Spotřební jednání na českém trhu žlutých tuků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F05%3A00014779" target="_blank" >RIV/60461373:22340/05:00014779 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Consumer Behaviour in the Czech Fat Market

Popis výsledku v původním jazyce

The consumption of yellow fats in the Czech Republic has slightly decreased. The reasons for this decrease are likely to be related to consumers effort to limit the portion of fats in their diet. One of the possible ways to stop this trend could be a contemúporary effort of fat producers with new qualities, mainly new functional products ofering the possibility to affect the consumerś health condition. Question is which marketing tools to use in order to present such product to the customer. The effectof some margarine attributes on consumer preferences was evaluated using conjoint analysis. Four attributes with two or alterantively three levels were chosen and manipulated. They were: type of enrichment (omega-3, oligosaccharides, plant sterols), price (low, medium, high), packaging design (modern hi-tech,, natural), claim (physiological claim, health claim).

Název v anglickém jazyce

Consumer Behaviour in the Czech Fat Market

Popis výsledku anglicky

The consumption of yellow fats in the Czech Republic has slightly decreased. The reasons for this decrease are likely to be related to consumers effort to limit the portion of fats in their diet. One of the possible ways to stop this trend could be a contemúporary effort of fat producers with new qualities, mainly new functional products ofering the possibility to affect the consumerś health condition. Question is which marketing tools to use in order to present such product to the customer. The effectof some margarine attributes on consumer preferences was evaluated using conjoint analysis. Four attributes with two or alterantively three levels were chosen and manipulated. They were: type of enrichment (omega-3, oligosaccharides, plant sterols), price (low, medium, high), packaging design (modern hi-tech,, natural), claim (physiological claim, health claim).

Druh

O - Ostatní výsledky

CEP obor

AH - Ekonomie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů