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dc.contributor.authorGarcía-Barrón, Sergio Erick
dc.contributor.authorGuerrero, Luis
dc.contributor.authorVázquez-Elorza, Ariel
dc.contributor.authorLazo, Oxana
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-07-08T17:34:32Z
dc.date.available2021-07-08T17:34:32Z
dc.date.issued2021-06-04
dc.identifier.citationGarcía-Barrón, Sergio Erick, Luis Guerrero, Ariel Vázquez-Elorza, and Oxana Lazo. 2021. "What Turns A Product Into A Traditional One?". Foods 10 (6): 1284. doi:10.3390/foods10061284.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1315
dc.description.abstractConsumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these dimensions are to the perception of the traditional image of a specific product. In addition, the effects of constructs such as habit, product involvement and objective and subjective knowledge on the traditional character of a product have not been explored either. The aims of this work were to evaluate the influence of the dimensions of the traditional food concept on the perception of mezcal and tequila and to understand consumer’s perception of the traditional character of the beverages through their segmentation characteristics. Eight hundred consumers were surveyed in four Mexican cities. A questionnaire was designed to assess the constructs, TFPs’ dimensions, sociodemographic information and consumption patterns. Results showed that the dimensions of the traditional concept allowed a better understanding of the traditional character of the product, as well as their individual relevance showing that frequent consumption is not always linked to the traditional character of a product. Three clusters were obtained for both products based on the assessed dimensions of the traditional concept. The presence of the segments showed variations in the contribution of the different dimensions to the concept of “traditional”. Geographic location, special dates and sensory dimensions are determinant in the traditional perception of both beverages, which is useful to design effective strategies to promote rational and responsible consumption.ca
dc.format.extent17ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleWhat turns a product into a traditional one?ca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/foods10061284ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/