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AgEcon Search >
European Association of Agricultural Economists >
2008 International Congress, August 26-29, 2008, Ghent, Belgium >
Please use this identifier to cite or link to this item:
http://purl.umn.edu/44236
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| Title: | Occasions, people and places for pork consumption in Europe. Empirical findings from the Q-Porkchains pan-European consumer survey |
| Authors: | Perez Cueto, F.
Verbeke, Wim
Chryssochoidis, George M.
Grunert, Klaus G.
Shcholderer, J. |
| Keywords: | Occasions
Pork consumption
Europe
Q-Porkchains |
| Issue Date: | 2008 |
| Abstract: | Objective: to describe the occasions when, the
places where and people with whom respondents reported pork
meat consumption.
Design & Setting: Cross-sectional web based survey in
Belgium, Denmark, Germany, Greece and Poland, January 2008,
with quota samples on gender (male, female), age categories (20-
44y and 45-70y), and locality of residence (urban, rural with low
pig production density and rural with high pig production density).
Subjects: 2437 respondents (51% women, 49% men; mean age
41.4 y SD 13.1).
Methods: Online computer based survey, including sociodemographic
information, anthropometrics (weight, height), and
further questions on frequency of pork consumption (30 common
items, 17 country-specific items), the occasions (working day, any
day, weekend, special occasions), the company (alone, with
family, with friends, with others) and the place of actual
consumption (at home, outside of home). Results are aggregated
for the five European countries.
Results: Tenderloin, mignonette, brochette together with pork
shoulder ranked as the first choices for weekend and special
occasions. The most out-of home consumed products are mixed
gyros-pita meat, pork based brochette, pizza, small cuts, marinated
meat, escalope, shoulder, tenderloin and mixed meat. The Greek
country specific Sygglino, Tigania, and the Country-style sausage
are amongst the main preferences for out of home consumption. At
European level, most products are consumed at home and with the
family. Meat products such as salami, ham, and similar products
are amongst the first choices when eating alone. Semi-processed
meat like brochettes, small cuts and marinated or ready to eat
dishes as gyros-pitas and pizza are the main choice for eating in
the company of friends.
Conclusions: European respondents seem to make specific
choices of food depending on to the occasions, the places and the
company. This information highlights the potential orientation of
consumers towards fresh meat for special occasions or weekends,
and more processed and convenient products when alone or
socializing. This information is also useful to address interventions
aiming at the improvement of food related health in Europe. |
| URI: | http://purl.umn.edu/44236 |
| Institution/Association: | European Association of Agricultural Economists>2008 International Congress, August 26-29, 2008, Ghent, Belgium |
| Total Pages: | 4 |
| Collections: | 2008 International Congress, August 26-29, 2008, Ghent, Belgium
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