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dc.contributor.authorPeulić, Tatjana
dc.contributor.authorMarić, Aleksandar
dc.contributor.authorMaravić, Nikola
dc.contributor.authorNovaković, Aleksandra
dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorČabarkapa, Ivana
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorŠmugović, Stefan
dc.contributor.authorIkonić, Predrag
dc.date.accessioned2023-09-25T08:16:40Z
dc.date.available2023-09-25T08:16:40Z
dc.date.issued2023-08-16
dc.identifier.citationPeulić, T., Marić, A., Maravić, N., Novaković, A., Kalenjuk Pivarski, B., Čabarkapa, I., Lazarević, J., Šmugović, S., Ikonić, P. (2023). Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina. Sustainability, 15, 12420.en_US
dc.identifier.issn2071-1050
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/397
dc.description.abstractThe objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their opinions regarding what traditional food products are to them. The research was based on an online questionnaire conducted on a sample of 540 respondents in the Autonomous Province of Vojvodina. The results showed that 98.3% of the respondents consume traditional food products in their households, 95.2% of the consumers decide to buy food products based on their quality, and 68.2% of the consumers believe that certain types of certification can improve product placement on the market. The specific characteristics that consumers mostly prioritize when buying food products are products with no added sugar (41.2%), traditional production processes (38.8%), GMO-free products (36.9%), organic products (36.4%), and additive-free products (34.9%). The results of this research indicate that consumers primarily perceive traditional food products as items produced using traditional methods (72.8%), characterized by the absence of additives (53.2%), specific to a certain geographic area (49.9%), sourced from small farms or facilities (49.5%), and products with long production tradition (49%).en_US
dc.description.sponsorshipThe authors wish to express their sincere gratitude to the Provincial Secretariat for Higher Education and Scientific Research (No. 142-451-3149/2022-03) and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Agreement no.: 451-03-47/2023-01/200222) for their financial support.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsopenAccess
dc.subjectconsumers’ attitudesen_US
dc.subjecttraditional food productsen_US
dc.subjectAutonomous Province of Vojvodina marketen_US
dc.subjectslow fooden_US
dc.subjectclean labelen_US
dc.subjectfree from added sugar productsen_US
dc.titleConsumer Attitudes and Preferences towards Traditional Food Products in Vojvodinaen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.scopus2-s2.0-85169117902
dc.identifier.wos001055533000001
dc.identifier.doi10.3390/su151612420


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