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QUALITY IMPROVEMENT DIRECTIONS IN THE CONSUMER OPINION

QUALITY IMPROVEMENT DIRECTIONS IN THE CONSUMER OPINION

 

Key words:
quality, consumer, innovations.

 

Summary
Today’s consumers search for food products that meet their needs understood as quality criteria. The concept of food quality perception from consumer point of view includes variables relating to sensory elements, health, comfort and processing. Understanding the consumer criteria referring to food choice facilitate decision-making manufacturers and traders who would like to meet them. The aim of this study was to identify the opinions of consumers according to the quality of food and the possibility of its improvement on the example of cheese made from cow's milk and goat's milk. The study was conducted in spring 2012 among 120 respondents in Warsaw and surrounding areas using the author’s questionnaire. Selected results will be presented for the purposes of this study as follows: (1) the perception of food quality and (2) the level of acceptance of different directions referring to changes in cheeses from cow's and goat's milk. Analysis of the results indicates that among the characteristics that were pointed out as important in the food quality was its freshness and lack of harmful substances. With regard to the proposed changes in cheese, respondents accepted mainly the cholesterol reduction for cheese from cow's milk and changes referring to adequate feeding of farm animals in order to obtain cheese with a higher nutritional value according to cheese made of goat milk. The high degree of acceptance referred also to cheese enrichment with vitamins and minerals and removing ingredients that cause allergies. In conclusion, it should be noted that in order to achieve success in the market for food producers, including cheeses producers, it is important taking into account the consumers preferences and expectations of new developed products and implemented innovations.  

 

Marta SAJDAKOWSKA, Joanna ORACKA

Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences Department
of Organization and Consumption

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