scholarly journals Consumer Perception on Organic Products: A Study on the Select Products of Patanjali Ayurveda Limited

2021 ◽  
pp. 96-103
Author(s):  
Dr. V. Krishnamohan ◽  
Ch. S.S.S.Kumar
Keyword(s):  
Health Care ◽  
Food Products ◽  
Consumer Perception ◽  
Modern World ◽  
Wide Spread ◽  
Organic Products

The modern world is witnessing a wide spread expansion in the usage of organic products, be it food products, personal & health-care products and cosmetics for the varied and valid reasons. Organic products are becoming more popular and people choose them for distinct advantages. The terms herbal, ayurvedic, natural and organic are not only distinct in their properties but also functionally have a variance in the applications.

scholarly journals Atrybuty żywności ekologicznej determinujące wybory konsumentów

2016 ◽  
pp. 57-68 ◽  
Author(s):  
Mariola Grzybowska-Brzezińska ◽  
Małgorzata Grzywińska-Rąpca
Keyword(s):  
Food Quality ◽  
Organic Food ◽  
Food Products ◽  
Consumer Perception ◽  
Health Values ◽  
Factors Influencing ◽  
Sensory Features ◽  
Organic Products ◽  
Social Features ◽  
Nutrition Value

The aim of the research was to identify factors influencing consumer perception of organic food quality. The research concerned the consumers’ assessment of certain attributes (technological and market ones) of organic food products. The surveys were carried out in 2005, 2010, and 2013 among the inhabitants of northeast Poland. The main technological attributes indicated by the respondents were the nutrition value of the food and highly valued way of its production, ensuring limited use of fertilizers, pesticides, and other chemicals. In all analyzed periods the respondents valued sensory features of organic food, especially its natural taste. Market attributes of organic food that were identified during the study are the following: health values, place of purchase, producer’s logo, and price. Among the attributes of the organic products also their social features were presented.

Attitudes and behaviour towards organic products: an exploratory study

2008 ◽  
Vol 36 (2) ◽  
pp. 158-175 ◽  
Author(s):  
Efthimia Tsakiridou ◽  
Christina Boutsouki ◽  
Yorgos Zotos ◽  
Kostantinos Mattas
Keyword(s):  
Organic Food ◽  
Food Products ◽  
Local Economy ◽  
Health Concern ◽  
Future Research ◽  
Consumer Decision Making ◽  
Content Type ◽  
Actual Behaviour ◽  
Trade Offs ◽  
Organic Products

PurposeThe aim of this paper is to identify consumers' attitudes and behaviour towards organic products in Greece.Design/methodology/approachThis paper draws on a non‐probability quota sample of 660 respondents to explore the attitudes and behaviour of Greek consumers towards organic food products.FindingsGreek consumers seem to be informed about environmental and health issues. They seek information about the nutritional value of food and demand more products free from chemical residues. The results show that most consumers associate organic consumption mainly with fruit and vegetables. Although demographics seem to affect attitudes towards organics, their value in explaining actual behaviour is minimal.Research limitations/implicationsIt is recognized that the data gathered in this study focus on the metropolitan area of Thessaloniki, Greece. The specific area though, is considered to be representative of the total Greek population. The results confirm that health, concern for the environment, animal welfare and support of the local economy are drivers of organic consumption. However, there is an indication that the importance of motives and barriers may vary for different product categories and perhaps future research should focus on product segmentation.Practical implicationsAlthough certain similarities in consumers' attitudes towards organic food products have been identified, this paper records the variation in behaviour towards organics among the various consumer groups examined in Greece, and highlights the gap between attitudes and actual behaviour. Given the complexity of consumer decision making, future research should explore the other value trade‐offs that consumers make.Originality/valueThis paper attempts to provide evidence on the relatively under researched area of organics attitudes and behaviour in Greece.

Perception of Romanian Consumers on Ecological Products

2016 ◽  
pp. 203-224
Author(s):  
Violeta Sima ◽  
Ileana Georgiana Gheorghe
Keyword(s):  
Decision Making ◽  
Organic Food ◽  
Food Products ◽  
Purchase Decision ◽  
Main Concern ◽  
Review Of The Literature ◽  
Consumption Behavior ◽  
Perceptions And Attitudes ◽  
Organic Products ◽  
Decision Making System

This chapter aimed to investigate perceptions and attitudes of Romanian consumers about organic products, in order to study the connection between knowledge and attitudes of consumers and their place in purchase decision-making system to understand their behavior toward organic food. In the first part, after a brief introduction, the authors tried to perform a review of the literature in the field, starting from the presentation of the concept of green or ecological consumption behavior and the notions related to it. A synthetic scheme of the drivers of the green market was proposed as a conclusion of this introductory part. The main concern is about consumption of the ecological products in Romania. The authors identified a number of 17 relevant studies performed in Romania in order to help them substantiate their work. They took into account two issues, namely, Ecological Non-Food Products and Ecological Food Products.

scholarly journals A Survey on Salt Content Labeling of the Processed Food Available in Malaysia

2020 ◽  
Vol 17 (7) ◽  
pp. 2469
Author(s):  
Hasnah Haron ◽  
Ivy Hiew ◽  
Suzana Shahar ◽  
Viola Michael ◽  
Rashidah Ambak
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Reference Value ◽  
Food Products ◽  
Food Group ◽  
Modern World ◽  
Processed Foods ◽  
Processed Food ◽  
Breakfast Cereal ◽  
High Salt Intake

Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased the prevalence of hypertension among Malaysian populations. Therefore, this study aimed to identify and compare salt content in processed food products available in supermarkets and determine the percentage of processed food products exceeding the reference value stated in International Product Criteria (2016). The percentage of processed food products without salt and sodium labeling was determined in this study, in which 76.5% of unlabeled processed food products were made in Malaysia, while 23.5% were imported products. The food group with the highest average salt content was gravy and sauce (3.97 g/100 g), followed by soup (2.95 g/100 g), cheese (2.14 g/100 g), meat (1.37 g/100 g), fish (1.25 g/100 g), chicken (1.20 g/100 g), vegetables (1.18 g/100 g), butter and margarine (1.13 g/100 g), breakfast cereal (0.94 g/100 g), savory snacks (0.90 g/100 g), flatbread (0.86 g/100 g), sweet snacks (0.30 g/100 g), and potato (0.29 g/100 g). In addition, 79.5% of butter and margarine products had an average salt content above the reference value stated in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products available in local supermarkets were high in salt content.

"The U.S. Has Done Well in the Mideast, But I Would Like to See It Do Even More"

Worldview ◽  
1980 ◽  
Vol 23 (1-2) ◽  
pp. 10-10
Author(s):  
G.A.G.
Keyword(s):  
Health Care ◽  
Persian Gulf ◽  
Small Population ◽  
Modern World ◽  
Western World ◽  
Entire World ◽  
The Persian Gulf ◽  
The U.S

AbstractAt the bottom of the Persian Gulf, controlling the Western approaches to the waterway now so crucial to the wellbeing and existence of the Western world, stands the virtually unknown country of Oman. Once, two hundred years ago, the legendary seafaring empire of Muscat and Oman, it stretched from Mozambique and Zanzibar to Pakistan. Today, it is a vast land span of a thousand miles of sea line with a small population of approximately 1.5 million Omanis and about 100,000 Pakistani and Indian laborers.Only ten years ago—in 1969 and 70—Oman was one of the most backward countries in the entire world. The old sultan kept his people in medieval times. The gates to Muscat, which lies in an easily encompassable half-moon surrounded by jagged mountains, were closed every night at seven, and anyone caught outside was summarily shot, for why would he be outside if he were not making trouble? Poverty was Oriental in its intensity, and the modern world—whether sun glasses or cigarettes or bicycles or the most minimal of health care and education—was banned, often on pain of death.

Consumer perception of local food products in Hungary

2020 ◽  
Vol 122 (9) ◽  
pp. 2965-2979 ◽  
Author(s):  
Ágnes Szegedyné Fricz ◽  
András Ittzés ◽  
László Ózsvári ◽  
Dávid Szakos ◽  
Gyula Kasza
Keyword(s):  
Food Supply ◽  
Local Food ◽  
National Level ◽  
Food Products ◽  
Consumer Perception ◽  
Farmers Market ◽  
Content Type ◽  
Food Supply Chains ◽  
Representative Study ◽  
Local Product

PurposeThe purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions consumers consider food to be a local product.Design/methodology/approachThe study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.FindingsIn general, consumers perceive that local products have positive characteristics that distinguish them from not locally sourced foodstuffs. The results prove that the accessibility of local food products differs to a great extent in towns and regions. In towns with local markets, the ratio of recognition and acceptance of local products is higher. Based on the attitudes and behaviour of respondents towards local products, five clusters were separated and described.Research limitations/implicationsAlthough the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.Practical implicationsBased on the study findings, the authors encourage farmers' market operators to actively study the purchasing habits, attitudes and expectations of the consumer groups described in the study and to exchange information to promote the development of an economically successful local food supply system.Originality/valueThis empirical representative study is suitable to describe the knowledge, attitudes and behaviour of Hungarian consumers related to local food products. Consumer perception about local food varies internationally; therefore, national level studies are important to understand the viability of short food supply chains.

scholarly journals  Consumers’ perception of the health aspects of organic food

2013 ◽  
Vol 59 (No. 7) ◽  
pp. 293-299 ◽  
Author(s):  
O. Kutnohorská ◽  
P. Tomšík
Keyword(s):  
Health Care ◽  
Factor Analysis ◽  
Organic Agriculture ◽  
Food Choice ◽  
Organic Food ◽  
Consumer Perception ◽  
Organic Foods ◽  
The Third ◽  
Active Interest ◽  
Food Market

Organic foods are grown using the principles of organic agriculture that are produced, processed and packaged without using chemicals. They have been accepted due to their several perceived benefits over the conventional food. Health aspects of organic food are, in addition to the ethical, environmental, hedonic and “feel good” aspects, the main benefits that the consumers appreciate in organic food. This paper presents the results of a quantitative survey in the Czech organic food market. By using the factor analysis, it showed that the consumer perception of the health benefits of organic food can be viewed from several different angles. There were found three factors that explain 58.42% of variability, which are, based on their relationship with the original items, interpreted as the “knowledge and responsibility”, “being aware, but lax” and “health is important, but not related to food”. The first factor contains enough knowledge related to the health care, the conviction of the importance of food choice regarding health and the active interest and effort to do something for one’s health. The second factor contains enough knowledge related to health care, but is lacking the interest to apply the knowledge and to do something for one’s health, and the third factor contains the conviction that health is an important asset, but the perception of the connection between one’s health and food is absent.  

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