What Turns a Product into a Traditional One?

Foods

卷:10

Sergio Erick García-Barrón¹  Ariel Vázquez-Elorza¹  Luis Guerrero²  Oxana Lazo³ 

[1] CIATEJ Research and Assistance Center in Technology and Design of the State of Jalisco A. C. Av. De los Normalistas 800, Colinas de La Normal, Guadalajara, Jalisco 44270, Mexico;

[2] IRTA—Food Quality and Tecnhology, Finca Camps i Armet s/n, Monells, 17121 Girona, Spain;

[3] Research Center for Applied Biotechnology, CIBA Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac–Tepetitla, km. 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico;

关键词: traditional dimensions;    habit;    product involvement;    objective knowledge;    subjective knowledge;    consumer behavior;   

DOI  :  10.3390/foods10061284

来源: DOAJ

【 摘 要 】

Consumer 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.

【 授权许可】

Unknown