2527
Author(s):  
Rachel Tso ◽  
Ciarán G. Forde
Keyword(s):  
Vitamin B12 ◽  
Protein Quality ◽  
Saturated Fat ◽  
Unintended Consequences ◽  
Vegan Diet ◽  
Healthy Plant ◽  
Animal Products ◽  
Nutrient Density ◽  
Nutritional Benefits ◽  
Potassium Magnesium

Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant-based substitutes met daily requirements for calcium, potassium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant-based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant-based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant-based foods that are marketed as healthy, sustainable alternatives to animal-based products.

scholarly journals Prospects and Constraints of Transplanted Maize, Wheat, Sorghum and Pearl Millet: A Review

2020 ◽  
pp. 24-43
Author(s):  
Saikat Biswas
Keyword(s):  
Food Security ◽  
Pearl Millet ◽  
Growth Yield ◽  
Quality Parameters ◽  
Cereal Crops ◽  
Human Consumption ◽  
Research Findings ◽  
Plant Stand ◽  
Nutritional Benefits ◽  
Direct Sowing

Cereal crops such as maize, wheat, sorghum and pearl millet are important for human consumption due to their nutritional benefits. These cereals play pivotal roles to meet world’s food demand. However, maintenance of food security particularly in the circumstance of changing climate, constantly urges for modification of agro-techniques and one such modification is the incorporation of transplanting technique in these cereals as an alternative under a non-practicable situation of direct sowing. Transplanting is a method of transferring seedlings grown in nursery or others to the field. It has been already found to shorten the crop duration and improve germination, plant stand, seed and seedling quality parameters, growth, yield and economic profitability of these cereals. Besides, research findings are also available stating that transplanting helps these cereals to cope up with vagaries of weather and to exhibit greater radiation and water use efficiencies and suppression of weeds. Outcomes of transplanting are however dependent on various factors like methods of nursery raising, the variety used, mode of planting, age of seedlings etc. In spite of these prospects, transplanting technique is not so popular in these cereals due to poor dissemination, discouraging research findings, pest and disease problems, lack of suitable package of practices etc. Therefore, focuses are to be given in conducting more and more research trials to confirm its location and situation wise efficacy and also in developing and disseminating a suitable package of practices of transplanting accordingly.

Rights to Animal Genetic Resources – Basic facts and debates

elni Review ◽  
2011 ◽  
pp. 66-78
Author(s):  
Susette Biber-Klemm ◽  
Michelangelo Temmermann
Keyword(s):  
Genetic Resources ◽  
Genetic Information ◽  
Consumer Preferences ◽  
Sustainable Use ◽  
Scientific Progress ◽  
Animal Products ◽  
Market Incentives ◽  
Food And Agriculture ◽  
Animal Genetic Resources ◽  
Basic Facts

Different strands of thinking and various lines of arguments lie behind the enquiry into the creation of rights to animal genetic resources. These are fueled by three major developments regarding livestock genetic resources: the increasing volume in trade in animal products, the scientific progress in animal breeding with the advances in genetic engineering, and the so-called erosion of animal genetic resources. This paper discusses questions of conservation and the sustainable use of animal genetic resources for food and agriculture (AnGRFA) in context with international trade and property rights. It provides an overview of the ongoing processes, the current debates and involved institutions. The question asked from a trade angle is whether and how incentives (market incentives) can be created to address the failures that lead to market concentration and uniformity of breeds. The hypothesis is that the questions of ownership and allocation of the rights to the genetic information are key and a basis for creating incentives to provide for adequate investments in traditional breeds and foster fcreativity to adapt them to specific environmental conditions and consumer preferences.

Logistics Providers As Integrators of Intelligent Supply Chain Systems: an Innovative Aspect

2020 ◽  
Vol 9 (2) ◽  
pp. 28-34
Author(s):  
E. Kamchatova
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Information And Communication Technologies ◽  
Business Models ◽  
Service Providers ◽  
Response Times ◽  
Consumer Preferences ◽  
Added Value ◽  
Innovative Technologies ◽  
Logistics Service

This article is devoted to determining the role and place of logistics providers in managing international supply chains, analyzing their classifications and transforming business models in supply chains in the context of active e-Commerce development, as well as identifying specific features of system and virtual integrators of supply chains that can significantly increase the level of logistics service. Active use of e-Commerce leads to a significant reduction in response times to demand and encourages supply chain managers to constantly search for new solutions and innovative technologies that enable companies involved in the logistics chain to effectively interact with each other and jointly respond to changing consumer demands. In some cases, we are talking about creating new approaches and replacing existing technologies aimed at achieving the set results in terms of speed and flexibility in choosing options to meet consumer demand. Thus, the analysis allows us to state that logistics mediation as a special sphere of business activity has passed the stage of formation. The prerequisites for its improvement are primarily related to the implementation of the strategy of innovative balanced development of the national economy and further development of the logistics services market. Starting with the 3PL model, all logistics service providers actively use information and communication technologies, work in both retail and e-Commerce formats, and develop on the principle of system outsourcing, creating significant added value for their customers by saving time and resources, sharing responsibilities, and responding quickly to changes in consumer preferences. We can state with confidence that if earlier logistics was considered as a function of providing business, now it determines the system way of doing business and its innovative technologies.

scholarly journals Consumer behaviour related to rabbit meat as functional food

2018 ◽  
Vol 26 (4) ◽  
pp. 321 ◽  
Author(s):  
Dacinia Crina Petrescu ◽  
Ruxandra Malina Petrescu-Mag
Keyword(s):  
Functional Food ◽  
Consumer Satisfaction ◽  
Consumer Behaviour ◽  
Meat Consumption ◽  
Added Value ◽  
Use Of Resources ◽  
Survey Results ◽  
Rabbit Meat ◽  
Low Cholesterol ◽  
Meat Sector

<p>Rabbit is one of the most versatile livestock species, responding successfully to bio-economic principles, which promote a clever use of resources and their conversion into added value products, such as functional foods (FFs). The excellent nutritive and dietetic properties of rabbit meat justify granting it the attributes of FFs. Based on the premise that it is the consumer who ultimately decides what kind of meat to buy, a consumer focus should be a core factor in private or public meat sector strategies. Following this assumption, the aim of this study is to contribute to understanding Romanian consumer behaviour related to rabbit meat as a functional food and to provide information on how to better market rabbit meat as FF in the domestic market. As far as the authors know, this study is the first one to assess and report on Romanian consumer perceptions, knowledge and behaviours related to rabbit meat. Consequently, the variables investigated reflect rabbit meat consumption habits. They also reveal preferences related to the acquisition of rabbit meat, perceptions on future rabbit meat consumption, perceptions of rabbit meat characteristics, perceptions of rabbit meat main characteristics compared to other types of meat, and rabbit meat consumption deterrents. The survey results show that rabbit meat is perceived as lean and low cholesterol, healthier and tastier than other meats, but more expensive, that its consumption is low, being 2.2 times lower than chicken and 1.8 times lower than pork, and that 29.6% of people surveyed have never eaten rabbit meat. The findings ascertain that the understanding of Romanian consumer behaviour related to rabbit meat as FF is an optimal tool for changing behaviour patterns towards a more sustainable market. The transfer of this knowledge towards marketers mainly focusing on how to increase consumer satisfaction for FFs, especially meat, is the leverage for designing successful businesses regarding market re-orientation, development or even reduction of health cost.</p>

scholarly journals MANAGEMENT OF THE SYSTEM OF INDICATORS FOR EVALUATION OF EFFICIENCY OF IMPLEMENTATION OF SUSTAINABLE TOURISM DEVELOPMENT AND ITS INTERNATIONAL POSITIONING

2021 ◽  
Author(s):  
Karyna Borblik ◽  
Keyword(s):  
Sustainable Development ◽  
Consumer Preferences ◽  
Sustainable Tourism ◽  
Tourism Development ◽  
Tourism Industry ◽  
Added Value ◽  
Information Support ◽  
Management Decisions ◽  
Total Contribution ◽  
Sustainable Tourism Development

The article considers the directions of development and promotion of national tourism, segmentation of tourists by the most important criteria, such as consumer preferences, geography and demography, which will analyze their perception of destination. The strategic directions of forecasting, planning and programming of sustainable development of the national tourism industry, as well as the criteria for its promotion on the world stage are determined. It is proposed to use the brand of the tourist market as the only process of creating and managing the tourist image of the country in order to achieve its status, which guarantees a stable circle, determines consumer benefits, creates added value for tourist services and strengthens market position in tourism. A system of indicators for assessing the effectiveness of sustainable development in the context of strategic positioning of national tourism is presented. The management system of the tourism industry has been improved in the interests of increasing the attractiveness of tourism products offered on the national tourism market of Ukraine. Quantitative tools have been developed to assess the effectiveness of sustainable tourism development, which consists in calculating such indicators as the total contribution to the economy, the number of jobs created, the contribution of regional markets to local budgets, the probability of risk of loss of planned revenues. and make the necessary management decisions in a timely manner to adjust exceptional measures. A set of measures has been developed to create organizational and economic prerequisites for effective information support for sustainable development of the national tourist space, a database of market participants, increasing the level of scientific validity of management decisions in the field of tourism development based on reliable information. It is substantiated that the development of priority types of tourism and improvement of tourist products will help increase their attractiveness, create favorable conditions for increasing the influx of tourists and the profitability of tourist infrastructure.

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

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