Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries—Reasons for and Barriers to Its Purchasing

Soroka, Andrzej; Mazurek-Kusiak, Anna; Trafiałek, Joanna

doi:10.3390/nu13124351

Cited by 7 publications

(8 citation statements)

References 58 publications

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“…Siegrist and Hartmann (2020) showed in their study that cultural issues are related to the acceptance of various risks. In that direction, Soroka et al (2021) demonstrated that consumer's attitude is different from country to country in the European market. A bulk of studies on GMFs found that Asian consumers were unsure about how to use GMFs because there were only a few studies about them (Siegrist and Hartmann, 2020;Fozouni Ardekani et al, 2021).…”

Section: Theoretical Background Of Gmfsmentioning

confidence: 99%

Modeling adoption of genetically modified foods: Application of Rough Set Theory and Flow Network Graph

Akbari¹,

Mahavarpour²,

Moshkdanian³

et al. 2023

Front. Sustain. Food Syst.

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IntroductionThe main purpose of this study is to extract the rules and patterns governing the behavioral intention of consumers towards the adoption of genetically modified foods (GMFs).MethodThe proposed method is a combination of Rough Set Theory (RST) and Flow Network Graph (FNG). Data was collected from 386 consumers to extract rough rules. 13 rules have been chosen from 289 original rules that were divided into three groups: low, medium, and high intention to use GMFs. They were chosen because of the support values and other indexes that were used in the RST. Eventually, to interpret the performance of the generated rules, FNG were illustrated for each decision-making class, and seven patterns were extracted.ResultsThe findings confirm that corporate social responsibilities, consumer concerns, occupational status, and consumer autonomy are more important than other observed dimensions in consumers' decision-making. Moreover, the findings illustrate that combining Rough Set Theory and Flow Network Graph could predict customers' intentions and provide valuable information for policy-makers in related active industries.DiscussionBased on the analysis outcomes, the most significant factors that affect consumers' intention to use GMFs are: “consumer perception of CSR”; “consumer concerns”; “occupational status”; and “consumer autonomy”. Thus, managers and policymakers must pay more attention to these concepts when they survey consumer intention behavior.

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Section: Theoretical Background Of Gmfsmentioning

confidence: 99%

Modeling adoption of genetically modified foods: Application of Rough Set Theory and Flow Network Graph

Akbari¹,

Mahavarpour²,

Moshkdanian³

et al. 2023

Front. Sustain. Food Syst.

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show abstract

“…Specific rules and limitations have also been established for organic food processing [6]. There is a growing number of consumers searching for high quality foods produced with natural substances and processes [7], and thus the demand for organic products is dynamically increasing all over the world. The EU is one of the most important markets for organic foods globally [8], with organic retail sales amounting to EUR 46.7 billion in 2021.…”

Section: Introductionmentioning

confidence: 99%

Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

et al. 2023

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There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.

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“…Consumers buy organic foods because they associate this kind of food with a healthy and sustainable diet and lifestyle [ 10 , 11 , 12 , 13 ]. Global sales of organic products have increased significantly in the 21st century.…”

Section: Introductionmentioning

confidence: 99%

Microorganisms in Organic Food-Issues to Be Addressed

2023

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The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer pathogens, such as antibiotic-resistant strains, due to the absence of antibiotic use in organic farming practices. However, there is little discussion and data regarding the importance of some methods used in organic farming and the risk of food pathogens presence. Concerning data gaps, it is necessary to plan and perform detailed studies of the microbiological safety of organic food, including foodborne viruses and parasites and factors related to this method of cultivation and specific processing requirements. Such knowledge is essential for more effective management of the safety of this food. The use of beneficial bacteria in organic food production has not yet been widely addressed in the scientific literature. This is particularly desirable due to the properties of the separately researched probiotics and the organic food matrix. The microbiological quality of organic food and its potential impact on human health is worth further research to confirm its safety and to assess the beneficial properties resulting from the addition of probiotics.

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Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries—Reasons for and Barriers to Its Purchasing

Cited by 7 publications

References 58 publications

Modeling adoption of genetically modified foods: Application of Rough Set Theory and Flow Network Graph

Modeling adoption of genetically modified foods: Application of Rough Set Theory and Flow Network Graph

Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

Microorganisms in Organic Food-Issues to Be Addressed

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