Food Market Research Articles

LIVESTOCK DEVELOPMENT IS AN INTEGRAL PART OF THE SUSTAINABLE DEVELOPMENT OF THE UKRAINIAN COUNTRYSIDE AND THE COUNTRY’S FOOD SECURITY

Agricultural production is one of the most important components of the economy of every country, as it guarantees their food security. The livestock products market occupies an important place in the general food market of Ukraine. Ensuring the needs of the population with food products produced from the products provided by the livestock industry depends on its development. However, the actual state of the industry during the last 30 years does not correspond to potential opportunities and is characterized by a reduction in the number of almost all types of farm animals. In the 90s of the last century, after a short-lived reform of the agro-industrial complex, livestock farming in Ukraine underwent negative changes. The population of agricultural animals in large agricultural enterprises (collective farms and state farms) began to decrease at a catastrophic pace, productivity decreased, production became unprofitable and product quality deteriorated, the country’s export potential decreased and the social living conditions of the rural population worsened. All this puts national food security at risk. The article analyzes the state of animal husbandry development in the period 1991–2021 and found that after 1990, the production of the main livestock products moved to private homesteads of peasants, to small areas of homestead plots. Most of the peasants in their households keep pigs (68.4%), sheep and goats (78%), poultry (79.5%), rabbits (99.5%) and bee colonies (88.3%). It was established that in 2021, the production of meat and meat products amounted to 70.1%, milk and dairy products — 44.6% of those produced in 1991, but the production of eggs increased by 8.3% compared to 1991. It was found that the low level of income does not allow Ukrainians to eat well. In 2021, the level of consumption of meat and meat products by the population of Ukraine amounted to 71% of the rational norm and exceeded the minimum necessary norm by only 9.2%. Ukrainians also do not consume enough milk and dairy products — 53.1% of the rational norm, and only eggs — an almost rational norm (95.9%). At the same time, it should be noted that 29% of the average daily diet of Ukrainians is provided by the consumption of products of animal origin. The influence of the enemy’s military actions on the livestock industry of Ukraine is given. Significant losses of farm animals and poultry and ecological damage to the natural environment for decades to come have been caused due to the destruction of animals and the inability to dispose of them in time and in accordance with the rules.

COMPETITION AS A KEY PROPERTY OF THE AGRICULTURAL PRODUCTS MARKET

Competition in the agricultural sector results from the unity of conflicting factors: the maximum freedom of activity of market forces and the significant influence of the state on the processes taking place in the industry, which ensures the overall efficiency of social production. Regulation of competition in the agricultural market in developed countries is a developed and expensive system. Currently, it is impossible to provide the same robust support to the agricultural sector in the country, but the principles and methods used for this can be taken into account. Different types of competition are developing in the agri-food market. Intra-industry competition is possible only if production and sales costs are reduced and weak, technically backward enterprises are pushed out of the market. Interindustry competition leads to the redistribution of capital and other resources between industries, taking into account the rate of return. Participation in agriculture in this competition is only possible with state support due to the low speed of capital turnover and high capital intensity in this field. Intra-industry competition initiates technical progress, and inter-industry competition contributes to the structural development of the agricultural industry. To a certain extent, agricultural product markets are characterized by perfect competition, and food markets are characterized by monopolistic competition. It is emphasized that competition covers all spheres of commodity production, distribution, market exchange, and consumption. It manifests differently in each branch of the economy, which is determined by the specifics of their activity. Conducted studies of competition in the market of agricultural raw materials and food indicate the need to strengthen the competitiveness of domestic agricultural products and ensure consumer, quality, and price characteristics of agricultural products, raw materials, and food that are comparable to the world level, regardless of orientation to domestic or foreign markets. It is noted that competition in agriculture is characterized by many competitors on the market and obstacles in the production and sale of agricultural products.

An Heuristic Study on Pradhan Mantri Street Vendor’s Atmanirbhar Nidhi Yojana: Context on a Micro Credit Scheme

This study looks into the Pradhan Mantri Street Vendor's Atmanirbhar Nidhi Yojana (PM SVANidhi), a micro-credit project, and the awareness, utilization patterns, and difficulties faced by urban mobile street food sellers. The study intends to offer insight on the scheme's effectiveness and reach within this specific group through empirical research and data analysis. In order to obtain thorough insights, the research uses a mixed-methods strategy that combines surveys and interviews. The results show that vendors have different levels of awareness, and that socioeconomic background, bureaucratic obstacles, and information availability all have an impact on how merchants use technology. repayment mechanisms. The abstract underscores the significance of understanding these dynamics to enhance the scheme's efficacy and support the socio-economic empowerment The paper also outlines important obstacles to PM SVANidhi's successful implementation, including as loan repayment procedures, documentation requirements, and financial literacy. The abstract emphasizes the need of studying these mechanisms in order to improve the scheme's efficacy and foster the socioeconomic independence of urban street food vendors.

Service quality, relationship quality, and continuity intention in food and the agricultural Expo setting

Abstract Visitors’ recognition of the Expo has a direct impact on its reputation and value. Based on the theory of relationship marketing, this study analyzes the impact of food and agricultural Expo’s service quality on visitors’ relationship quality and relationship continuity intention, and clarifies the mediating role of relationship quality. Out of 660 questionnaires distributed to visitors with food and agricultural Expo experience in China, 600 valid questionnaires were collected for data analysis. We use SPSS 26.0 to make an empirical analysis of the collected data and use structural equation modeling to propose the relationship between potential variables. The results show that organizational service, facility service and digital service, which constitute service quality, have a significant positive impact on visitors’ relationship quality, but the impact of operational services on visitors’ satisfaction is not significant. The four dimensions of service quality all have a positive impact on relationship continuity intention. The empirical results of satisfaction and trust in relationship quality have a positive impact on the relationship continuity intention. All these results demonstrate the overall characteristics of China’s food and agricultural Exposition market and help to provide practical data for future marketing strategies.

Understanding parents' perceptions of children's exposure to unhealthy food marketing in digital and retail environments

Unhealthy food and non-alcoholic beverage marketing (UFM) adversely impacts children's selection and intake of foods and beverages, undermining parents' efforts to promote healthy eating. Parents' support for restrictions on children’s exposure to food marketing can catalyse government action, yet research describing parent concerns is limited for media other than television. We examined parents' perceptions of UFM and their views on potential policies to address UFM in supermarkets and on digital devices – two settings where children are highly exposed to UFM and where little recent research exists. We conducted in-depth interviews with sixteen parents of children aged 7-12 from Victoria, Australia, analysing the data thematically. Parents perceived UFM as ubiquitous and viewed exposure as having an immediate but temporary impact on children’s food desires and pestering behaviours. Parents were concerned about UFM in supermarkets as they viewed it as leading their children to pester them to buy marketed products, undermining their efforts to instil healthy eating behaviours. Parents generally accepted UFM as an aspect of contemporary parenting. Concern for digital UFM was lower compared to supermarkets as it was not directly linked to pestering and parents had limited awareness of what their children saw online. Nevertheless, parents felt strongly that companies should not be allowed to target their children with UFM online and supported government intervention to protect their children. While parents supported government policy actions for healthier supermarket environments, their views towards restricting UFM in supermarkets varied as some parents felt it was their responsibility to mitigate supermarket marketing. These findings could be used to advocate for policy action in this area.

Determinants of intention buying local foods: a conceptual framework

Consuming food from the area has grown in popularity. Local foods have positive effects on the environment, economy, society, and health. In particular, we investigate how consumer beliefs about locavorism is predicted by antecedent factors (i.e., values of collectivistic and individualistic). We also investigate how locavorism is predicted by consumer travel behavior and city branding. We also look at how these sets of beliefs affect consumer attitudes toward and intentions to buy local foods in Special Region of Yogyakarta. By addressing the antecedents of locavorism and placing the constructs of locavorism within an integrated network of antecedents and effects, this study closes a research gap in the field of local food research. We use 9-point scales for questionnaire, which is a novelty in this study, where previous studies used 7 scales. The 9-point scales are used to rate as closely as possible the respondent's response to what is described. This study's conclusions have ramifications for regional food marketers.

Feasibility Study on the Development of Functional Food Products from Local Crops in Malaysia

Consumer choice and preferences are the utmost criteria when selecting which product needs to be formulated. Awareness of healthier choices leads to consumer demand for functional food that consists of nutritional properties and provide beneficial health attributes. Products added with useful ingredients are functional food. Therefore, the aim of this study was to explore and understand the consumption pattern of functional food among Malaysian consumers by conducting a survey. This offers a new basis to understand how Malaysian consumers from various religion and race choose functional foods in this era, especially after the pandemic has ended. A total of 102 respondents participated that consisted of Malaysian adults aged from 18 to late 60s regardless of the household incomes from all over states in Malaysia. This study indicated that 96.9 percent of respondents are knowledgeable about the idea and benefits of functional foods. A total of 23.5% of respondents consumed it every day, and 27% purchased it on a regular basis, usually purchased from supermarkets and hypermarkets. Innovation ideas were given from selected 31 local crops in Malaysia such as juice products, cordials, healthy bars, ice creams, freeze dried snacks, multi-purpose powder etc. According to the results, there is a potential market and buyers for functional foods produced locally. This survey provides a strong suggestion to food industries to start off with functional food products added with local food ingredients.

Pandangan Hukum Ekonomi Syariah Tentang Makanan Tanpa Ada Batasan, (All You Can Eat )

This research explains the buying and selling of food with the All You Can Eat concept and is explained from the perspective of Sharia economic law. This buying and selling is done to attract buyers or visitors to take part in a tradition that has existed for a long time but is currently developing again and is being born in a modern way, namely the tradition of food being served in a buffet style so that now many people are following a trend called All you can eat. Basically this is a marketing strategy. The writing method used is using library research and qualitative field research, namely participating as a buyer when making a transaction using the All you can eat concept.

Impact of Ramadan on Halal Food Marketing Strategies in the Chinese Market: A Data Analytics Approach

This study investigates the integration of halal food into Chinese multinational culture amid the Coronavirus epidemic. Applying a thorough data analytics procedure, the research focuses on the evolving e-commerce landscape within China. The adaptation under scrutiny includes a wide range of sociocultural transformations, including linguistic proficiency, social norms, dietary preferences, and e-commerce consumption habits from various cultural domains. A data-driven marketing strategy's analytical structure, supported by an updated Segmentation, Targeting, and Positioning (STP) model, carefully examines product differentiation criteria. Furthermore, the investigation includes the implementation of a prediction model that uses complex algorithms to estimate market trends and consumer preferences. The term "halal" comes from Arabic and refers to food that is considered permissible for consumption excluding porcine products, carrion, blood, and alcohol. Halal cuisine, which adheres to Islamic dietary regulations, is critical to Muslims' religious devotion around the globe. Halal dietary habits are integrated into Chinese cuisine through major e-commerce platforms. This study utilizes a data-analytics marketing model to analyze transactional data from Taobao.com and Tmall.com, aiming to understand purchasing patterns of halal food products in China. The analysis highlights significant seasonal fluctuations, particularly during major festivals such as Ramadan, Chinese New Year, and Eid, which heavily influence sales.

Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies.

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Impact of product packaging messages on consumer perceptions and choice: The role of health claims and bonus pack promotions

This study used mixed methods to explore the impact of front-of-package health claims and bonus pack messages on consumer evaluations. First, a comprehensive audit of cereal box packages at the world's largest retailer examined how these messages are presented in practice. It was found that negative claims are more frequent and positive claims are less frequent on products with a bonus pack message compared to those without. A subsequent experiment investigated how combinations of health claims and bonus pack messages influence consumer evaluations. It also found that health claims significantly influenced consumer preferences, while bonus pack messages diminished perceptions of food healthiness but increased perceived value. Pairing positive health claims with bonus pack messages, such as “Family Size,” improved perceptions of healthiness. Moreover, positive health claims made products seem of lower value, whereas negative health claims did not affect perceived value. Health claims negatively affected value perceptions, even when paired with bonus pack messages like “Large Size.” However, the negative effect of health claims on tastiness perceptions was mitigated with “Large Size”. The study underscores the complexity of consumer decision-making, and offer insights for food marketers, emphasizing the need of a strategic approach in crafting health-related messaging and promotional strategies for product packaging.

Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

This study investigated consumer acceptance and perception of traditional Korean food, braised meat in soy sauce, among older consumers to determine the product’s potential in the senior-friendly food market. Sorted napping (SN) was used to assess similarities in the sensory characteristics of eight samples based on consumer evaluations. The 82 older adults, participating in the study, evaluated the sample acceptance, attribute intensity, and attitudes toward the samples. They used check-all-that-apply (CATA) questions to select liking and disliking factors. In the SN, the participants differentiated between senior-friendly and general products. Additionally, groups that appeared in the SN were similar in the order of the overall liking scores, and it was observed that overall liking correlated with the perceived similarity of the sample. The feasibility of using SN in older populations has been confirmed. This study revealed a lower acceptance of senior-friendly food samples, highlighting the need for quality improvements in terms of appearance, odor, and taste. The taste, texture, and familiarity of the samples influenced the consumer attitudes of older adults. The food products (BGP, SGP, CGB, and BGB) were highly preferred for their chili pepper flavor, brown and soy sauce flavor, smoked smell, meat grains, and chewiness. Conversely, senior-friendly products (HSB, HSP, and SSP) were disliked because of their rancid smell. In conclusion, this study provides crucial information for the senior-friendly food industry to meet food quality requirements based on the sensory characteristics perceived by older adults.

Divergence and convergence: a cross-generational study on local food consumption

In the context of the expanding local food market, grasping the evolutionary trajectory of consumer purchasing behavior is crucial for understanding market dynamics. This study adopts a cross-generational perspective to delve into and elucidate the similarities and differences in local food consumption behaviors between Gen Z and Gen Y. Through the analysis of online survey data from 251 individuals of Gen Z and 319 of Gen Y and utilizing the Theory of Planned Behavior as a theoretical framework, and the study identifies eight key variables. The findings reveal that while Gen Z and Gen Y exhibit a range of common characteristics in their choice of local food,including attention to word of mouth, health consciousness, subjective norms, perceived behavioral control, and attitude.there is a significant divergence in their motivating factors for purchasing. Specifically, convenience is the primary driver for Gen Z when selecting local food; conversely, price is the decisive factor in the decision-making process of Gen Y. By unveiling these significant differences and similarities, the research offers significant understanding beneficial to the food sector, particularly in formulating market strategies targeted at different generations.

What Makes Consumers Purchase Social Media Influencers Endorsed Organic Food Products

Given the growing interest in healthy and sustainable consumption, organic food has gained much attention from restaurants and markets aiming to achieve a competitive advantage. As a new form of word of mouth, influencers’ endorsements help organic food marketers reach and attract potential consumers. However, little is known about the persuasiveness of influencer marketing in organic food settings. Drawing on source credibility theory, this study proposes influencer credibility as the key to influencer marketing and examines its impact on consumer responses. Using data from an online survey, structural equation modeling revealed a significant and positive relationship between all credibility dimensions (expertise, trustworthiness, attractiveness, and interactivity) and perceived information quality leading to behavioral intention. Moreover, a significant moderation of herd behavior on the credibility information quality relationship was found. These findings will provide useful insights for organic food marketers in developing effective influencer marketing strategies.

My feed is what I eat? A qualitative study on adolescents' awareness and appreciation of food marketing on social media.

Adolescents spend much of their time online and hence are exposed to a lot of non-core (energy-dense, nutrient-poor) social media food marketing (SMFM). This may influence their dietary choices and health. This present study aimed to investigate adolescents' perceptions towards SMFM; that is, their recognition and appreciation of SMFM. Semi-structured one-on-one interviews were conducted with Dutch adolescents aged 13-16 years (n = 16), on Skype. Examples of food promotions on Instagram, Snapchat, TikTok and YouTube were discussed with adolescents. Adolescents' reasons for recognising and appreciating or liking SMFM were often related to the level of product integration. Factors that determined participants' recognition of SMFM included product focus (e.g., brand or product prominence), sponsorship disclosure, type of content (paid, influencer and peer-generated content) and promotional strategy (e.g., discounts, promotional texts, layout). Participants' appreciation of SMFM was determined by the format of a post (image, video, text, pop-up), trustworthiness of the source (brand, celebrity, friend/peer), type of product promoted (core, non-core) and appearance or layout of a post (e.g., professionalism, appeal). The present study contributes to the ongoing debate on how to increase adolescents' resilience to commercial messages that promote non-core foods. Adolescents mostly enjoy watching non-core video content from peers or influencers and do not perceive this as food marketing. It is recommended that future studies investigate the effects of earned social media marketing formats (i.e., unpaid peer and influencer endorsements) promoting non-core foods on adolescents' dietary intake, and how they can be made more critical towards such types of SMFM.

EU climate labeling policy: Analyzing consumer’s comprehension of CO2 footprint labels

In theory, climate labeling holds the potential to guide consumers towards making more climate-friendly food choices. However, for the efficacy such labeling the ease and accuracy of an information understanding is crucial. Over recent years, numerous new climate labeling schemes have emerged in the European market. In this study, we investigate perception and objective knowledge to gain a better understanding of consumer comprehension of various existing label types. These include climate-neutral, reduction, carbon footprint, best-in-class and multi-level traffic light labels. The results reveal that a traffic light label is markedly better understood by consumers than the other label types analyzed. For instance, while more than 50 % of respondents believed they understood the climate-neutral label, it caused frequent wrongful inferences, posing a risk of misinterpretation and greenwashing. In contrast, participants demonstrated a high level of both positive perception and objective knowledge regarding the traffic light label. Therefore, traffic light labeling has the greatest potential to encourage climate-friendly dietary choices and reduce consumer confusion in the food market.

The Black Food Market in the General Government, Poland, 1939–1945

ABSTRACT This article examines black-market food activities in the German-occupied territory of the General Government during World War II. Unlike in other areas of occupied Poland (e.g. in areas incorporated into the Reich), in the General Government, and especially in Warsaw, the black market became a specialist discipline, often practiced professionally. The article argues that this professionalized black market thrived in large part due to the corruption of German authorities and their powerlessness to enforce the harsh system of rules and prohibitions around illegal food trade. An analysis of Polish and German archival materials, ego-documents, as well as both the official and underground press shows that this corruption and inability to control characterized the entire supply chain of black-market food, from production in the countryside, transfer to cities, and distribution and consumption in cities.

MARKET ACCESS FOR LOCAL GEOGRAPHICAL INDICATIONS AND MARKETING GI PRODUCTS: THE METRO EXAMPLE

This paper explores how the trend towards locality, transparency and geographically indicated products in the food industry reflects a shift towards conscious consumerism and how it transforms food marketing industry. There has been a paradigm shift in consumer preferences, with a growing emphasis on obtaining information about the quality, origin, and production methods of food. There is mounting pressure on food companies to provide information about their products. Studying the industrialization of geographical indications requires an exploration of how this phenomenon impacts local economies, traditional production methods, and the overall sustainability of the products in question.

An upstream approach to addressing the childhood obesity epidemic in New Zealand—a call to action

Childhood obesity is a critical issue in New Zealand that we can no longer afford to ignore. Currently, one in three children is overweight or obese, putting the health of an entire generation at risk if we continue to delay taking action. This issue highlights a significant matter of equity. Māori and Pacific children and those from socio-economically deprived backgrounds are disproportionately affected, reminding us of the systemic barriers rooted in historical factors that exist within our society. Efforts focussed on changing individual behaviour have achieved limited success in reducing childhood obesity rates. Therefore, it is necessary to shift our focus upstream and address the root causes of this issue. This viewpoint piece underscores the role of the obesogenic environment as the primary driver of childhood obesity, advocating for an upstream approach to enact broader changes in the food environment. Within this framework, this piece puts forward three policy measures that could be essential in addressing the childhood obesity epidemic: implementing a tax on sugary beverages, restricting unhealthy food marketing and ensuring access to healthy food in schools. These policies are backed by substantial evidence of their efficacy, cost-effectiveness and potential to improve health equity, including contextual evidence from successful international models. However, despite ample evidence and support, New Zealand has fallen behind international standards in adopting these measures, partly due to resistance from the food industry and the need for stronger political leadership. Thus, a “call to action” is needed to overcome these challenges, mobilise against the current policy inertia and make addressing childhood obesity a priority.

Determinants of Food Safety Practices in Food Handlers: A Literature Review

Food safety is an effort to ensure food is safe for consumption, free from physical, chemical, and biological hazards, so that there is no risk of it causing disease if consumed. Creating these conditions is closely related to food safety practices among food handlers. It is necessary to control food safety practices that can be carried out if the determining factors are known in advance. Thus, this study aims to summarize and describe the determinants of food safety practices among food handlers based on previous research articles. This study uses the literature review method to identify research articles that are relevant to the research objectives. The keywords used are "food safety practices" and "food handler" from the PubMed, SAGE, and Wiley databases. Search articles using the PRISMA method. Of the 974 identified articles, 10 met the inclusion criteria and research objectives. The results obtained identified 12 variables related to food safety practices, namely food safety knowledge (7 articles), education level (6 articles), food safety training/courses (5 articles), attitudes towards food safety (4 articles), household income/wealth household (3 articles), work experience (2 articles), sanitation facilities (2 articles), work status (1 article), marital status (1 article), ethnicity (1 article), and registered food seller (1 article). It can be concluded that the dominant determinants of food safety practices among food handlers are knowledge of food safety, level of education, food safety training or courses, attitudes towards food safety, household income or wealth, work experience, and sanitation facilities.