scholarly journals Food Origin Traceability from a Consumer’s Perspective

2020 ◽  
Vol 12 (5) ◽  
pp. 1872 ◽  
Author(s):  
Anna Walaszczyk ◽  
Barbara Galińska
Keyword(s):  
Research Question ◽  
Food Product ◽  
Food Products ◽  
Developed Countries ◽  
Research Process ◽  
Product Packaging ◽  
Financial Status ◽  
Food Traceability ◽  
Product Features ◽  
The Subject

The awareness of food origin in the consumers’ perspective has gradually become more significant not only in reference to consumers from highly developed countries but also from emerging ones, which are already on their way from a developing to developed economy. The purpose of the paper is to answer the research question by verifying four hypotheses formulated in the research process. The research question is: "Do the variables which characterize consumers of food products in Poland, including gender, age, education and financial status, affect the aspects related to food traceability, such as identification of the producer, importance of food product features when shopping, importance of the information given on food product packaging and influence of the shopping place and frequency on tracing the food origin?" The paper presents the results, analysis, and conclusions from the study in reference to the four assumed hypotheses related to the above-mentioned research question. The study was carried out on a group of 500 consumers of food products in Poland. The study topic selection is justified by the assumed significance of tracing back a food product’s origin for a consumer who functions in a globalization-based economy; this was confirmed by the subject literature presented in the paper.

scholarly journals Identification of Water Vapour Transmission Rate (WVTR) of Aluminum Foil Packaging Barrier using The Gravimetric Testing Method

2020 ◽  
Vol 6 (1) ◽  
pp. 49-54
Author(s):  
Syafira Syafira ◽  
Supardianningsih Supardianningsih ◽  
Mawan Nugraha
Keyword(s):  
Water Vapour ◽  
Transmission Rate ◽  
Food Product ◽  
Aluminum Foil ◽  
Food Products ◽  
Main Function ◽  
Test Results ◽  
Product Packaging ◽  
Testing Method ◽  
Water Vapour Transmission Rate

The packaging is the most important thing for packing the food product. The main function of packaging is protecting the product from external factors such as light, water vapour, oxygen, and humidity. Sometimes the damage of food products occurs because of the contaminations of water vapour like a clumping on powdered food products. However, aluminum foil is a good barrier to protect food products. The packaging barrier needs to be tested to assure which one is the best to protect food products, especially from water vapour. Water vapour transmission rates are used to test how much the vapour can be absorbed by the packaging and the test results can be used as a reference for product packaging. The identification of water vapour transmission absorbed on the aluminum foil is tested using the gravimetric testing method and refers to the ASTM E96 standard. The result shows the thicker aluminum foil has used to protect the food products, the lower they absorb water vapour.

scholarly journals Studerendes caseundersøgelser som omdrejningspunkt for forskningsbaseret holdundervisning

2013 ◽  
Vol 8 (14) ◽  
pp. 26-40
Author(s):  
Nina Bonderup Dohn ◽  
Birgitte Madelung
Keyword(s):  
Research Methods ◽  
Research Question ◽  
Research Process ◽  
Learning Goals ◽  
Work Study ◽  
Short Discussion ◽  
Pedagogical Design ◽  
New Knowledge ◽  
The Subject ◽  
Use Of Research

Artiklen indledes med en diskussion af, hvori forskningsbaseret undervisning (FU) består. Vi bestemmer FU som undervisning, hvor studerende involveres som aktive deltagere i processen med at producere ny viden ved brug af forskningsmetode. Vores overordnede forskningsspørgsmål lyder: Hvilke muligheder giver et didaktisk design baseret på, at de studerende inddrages som bidragydere til forskningsprocessen, for at realisere de forskellige begrundelser for forskningsbaseret undervisning? Hvilke problemstillinger viser der sig i forsøget herpå? Spørgsmålet undersøges med fokus på læringsteoretiske begrundelser og filosofiske begrundelser for FU. Vi rapporterer resultater fra et følgeforskningsprojekt i et undervisningsforløb, designet ud fra vores bestemmelse af FU. I diskussionen argumenterer vi for, at de læringsteoretiske begrundelser har rimelige muligheder for at realiseres med det didaktiske design, mens de filosofiske begrundelser kræver mere understøttelse. Resultaterne peger på en række problemstillinger og barrierer for realiseringen af FU (i en bestemmelse som vores) og af begrundelserne for FU. Blandt disse er, at det didaktiske design indebærer en uvant arbejds- og studieform for de studerende, at der kan være en spænding mellem studieordningens faglige mål og FU (i en bestemmelse som vores), og at studerendes instrumentalistiske, erhvervsrettede mål kan være en barriere for realisering af de filosofiske begrundelser for FU. The article starts with a short discussion of different views on research-based teaching (RT). We characterize RT as teaching where students are involved as active participants in the process of producing new knowledge through the use of research methods. Our overall research question is: What possibilities does a pedagogical design based on involving students as contributors to the research process offer for realizing the different reasons for RT? What problems can arise? The research question is investigated with a focus on learning theoretical and philosophical reasons for RT. In the discussion we argue that the pedagogical design supports the learning theoretical reasons for using RT, but is less useful for the philosophical reasons. Our results point to a number of problems and barriers to the realization of RT (as characterized in our project) and of the reasons for RT, amongst which are the following: The pedagogical design involves an unfamiliar form of work/study for the students; tensions may exist between the subject-related learning goals of study regulations and RT (as characterized in our project); and students’ instrumental, job-oriented goals may constitute a barrier to the realization of the philosophical reasons for RT.

scholarly journals Meta-Analysis Study: Reading Behavior Of Food Products Label

2017 ◽  
Vol 2 (2) ◽  
pp. 26
Author(s):  
Ujang Sumarwan ◽  
Megawati Simanjuntak ◽  
Lilik Noor Yuliati
Keyword(s):  
Food Packaging ◽  
Meta Analysis ◽  
Food Product ◽  
Food Products ◽  
Health Claims ◽  
Literature Study ◽  
Reading Behavior ◽  
Product Packaging ◽  
Adverse Health Effects ◽  
New Information

<p>Labels are an integral part of a product. Observing the labels on the packaging, especially food products is considered very important to do. However, the label of food packaging products receives less attention from consumers. Therefore, the public is required to be more ingenious in observing the label of food packaging products to avoid food security problems which have adverse health effects. The purpose of this study was to map the results of research on label reading behavior. The design of this study was a literature study of research results that can be accessed via the internet. The results showed that the behavior of reading food product labels was done before buying the product (Aulawi 2005; Susanto 2008; Kumalasari and Sjafei 2012). From the frequency of reading nutrition labels, it could be found out that 42.5 percent of consumers sometimes read and 30.2 percent often read food packaging labels (Andrias 2016). Of the 52 studies, 17 studies have shown that women often read more and notice label attributes on food product packaging. The most commonly read consumer label (Figure 3) was the kosher logo and nutritional value. Food products that are usually labeled are packaged foods. Nutrition and health claims are considered as a means of education for consumers - 14 percent to know new information and 86 percent of consumers decided to read the labels because of the outside factors, such as advertising, internet, or at school.</p>

Intrinsic and extrinsic attributes that drive Muslim consumer purchase behavior

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Syed Faheem Hasan Bukhari ◽  
Frances M. Woodside ◽  
Rumman Hassan ◽  
Omar Massoud Salim Hassan Ali ◽  
Saima Hussain ◽  
...  
Keyword(s):  
Food Product ◽  
Food Products ◽  
Total Sample ◽  
Brand Names ◽  
Purchase Behavior ◽  
Western World ◽  
Purchase Decisions ◽  
Structured Interviews ◽  
Product Packaging ◽  
Content Type

Purpose The purpose of this paper is to investigate the key attributes that drive Muslim consumer purchase behavior in the context of imported Western food in Pakistan. Design/methodology/approach In-depth, semi-structured interviews were used as a data collection tool. In this research, the in-depth interview data were analysed by using the manual content analysis (MCA) technique. Moreover, Leximancer software was used to reanalyse the data to enhance the trustworthiness of the MCA results. A total sample of 43 Muslim consumers from three metropolitan cities in Pakistan participated in the research. The sample comprises professionals, housewives and both college and university students. Findings Muslim consumers in Pakistan look at both the intrinsic and extrinsic attributes when purchasing imported Western food. The ruling factors explored were product taste, ingredients, freshness, hygiene, brand name and overall product quality. However, product packaging and labeling also play a significant role. Participants were of the view that imported Western food provides a better, unique consumption experience and an opportunity to choose from a wide variety of food options. Interestingly, interview findings reveal that Western food product attributes surpass the Islamic concept of moderate spending, thus convincing Muslim consumers to engage in the consumption of imported Western food. Social implications The presence of imported Western food may improve quality of life by having more opportunities and healthier options for the nation. If the Western food products are stamped Halal or made with Halal ingredients the product has a fair chance of adoption and penetration in the society. Further, it may result in overall health improvements within the society, which is already a major concern in the Pakistani consumer market. Also, food products coming from the Western world induces mindfulness; people are more aware about innovative and useful ingredients that can satisfy their taste buds. Originality/value This paper found that Pakistani Muslim consumers are not really concerned about the Islamic concept of moderate spending, and thus, established that Pakistani Muslim consumers are more concerned about product value rather than their Islamic teaching of moderate spending. From a population, with 97 per cent Muslim majority, product packaging and labeling were found to be a dominant and deciding factor, which, in itself, is an interesting finding. Further, established Western brand names help Muslim consumers to recognize products and plays a vital role in their purchase decisions. However, within product labeling, the element of halal ingredients was found to be a deciding factor, but not a leading factor, in purchase decisions.

scholarly journals Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 259 ◽  
Author(s):  
Pramudya ◽  
Seo
Keyword(s):  
Sensory Modality ◽  
Sensory Information ◽  
Food Product ◽  
Food Products ◽  
Consumer Perception ◽  
Purchase Behavior ◽  
Product Packaging ◽  
Product Usage ◽  
Extrinsic Cues ◽  
Food And Beverage

There has been a great deal of research investigating intrinsic/extrinsic cues and their influences on consumer perception and purchasing decisions at points of sale, product usage, and consumption. Consumers create expectations toward a food product through sensory information extracted from its surface (intrinsic cues) or packaging (extrinsic cues) at retail stores. Packaging is one of the important extrinsic cues that can modulate consumer perception, liking, and decision making of a product. For example, handling a product packaging during consumption, even just touching the packaging while opening or holding it during consumption, may result in a consumer expectation of the package content. Although hand-feel touch cues are an integral part of the food consumption experience, as can be observed in such an instance, little has been known about their influences on consumer perception, acceptability, and purchase behavior of food products. This review therefore provided a better understanding about hand-feel touch cues and their influences in the context of food and beverage experience with a focus on (1) an overview of touch as a sensory modality, (2) factors influencing hand-feel perception, (3) influences of hand-feel touch cues on the perception of other sensory modalities, and (4) the effects of hand-feel touch cues on emotional responses and purchase behavior.

scholarly journals An Overview of Current Challenges in New Food Product Development

2020 ◽  
Vol 12 (8) ◽  
pp. 3364 ◽  
Author(s):  
Lucia Azanedo ◽  
Guillermo Garcia-Garcia ◽  
Jamie Stone ◽  
Shahin Rahimifard
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Ad Hoc ◽  
Food Product ◽  
Food Products ◽  
Developed Countries ◽  
Business Success ◽  
New Varieties ◽  
Food Product Development ◽  
Medium Enterprises

New product development (NPD) is essential for business success and growth. High- to medium-technology manufacturing sectors have introduced standard models. The adaptation of these systematic NPD procedures supported by appropriate decision support tools has provided significant benefits in production cost, product quality and supply chain availability. However, the challenges involved in NPD of food are rapidly increasing due to consumer demand for organic and healthy diets, in particular, more nutritious low-calorie food, and preference for customised and personalised food products. This has resulted in a proliferation of new varieties, types and shapes of food products that are constantly introduced. Most of these new products are developed based on company-specific ad hoc NPD procedures, within small to medium enterprises that form the biggest proportion of food producers in most developed countries. This highlights a need for further research into novel NPD methods and tools in the food sector. This communication provides an overview of the NPD processes, analyses their strengths and shortcomings and outlines critical missing capabilities for food manufacturers in specific.

scholarly journals Application of the agricultural and food products trademark serving to increase the agricultural sector competitiveness

2021 ◽  
Vol 68 (3) ◽  
pp. 645-658
Author(s):  
Marina Jovićević-Simin ◽  
Slobodan Živkucin
Keyword(s):  
Product Quality ◽  
Price Competition ◽  
Agricultural Sector ◽  
Food Product ◽  
Food Products ◽  
Goods And Services ◽  
The Subject ◽  
Agricultural Food

The subject of this paper is a research of state, processes, and conditions for the use of agricultural and food product trademark, both in Serbia and worldwide. During the period between 2015 and 2019, the agricultural food products were among the most represented classes of goods in terms of trademark applications, according to the Nice Classification of goods and services, both in our country and worldwide. The aim of this paper is to promote the competitiveness of the agricultural sector, with an emphasis on non-price competition forms such as the trademark application and protection, with a particular focus on international application and protection via the Madrid Agreement These forms of non-price competition could become the main promoters of the Serbian economy and the expression of the country's identity, given that the image of product quality indirectly projects to the country's reputation as well.

scholarly journals Pengembangan Usaha Kecil Dan Menengah Produsen Makanan Berbahan Baku Lokal

2018 ◽  
Vol 2 (1) ◽  
pp. 65
Author(s):  
Jaka Sriyana ◽  
Chynthia Pradiftha Sari
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
Small And Medium Enterprises ◽  
Food Product ◽  
Food Products ◽  
Community Services ◽  
Processed Foods ◽  
Sweet Potatoes ◽  
Product Packaging

ABSTRAK                Tujuan program pengabdian masyarakat di Desa Wringinputih ini adalah menemukan strategi pengembangan usaha kecil dan menengah (UKM) makanan olahan berbahan baku lokal. Kelompok usaha yang menjadi obyek pengabdian adalah kelompok UKM bidang makanan berbahan dasar dari ketela. Untuk menemukan berbagai strategi yang dipilih, digunakan analisis Strength, Weaknesses, Opportunity and Threat (SWOT). Strategi yang direkomendasikan untuk pengembangan usaha adalah peningkatan kualitas produksi, pengurusan perijinan industri rumah tangga (P-IRT), peningkatan kualitas pengemasan produk,  dan pemasaran. Hasil kegiatan pengabdian menghasilkan produk berupa (1) peningkatan kualitas produk makanan berbahan baku ketela dengan penggunaan mesin peniris minyak (spinner), (2) hasil diversifikasi jenis makanan olahan berbahan baku ketela dan pepaya, (3) hasil pelatihan dan pengurusan P-IRT, (4) desain kemasan produk makanan berbahan baku ketela dan pepaya, dan (5) rancangan pemasaran produk makanan olahan. Kata Kunci : Singkong, Usaha Kecil Dan Menengah, Sertifikat P-IRT ABSTRACT                The purpose of community service program in Wringinputih Village is to find the strategy of developing small and medium enterprises (SMEs) of processed foods made from local raw materials. Group of business as object of dedication is group of food industry based SMEs from cassava. To find the various strategies of SME’s development, we used Strength, Weaknesses, Opportunity and Threat (SWOT) analysis. The recommended strategies for business development are improving the quality of production, managing the home industry licensing (Perijinan Industri Rumah Tangga/P-IRT), improving the quality of product packaging, and new marketing design. The result of the community services are (1) the improvement of the quality of food product made from raw sweet potatoes with the use of the oil spinner machine, (2) the diversification of the processed foods made from raw cassava and papaya, (3) the result of training and management of P-IRT, (4) packaging design of food products made from cassava and papaya, (5) marketing design of processed food products. Keywords: Cassava, Small And Medium Entrepreneurs, Certificate P-IRT

scholarly journals WOMEN HAVE NO NAME IN TURKISH EDUCATIONAL ADMINISTRATION

2021 ◽  
pp. 15-25
Author(s):  
Aygül Ocak
Keyword(s):  
Gender Inequality ◽  
Educational Administration ◽  
Developed Countries ◽  
Research Process ◽  
Legal Regulations ◽  
National Education ◽  
Starting Point ◽  
Management Positions ◽  
The Subject ◽  
Managerial Positions

Even in developed countries where gender inequality is much less, it is observed that women do not / cannot take up managerial positions as much as men. While the gender of the administration should not exist, in practice, men are far ahead in management positions. Although there are no legal obstacles, the fact that women are underrepresented at the administrative levels in the Ministry of National Education was the starting point of the study. The research was prepared as a review and the literature on the subject was examined. The process of involving women in educational administration and the women who pioneered the process were mentioned. The number of women working in the administrative levels of the Ministry of National Education was investigated, the reasons for not being represented at the administrative levels and the effects of these reasons were included. During the research process, concepts of gender inequality, glass ceiling syndrome, queen bee syndrome and pink harassment expressed as mobbing applied by women to women were encountered. Although it is concluded with the research that it is possible for women to become managers despite all obstacles; it has been found that they are not very demanding in this regard. It was concluded that women's rights, which are guaranteed by legal regulations, are incomplete in practice.

scholarly journals Business Development of Patin Fish through Diversification of Processed Patin Products in Batu Belah Village, Riau [Pengembangan Usaha Ikan Patin Melalui Diversifikasi Produk Olahan Ikan Patin Di Desa Batu Belah Riau]

2019 ◽  
Vol 2 ◽  
pp. 353
Author(s):  
Nur Afrinis ◽  
Muhammad Nurman
Keyword(s):  
Food Product ◽  
Food Products ◽  
Business Development ◽  
Marketing Strategies ◽  
Added Value ◽  
Product Packaging ◽  
Traditional Markets ◽  
Marketing Area

Catfish farmers in Kampar Regency have problems in managing and marketing catfish, where selling prices are low, and management costs are high. The purpose of this activity is to help catfish farmers to increase the income and selling value of catfish through diversification of catfish based food products that have high selling value. Diversification of catfish based food product can increase added value and improve the economy of catfish farmers in Batu Belah Village, Kampar District, Riau. The activities are: 1. variations in catfish based food product, The products are abon, nuggets and catfish crackers. 2. More attractive product packaging. 3. Changes in marketing strategies. Catfish are usually sold by collectors or to traditional markets in Kampar. Marketing by selling to stores/supermarkets, making brochures, and labeling them to be attractive. The results of this activity are 1. Increased knowledge and the ability of partners about making variants of catfish based food product (nuggets, abon and catfish crackers) .2. The existence of attractive packaging, thus increasing the selling value and 3. increasing marketing area.

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