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EMPIRICAL STUDY ON FOOD CONSUMPTION IN WESTERN-TRANSDANUBIAN REGION – CHANGES IN HUNGARY

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Author(s): Péter HUSZKA | Judit MAKKOS.KÁLDI

Journal: Scientific Annals of the Alexandru Ioan Cuza University of Iasi : Economic Sciences Series
ISSN 0379-7864

Volume: 2011;
Issue: LVIII;
Start page: 247;
Date: 2011;
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Keywords: health | behaviour | consumption frequency | dairy products | changing trends

ABSTRACT
Our research concentrates on the dairy, meat and bakery products’ consumption in the Western-Transdanubian Region and its consumers’ motivations. The liquid milk consumption is above the average of the product group. It is followed by the butter, ripened cheeses and fruit yoghurts which take precedence over traditionally Hungarian sour cream. Poultry and pork consumption are above the beef consumption in the region. It can be stated that white bread is the most preferred bakeries product; its consumption surpasses the consumption of all other products of the product group. The most important point of view is the taste, the quality and the price of the product. Consumers lay almost the same stress on wholesomeness which is ranked on the fourth position. The producer and its national character are among the last motivations.
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