Consumer behaviour of young generation in slovakia towards cocoa-enriched honey
Peter Šedík , Elena Horská , Eva Ivanišová , Miroslava Kacaniova , Andrzej Krasnodębski
AbstractThe new trend of healthy lifestyle increases consumers´ attention towards superfoods or functional food. Due to this fact, honey enriched with various healthy foods such as cocoa, cinnamon, ginger or dried fruits has started to appear on the European market. The aim of this research paper was to investigate consumer´s perception and preferences for cocoa-enriched honey. Consumer research was based on questionnaire survey extended by product testing. This survey was conducted in 2018 (February and March) and in total 257 young Slovak consumers between 18 - 30 years participated. Each respondent tested and evaluated sensory attributes of the product (taste, aroma, colour and texture) using a 5-point scale. Statistical analyses included Friedman test, Mann-Whitney U test, Fisher's Exact Test, Pearson Chi-square test and Cramer'V coefficient. Results showed that the cocoa-enriched honey was evaluated as tasty, aromatic, gently, delicious, special, with ideal sweetness and amount of cocoa. All sensory attributes were evaluated positively (2 - good). Females were more interested in the purchase of this product. Moreover, the product would be purchased mostly by respondents who consider it a healthier alternative to commercial chocolate spreads or by those who consider their eating habits healthy. Laboratory tests revealed that the antioxidant activity of the product was higher in comparison to normal honey. In conclusion, the obtained information could be used in product positioning, promotion and designing appropriate marketing strategy.
|Journal series||Potravinárstvo, [Potravinárstvo], ISSN 1338-0230, e-ISSN 1337-0960, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||honey, cocoa, product testing, questionnaire survey, Slovakia|
|Publication indicators||: 2018 = 0.504|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.