Academic literature on the topic 'Consumer values at the milk products market'
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Journal articles on the topic "Consumer values at the milk products market"
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Cruz Maceín, José Luis, Maite Iriondo DeHond, and Eugenio Miguel. "Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile." British Food Journal 122, no. 2 (December 6, 2019): 561–73. http://dx.doi.org/10.1108/bfj-08-2019-0578.
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Purpose The artisanal cheese industry in the Community of Madrid (CM) in Spain has recently experienced an increased development despite its traditionally limited cheese and milk production. The purpose of this paper is to explain this phenomenon by identifying the determinants of consumer attitudes towards cheese consumption in relation to the offer provided by recent artisan cheese producers. Design/methodology/approach A phone survey (n = 1,111 consumers) consisting of 17 questions was carried out to analyse cheese consumption culture in the CM. Principal component analysis was used to identify the factors that determine cheese-purchasing variance. Findings The first component was explained by hedonic (38 per cent of variance), followed by health aspects (24 per cent of variance) and price (15 per cent of variance). Price was identified as the most important criterion when purchasing cheese (67 per cent of consumers), followed by fat (57 per cent) and salt content (56 per cent). Results indicate a low cheese consumption culture in Madrid, as 48 per cent of consumers did not know exactly what kind of cheese they normally consumed. The type of milk used in cheese production was used to identify consumer profiles for market segmentation. Sheep and goat cheese consumers valued local production food quality and may be the driving force behind the expansion of artisanal cheese industry in Madrid. Research limitations/implications Madrid Region is one of the most important markets in Spain and Europe; however, local cheeses are not a traditional product in the market. Practical implications This paper offers a very interesting approach about how consumers’ culture can support a new local agricultural industry. Social implications Rural entrepreneurs can innovate focussing on new consumers demands. Local and handcrafted products are an opportunity in rural and periurban areas. Originality/value This paper shows consumer preferences and attitudes towards the novel artisan cheese sector that has expanded in the CM.
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Zhang, Yan, and Shaosheng Jin. "Hedonic valuation of country of origin in the Chinese dairy market." International Food and Agribusiness Management Review 23, no. 3 (September 30, 2020): 487–500. http://dx.doi.org/10.22434/ifamr2019.0212.
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The implicit value to Chinese consumers of the country-of-origin (COO) characteristic of dairy products is of great importance to estimate. This study adopted the hedonic price model to evaluate the shadow price of the COO attribute of both UHT fluid milk and infant formula collected from the five leading e-commerce platforms (Alibaba’s Tmall Supermarket, Jingdong, Suning Purchase, COFCO I buy nets, and Yihaodian) in China. The target countries were Germany, France, the Netherlands, and Spain from the EU, and Australia and New Zealand from Oceania. The results show that the implicit values of the COO of UHT fluid milk and infant formula are reversed. Having a COO of Spain and Germany decreased the price of UHT fluid milk compared with China, while Germany, New Zealand, France, the Netherlands, and Spain all earned a price premium on infant formula. The B2C platforms Yihaodian, Jingdong, Alibaba’s Tmall Supermarket and Suning Purchase all earned a price premium above COFCO I buy nets. These findings have important implications for dairy industry of EU countries, Australia, New Zealand, and China in terms of the promotion of domestic dairy products. Moreover, this study contributes to the existing body of literature by innovating in employing sales data from e-commerce scanners to study the implicit value of food attributes.
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Perrea, Toula, Katerina Melfou, Spiros Mamalis, and Panoraia Papanagiotou. "Customer Value Perceptions." International Journal of Food and Beverage Manufacturing and Business Models 1, no. 1 (January 2016): 1–11. http://dx.doi.org/10.4018/ijfbmbm.2016010101.
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This paper investigates Customer Value (CV) perceptions towards own-country Geographic Indication (GI) food products. CV perceptions are the outcome of the trade-offs between perceived Values and Costs from the purchase or consumption of a product. The objective is to examine if the perceived gains from purchasing of GI foods would exceed any perceived losses and shed light on the exact type of perceived values and costs that define CV for GI foods. Despite doubts in relation to specific search and experience parameters of GI foods that impact on the development of a good consumer-product relationship, it is the positive perceptions about products' quality, likeability and social status that mainly formulate CV. Concerns in relation to GIs' price-availability are too mild, not subtracting much from the overall CV indicating that consumers are driven by more self-centred motives. For market success, GI food producers need to build stronger associations in consumers' mind between GI foods and their altruistic value in terms of the ethical character of their production.
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de-Magistris, Tiziana, Azucena Gracia, and Jesus Barreiro-Hurle. "Do consumers care about European food labels? An empirical evaluation using best-worst method." British Food Journal 119, no. 12 (December 4, 2017): 2698–711. http://dx.doi.org/10.1108/bfj-11-2016-0562.
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Purpose The purpose of this paper is to investigate Spanish consumer preferences for several food-labelling schemes on semi-cured, pasteurised sheep milk cheese. In particular, the authors used three labels regulated by the European Union regulation (European organic logo, protected denomination of origin (PDO) and nutritional fat content), and the remaining four have been introduced to the European food market by private initiatives (local, carbon footprint, food miles and animal welfare). Design/methodology/approach A Best-Worst Discrete Choice approach was applied in Spain during Fall 2011 by administrating a survey to 549 consumers. Findings The results suggest that the most valued labels are the PDO, followed by the organic logo and the nutritional panel. The least valued are food-miles labelling and carbon foodprint labels, while local-origin labels and animal welfare are in the middle position. Originality/value This study is the first to value consumer preferences for cheese products bearing several public and private European food-labelling schemes since literature on consumer preferences for food labels has only dealt with a comparison of a few (two or at most three) food-labelling schemes. In addition, the added value of this paper is also the use of the BWC approach that has the advantage of providing the best way to discriminate the degree of importance given by respondents to each food labels by overcoming the problem of bias caused by differences in the use of rating scales.
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Bayazitova, Kulbaram, Sulu Zhumakhan, Aidana Abilda, and Gulmaral Apsemet. "Research of factors influencing the technology of soft cheese from goat’s milk." FOOD RESOURCES 9, no. 16 (June 25, 2021): 20–27. http://dx.doi.org/10.31073/foodresources2021-16-02.
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The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.
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Perera, D. Ruwani G., Dilantha Gunawardana, Renuka Jayatissa, and A. Buddhika G. Silva. "Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka." Journal of Food Quality 2020 (November 25, 2020): 1–8. http://dx.doi.org/10.1155/2020/6079379.
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Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and breakfast cereals among the children of 15-16 years in Horana Divisional Secretariat was analyzed using atomic absorption spectroscopy, and its contribution to RDA was calculated. The average iron values of iron-fortified milk powder (IFMP), iron-fortified biscuit (IFB), and iron-fortified breakfast cereals (IFBC) were found to be 18.08 ± 9.53, 7.88 ± 0.07, and 17.78 ± 7.47 mg/100 g, respectively. The average estimated daily intake (EDI) per serving of IFMP, IFB, and IFBC was 3.61 ± 1.75, 2.13 ± 0.06, and 5.60 ± 1.45 mg, respectively. The highest contribution to the RDA can be obtained by a single serving of IFBC. Only less than half of the tested products have compatible iron levels with their labeled information. Iron-fortified foods which were studied have a high amount of iron, and they can make from 5% to 35% contribution to RDAs in young children, adolescents, and adults even by a single serving.
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Kazakos, Stavros, Ioanna Mantzourani, and Stavros Plessas. "Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects." Fermentation 6, no. 1 (February 12, 2020): 24. http://dx.doi.org/10.3390/fermentation6010024.
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The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery. From these, pomegranate (Punica granatum L.) is gaining more attention in recent years. Pomegranate is a fruit known since ancient times for its therapeutic qualities, such as antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties, among others. Pomegranate juice contains a range of bioactive compounds such as phytochemicals, like polyphenols, ellagitannins, anthocyanins and punicalagins. The fermentation of the juice with probiotic strains seems to provide beverages of high nutritional values and accepted organoleptic quality. Therefore, the aim of this comprehensive review is to present an overview of the innovative in vitro and in vivo assays that have taken place regarding fermentation of pomegranate juice by probiotic bacteria. In addition, various drawbacks are underlined and solutions are proposed and discussed regarding the feasibility of pomegranate juice as an alternative substrate for probiotic delivery.
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Doherty, Tanya, Catherine Jane Pereira-Kotze, Silondile Luthuli, Lyn Haskins, Gillian Kingston, Sithembile Dlamini-Nqeketo, Gilbert Tshitaudzi, and Chistiane Horwood. "They push their products through me: health professionals’ perspectives on and exposure to marketing of commercial milk formula in Cape Town and Johannesburg, South Africa – a qualitative study." BMJ Open 12, no. 4 (April 2022): e055872. http://dx.doi.org/10.1136/bmjopen-2021-055872.
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ObjectiveTo understand the views of public and private sector health professionals on commercial milk formula, to describe their exposure to companies that market commercial milk formula within their workplaces and to describe their awareness of South African (SA) regulations.DesignA qualitative study consisting of semistructured interviews.SettingThe study was conducted in Cape Town and Johannesburg, SA.ParticipantsForty health professionals who had regular contact with pregnant or postnatal women were interviewed between February 2020 and February 2021.ResultsAnalysis of the interviews revealed six themes. Health professionals in the private sector reported frequent contact with industry representatives with over two-thirds reporting exposure to industry representatives to present products, provide training or sponsor educational activities. Participants held strong opinions regarding the equivalency of breastfeeding to commercial milk formula citing information from industry representatives and product packaging. Health professionals were very knowledgeable on so-called formulas for special medical purposes and these were valued as solutions to infant feeding challenges. Of the 40 health professionals interviewed, less than half (19) had ever heard of the SA regulation related to marketing of breast milk substitutes (R991).ConclusionsThis study demonstrates clearly that health professionals, particularly in the private sector, are exposed to and promote the use of commercial milk formula among SA women. The findings of this study should be used to catalyse policy responses, social movements, consumer and professional association action to strengthen monitoring and enforcement of the Code regulations in order to protect breastfeeding and support the optimal health and well-being of the population.
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Auerbach, Romy, Katrin Bokelmann, Stefan Ratering, Rudolf Stauber, Sylvia Schnell, and Jörg Zimmermann. "Recycling of Florescent Phosphor Powder Y2O3:Eu by Leaching Experiments." Solid State Phenomena 262 (August 2017): 596–600. http://dx.doi.org/10.4028/www.scientific.net/ssp.262.596.
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Due to the advancing development of new technologies and consumer goods the future demand for raw materials will rise significantly. The finite primary raw materials will not be able to meet the demand quickly enough or the prices for the extraction will rise enormously. In consequence, a recycling of process waste and end of life products will be in future an essential step in order to meet the demand. Y2O3:Eu fluorescent phosphor was identified as the main composition in phosphor waste fractions and was chemical leached and bioleached with A. ferrooxidans. A selective leaching towards Y in bioleaching batches was observed and already after four days 100 % could be leached. The bioleaching with the bacteria showed no significant differences in comparison to the abiotic control without microorganism. Initial Fe3+ in the medium was identified as the driving force and lower extraction efficiencies of the biotic batches were attributed to a biosorption process and to high pH-values. This work showed that the extraction of yttrium out of waste products with high Y2O3:Eu content by chemical leaching with Fe-addition under mild conditions offers a good perspective to support the material demand of Y in the future growing market. In comparison to bioleaching of other fluorescent phosphors and waste fractions leaching efficiencies up to 100% were achieved and it was identified that the microorganisms can positively influence the leaching effect. Furthermore, it became obvious that the leaching behavior of microorganisms was highly dependent on the sample material. As relevant parameters mainly the structural composition of the phosphor was identified.
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Grębowiec, Mariusz, and Anna Korytkowska. "CONSUMER BEHAVIOUR ON THE DAIRY PRODUCTS MARKET." Annals of the Polish Association of Agricultural and Agribusiness Economists XIX, no. 4 (October 10, 2017): 79–85. http://dx.doi.org/10.5604/01.3001.0010.5168.
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The aim of the study was to analyze consumer behaviour on the dairy products market. Basing on available literature issues related to consumers, conditions of purchase of food products and milk and milk products market in Poland were presented. In the practical part of the thesis was carried out a survey regarding consumer behaviuor on the dairy products market in group of 200 random persons and results of the study were presented. Milk and milk products are commonly consumed by respondents and decisions about their purchase are usually made in a routine manner. Their consumption by the respondents is affected by the possibility of direct consumption and habit. The main determinants of the purchase these products have been the sensory impressions and expiry date and the high price was barrier.
Dissertations / Theses on the topic "Consumer values at the milk products market"
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Fifield, Paul C. "The effect of cultural values on consumer choice behaviour in Western Europe and the resulting segmentation of the market." Thesis, Cranfield University, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.279932.
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Franclová, Petra. "Ocenění společnosti HOLLANDIA Karlovy Vary, s.r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2014. http://www.nusl.cz/ntk/nusl-201743.
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The aim of this Master´s Thesis Valuation of the Company HOLLANDIA Karlovy Vary, s.r.o. is to determine objectified value of HOLLANDIA Karlovy Vary, s.r.o. as a whole for the owner of the company on 31st December 2014. This Master´s Thesis consists of a theoretical part and a practical part. The theoretical part of this thesis includes an explanation of the methodology that is used to determine the value of the company. The practical part is built on specific enterprise data and application of methods specified in the theoretical part. The practical part includes description of the company, strategic analysis, financial analysis, integrating analytical tools, generators values, financial plan and financial analysis of the financial plan. The final value of the company was calculated by method of discounted cash flow based on FCFF (Free Cash Flow to the Firm). Objectified value of the Company is 1 386 046 thousand CZK to 31. 12. 2014. In the conclusion of the practical part the value is tested by the sensitivity analysis.
Books on the topic "Consumer values at the milk products market"
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Kuenzler, Adrian. Restoring Consumer Sovereignty. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190698577.001.0001.
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For decades, there has been broad consensus within antitrust, intellectual property, and consumer law scholarship that consumers make decisions in their own best interests by consciously weighting the market’s relative prices, quantities, and qualities against each other. That consensus is unraveling in light of novel findings from cognitive and social psychology that explain how individuals’ concepts of what they prefer drive the global economy. At the same time, producers nowadays no longer merely satisfy consumers’ needs but also communicate their values, identities, and aspirations through the sale and marketing of products. As part of the growing interest in observations such as these, a wealth of psychological studies challenge the fundamental teaching of economics that the interplay of demand and supply of goods in a free market economy provides us with material wealth. This book provides a normative defense of that assumption and a theoretical framework for understanding its contradictions. It argues that the erosion of consumer sovereignty through the ability of product manufacturers and sellers to systematically take advantage of individuals’ psychological weaknesses demands a twenty-first-century reconceptualization of the consumer and a modern account of how the law should regulate the digital economy. Such an account is justified to ensure a diverse marketplace in which consumers can influence how our societies are structured and arranged. By examining the role that market manipulation plays, it offers ingredients for a realistic descriptive and normative market regulatory theory that is aware of its political economy, its behavioral suppositions, and its distributional consequences.
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Emerich, Monica M. Neither Mainstream nor Alternative. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252036422.003.0002.
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This chapter examines LOHAS as a bridge between the two poles of the American marketplace—the “alternative” market and the “mainstream” or conventional market. This market-based binary shaped and informed many of the industries now considered part of the domain of LOHAS. These companies and industries once purposefully positioned themselves as alternative. “Alternative” defined their intended consumer base, their company missions, and even, in many cases, the founder's personal values. Today, however, LOHAS organizations regard this alterity as more of a handicap than an advantage. Moreover, the so-called mainstream is actively adding LOHAS products and services to product inventories and marketing materials, blurring the boundaries even further. The chapter historicizes this, following the emergence of The LOHAS Journal, the first truly public and mediated circulation of the word.
Book chapters on the topic "Consumer values at the milk products market"
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Śliwińska, Magdalena, and Rafał Śliwiński. "Disruption of European agri-food markets due to Covid-19: The case of Poland." In Towards the „new normal” after COVID-19 – a post-transition economy perspective, 177–85. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu, 2021. http://dx.doi.org/10.18559/978-83-8211-061-6/ii5.
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Purpose: The chapter describes the economic impact of Covid-19 on the agri-food market in Poland and its influence along food supply chains by discussing demand accommodation and alterations in supply channels. Design/methodology/approach: The study delivers a critical literature review, analyzes secondary data, and utilizes available statistics. Findings: The chapter shows the impact of Covid-19 on the various branches of agri-food sector like cattle meat, cereal, poultry, pork, milk, and horticulture. It shows quantitative information, time period, the level of sales decreases and increases, and price fluctuations caused by the coronavirus pandemic. Furthermore, the study scrutinizes consumer reactions to the first and latter period of economy lockdown in respect to the food products. Food demand adjustments were shown in respect to types of food product, shopping frequency, and the use of alternative delivery channels. Practical implications: The analysis of the agri-food market reaction to the Covid-19 pandemic allows us to find bottlenecks in the system and design support programs to help farmers, intermediaries, and delivery channels of food to build resistance to similarly extreme situations. Originality and value: The chapter presents in a short and complex manner the Polish agri-food market’s reaction to the coronavirus pandemic. The reactions of particular branches and the entire agri-food sector can be of interest to academics, governmental institutions, administration officials, and students.
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Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products, 41–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.
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This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.
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Cichońska, Patrycja, and Małgorzata Ziarno. "Production and Consumer Acceptance of Millet Beverages." In Milk Substitutes [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94304.
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The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and “millet” smell. Constant market growth requires new products to be developed in order to meet the consumers’ expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.
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Yürük-Kayapınar, Pınar, and Senem Ergan. "Consumer Behaviors and Perceptions Towards Luxury Brands." In Building Consumer-Brand Relationship in Luxury Brand Management, 24–44. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4369-6.ch002.
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The main objective of this chapter is to examine consumers' behavior and perceptions of luxury products and brands. For this purpose, literature review was made by considering the issues related to luxury consumers. The behavior of consumers who purchase luxury products differs from that of other consumers. Because these consumers are especially different from the purpose of buying luxury products. The luxury product for them is more about satisfying their psychological needs than satisfying their physical needs. Therefore, the characteristics of these consumers, their purchasing styles, their segments in the market, their perceptions and values towards the product also differ. When buying luxury products, consumers are most influenced by reference groups and they affect them the most. Therefore, they turn to counterfeit products in order to feel only belonging to the luxury world and to be like reference groups.
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Butore, Joseph, Daniel Sindaye, Mathias Hitimana, Jacques Nkengurutse, and Tatien Masharabu. "Bromatological Analysis of the Fodder Marketed in the Peri-Urban Areas of Bujumbura (Burundi): Towards Spontaneous Fodder Conservation by Transformation into Silage." In Advanced Studies in the 21st Century Animal Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98217.
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Peri-urban areas of Bujumbura host a significant number of dairy cattle, which consequently ensure a substantial production of milk consumed in the Burundian capital. The presence of these cows in peri-urban areas has led to the emergence of an atypical market for spontaneous forage species. The present study seeks to determine the food and nutritional value of this fodder. A test on its conservation by transformation into silage was also carried out. Botanical field investigations and plant samples collection were carried out under the guidance of fodders suppliers. Based on the bromatological value deficiency thresholds for cattle, the results showed that the content of digestible nitrogenous matter and major elements (Ca, P, K, and Mg) in the forage is within acceptable limits. The final product obtained after fermentation, based on its color, its smell, and its consistency, is indeed silage. The chemical composition of fermented fodder showed that the nutritional quality has remained almost the same. Further research on digestibility of this forage is necessary. A study of the environmental determinants of spontaneous forage distribution at multiple sites and over a wide range of parameters may contribute to a better understanding of the importance of this fodder particularly in times of fodder deficit.
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Sarokin, David, and Jay Schulkin. "Something Is Missing." In Missed Information. The MIT Press, 2016. http://dx.doi.org/10.7551/mitpress/9780262034920.003.0006.
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Consumers have access to substantial information on the products they buy, but much information is missing. “Sustainability information” – about traits like greenhouse gases, child labor, toxic chemicals – is not part of the flow of information. In its absence, the market cannot reflect consumer values about sustainability. New sources of information could integrate our collective values into day-to-day consumer transactions, and make ordinary shopping a path to a more sustainable future.
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Mahmud, Khairul Nizam, and Asmat-Nizam Abdul-Talib. "Propensity to Purchase Organic Food." In Handbook of Research on Developing Circular, Digital, and Green Economies in Asia, 164–78. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8678-5.ch009.
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Organic food is becoming popular among today's millennial consumers because of increased awareness of healthy lifestyles. Scholars and practitioners attempt to understand what drives consumers to purchase organic foods toward developing market domination strategies and tactics. Since organic food tends to be more expensive than non-organic, this study aims to analyze the impact of consumer values on their tendency to buy organic food. Consumption values are an important factor that could drive consumer behavior and their preferences for goods or services. Consumption values are defined in terms of the required benefits from the purchase and consumption of the preferred products. Sheth, Newman, and Gross defined consumption values in terms of practical, social, emotional, epistemic, and conditional values.
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Sarokin, David, and Jay Schulkin. "Where Does Sustainability Information Come From?" In Missed Information. The MIT Press, 2016. http://dx.doi.org/10.7551/mitpress/9780262034920.003.0007.
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Introducing sustainability information for consumer products can be accomplished through regulation, international agreements or by the marketplace itself. Large-scale purchasers, like Walmart or the federal government, have enough market leverage to bring forward sustainability information. Once it is available, the information will help make the global market more efficient and more responsive to important human values.
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Milović, Boris. "Building and Development of Dairy “Dana” Brand." In Brand Culture and Identity, 407–31. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7116-2.ch023.
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For success it is not enough to have the best and highest quality product, best price, the best distribution network, and excellent promotion; the most important thing is how the consumer values it. The market for dairy products in Serbia is dominated by products that were perceived as average and ordinary, consumed simply to meet basic nutritional needs. Agricultural company Sava Kovacevic had great products, but not brands. Development of brand “Dana” is focused on that specific benefits found to provide consumers a brand as well as a range of values that a new brand represents. The very brand strategy is developed after a detailed analysis of the product, consumers for which it is intended (their lifestyles, habits, attitudes, etc.), competition and market conditions, market position of competing brands, and their communication with customers and the general public. Therefore, brand image of the product is built along with its unique position in the market.
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Milović, Boris. "Building and Development of Dairy “Dana” Brand." In Cases on Branding Strategies and Product Development, 132–64. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-7393-9.ch006.
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For success it is not enough to have the best and highest quality product, best price, the best distribution network, and excellent promotion; the most important thing is how the consumer values it. The market for dairy products in Serbia is dominated by products that were perceived as average and ordinary, consumed simply to meet basic nutritional needs. Agricultural company Sava Kovacevic had great products, but not brands. Development of brand “Dana” is focused on that specific benefits found to provide consumers a brand as well as a range of values that a new brand represents. The very brand strategy is developed after a detailed analysis of the product, consumers for which it is intended (their lifestyles, habits, attitudes, etc.), competition and market conditions, market position of competing brands, and their communication with customers and the general public. Therefore, brand image of the product is built along with its unique position in the market.
Conference papers on the topic "Consumer values at the milk products market"
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Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.
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Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
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Kiss, Virag Agnes, Nikolett Balsa-Budai, Mihaly Soos, and Zoltan Szakaly. "Examination of sustainable and health-conscious lifestyle among the Hungarian population based on the results of three research studies." In CARPE Conference 2019: Horizon Europe and beyond. Valencia: Universitat Politècnica València, 2019. http://dx.doi.org/10.4995/carpe2019.2019.10206.
Full textAbstract:
The implementation of sustainable development and the associated values in consumer behavior is becoming more and more emphasized as well as increased attention to our health. In both of the two value dimensions, consumer interest is constantly increasing, and demand for healthy and sustainable products is growing. In our research, this trend was primarily investigated in the field of food consumption. The research was based on the segmentation theory of NMI’s LOHAS (Lifestyle of Health and Sustainability). The research consisted of three parts. First, in a representative national survey, we examined the attachment of Hungarian adult consumers to the aforementioned values (N = 1000), then high school students (N = 1000), and finally, university students (N = 298) were interviewed on the same topic. In each case, principal component analysis was used to isolate the individual value dimensions and then cluster analysis was used to identify the various segments. In all of the three studies, each group was significantly separated from each other by the values of health consciousness and sustainable development. Based on our results, it can be concluded that the younger age group is more strongly committed to the tested values than the older generation. As a result, younger generations can be considered a potential consumer market for products and services representing sustainability and health awareness. We believe that further European research of this topic would be useful for both the researchers and the business sector.
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Oh, Hyung Sool, Seung Ki Moon, and Wonmo Kim. "A Product-Service System Design Framework Based on a Business Ecosystem." In ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70731.
Full textAbstract:
Nowadays, enterprises’ efforts are focused on increasing their product values with additional services and contents to satisfy diverse customer needs in competitive market environments. Trends of integrating services and products lead to the emergence of a product-service system (PSS). To enable designers and manufactures to implement and embody a PSS solution in new product development, there is a need for a comprehensive design framework to facilitate the design factors of PSS in complex business environments. The objective of this research is to propose a product-service system design framework to identify design factors for products and services in the context of a business ecosystem. In this paper, we introduce primary and secondary functions to understand customer purchasing motivations, which can be represented as the design factors. A survey on representative IT products is conducted to identify the design factors in terms of PSS. A business ecosystem is a group of entities associated with PSS. With the emergence of PSS, competitions in homogeneous market segment now become confrontations among different business ecosystems. In the proposed framework, we define a Product-Service platform (PS platform) as interface for customers toward PSS manufacturers, its supplier, and contents providers in the business ecosystem. Further, we discuss PS platform’s roles and advantages with case studies involving electronic consumer products.
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Eickel, Bianca, and Richard Perassi. "The evolution graphic-symbolic communication positioning of the Multilaser technological brand." In LINK 2021. Tuwhera Open Access, 2021. http://dx.doi.org/10.24135/link2021.v2i1.97.
Full textAbstract:
With the globalization process, the concept of technology is widespread in the construction of a more simplified society (Harvey, 2008). Over time, technology evolves and transforms, during this process, communication and culture follow the changes. Companies inserted in this sociocultural network seek to communicate with the consumer, and thus the positioning is irrefutable in this marketing process. If technology, communication, and culture change and transform over time, then brand positioning must also follow this movement (Sant'Anna, 1998). Advertising uses the word technology as a sales argument and to position the brand in the minds of consumers, however, there is confusion in the representation of graphic visuality in technology companies when it comes to giving imagery meaning to the technology itself. It is believed that part of it is given by the cultural, political, and tooling aspects available for these constructions, as well as, it is intended to study the possible cause of hypertrophy of the aesthetic function in communication products, a concept addressed by Perassi (2001) when elucidating a pathology of representations that mischaracterize the referential and advertising function. Based on this context, the theme of this proposal will describe the evolution process of the graphic-symbolic communication positioning of the Multilaser technological brand, and thus analyze the changes in positioning from the perspective of design. The chosen brand brings relevance to the study because it went through historical milestones in its business and communication structure, which will contribute to the descriptive analysis of its evolution. The company was founded in Brazil in 1987. It started operating in the printer and photocopying segment, recycling cartridges until 2003, after the company entered the computer, accessories, and cell phone line, and consequently changed its positioning and starts to compete with major players in the world technological market. It currently has 44 thousand points of sale in Brazil, and portfolio of 15 departments. The problem of the proposal takes into account a large amount of importation of technological products, and soon it is believed in the importation of communication, and design references. The study is justified by the need to assess the perception of confusion in graphic representation and hypertrophy of the aesthetic function in communication in the Brazilian technological segment. To achieve the result, a qualitative methodological approach will be used, aimed at the perception of meanings that are intrinsic in beliefs, values, and attitudes in human relationships. Therefore, so that the research objectives are achieved, the study will be divided into three stages of development: exploratory, bibliographical, and documentary. The discussions that take place in this proposal bring the relationship between communication and culture, visual communication as a form of brand positioning, as well as graphic advertising representation in communication from the perspective of design. The study will be limited to graphic products for advertising communication, which is expected to understand a look at the advancement of knowledge in visuality and graphic-symbolic positioning of Brazilian technology brands, as well as the role of professionals in the field of design.