Development of milk consumption and marketing analysis of its demand

Kubicová, Ľubica; Habánová, Marta

doi:10.5219/236

Cited by 18 publications

(7 citation statements)

References 4 publications

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“…In 1989, Czechoslovakia consumed 260kg of milk per person and had 166 dairies which were centrally managed. Aft er Slovak Republic joined the EU, milk quota was allocated for milk production, which was set at the level of 1,061.6 mil.kg in 2009/2010 (Kubicová, 2012) and further increased to the level of 1,115.6 mil.kg in 2014/2015 (Kubicová, 2014). Aft er fi ve years of a preparatory increase in their level, milk quotas disappeared on 1 April 2015 (eurostat, 2015).…”

Section: Resultsmentioning

confidence: 99%

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Brunensis, 65(6): 1967Brunensis, 65(6): -1978 Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so-called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson's chi-square test, Fisher's exact test, Cramer's contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label "Značka kvality SK"; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.

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Section: Resultsmentioning

confidence: 99%

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Košičiarová¹,

Nagyová²,

Holienčinová³

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…Milk and dairy products are traditional foods in human nutrition (Haug et al, 2007;Kubicová and Habánová, 2012;Lorková et al, 2017). Milk contains water, lipids, FA, amino acids, proteins, minerals, and vitamins.…”

Section: Introductionmentioning

confidence: 99%

The effect of different feeding system on fatty acids composition of cow's milk

Juráček¹,

Vašeková²,

Bíro³

et al. 2020

Acta fytotechn zootechn

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The aim of the experiment was study the effect of different feeding system on fatty acids (FA) profile of cow's milk. The tank's samples from two farms were collected. On these farms breed: the Slovak Spotted cattle was reared. Feeding system was realized on the base pasture + supplementary feeding without silage -grazing feeding system (farm A) and silage feeding system (farm B). The FA profile in the milk samples with the apparatus (Agilent 6890A GC, Agilent technologies, USA) were analysed. Feeding system affects FA profile of cow's milk. Significantly higher proportion of FA in milk samples: C4:0, C17:0, C18:1 cis-n9, C18:2 cis-n9, C18:3-n3 and C20:0 in milk from grazing feeding system (farm A) was detected. The samples of milk only from this feeding system contained C20:5 n3. Significantly higher content of 18:2 cis n6 and presence of C13:0, C20:3 n6 and C20:4 n6 only in milk samples from silage feeding system were determined. Significantly lower proportion of saturated FA was typical for milk from farm A and significantly higher proportion of polyunsaturated FA was characteristic for the samples from farm B. The influence of the feeding system on the monounsaturated FA content was not confirmed. In milk samples from both feeding systems very different n6/n3 FA ratio was detected, with lower value for milk from grazing feeding system (1.36 vs. 9.12).

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“…In 1989, there was consumed 260 kg milk per person per year in Czechoslovakia and in that time there were 166 centrally managed dairies. After the Slovak Republic joined the EU, milk quota was allocated for milk production, which was set at the level of 1,061.6 mil.kg in 2009/2010 (Kubicová, 2012) and further increased to the level of 1,115.6 mil.kg in 2014/2015 (Kubicová, 2014); and after five years of a preparatory increase in their level, milk quotas disappeared on April 1 th 2015 (Eurostat, 2015). Nowadays trend shows, that the of milk and dairy products consumption declines (Košičiarová et al, 2017).As presented in the part Results and discussion, the current consumption of milk and dairy products in the Slovak Republic is about 174 kg per person per year, which represents lower consumption by 20% compared to the recommended intake (Kubicová et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Consumer Preferences in the Content of Loyalty to the Yoghurt Brand

Košičiarová¹,

Kádeková²,

Holotová³

et al. 2020

AOL

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The aim of submitted paper was to analyze customer preferences in the context of loyalty to the brand of selected food products in the segment of yoghurts. In order to achieve the mentioned aim, we used methods of survey, structured questionnaire (sample of 693 randomly chosen respondents) and blind test (sample of 100 respondents testing the four yoghurts -2 yoghurts of traditional brands and 2 yoghurts of private labels). For a deeper analysis of the obtained results, totally four hypotheses were set out and tested by using the statistical methods of Contingency table chi-square test, Pearson´s chi-square test, Cramer's coefficient, Friedman test and Kolmogorov-Smirnov Test. The results of the survey proved that more than 30 % of respondents consume yoghurts on a daily basis, 30 % of respondents prefer to buy the yogurts of private labels, more than 64 % of respondents consider themselves as loyal consumers and based on the package, the tested sample of private label yoghurt (sample A) would be purchased by 56 % of respondents while the same sample of yoghurt (sample A) would be purchased for its taste just by 47 % of respondents.

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Development of milk consumption and marketing analysis of its demand

Abstract:
The strategy of most households is to eliminate the negative effects of economic changes Show more

Cited by 18 publications

References 4 publications

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

The effect of different feeding system on fatty acids composition of cow's milk

Consumer Preferences in the Content of Loyalty to the Yoghurt Brand

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Development of milk consumption and marketing analysis of its demand

Abstract: The strategy of most households is to eliminate the negative effects of economic changes Show more

Cited by 18 publications

References 4 publications

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

The effect of different feeding system on fatty acids composition of cow's milk

Consumer Preferences in the Content of Loyalty to the Yoghurt Brand

Contact Info

Product

Resources

About

Abstract:
The strategy of most households is to eliminate the negative effects of economic changes Show more