Pregledni rad
https://doi.org/10.31727/m.19.3.3
Consumer opinion in Dalmatia about local traditional dry-cured meat products
Marijo Ćaćić
orcid.org/0000-0002-3998-484X
; Visoka škola za menadžment i dizajn ASPIRA
Sažetak
Lately, due to frequent irregularities with different food products, consumers increasingly want to know the source of food they consume. They want to know the origin of raw materials and what additives are used in the technological process of preparing food products. A smaller group of food products, the traditional dry meat products, are perceived by consumers as high quality foods, most often unburdened with unnatural additives. This paper is an overview of consumer opinion polls from the three Dalmatian counties about local traditional dry meat products, with special emphasis on Dalmatian dry-cured bacon and Dalmatian dry-cured pork loin. The research results shows a very high level of awareness of the total value of these products, indicating a long time and high frequency of their consumption and their widespread production. Of all respondents, as much as 92.98% occasionally consume Dalmatian dry-cured bacon, and 73.68% consume Dalmatian drycured pork loin. Three-quarters of respondents reported that these high-grade traditional dry meat products have been consumed for more than 10 years, and more than half said they had consumed them practically always. Consumption rates are predominated by the Dalmatian dry-cured bacon that even 76.36% of consumers consume at least once a month, while Dalmatian dry-cured pork loin 59.52% consumes at least once a month. The examination of respondents attitudes about the specific quality components of Dalmatian dry-cured bacon and Dalmatian dry-cured pork loin shows that the respondents clearly recognize the qualitative differences between these products and other similar products that can be found on the domestic market. Quality standardization and protection of these products can provide them access to foreign markets, facilitate easier placement in existing markets and thus further popularize the entire Dalmatian cuisine.
Ključne riječi
permanent dry meat products; the perception of consumers about the quality of traditional dry-cured meat products; Dalmatian dry-cured bacon; Dalmatian dry-cured pork loin
Hrčak ID:
183108
URI
Datum izdavanja:
7.6.2017.
njemački hrvatski talijanski španjolski
Posjeta: 1.869 *