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001-es BibID:	BIBFORM104517
Első szerző:	Balogh Gergely
Cím:	The factors influencing consumers' preferences for "lab-grown pork" for Czech and Hungarian consumers / Gergely Balogh, Zoltán Szakály, Péter Czine, Péter Balogh
Dátum:	2022
Megjegyzések:	Alternative methods of meat production are considered an environmentally friendly and resourceful method as compared to conventional slaughtering of animals. Cultured meat is also known by other names, including but not limited to ♭in-vitro meat' or ♭clean meat', with animal cells employed, grown externally from the donor animal. Consumer acceptance is critical for cultured meat success in the market. Among the consumer attitudes, diversity was also observed among the urban and rural groups. Rural consumers took longer to accept new products and were reported to be more price-conscious as per the surveys. Urban prioritized the quality while rural paid more attention to the price. Consumer trust is the ultimate key factor in overcoming this stumbling block, so educating them about the culturing process can contribute to the chances of cultural meat's commercial success. The aim of our research was to find out the interest of Czech and Hungarian consumers in "lab-grown pork". The analysis will help us to better understand the factors influencing consumers' preferences for "lab-grown pork". For the analysis of consumer preferences, we used an internationally widespread preference assessment procedure known as Best-Worst Scaling, its object case. The following seven aspects were considered to be the most important: meat texture, meat from an indigenous breed (not a hybrid or modern breed), meat appearance, meat smell, health impact compared to conventionally produced meat, meat freshness and meat taste. In our primary market research, we used a quantitative online representative questionnaire survey involving 1600 people (800 people in each country) for Czech and Hungarian consumers. Respondents in both countries ranked freshness of meat and taste of meat as the two most important aspects. The third and fourth most important aspects were the health impact compared to traditionally produced meat and the smell of meat, for which the ranking scores were very close. These were followed, for Czech consumers, by the appearance of the meat and whether the meat was from a native breed (not a hybrid or modern breed). The least important aspect for Czech consumers was the texture of the meat. In contrast, Hungarian consumers rated the next two aspects very closely (meat texture and appearance of meat). Hungarian consumers chose as the last aspect if the meat was from a native breed (non-hybrid or modern breed). Our analysis showed that there is a difference between the preferences of Czech and Hungarian consumers for lab-produced meat from animals with indigenous genetics and that meat texture is more important for Hungarians than for Czech consumers. However, our results suggest that the preferences we investigated may change in the future, as this industry is developing very rapidly and food producers will have to adapt continuously to meet consumer needs.
ISBN:	9788074032769
Tárgyszavak:	Társadalomtudományok Gazdálkodás- és szervezéstudományok előadáskivonat könyvrészlet labor meat pork traditional Best Worst Scale Consumer preferences
Megjelenés:	Research in pig breeding : International Workshop / ed. Eva Weisbauerová. - p. 5-6. -
További szerzők:	Szakály Zoltán (1965-) (agrár-közgazdász) Czine Péter (1994-) (közgazdász) Balogh Péter (1970-) (agrármérnök)
Pályázati támogatás:	KH-18 130443 Egyéb
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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