An exploratory study of the purchase and consumption of beef: geographical and cultural differences between Spain and Brazil

Magalhaes, Danielle Rodrigues ; Maza, María Teresa (Universidad de Zaragoza) ; Prado, Ivanor Nunes do ; Fiorentini, Giovani ; Kirinus, Jackeline Karsten ; Campo, María del Mar (Universidad de Zaragoza)

Resumen: Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians.

Idioma: Inglés

DOI: 10.3390/foods11010129

Año: 2022

Publicado en: Foods 11, 1 (2022), 129
ISSN: 2304-8158

Factor impacto JCR: 5.2 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 34 / 142 = 0.239 (2022) - Q1 - T1

Factor impacto CITESCORE: 5.8 - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q2) - Health Professions (Q1) - Social Sciences (Q1)

Factor impacto SCIMAGO: 0.771 - Food Science (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Microbiology (Q2) - Health (social science) (Q2)

Tipo y forma: Article (Published version)

Área (Departamento): Área Econom.Sociol.Polit.Agra. (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)