Regional specific features of the consumer sector of the economy

2021 ◽  
Vol 19 (8) ◽  
pp. 1406-1419
Author(s):  
Ekaterina V. ZHILINA ◽  
Anzhelika A. NIKITINA ◽  
Elena A. KHUNAFINA ◽  
Ilyuza M. KHANOVA
Keyword(s):  
Statistical Analysis ◽  
Food Consumption ◽  
Direct Relationship ◽  
Meat Products ◽  
Meat Consumption ◽  
Behavior Patterns ◽  
Meat Industry ◽  
Number Of Factors ◽  
Food Market ◽  
Industry Forecast

Subject. This article discusses the development of meat food market in Russia. Objectives. The article aims to define trends in the development of the meat industry, forecast the meat food consumption in Russia, and analyze the effect of various factors on the meat food consumption level. Methods. For the study, we used a statistical analysis. Results. The article presents the forecast of meat food consumption until 2023 and describes the dependence of meat consumption on a number of factors. Conclusions. Changes in consumer behavior patterns are affecting the meat food market. The direct relationship between the real incomes of the population and the level of consumption has a significant impact on the demand for meat products.

scholarly journals Uwarunkowania i kierunki zmian w spożyciu żywności w województwie lubuskim

2017 ◽  
Vol 104 (1) ◽  
pp. 83-94
Author(s):  
Piotr Kułyk ◽  
Mariola Michałowska
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Animal Origin ◽  
Scientific Disciplines ◽  
Confectionery Products ◽  
Food Market ◽  
Food Taking ◽  
By Products ◽  
Milk And Dairy Products

The problem of consumer behavior in the food market is of interest to a variety of scientific disciplines, includ­ing sciences such as economics, psychology, sociology and management. The key issue in the decision-making process made by every person in the field of food consumption is the choice of proper nutrition, which seems difficult. The paper presents the level and the structure of food consumption in Poland as well as in individual provinces, with particular emphasis on Lubuskie voivodeship. Moreover, the causes of the change in food intake are shown. The main objective of the study is to assess the trends in food consumption in Lubuskie voivodeship against the changes in the pattern of food consumption in Poland. The study among inhabitants of the Lubuskie voivodeship shows that the majority of respondents purchase food taking economic factors into account. Among the most frequently consumed products are bakery and confectionery products, followed by products of animal origin, i.e. meat and meat products, whereas milk and dairy products are ranked third and fourth respectively. Two out of three respondents claim to consume vegetables. It should be noted that for the surveyed food safety is of paramount importance when buying food.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

scholarly journals Open Innovation and Business Model of Health Food Industry in Asia

2021 ◽  
Vol 7 (3) ◽  
pp. 174
Author(s):  
Nathapornpan Piyaareekul Uttama
Keyword(s):  
Food Consumption ◽  
Digital Technology ◽  
Open Innovation ◽  
Fixed Effects ◽  
Market Development ◽  
Health And Wellness ◽  
Health Food ◽  
Health Trends ◽  
Panel Quantile Regression ◽  
Food Market

Health trends and digital technologies are of great significance for the health and wellness food market and its development in the future. This study examines whether health trends, digital technology, and market concentration influence health and wellness food consumption in the Asian market. Our analysis uses a panel dataset covering 14 Asian economies from the period 2006–2020 and a panel quantile regression technique with non-additive fixed effects. The results reveal that health trends and digital technology have positive and significant impacts on health and wellness food consumption, whereas the concentration of distribution channels has a negative and significant impact. These results also offer insights into each type of health and wellness food consumption, thereby contributing to the health and wellness food market development. Finally, this study suggests the health and wellness food business development through a consumer-driven open innovation strategy.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals The North/South Ireland Food Consumption Survey: mineral intakes in 18–64-year-old adults

2001 ◽  
Vol 4 (5a) ◽  
pp. 1081-1088 ◽  
Author(s):  
EM Hannon ◽  
M Kiely ◽  
KE Harrington ◽  
PJ Robson ◽  
JJ Strain ◽  
...  
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Nutritional Supplements ◽  
Old Adults ◽  
Food Consumption Survey ◽  
Excessive Intake ◽  
Daily Intakes ◽  
Potato Products ◽  
Cu And Zn

AbstractObjectiveTo measure mineral intakes and the contribution of different food groups to mineral intakes in adults aged 18–64 years in Ireland. Intakes are reported for Ca, Mg, P, Fe, Cu and Zn. The adequacy of mineral intakes in the population and the risk of occurrence of excessive intakes are also assessed.DesignFood consumption was estimated using a 7-day food diary for a representative sample (n = 1379; 662 men, 717 women) of 18–64-year-old adults in the Republic of Ireland and Northern Ireland selected randomly from the electoral register. Mineral intakes (Ca, Mg, P, Fe, Cu and Zn) were estimated using tables of food composition.ResultsMean nutrient density of intakes was higher for women than men for Ca and Fe and increased with age for all minerals, except Ca for men and Fe for women. Meat and meat products were the major contributor to mean daily intakes of Zn (38%), P (23%), Fe (18%), Cu (15%) and Mg (13%); dairy products (milk, yoghurt and cheese) to Ca (44%), P (22%), Zn (14%) and Mg (11%); bread and rolls to Fe (21%), Cu (18%), Ca and Mg (17%), Zn (13%) and P (12%); potatoes and potato products to Cu (16%), Mg (14%) and Fe (10%); and breakfast cereals to Fe (13%). In women of all ages nutritional supplements contributed 7.6%, 4.4%, 3.6% and 2.2% of mean daily intake of Fe, Zn, Cu and Ca, respectively, while in men of all ages, nutritional supplements contributed 2.7%, 2.3%, 1.7% and 0.6%, respectively, to mean daily intakes of Fe, Zn, Cu and Ca. Adequacy of minerals intakes in population groups was assessed using the average requirement (AR) as a cut-off value. A significant prevalence of intakes below the AR was observed for Ca, Fe, Cu and Zn but not P. A higher proportion of women than men had intakes below the AR for all minerals. Almost 50% of 18–50-year-old females had intakes below the AR for Fe, while 23%, 23% and 15% of women of all ages had intakes below the AR for Ca, Cu and Zn, respectively. For men of all ages, 11%, 8% and 13% had intakes below the AR for Ca, Cu and Zn, respectively. There appears to be little risk of excessive intake of Ca, Mg, P, Cu or Zn in any age/sex category. However, 2.9% of women of all ages had intakes above the tolerable upper intake level for Fe (45 mg) due to supplement use.ConclusionAlmost 50% of women aged 18–50 years had Fe intakes below the AR and relatively high proportions of women of all ages had intakes below the AR for Ca, Cu and Zn. With the possible exception of iron intake from supplements in women, there appears to be little risk of excessive intake of minerals in the adult population. Meat and meat products, dairy products (milk, cheese and yoghurt), Keywords bread and rolls, potatoes and potato products and breakfast cereals are important Mineral intake sources of minerals; nutritional supplements make only a small contribution to Ireland mineral intakes in the population as a whole but may contribute significantly to Food consumption survey intakes among supplement users.

scholarly journals Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa

2018 ◽  
Vol 10 (9) ◽  
pp. 3323 ◽  
Author(s):  
Babatunde Alao ◽  
Andrew Falowo ◽  
Amanda Chulayo ◽  
Voster Muchenje
Keyword(s):  
South Africa ◽  
Decision Making ◽  
Meat Products ◽  
Meat Consumption ◽  
Eastern Cape Province ◽  
Eastern Cape ◽  
Nutritional Knowledge ◽  
Factors Influencing ◽  
Point Of Purchase

This study was conducted to determine the consumers’ perceptions and factors influencing offal meat consumption in Amathole District in the Eastern Cape Province of South Africa. A total of 202 consumers from Amathole District were randomly sampled from three municipalities. The study revealed that consumers were more influenced by the freshness, price, and availability of the product and these factors determine the point of purchase. The most preferred purchase-point for offal meat in this study was butchery. However, sheep offal was more preferred to cattle offal. The point of purchase, however, remains a prominent factor among other factors that could influence decision making for any consumer. When it comes to offal meat, the results showed that the majority of consumers purchased more liver, intestine, and tripe, which is because they are often sold in a combo at the butchery. Furthermore, it was revealed that consumers have nutritional knowledge of the offal meat products before making their purchase but health reasons emerged as a factor that the consumers considered the least at the point of purchase.

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