Marketing research of consumer preferences in choosing bread and bakery products

2021 ◽  
Vol 30 (7) ◽  
pp. 54-57
Author(s):  
V.A. Tkachenko ◽  
◽  
V.V. Oorjak ◽  
Yu.V. Bondarenko ◽  
N.V. Labutina ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Marketing Research ◽  
Bakery Products ◽  
Customer Preferences ◽  
Baked Goods ◽  
High Degree

The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.

scholarly journals DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD

2020 ◽  
Vol 1 ◽  
pp. 23-26 ◽  
Author(s):  
Yana Biletska ◽  
Anna Perepelytsia ◽  
Olha Bilovska
Keyword(s):  
Nutritional Value ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Food Products ◽  
Bakery Products ◽  
Food Groups ◽  
Factors Affecting ◽  
Daily Diet ◽  
Vegetables And Fruits

Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on cereals and legumes. 9.5 % of respondents consume confectionery for breakfast and during snacks, and 6.2 % consume sweets. Meat is consumed daily by 5.8 % of respondents. Products based on meat –10.7 %. 8.1 % of respondents consume fish daily and fish-based products 3.1 %. 5.9 % consume milk every day, and milk-based products – 10.2 % of respondents. 12.8 and 10.1 % of the daily diet of respondents are vegetables and fruits (respectively). It is established that the recommended consumption norms are exceeded for such food groups as sweets, meat-based products, and confectionery. Diet within the norm for the consumption of bakery products, milk, fish and fish-based products. Inadequate consumption of cereals, legumes, meat, fruits. Based on the results, it is determined that the consumer prefers food products that have a pleasant (familiar) taste, without harmful, unnatural substances, high nutritional value at a low price. The studies are useful for specialists in food industry who work and develop new foods and diets.

Research of Consumer Preferences of Bakery Products

2019 ◽  
pp. 31-34
Author(s):  
M.V. Vlasova ◽  
L.A. Pashkevich ◽  
N.S. Malygina ◽  
◽  
◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Bakery Products

Russian bakery market in the context of the coronavirus pandemic

2021 ◽  
pp. 268 (318)-270 (320)
Author(s):  
V.A. Semyanina ◽  
A.M. Agapkin
Keyword(s):  
Consumer Preferences ◽  
The State ◽  
Bakery Products ◽  
English Version ◽  
Russian Market

An attempt was made to analyze the state of the Russian market of bread and bakery products in the context of the coronavirus pandemic. The volume of bread sales in Russia has been gradually decreasing since 2000, but during the coronavirus pandemic, it increased by about 3% compared to the same period last year. Consumer preferences of the population have shifted towards socially significant cheap products such as bread and bakery products. English version of the article on pp. 318-320 is available at URL: https://panor.ru/articles/russian-bakery-market-amid-coronavirus-pandemic/66125.html

scholarly journals Customer Preferences for Organic Agriculture Produce in the Czech Republic: 2016 and 2019

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 968
Author(s):  
Martina Zámková ◽  
Stanislav Rojík ◽  
Ladislav Pilař ◽  
Martina Chalupová ◽  
Martin Prokop ◽  
...  
Keyword(s):  
Czech Republic ◽  
Organic Agriculture ◽  
Organic Food ◽  
Marketing Research ◽  
Conventional Agriculture ◽  
Promising Alternative ◽  
The Czech Republic ◽  
Customer Preferences ◽  
Favourable Change ◽  
Customer Attitude

The article analyses the customer attitude towards the qualities and benefits of organic agriculture production for farmers and customers in the Czech Republic, comparing the situation in 2016 and 2019. More than 2500 respondents were subject to the marketing research in the years 2016 and 2019. The data were processed using correspondence analysis and logistic regression. The research study shows that the number of respondents who consider organic food is growing; at the same time, there is a rather large share of consumers who believe organic food to be of better quality. The results show a favourable change in the popularity of organic food. While, in 2016, the main decisive factor in shopping for organic food was its price, in 2019, the main criterion, for the respondents, was quality, with the criterion of price being complemented by the perception of organic food as healthier than conventional food. At the same time, it was established that, the amount spent on organic food in 2019 was higher than that in 2016. This finding was in positive correlation with the increase in respondents’ income. For farmers, organic farming is a promising alternative to conventional agriculture due to a rising demand for organic produce.

scholarly journals Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

2022 ◽  
Vol 14 (2) ◽  
pp. 605
Author(s):  
Meththa Ranasinghe ◽  
Ioannis Manikas ◽  
Sajid Maqsood ◽  
Constantinos Stathopoulos
Keyword(s):  
Current Knowledge ◽  
Value Added ◽  
Phoenix Dactylifera ◽  
Research Area ◽  
Bakery Products ◽  
Comprehensive Overview ◽  
Food Ingredients ◽  
Baked Goods ◽  
Industry Standards ◽  
By Products

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

scholarly journals The formation of quality and antioxidant properties of bakery products with cloudberry powder

2018 ◽  
Vol 80 (2) ◽  
pp. 138-143
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova ◽  
M. S. Kaigorodtseva ◽  
A. A. Evgrafov
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Antioxidant Properties ◽  
Free Form ◽  
Simultaneous Increase ◽  
Leningrad Region ◽  
Bakery Products ◽  
Traditional Technology ◽  
Baked Goods ◽  
Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

scholarly journals Customer Preferences for the Use of Tutoring Services

2021 ◽  
Author(s):  
Ita Lusiana ◽  
Eric Harianto
Keyword(s):  
Conjoint Analysis ◽  
Consumer Preferences ◽  
Bachelor's Degree ◽  
Learning Method ◽  
Customer Preferences

This study aimed to determine customer preferences for the use of tutoring services. The attributes studied were teacher (X1), location (X2), facilities (X3) and method (X4). The population were students in Surabaya. The sample of this study was students in NMC in 2019-2020 who had children 7-17 years old and had used another course located in Surabaya. The total number of respondents was 96. Based on the results of conjoint analysis, the main preferences were a teacher with a degree above a bachelor’s degree who can speak English, the location in West Surabaya, a facilities exercise module, and an offline method. The most important attribute was the learning method. Keywords: Course, conjoint analysis, consumer preferences

scholarly journals Bank’s marketing policy formation in a pandemic as ensuring resilience in the Russian economy

2020 ◽  
Vol 208 ◽  
pp. 07003
Author(s):  
Tatyana Solosichenko ◽  
Nadezhda Goncharova ◽  
Pavel Letov
Keyword(s):  
Price Competition ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Policy Formation ◽  
Survey Method ◽  
Main Hypothesis ◽  
Goods And Services ◽  
Marketing Policy ◽  
Return On Capital ◽  
High Level

The gist of this article boils down to improving the efficiency of the bank’s marketing policy in a pandemic. The growing needs of buyers, the growth of non-price competition and the supply of goods and services on the market indicate the relevance of the problem of forming a marketing policy. Factors such as imperfection of market relations, inflation, low population growth rate, high level of income differentiation of the population are characteristic of the Russian market. The article stresses that it is necessary to conduct a marketing policy competently in order to ensure the return on capital and a stable position in the market. The main hypothesis is based on changing consumer preferences. The marketing research was conducted by a survey method in the form of a survey of respondents. The aim of the study was to determine the strengths and weaknesses of the organization providing credit products. A survey of consumers of credit products made it possible to determine vectors and control points when choosing a product by a consumer. This, in turn, made it possible to determine the parameters of the loan products, which need to be changed in order to increase the degree of customer satisfaction. The criteria for choosing a loan, the preferred channels for obtaining a loan and the attitude towards credit institutions that provide loans have also been determined. The article presents the activities that determine the marketing policy for future periods.

INFORMATION SUPPORT OF THE MARKETING RESEARCH SYSTEM OF THE MINERAL WATER MARKET

2021 ◽  
Vol 298 (5 Part 1) ◽  
pp. 245-251
Author(s):  
Alona Tanasiichuk ◽  
Liudmila Serednytska ◽  
Nataliia Dobrovolska ◽  
Keyword(s):  
Mineral Water ◽  
Business Processes ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Information Support ◽  
Water Market ◽  
Business Decisions ◽  
Mixed Form ◽  
Level Of Satisfaction

It has been demonstrated that in the conditions of overcoming the consequences of corona crisis an important issue is the organization of business processes, which, as of the time of the study, is carried out on a mixed form. It is substantiated that enterprises should assess their capabilities and be ready to make quick business decisions in the case of reintroduction of quarantine for enterprises. It is substantiated that the organization of marketing research of commodity markets and timely provision of managers of structural units with reliable information is important for the effective conduct of business by domestic enterprises on a mixed form. In the study the sequence of information support for marketing research of the mineral water market has been developed. The dynamics of incomes and the level of demand of mineral water consumers during the period of corona crisis has been determined. As a result of the research it was concluded that the mineral water market, unlike other sectors of the economy, has favorable prospects for further development. A portrait of a mineral water consumer and his level of satisfaction with the quality of mineral water, pricing and assortment policy on the domestic market have been determined. This study will determine consumer preferences for the choice of mineral water and take into account its results by domestic production and trade enterprises. Other enterprises will be able to develop a similar sequence of information support for marketing research of the commodity market in which they carry out their business activities.

Earning the Right to Indulge: Effort as a Determinant of Customer Preferences toward Frequency Program Rewards

2002 ◽  
Vol 39 (2) ◽  
pp. 155-170 ◽  
Author(s):  
Ran Kivetz ◽  
Itamar Simonson
Keyword(s):  
Alternative Explanation ◽  
Consumer Preferences ◽  
Marketing Mix ◽  
Customer Relationship ◽  
Customer Preferences ◽  
The Individual ◽  
The Right ◽  
The Impact ◽  
Level Of Effort ◽  
Practical Implications

Although frequency programs (FPs) have become ubiquitous in the marketplace and a key marketing-mix tool for promoting customer relationship and loyalty, little is known about the factors that determine how such programs are evaluated by consumers. The authors investigate the impact of the level of effort participants must invest to obtain the reward on the types of rewards they prefer and, consequently, on the decision to join the FP. In particular, the authors propose that higher required effort shifts consumer preferences from necessity to luxury rewards, because higher efforts reduce the guilt that is often associated with choosing luxuries over necessities. A series of studies with approximately 3100 consumers demonstrated that (1) higher program requirements shift preferences in favor of luxury rewards, (2) this effect is also observed when consumers choose between luxury and necessity rewards (of the same value) that they themselves proposed, and (3) the effect of program requirements on reward preferences is stronger among consumers who tend to feel guilty about luxury consumption and among those for whom the effort is invested in the context of work rather than pleasure. In addition, contrary to an alternative explanation based on the notion that higher requirements signal higher value of luxury rewards, the authors show that (1) when the program requirements are held constant but the individual consumer's effort is higher, the shift in preference toward luxuries is still observed and (2) increasing the monetary cost of participating in the FP decreases consumer preferences for luxury rewards. The authors discuss the theoretical implications of this research and the practical implications with respect to the design, targeting, and promotion of FPs.

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