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Analysis of consumer habits and attitudes on the Hungarian beef and rabbit market AgEcon
Szakaly, Zoltan; Szigeti, Orsolya; Szente, Viktoria.
As a consortium partner the authors took part in a research project aiming at the development of high added value, healthy and environment friendly animal products. From among the products developed by the consortium (rabbit meat, omega3-fatty acid enriched beef, goose liver from non forcible feeding, selenium-, vitamin-E and natural color enriched eggs) the present study describes the results concerning beef and rabbit meat. The given products are chosen because they are produced in and exported from Hungary in considerable quantities and their competitiveness can be further improved. In order to able to map the consumer preferences a 300 count nationwide, representative, questionnaire based survey was designed and performed. Actual products were tested...
Tipo: Journal Article Palavras-chave: Beef; Rabbit; Consumer preferences and attitudes; Nutritional benefits; Consumption frequency; Agribusiness; Agricultural and Food Policy; Food Security and Poverty; Marketing.
Ano: 2009 URL: http://purl.umn.edu/49229
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Consumer behavior of organic and functional foods in Brazil Ciênc. Tecnol. Aliment.
MARTINS,Adalgisa Paula de Oliveira; BEZERRA,Maria de Fátima; MARQUES JÚNIOR,Sérgio; BRITO,André Fonseca; ANDRADE NETO,Júlio César de; GALVÃO JÚNIOR,José Geraldo Bezerra; LIMA JÚNIOR,Dorgival Morais de; RANGEL,Adriano Henrique do Nascimento.
Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Healthy foods; Consumption frequency; Reasons for consumption; Quality of life.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031103
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El efecto de la preocupacion por la salud, el interes por la gastronomia y por la actividad social sobre la intensidad de consumo de vino de calidad AgEcon
Martinez, Laura Martinez-Carrasco; Molla-Bauza, Margarita Brugarolas; Gomis, Francisco Jose Del Campo; Poveda, Africa Martinez.
Resumen El presente trabajo tiene como objetivo elaborar un modelo teórico para explicar la intensidad de consumo de vino de calidad. Para la recogida de datos se ha realizado una encuesta a 50 profesionales de la restauración de la provincia de Alicante y una encuesta a 408 consumidores de vino de la misma provincia. El tratamiento estadístico de los datos se ha realizado mediante análisis de ecuaciones estructurales, que ha permitido la construcción de las variables latentes explicativas de la intensidad de consumo, así como la cuantificación de la influencia de cada uno de esos constructos teóricos sobre la variable a explicar. Los resultados muestran que la variable con mayor influencia sobre la intensidad de consumo de vino de calidad es el interés...
Tipo: Journal Article Palavras-chave: Quality wine; Structural equation models; Consumption frequency; Food Consumption/Nutrition/Food Safety; M31; Q13.
Ano: 2004 URL: http://purl.umn.edu/28734
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