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Evaluation of Lithuanian consumers’ attitudes to genetically modified food

100%

Lukosiute I., Petrauskaite-Senkevic L.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

The aim of this investigation is to present the results obtained during the survey of Lithuanian consumers in order to identify their attitudes towards food with genetically modified organisms (GMO). Investigating the consumers approach to genetically modified (GM) food, the following were considered: consumers’ opinions on GMO were analyzed, their knowledge about the presence of food containing GMO on the Lithuanian market, the mandatory GM food labelling, the behavior to a transgenic product while shopping, as well as consumers’ willingness to purchase such products. Data were gathered through a survey of 1000 Lithuanian residents. The empirical results indicated that the majority of the respondents’ attitudes towards food containing GMO are negative. The older consumers with less income are more against GM food compared to younger, wealthier households. 72% of consumers know that if the food contains GMO it must be indicated on the label. However, many consumers who oppose GMO do not try to avoid paying attention to the components of the product listed on its label. Only about a quarter of consumers while buying a product look for such information. This indicates that consumers are not really interested in whether or not the product contains GMO.

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Collaborative consumption as a new trend of sustainable consumption

100%

Dabrowska A., Gutkowska K.

Acta Scientiarum Polonorum. Oeconomia

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2015

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tom 14

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nr 2

In their article, the authors present the essence of sustainable consumption and the level of awareness among Polish consumers. A particular attention is paid to collaborative consumption as one of possible ways of implementation the idea of sustainable consumption. They made an attempt to characterise collaborative consumption and its manifestations in Poles’ behaviours. They paid attention to some aspects of consumers’ behaviours which may be treated as designata of the trend indicating, at the same time, the possible popularisation of those behaviours. Based on an analysis of the carried out quantitative research surveys, the authors defined the sociodemographic profile of consumers being supporters or opponents of collaborative consumption indicating that the issue of belonging to these categories is decided by the basic sociodemographic variables and awareness of the idea of collaborative consumption.

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Segmentation and characteristics of truffle consuming and buying behaviour

100%

Lehota J., Komaromi N.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2008

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tom 10

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nr 5

Some of the at home and outdoor meals in the luxury goods category can be grouped into the experience products like the meals with truffle. The truffle consuming behaviour is strongly related to the prestige (hedonist, snob, bandwagon and veblenian) consuming motivations. We have analysed the consuming behaviour on a domestic representative sample (1060 people older than 15) and 113 persons were consumers of meals with truffle. The data base was evaluated with the help of factor and cluster analysis. We have defined three consumer segments that were characterised with the demographic factors, frequency of consumption and the behaviour characteristics. We have analysed buying behaviour on the sample of 63 restaurants.

4

Consumer behaviours in the organic food market

100%

Smoluk-Sikorska J.

Annals of the Polish Association of Agricultural and Agrobusiness Economists

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2022

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tom 24

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nr 3

5

The use of cluster analysis in the research on shopping preferences regarding regional products from Lubelskie voivodeship

100%

Czeczelewski J., Tucki A., Czeczelewska E.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

An increasing awareness of consumers is reflected in a growing demand for products which are manufactured in a particular way, with unique ingredients, or which are of a particular origin. The analysis of consumers’ preferences makes it possible to define factors which determine the purchase of regional products. The aim of the work was to identify factors which determine the purchase of regional products from Lubelskie Voivodeship on the basis of cluster analysis using Ward’s hierarchical agglomerative clustering method. The research was carried out in 2016 and included 383 individuals. Statistical analysis of results was conducted on the basis of frequency analysis and cluster analysis. According to the respondents, the most frequently purchased regional products included bakery products (47%), dairy products (35.3%), meat (33.3%), and alcoholic beverages (29.4%). Over 53% of the respondents claimed that the prices of regional products are too high, every third person (29.6%) concluded that they are reasonable, while slightly over 3% of the respondents said they are low. Television and the Internet as well as close relatives and friends appeared to be the best forms of reaching the client with information concerning regional products when bringing them out on the market. However, the most common places where regional products were purchased were food fairs and festivals. Every second respondent purchased regional products at least once a month. Additionally, it was revealed that the consumers’ income was not a decisive factor when purchasing regional products. Despite financial stability, individuals who could be defined as “rich” in Polish conditions purchased regional products relatively rarely.

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Food consumers - types and attitudes

100%

Niewczas-Dobrowolska M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 4

7

Marketing aspect of young consumer behaviour in food industry management

100%

Bubel D.

Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego. Ekonomika i Organizacja Gospodarki Żywnościowej

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2015

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nr 112

In the age of market globalisation, characterised, among other things, by high intensity of competition among enterprises, it is increasingly important to have broadly understood knowledge about consumers, their needs, expectations, habits, aspirations and, above all, determinants of such behaviour. Food manufacturers, in order to survive on the increasingly competitive market of food products, have to monitor factors shaping consumer behaviour on the market, which are subject to constant changes, and to explore the determinants of changes. As part of the research a questionnaire survey was conducted on the population of 200 people – a group of German school pupils aged 12–16. The research procedure was a direct questionnaire survey. The spatial extent of the questionnaire survey was the area of Brandenburg. The substantive scope of the questionnaire survey included issues related with the process of taking decisions by consumers about purchase of particular food products and factors affecting such decisions.

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Consumer preferences and behaviour in shopping malls in Poland with the particular reference to Krakow

86%

Szymanska A. I., Plaziak M.

Urban Development Issues

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2017

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tom 55

9

Osobennosti potreblenija v Ukraine: ot domokhozjajjstva do eh-commerce

86%

Pachkovskyy Y.

Handel Wewnętrzny

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2014

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tom 60

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nr 4

В статье анализируются особенности потребления, которые имеют место в современной Украине перед лицом новых политических и экономических вызовов. Обращается внимание на такие составляющие потребления, как потребитель, с учетом его потребностей, предпочтений и личностных характеристик, а также на домохозяйство, которое в нынешних условиях находится под сильным воздействием не только макроэкономических, но и социальнодемографических факторов, а также факторов стратификационного порядка. Особое место в статье отведено анализу развития интернет-коммерции в украинском обществе. Сделан вывод, что при своей консервативности украинский потребитель все более склонен к овладению новыми интернет-технологиями для приобретения товаров и услуг on-line. Характерной тенденцией является то, что украинский потребитель все больше в своих потребительских предпочтениях становится похожим на европейцев. При этом, в связи с аннексией Крыма Россией и ее неприкрытой агрессией против Украины, нарастают патриотические тенденции в потребительском поведении и предпочтениях украинцев, направленных на поддержку национального товаропроизводителя и бойкота российских товаров.

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Use of crowdsourcing by young Poles

86%

Manczak I., Sanak-Kosmowska K.

Handel Wewnętrzny

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2018

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tom 64

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nr 4 t.2

The main aim of the article is to identify ways of using crowdsourcing by young Poles. Therefore, attempts were made to show the essence of the analysed marketing concept as well as its applicability. The first part of the paper presents the concept of prosumption and its forms. In particular, the notion of crowdsourcing is particularly focused on. The article is a kind of presentation of the author’s own research results. A diagnostic survey was used as the test method. The study was conducted in May - June 2017. Its participants were students of the University of Economics in Cracow. A total of 610 students studying at different faculties of the university participated. The article points to the key characteristics of crowdsourcing. The methodology of own research was outlined, and the examined group was described. The last part of the article presents the respondents’ opinions on crowdsourcing. It was found that more than half of the students surveyed used at least one opportunity to tailor a product to their needs, as well as sharing opinions about products with other users. At the same time, respondents rarely propose to modify (43.1%) or create a new product (16%) to entrepreneurs. The study ends with conclusions being a synthesis.

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Consumerism in the purchasing behavior of Polish seniors

86%

Zalega T.

Journal of Agribusiness and Rural Development

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2019

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nr 1[51]

12

Impact of health and nutrition risks perception on the interest in pro-healthy food on the example of bread

86%

Jezewska-Zychowicz M.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 1

Background. Bread is a basic food product in the diet of a majority of people. It is a good source of energy and it is also abundant in carbohydrates. Simultaneously, because it is consumed on a large scale by Polish people, it provides large amounts of salt and some additives like preservative and raising agents. The perception of the risk influences the choice of food and impacts eating behaviors. However, it is still unknown if there is an impact of perceived risk on the choice and the consumption of bread. Objective. The objective of the research was to assess the importance of perceived health and nutrition risk in conditioning the willingness to buy bread with decreased amounts of salt and bread without preservative and raising agents. Material and methods. Empirical research was conducted in October 2014 in a group of 1.014 adult consumers, with the use of the method of interview. The questions covered the following issues: the frequency of white and wholemeal bread consumption, the willingness to consume bread with reduced salt content and one produced without the preservatives and raising agents, the self-assessment of health and socio-demographic characteristics of respondents. To evaluate the perceived health and nutrition risks modification of Health Concern Scale was used. Opinions on the tendency to purchase both kind of breads were compared taking into account socio-demographic characteristics, health risk, nutrition risk and frequency of eating white and wholemeal bread. To determine the differences ANOVA and Tukey post hoc test at the significance level of p <0.05 were used. The relations between variables were assessed using Pearson’s correlation coefficient. Results. There was a higher tendency to consume bread without preservatives and raising agents than with low salt content. Women, people over 55 years old, and people who often consume white bread were characterized by higher willingness to consume bread with reduced salt content. People with higher education, aged over 45 years, and those who rarely consumed wholemeal bread were more willing to eat bread without additives. The greater was the nutrition and health risk perceived by the person, the greater was the willingness to consume both types of bread. Conclusions. The importance of perceived risks in conditioning consumers’ willingness to eat healthy food shows that the educational campaigns informing about risky behaviors may promote behavioral change towards a more favorable food choice.

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Conceptual model of consumer’s willingness to eat functional foods

86%

Babicz-Zielinska E., Jezewska-Zychowicz M.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 1

Background The functional foods constitute the important segment of the food market. Among factors that determine the intentions to eat functional foods, the psychological factors play very important roles. Motives, attitudes and personality are key factors. The relationships between socio-demographic characteristics, attitudes and willingness to purchase functional foods were not fully confirmed. Consumers’ beliefs about health benefits from eaten foods seem to be a strong determinant of a choice of functional foods. Objective The objective of this study was to determine relations between familiarity, attitudes, and beliefs in benefits and risks about functional foods and develop some conceptual models of willingness to eat. Material and methods The sample of Polish consumers counted 1002 subjects at age 15+. The foods enriched with vitamins or minerals, and cholesterol-lowering margarine or drinks were considered. The questionnaire focused on familiarity with foods, attitudes, beliefs about benefits and risks of their consumption was constructed. The Pearson’s correlations and linear regression equations were calculated. Results The strongest relations appeared between attitudes, high health value and high benefits, (r = 0.722 and 0.712 for enriched foods, and 0.664 and 0.693 for cholesterol-lowering foods), and between high health value and high benefits (0.814 for enriched foods and 0.758 for cholesterol-lowering foods). The conceptual models based on linear regression of relations between attitudes and all other variables, considering or not the familiarity with the foods, were developed. Conclusions The positive attitudes and declared consumption are more important for enriched foods. The beliefs on high health value and high benefits play the most important role in the purchase. The interrelations between different variables may be described by new linear regression models, with the beliefs in high benefits, positive attitudes and familiarity being most significant predictors. Health expectations and trust to functional foods are the key factors in their choice.

14

A study of the factors influencing the environmental consciousness of consumers

86%

Benedek A., Takacs-Gyorgy K.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2013

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tom 15

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nr 5

In recent years the intensified consumer-consciousness has clearly determined the decisions of the consumers. A primary research was carried out among students in Hungary in the spring of 2010, which focused on a special segment, the attitude of the environment-conscious consumers and the demographic features affecting them. The decisions of the environment-conscious consumers, who keep in mind the interest of others, are clearly determined by the factors such as which lifecycle they are in, social status, marital status, gender and qualifications. According to research result the female members (in relationship, with children and high qualifications) of the elder generation group are significantly more environment-conscious than those with other demographic features. The research also pointed out that from the environment-consciousness point of view not all the demographic features are influencing factors. The role of income and place of residence is not relevant from this point of view. However, the significance of the attitudes from the research point of view are very important as there is a medium, and positive correlation between the actual behaviour and attitudes.

15

Psychologiczne uwarunkowania zachowan konsumenckich

86%

Switala M., Maczka P.

Marketing i Rynek

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2002

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tom 09

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nr 12

2-6

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Is sustainable consumption possible in Poland? An examination of consumers’ attitudes toward deconsumption practices

86%

Burgiel A., Zralek J.

Acta Scientiarum Polonorum. Oeconomia

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2015

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tom 14

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nr 2

Deconsumption remains an inherent part of sustainable consumption. Here we argue that collaborative consumption (CC), a new model of satisfying consumers’ needs, may also be treated as a symptom of deconsumption. Hence, the goal of this article is twofold: to characterize consumers’ attitudes towards deconsumption and CC and to discuss possibility of such changes in Polish consumers’ behaviors that would result in their more sustainable approach to consumption. Data used in the paper comes from two studies – qualitative (in-depth interviews among 15 consumers) and quantitative one (survey among 400 consumers). The results suggest that there is a chance that collaborative consumption will play a significant role in the process of converting Polish consumers’ behaviors. On the one hand it may represent the only form of deconsumption accepted by some Poles. On the other hand, CC may be perceived as a first step to broader adoption of deconsumption practices and to more sustainable consumption.

17

Analysis of knowledge and consumer preferences in the field of organic food

86%

Janiak E., Orzechowska-Przybyla K., Lesiow T.

Nauki Inżynierskie i Technologie

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2016

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nr 1(20)

The development of organic foods market has been growing significantly in recent years. Polish organic foods market is quickly developing and it is considered as one of the most rapidly growing sections of the food market. The aim of the study was to analyse and assess knowledge and behaviour of chosen group (18-45 age) consumers on the organic foods market. According to the quantitative studies/survey, considerable part of the respondents (79.6%) declare trust into the organic food products. Based on the research results it can be concluded that the major part of the respondents have sufficient knowledge to purchase and consume organic food in a conscious and rational way. However, they declared a will to expand their knowledge in the ecological food field (78.6%). The respondents (81.9%) declared reading product labels and paying attention to the ingredients of the products (43.7%) and less interest to the origin of them (26.2%). For 37.9% of the respondents the most important advantages of the organic food products were beneficial effects on human health and lack of harmful additives. They pointed also at other motives of buying organic food products like taking care of own health, environment aspect and much better quality of such food.

18

Greenwashing in companies activity - causes of use and efficacy

86%

Hernik J.

Handel Wewnętrzny

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2015

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tom 61

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nr 4

The image of a company and its offer stems from characteristics which are highlighted in promotion, as well as from everything that a potential recipient of information is able to find in the market. Building the image of ecologically sensitive and responsible business may affect not only its perception, but also purchase decisions of customers. It seems, however, that in recent years statements and symbols relating to ecology, nature, and sustainable development are excessively exploited. Manifestation of this trend is greenwashing, defined as an apparent care for the environment by suggesting that the product is environmentally friendly (or natural), or a company is ecologically sensitive, which is not entirely true. But through such activities an image of a socially responsible business may be built. A purpose of this article is to show the essence of greenwashing and to verify the thesis that greenwashing affects purchasing decisions of customers only in some situations. It was found that greenwashing means information that is partly false, irrelevant, incomprehensible, or omits important issues. So, it could be stated that a manufacturer deceives potential customers. Results of research show, however, that consumers are guided not only by information about environmental characteristics of products, but also by a good brand and aesthetics. Thus, the thesis has been verified positively. This article is under a case study and research categories, because it discusses a case of greenwashing and shows original results of the test.

19

The estimation of cunsumer rights on the basin of a survey

86%

Ozimek I., Bazyluk M., Kaczynska M.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

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1999

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tom 21

20

Influence of some demographic and socio-economic features on behaviour of the consumers of seasonal fruit

86%

Czernyszewicz E.

Journal of Fruit and Ornamental Plant Research

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2007

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tom 15

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