Naslov
Consumers' attitudes towards bread and bakery products in East Croatia

Autori
Lončarić, Ružica ; Tolušić, Zdravko ; Kralik, Igor ; Gubić, Gordana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th international congress Flour-Bread '09 / Ugarčić, Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010, 361-368

ISBN
978-953-7005-21-4

Skup
5th International congress Flour-Bread '09

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
consumers' attitudes ; consumers' behaviour ; bread ; baking ; East Croatia

Sažetak
Foodstuffs from cereals, especially bread and bakery products are basic food for human nutrition in many part of the world. Croatian cereal consumption is under world average (118 vs. 151 kg per capita), and in accordance with cereal consumption in Western European countries. Bread consumption in Croatia amounts 70% of cereal consumption (83.3 kg per capita). The aim of paper was to research attitudes of consumers regarding bread and bakery products in East Croatia. The questionnaire included questions regarding frequency and structure of bread and bakery product's consumption, expenditures for bread and bakery products, bread and bakery product's purchase place preferences, evaluation (Likert scale from 1 to 5) of bread and bakery product's characteristics (durability, taste, color, freshness, crispness and producer), tendencies for bread and bakery product's consumption regarding price and income (elasticity) as well as changes in purchasing pattern. Survey data were statistically analyzed according to SAS, StatSoft Statistica and Excel for determination ANOVA, correlation and multy-regresion. According to survey results, bread is mostly daily purchased food and bread consumption is in correlation with Croatian average. Consumers prefer brown bread and rolls. Preferred characteristics are freshness and taste. Most of consumers didn't change their bread consumption due to income and price changes, so low income and price elasticity of bread as primary food product is approved.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA