Consumer behavior of organic and functional foods in Brazil

Adalgisa Paula De Oliveira Martins,José Geraldo Bezerra Galvão Júnior,Júlio César De Andrade Neto,Maria De Fátima Bezerra,André Fonseca Brito,Adriano Henrique Do Nascimento Rangel,Dorgival Morais De Lima Júnior,Sérgio Marques Júnior

doi:10.1590/fst.03519

Abstract

Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.

Highlights

Conventional agriculture is dependent on the use of chemical fertilizers and pesticides known to cause serious problems for human health and the environment
Data from the International Federation of Organic Agriculture Movements (IFOAM) show that the amount of agricultural land occupied by organic agriculture in the world reached 57.8 million hectares in 2016, representing only 1.2% of cultivated land
This study aimed to investigate the Brazilian consumer behavior of organic foods with functional properties in relation to gender, verifying whether there are any differences in behavior between men and women in relation to the degree of knowledge, limiting causes and reasons for consumption, places of acquisition, and the most consumed organic and functional foods

Summary

Introduction

Conventional agriculture is dependent on the use of chemical fertilizers and pesticides known to cause serious problems for human health and the environment. Consumers are increasingly concerned with purchasing products that are of good nutritional quality and enjoyable sensory properties, but which provide diverse health benefits (Assmann et al, 2014; Rana & Paul, 2017; Silva et al, 2016). In this context, we have foods with functional properties and those produced from organic farming systems. This segment grew by 35% between 2014 and 2015 (Mota & Carvalho, 2016)

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