Background. Currently the Polish market is dominated by mass, industrial food production items manufactured and by convenience food. However, consumers and food producers are increasingly interested in regional and traditional food, characterised by high sensory qualities, adequate quality and natural composition.
Material and methods. The aim of the study was to investigate consumers’ knowledge of traditional and regional foods with a questionnaire, which consisted of 22 questions. The respondents’ perception and sources of their knowledge of these products were studied.
Results. Half of the respondents declared that they knew traditional and regional food products. In their opinion, these products are commercially available, safer for health but more expensive than mass products.
Conclusions. The respondents expressed very positive opinions about traditional and regional food products. However, currently they are still too expensive in comparison with industrial food products and therefore, they are less affordable to most consumers. The main reason why consumers do not buy traditional and regional food products is their low supply.
|MLA||Bilska, Agnieszka, et al. "Preferencje konsumentów w zakresie żywności tradycyjnej i regionalnej." Nauka Przyr. Technol. 11.1 (2017): 45-54. http://dx.doi.org/10.17306/J.NPT.00167|
|APA||Agnieszka Bilska, Marlena Malant, Bożena Danyluk, Ryszard Kowalski (2017). Preferencje konsumentów w zakresie żywności tradycyjnej i regionalnej. Nauka Przyr. Technol. 11 (1), 45-54 http://dx.doi.org/10.17306/J.NPT.00167|
|ISO 690||BILSKA, Agnieszka, et al. Preferencje konsumentów w zakresie żywności tradycyjnej i regionalnej. Nauka Przyr. Technol., 2017, 11.1: 45-54. http://dx.doi.org/10.17306/J.NPT.00167|
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33