scholarly journals La importancia de las denominaciones de origen protegidas como indicadores de calidad para el comportamiento del consumidor. El caso del aceite de oliva del Bajo Aragón

2011 ◽  
Vol 7 (14) ◽  
pp. 3 ◽  
Author(s):  
Joel Espejel ◽  
Carmina Fandos ◽  
Carlos Flavián
Keyword(s):  
Olive Oil ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Perceived Quality ◽  
Know How

In this paper we analyze the influence of satisfaction towards a food product with Protected Denomination of Origin (PDO) on loyalty and consumers’ buying intention. The results show the importance that the consumers allowance towards the links as the origin, territory, raw materials, know how, and the strict controls by the PDO Regulatory Council. All these aspects, concern in the determination of the perceived quality of the above mentioned PDO food products. In fact, these findings suppose a major feelings satisfaction and loyalty as well as of a major predisposition to continue buying the olive oil from Bajo Aragon (Spain).

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 Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review

2020 ◽  
Vol 8 (3) ◽  
pp. 690-702
Author(s):  
Fabian Dominicus Mihafu ◽  
Joseph Yohane Issa ◽  
Moses Witness Kamiyango
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Objective Assessment ◽  
Food Product ◽  
Food Products ◽  
Assessment Tools ◽  
Toxic Substances ◽  
Quality Of Food ◽  
Food Product Development

The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.

scholarly journals Effect of Consumer Ethnocentrism and Perceived Quality of Product on Buying Behavior of Domestic and Foreign Food Products: A Case Study in Pekanbaru, Riau, Indonesia

2016 ◽  
Vol 1 (1) ◽  
pp. 1 ◽  
Author(s):  
Nanda Amalia Rahmawati ◽  
Istiqlaliah Muflikhati
Keyword(s):  
Sampling Technique ◽  
Food Product ◽  
Food Products ◽  
Perceived Quality ◽  
Buying Behavior ◽  
Cross Sectional ◽  
Consumer Ethnocentrism ◽  
Convenience Sampling ◽  
Domestic Food

<p>Due to the entry of foreign food products, not only domestic food products does Indonesia provide to the consumers, but also foreign food products. This study aimed to analyze the effects of consumer ethnocentrism and perceived quality product on the buying behavior of domestic and foreign food products. This study used cross-sectional design study involving data from 100 consumers of Bawah Market Pekanbaru who were chosen by convenience sampling technique. The results showed that the respondents had a medium level of consumer ethnocentrism. They perceived the quality of domestic food products  higher than that of foreign food products. The results of the multinomial logistic regression test showed that ethnocentrism and perceived quality of domestic food products had a significant negative effect on the food product purchases. Specifically, consumers who had a higher level of ethnocentrism were less likely to purchase foreign food products. Meanwhile, consumers who had a higher level of perceived quality of domestic food product were less likely to purchase the mixture of domestic and foreign food products.</p><p>Keywords: ethnocentrism, buying behavior, perceived quality of the product</p><p> </p><p>Masuknya produk makanan luar negeri ke Indonesia menyediakan konsumen alternatif bagi produk dalam negeri. Penelitian ini bertujuan untuk menganalisis pengaruh etnosentrisme konsumen dan persepsi kualitas produk terhadap perilaku pembelian produk makanan dalam dan luar negeri. Penelitian ini menggunakan desain <em>cross sectional study </em>dengan data yang diperoleh dari 100 orang konsumen di Pasar Bawah Pekanbaru yang dipilih menggunakan <em>convenience sampling technique</em>. Hasil penelitian menunjukkan etnosentrisme konsumen pada umumnya mencapai tahap sedang. Persepsi kualitas produk makanan dalam negeri lebih tinggi daripada persepsi kualitas produk makanan luar negeri. Hasil uji regresi logistik multinomial menunjukkan bahwa etnosentrisme dan persepsi kualitas produk dalam negeri memengaruhi pembelian produk makanan secara signifikan dan negatif. Konsumen yang memiliki etnosentrisme yang tinggi kurang cenderung untuk membeli produk luar negeri. Demikian juga, konsumen dengan persepsi kualitas produk dalam negeri yang tinggi kurang cenderung  untuk membeli produk campuran  dalam dan luar negeri.</p><p>Kata kunci: etnosentrisme, persepsi kualitas produk, perilaku pembelian</p><p> </p>

The Benefits of near Infrared Analysis for Food Product Quality

1998 ◽  
Vol 6 (A) ◽  
pp. A343-A348 ◽  
Author(s):  
Christel Kurowski ◽  
Dagmar Timm ◽  
Uwe Grummisch ◽  
Ulrich Meyhack ◽  
Horst Grunewald
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Nir Spectroscopy ◽  
Food Product ◽  
Infrared Analysis ◽  
Full Spectrum ◽  
Process Measurements ◽  
Selection Of

This is a poster presentation. Raw materials have a decisive influence on the quality of a product. Therefore it is important to check raw materials not only for quality and composition but also for identity. It is also essential to check material during the production process to prevent defective products and to save costs resulting from any out of specification batch. Such in-process measurements are also used for process control. The power of NIR spectroscopy includes both qualitative and quantitative analysis. Results can be obtained within a few seconds. Since no chemicals or time consuming sample preparation is necessary NIR spectroscopy is an ideal analytical method for at-line and in-line measurements. NIR spectroscopy is well established to measure moisture, protein, and fat – the three major constituents in food processing. For these three and a few other constituents a selection of 19 specific wavelengh filters can give all necessary information. But NIR spectroscopy is not only an appropriate tool to analyze these “standard parameters” it can also be very helpful when determining less conventional or minor parameters. Therefore often a higher flexibility regarding the wavelength selection is required which makes the collection of a full spectrum necessary. Some of these less common applications are the determination of caffeine in coffee, theobromine in chocolate or trans fatty acids in margarine. Other product specific parameters which have a strong influence on processing behaviour like the tenderness of peas or the degree of substitution in modified starch can also be measured by NIR.

scholarly journals AN EMPIRICAL STUDY ON AWARENESS AND CONSUMPTION PATTERN OF ORGANIC FOOD IN BENGALURU CITY, THE IT CAPITAL OF INDIA: AN ANALYSIS WITH RESPECT TO DIFFERENT DEMOGRAPHIC FACTORS AND AVAILABILITY OF ORGANIC FOOD PRODUCTS IN BENGALURU

2019 ◽  
Vol 7 (1) ◽  
pp. 276-296
Author(s):  
Anwesha Chattopadhyay ◽  
Priyanka Khanzode
Keyword(s):  
Regression Analysis ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Statistical Tools ◽  
Chi Square ◽  
Climate Conditions ◽  
Carbon Particles

Last 5 years have seen lots of changes in the consumption pattern of individuals with concerns rising constantly on the quality of climate conditions, individuals have become aware about change in climate, increasing pollution, deteriorating air quality, excessive use of chemicals in the farms, increase of carbon particles in environment and impact on population. Consumers now-a-days are very particular about the products they are consuming, Thus the concept of organic food product come into picture. This concept is gaining impetus in society especially after increase in health problems in individuals. It refers to using such food product which are eco-friendly and safe. The paper is a humble attempt to understand the level of awareness about organic food products in Bengaluru. This paper also aims at understanding the consumption pattern of individuals in Bengaluru. Statistical tools like ANOVA, Regression analysis, Chi-square tests and different charts are used to analyse the data obtained from a primary survey conducted in Bengaluru. On the basis of analysis done in the paper, it is concluded that the consumption has increased lately although more awareness should be created to make the consumption more popular among consumers.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

scholarly journals Determination of the transfer step of the ore chute while mining the technogenic deposit of the bulk type

2020 ◽  
Vol 166 ◽  
pp. 02004
Author(s):  
Volodymyr Peregudov ◽  
Ihor Hryhoriev ◽  
Serhii Joukov ◽  
Yulian Hryhoriev
Keyword(s):  
Raw Materials ◽  
Mining Industry ◽  
Process Conditions ◽  
Geological Conditions ◽  
Scientific Task ◽  
Technogenic Deposit ◽  
Mining Works ◽  
The Cost

Further development of the open mining works on the domestic enterprises will be accompanied by the worsening of mining-geological conditions and declining of the quality of iron ore raw materials. In the same time, the accumulated mining wastes, that can make the technogenic deposits, pass into one of the important sources of the mineral raw materials. Taking into account this thing, the development and implementation of the modern technological circuits of the technogenic deposit development is an actual calling for mining industry, and determination and optimization of process conditions of the technogenic deposit development – is the scientific task of this publication. The obtained results of studies of the optimum step value of the ore chute transfer during the technogenic deposit development can be used by design organizations and mining enterprises for designing works. The obtained methodology and the proposed mathematical dependencies will reduce the cost of mining of the technogenic deposit due to the reasonable timely transfer of the open ore chute.

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

Flavour - a problem for the consumer or for the food producer?

1975 ◽  
Vol 191 (1102) ◽  
pp. 145-153 ◽  
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Problem Area ◽  
Quality Properties ◽  
Important Principle ◽  
Food Producer ◽  
Food Product Development ◽  
Prepared Food

Optimization of flavour of industrially prepared food products is to a large extent a matter of preserving the flavour of the ingredient raw materials or of a freshly cooked item following the principle of the closer the resemblance, the better the flavour. This will be an increasingly important principle in the 1980s, particularly considering the continuously rising volume of industrial food preparation and of large-scale catering operations - developments which will make flavour preservation more difficult. In the 1980s, food product development and food production will to a larger extent be based on novel combinations of raw materials of a conventional or unconventional nature. The rationale behind these combinations is often the result of deliberations concerning primarily economy, nutrition, processing, and not always flavour. This may lead to quality properties which are not appreciated by the consumer. Recent applications of new protein sources in conventional food products have, in several cases, provided warning examples of what can happen. However, the technique of building up food products from conventional or new ingredients can be used for the benefit of quality such as flavour. This gives possibilities to steer flavour towards a desired goal by ingredient combination and processing at various stages of product preparation. Two types of important knowledge are needed before this can be done efficiently. One problem is that the role of various ingredients as flavour precursors is not yet known sufficiently, so the resulting flavour cannot be predicted. The other problem area lies within ‘consumer science’. We have little knowledge of what the consumer expects or wants of a food product, particularly if this is based on new ingredients or if the product is of an entirely new type. Therefore, these areas have to be studied and investigated for the benefit of both the consumer and the food producer in the 1980s.

scholarly journals The terms of trade for agricultural and food products, 1951-2000

2011 ◽  
Vol 29 (2) ◽  
pp. 213-243 ◽  
Author(s):  
Raúl Serrano ◽  
Vicente Pinilla
Keyword(s):  
Raw Materials ◽  
Great Majority ◽  
Food Product ◽  
Food Products ◽  
Terms Of Trade ◽  
Agricultural Products ◽  
Real Price ◽  
Secular Decline ◽  
Processed Products

AbstractThis study aims to answer whether empirical records confirm the existence of a secular decline in the terms of trade affecting primary producers (the Singer–Prebisch hypothesis). The paper analyses the evolution of the terms of trade for agricultural and food products in the second half of the 20thcentury. We obtain sixty new real price indices for internationally traded agricultural products. We conclude, from a long-term perspective, that the deterioration in the terms of trade for agricultural and food products was strong and clear in the second half of the last century. In general, less processed products suffered a very heavy fall in their real prices. However, there was no continuous and persistent deterioration in the terms of trade either as a whole or for the great majority of the agricultural and food product groups (with the exception of natural rubber, textile fibres and other raw materials). Rather, this deterioration occurred in stages.

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