Consumer Behaviour on the Non-Dairy Fermented Market

Abstract

Theoretical background: In recent decades, an increase in the consumption of non-dairy fermented products with probiotic potential has been observed. Food choices is a complex process that involves several factors concerning product-related aspects like taste, pro-health values, price or packaging, as well as individual factors (e.g. beliefs) or social issues (e.g. culture, tradition). Purpose of the article: Therefore, the aim of this study was to understand the food choices, food intake and purchasing habits regarding vegetables fermented products (focusing on preserves and juices) in the reality of the Polish market. Research methods:The research was conducted in Poland with the use of an original questionnaire among a group of 205 individuals of both genders, aged between 21 and above 60 years old. Also, descriptive statistics, one-way analysis of variance (ANOVA) and post-hoc Tukey's test were used in the data analyses. Main findings: Research findings indicate that fermented vegetable foods are mainly seen as pro-health products characterized by probiotic properties, higher vitamin C content and associated with the ability to increase human's immunity. Sauerkraut, pickled cucumbers and beetroots are the most frequently and eagerly consumed products. On the other hand, fermented vegetable juices are less popular among respondents. The most crucial factors determining the choice of this product category include taste, pro-health and probiotic properties, nutritional values and product composition.Pobrane z czasopisma Annales H -Oeconomia http://oeconomia.annales.umcs.pl Data

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“…There was a medium level of recognition of fermented beetroots, fermented mixed vegetables, kimchi and fermented peppers among the respondents where around half of the respondents recognised the products. Other fermented vegetable products were the least recognized by the participants (see Table 3) concurring with Czyżowska et al (2020) and Szutowska et al (2021). The products are already emerging in Poland since they appear in the (online) store/processing plant offer which are often family-owned, as well as on culinary blogs and in culinary workshops which promote consuming and preparation of fermented vegetable products.…”