000101263 001__ 101263
000101263 005__ 20230519145414.0
000101263 0247_ $$2doi$$a10.3390/foods10020232
000101263 0248_ $$2sideral$$a123776
000101263 037__ $$aART-2021-123776
000101263 041__ $$aeng
000101263 100__ $$aMagalhaes, Danielle R.
000101263 245__ $$aKnowledge, utility and preferences for beef label traceability information: A cross-cultural market analysis comparing Spain and Brazil.
000101263 260__ $$c2021
000101263 5060_ $$aAccess copy available to the general public$$fUnrestricted
000101263 5203_ $$aThe consumer environment determines consumers’ buying behavior and product preferences, and understanding these factors allows businesses in the industry to identify market demands. In view of the different contexts, Spain and Brazil, there are differences in the consumption of beef, in the production and the regulatory process concerning beef, and in particular the traceability system. The traceability system is mandatory in Spain and voluntary in Brazil. From these prerogatives, this cross-cultural study carried out through a self-administered questionnaire with 2132 Spanish and Brazilian beef buyers/consumers, aimed at comparing and understanding the familiarity with the bovine traceability system and traceability information of the label as a food security indicator. It is concluded that traceability information is well received by consumers as an attribute of credibility, and consumers are interested in ensuring that the item they buy is of known and reliable origin. But more incentives may help clarify the advantages of purchasing food with certified traceability, making it more effective for consumers to use this knowledge.
000101263 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000101263 590__ $$a5.561$$b2021
000101263 592__ $$a0.726$$b2021
000101263 594__ $$a4.1$$b2021
000101263 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000101263 593__ $$aFood Science$$c2021$$dQ1
000101263 593__ $$aPlant Science$$c2021$$dQ1
000101263 593__ $$aMicrobiology$$c2021$$dQ1
000101263 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000101263 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000101263 700__ $$aCampo, María del Mar
000101263 700__ $$0(orcid)0000-0002-2266-4655$$aMaza, María Teresa$$uUniversidad de Zaragoza
000101263 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000101263 773__ $$g10, 2 (2021), 232 [19 pp.]$$pFoods$$tFoods$$x2304-8158
000101263 8564_ $$s987099$$uhttps://zaguan.unizar.es/record/101263/files/texto_completo.pdf$$yPostprint
000101263 8564_ $$s2706263$$uhttps://zaguan.unizar.es/record/101263/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000101263 909CO $$ooai:zaguan.unizar.es:101263$$particulos$$pdriver
000101263 951__ $$a2023-05-18-13:57:42
000101263 980__ $$aARTICLE