Az emberiség történelme folyamán a Föld erőforrásai nagyban függtek a különböző kultúráktól, azok fejlettségétől és korlátozó tényezőiktől. A huszadik század kezdete óta tapasztalható demográfiai robbanásnak köszönhetően jelenleg a Föld népessége meghaladja a 7,3 milliárdot. A természeti erőforrások felhasználása az 1970-es évektől olyan mértékű, hogy meghaladja a fenntartható szintet. A környezetet és emberi egészséget érintő aggodalmak és a folyamatosan növekvő igények kihívás elé állítják a mezőgazdaságot és az élelmiszer-termelést is. A halak és növények termelését integrálni képes akvapónia új perspektívát jelent a hagyományos és városi termelők számára a termelékenység növelésében a talajhasználat mellőzésével. Ennek köszönhetően az akvapóniarendszerek potenciálisan beilleszthetők a rövid élelmiszer-ellátási láncokba is. Azonban az élelmiszer-biztonsági kockázat növekszik, amennyiben a növénytermesztés a halak egyidejű jelenlétével párosul. A tanulmány az akvapóniára vonatkozó alapvető élelmiszer-biztonsági tényezőket vizsgálja.
{"title":"Élelmiszer-biztonsági kérdések az akvapóniarendszerekben","authors":"András Bence Szerb, Dániel Varga","doi":"10.33567/etm.2348","DOIUrl":"https://doi.org/10.33567/etm.2348","url":null,"abstract":"Az emberiség történelme folyamán a Föld erőforrásai nagyban függtek a különböző kultúráktól, azok fejlettségétől és korlátozó tényezőiktől. A huszadik század kezdete óta tapasztalható demográfiai robbanásnak köszönhetően jelenleg a Föld népessége meghaladja a 7,3 milliárdot. A természeti erőforrások felhasználása az 1970-es évektől olyan mértékű, hogy meghaladja a fenntartható szintet. A környezetet és emberi egészséget érintő aggodalmak és a folyamatosan növekvő igények kihívás elé állítják a mezőgazdaságot és az élelmiszer-termelést is. A halak és növények termelését integrálni képes akvapónia új perspektívát jelent a hagyományos és városi termelők számára a termelékenység növelésében a talajhasználat mellőzésével. Ennek köszönhetően az akvapóniarendszerek potenciálisan beilleszthetők a rövid élelmiszer-ellátási láncokba is. Azonban az élelmiszer-biztonsági kockázat növekszik, amennyiben a növénytermesztés a halak egyidejű jelenlétével párosul. A tanulmány az akvapóniára vonatkozó alapvető élelmiszer-biztonsági tényezőket vizsgálja.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132816951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mind a hazai mind a nemzetközi szakirodalomban egyetértés van abban, hogy az egészségtudatosság és a környezettudatosság együttesen jellemzi a fenntartható élelmiszer-fogyasztást. A vizsgálat jelen esetben a felnövő generáció élelmiszer-fogyasztási szokásainak felmérésére irányult, a mostani 18-25 éves korosztály tekinthető a „közeljövő fogyasztójának”, a vizsgált korcsoportban a felsőoktatási hallgatók esetében elmondható, hogy a fogyasztásaik során, különösen az élelmiszer-fogyasztás területén önálló döntéshozónak tekinthetőek. Ezen életszakaszban kialakuló fogyasztási minták – melyet az oktatásból szerzett információk is befolyásolnak – meghatározóak lehetnek a későbbiekre is. A felmérésünk alapján megállapítható, hogy a Debreceni Egyetem hallgatói kevésbé ismerik a környezettudatosság kritériumait, mint az egészségtudatosság jellemzőit, inkább tekintik magukat egészségtudatos élelmiszer-fogyasztónak, mint környezettudatos élelmiszer-fogyasztónak, s nagyobb arányban utasítják el az élelmiszer-fogyasztás kapcsán a környezeti szempontokat, inkább az önérdek dominál a mások érdekeivel szemben a döntéseiknél. Kiemelendő, hogy a fentiek minden esetben a vélt, saját magukról véleményezett egészségtudatosságra és környezettudatosságra tett megállapítások. A továbbiakban azt szándékozzuk vizsgálni, hogy a vélt és a valós tudatosság között milyen összefüggés fedezhető fel az élelmiszer-fogyasztás tekintetében.
{"title":"Fenntartható élelmiszer-fogyasztás a Debreceni Egyetem hallgatóinak körében","authors":"Andrea Bauerné Gáthy, István Szűcs","doi":"10.33567/etm.2374","DOIUrl":"https://doi.org/10.33567/etm.2374","url":null,"abstract":"Mind a hazai mind a nemzetközi szakirodalomban egyetértés van abban, hogy az egészségtudatosság és a környezettudatosság együttesen jellemzi a fenntartható élelmiszer-fogyasztást. A vizsgálat jelen esetben a felnövő generáció élelmiszer-fogyasztási szokásainak felmérésére irányult, a mostani 18-25 éves korosztály tekinthető a „közeljövő fogyasztójának”, a vizsgált korcsoportban a felsőoktatási hallgatók esetében elmondható, hogy a fogyasztásaik során, különösen az élelmiszer-fogyasztás területén önálló döntéshozónak tekinthetőek. Ezen életszakaszban kialakuló fogyasztási minták – melyet az oktatásból szerzett információk is befolyásolnak – meghatározóak lehetnek a későbbiekre is. A felmérésünk alapján megállapítható, hogy a Debreceni Egyetem hallgatói kevésbé ismerik a környezettudatosság kritériumait, mint az egészségtudatosság jellemzőit, inkább tekintik magukat egészségtudatos élelmiszer-fogyasztónak, mint környezettudatos élelmiszer-fogyasztónak, s nagyobb arányban utasítják el az élelmiszer-fogyasztás kapcsán a környezeti szempontokat, inkább az önérdek dominál a mások érdekeivel szemben a döntéseiknél. Kiemelendő, hogy a fentiek minden esetben a vélt, saját magukról véleményezett egészségtudatosságra és környezettudatosságra tett megállapítások. A továbbiakban azt szándékozzuk vizsgálni, hogy a vélt és a valós tudatosság között milyen összefüggés fedezhető fel az élelmiszer-fogyasztás tekintetében.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128758808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A közeli évtizedekben világviszonylatban az ún. civilizációs betegségek rohamos terjedése következett be és az általuk okozott halálozások már jó ideje a legnagyobb arányúak. A civilizációs betegségek kezdetben a világ legfejlettebb részén váltak egyre tömegesebbé, míg a fejletlenebb államok mentesek voltak ezektől. Mára a helyzet úgy alakult, hogy a betegséghullám elérte a kevésbé fejlett országokat, míg a világ fejlett államaiban a folyamat lelassult, bizonyos betegségek esetében pedig csökkenő tendenciát mutat. Kutatások kimutatták, hogy a táplálkozás minősége nagymértékben befolyásolja az egészségi állapotot. Napjainkban a növényi alapú táplálkozás növekvő trendnek örvend. E trend elsőszámú mozgatórugója pedig az egyre növekvő mértékű, egészséggel összefüggő aggodalmaknak köszönhető. A növényi alapú étrendekkel kapcsolatos hiedelmek azt mutatják, hogy a fogyasztók erősen hisznek ezen étrendek egészségvédő hatásában, és sok esetben ez az elsődleges étrendválasztási szempont az élvezeti érték helyett. A növényi étrendek fogyasztói emellett sajátos identitással és ideológiai mintázattal is rendelkeznek, melyet a Vegetáriánus Identitás Egységes Modellje hivatott ábrázolni.
{"title":"Fogyasztói motivációk a döntően növényi étrendet folytatók körében – szakirodalmi áttekintés","authors":"M. Szakály, Mihály Soós","doi":"10.33567/etm.2414","DOIUrl":"https://doi.org/10.33567/etm.2414","url":null,"abstract":"A közeli évtizedekben világviszonylatban az ún. civilizációs betegségek rohamos terjedése következett be és az általuk okozott halálozások már jó ideje a legnagyobb arányúak. A civilizációs betegségek kezdetben a világ legfejlettebb részén váltak egyre tömegesebbé, míg a fejletlenebb államok mentesek voltak ezektől. Mára a helyzet úgy alakult, hogy a betegséghullám elérte a kevésbé fejlett országokat, míg a világ fejlett államaiban a folyamat lelassult, bizonyos betegségek esetében pedig csökkenő tendenciát mutat. Kutatások kimutatták, hogy a táplálkozás minősége nagymértékben befolyásolja az egészségi állapotot. Napjainkban a növényi alapú táplálkozás növekvő trendnek örvend. E trend elsőszámú mozgatórugója pedig az egyre növekvő mértékű, egészséggel összefüggő aggodalmaknak köszönhető. A növényi alapú étrendekkel kapcsolatos hiedelmek azt mutatják, hogy a fogyasztók erősen hisznek ezen étrendek egészségvédő hatásában, és sok esetben ez az elsődleges étrendválasztási szempont az élvezeti érték helyett. A növényi étrendek fogyasztói emellett sajátos identitással és ideológiai mintázattal is rendelkeznek, melyet a Vegetáriánus Identitás Egységes Modellje hivatott ábrázolni.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117264075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Interest in wine has grown in the recent decades. The examination of consumer behavior has become more and more important in countries with highly-developed wine cultures, which is a result of the developing market, the expending supply, the strengthening competition as well as the diverse demands (Hoffmeister & Totth, 2004). Similarly to food consumption, wine consumption is also influenced by several factors. The purchasing decision is influenced by biological, economic, demographic, psychological, social and cultural factors. Sensory marketing is related to the biological factors from the factors in the above because it focuses on sensation and sensory perception (Lehota, 2001). Seeing is the most intensive among our sensory organs, as we perceive 80% of the information from the world with our eyes. With the help of this we can recognize possible changes in the appearance of a product; we perceive the different design, colors, packaging, forms and materials. Thus, appearance is the most significant element of sensory marketing. When the appearance of a product is appealing, it will be able to satisfy functional as well as emotional needs (Tóbiás, 2010). The complex experience provided by wine consumption is triggered by the simultaneous interaction of several sensory organs (Becker & Izsó, 2011). In our primary research we examined the role of the elements of sensory marketing in wine purchasing and consumption habits. In our focus group interviews we discussed participants’ wine purchasing and consumption habits and the factors influencing purchase
{"title":"Az érzékszervek hatása a borvásárlásra és fogyasztásra","authors":"Anett Márta Ambruzs, N. Böröndi-Fülöp","doi":"10.33567/ETM.2233","DOIUrl":"https://doi.org/10.33567/ETM.2233","url":null,"abstract":"Interest in wine has grown in the recent decades. The examination of consumer behavior has become more and more important in countries with highly-developed wine cultures, which is a result of the developing market, the expending supply, the strengthening competition as well as the diverse demands (Hoffmeister & Totth, 2004). \u0000Similarly to food consumption, wine consumption is also influenced by several factors. The purchasing decision is influenced by biological, economic, demographic, psychological, social and cultural factors. Sensory marketing is related to the biological factors from the factors in the above because it focuses on sensation and sensory perception (Lehota, 2001). \u0000Seeing is the most intensive among our sensory organs, as we perceive 80% of the information from the world with our eyes. With the help of this we can recognize possible changes in the appearance of a product; we perceive the different design, colors, packaging, forms and materials. Thus, appearance is the most significant element of sensory marketing. When the appearance of a product is appealing, it will be able to satisfy functional as well as emotional needs (Tóbiás, 2010). \u0000The complex experience provided by wine consumption is triggered by the simultaneous interaction of several sensory organs (Becker & Izsó, 2011). In our primary research we examined the role of the elements of sensory marketing in wine purchasing and consumption habits. In our focus group interviews we discussed participants’ wine purchasing and consumption habits and the factors influencing purchase","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127002798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
„Beer revolution” started in the USa during the years after the economical crisis, which reached hungary in the the last few years as well. Thanks to this gastrotrend, the already wide choice of beer was increased further by numerous so called new-wave beers. among these special – mainly craft beers – several fruity beers and fruit flavoured beers appeared on the hungarian beer market, too. a comprehensive scientific research and review of their role and weight, furthermore the consumers’ opinion about them on the hungarian beer sector has not happened up till now, however it could be useful to consider the expected changes in future trends, which would result in an increase of these beer products’ meaning on the prospective beer market in hungary.
{"title":"(Sör) Forradalmi helyzetkép: Gyümölcsös sörök a magyar sörpiacon","authors":"A. Major","doi":"10.33567/ETM.2260","DOIUrl":"https://doi.org/10.33567/ETM.2260","url":null,"abstract":"„Beer revolution” started in the USa during the years after the economical crisis, which reached hungary in the the last few years as well. Thanks to this gastrotrend, the already wide choice of beer was increased further by numerous so called new-wave beers. among these special – mainly craft beers – several fruity beers and fruit flavoured beers appeared on the hungarian beer market, too. a comprehensive scientific research and review of their role and weight, furthermore the consumers’ opinion about them on the hungarian beer sector has not happened up till now, however it could be useful to consider the expected changes in future trends, which would result in an increase of these beer products’ meaning on the prospective beer market in hungary.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117178366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat standsin the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungariannutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements –has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like themost, on what basis they choose, how much money they spend, how often they eat and where they pick the information up aboutthe Hungarian sausages? e goal of the study is to get a wider perspective about the consumption patterns of Hungarian people,helping the work of the market players who deal with sausage making and sale, and they would like to know the demand, opinionand criterion of decisions of the potential customer. regarding the methodology, we have choosen the online questionnaire, inwhich 690 members took part. e questionnaire is representative with regard to sex, in addition several answers have come fromall regions of our country.
{"title":"Kolbászfogyasztási szokások vizsgálata Magyarországon","authors":"Szilvia Kesjár, Nikolett Balsa-Budai, Mihály Soós","doi":"10.33567/ETM.2290","DOIUrl":"https://doi.org/10.33567/ETM.2290","url":null,"abstract":"Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat standsin the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungariannutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements –has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like themost, on what basis they choose, how much money they spend, how often they eat and where they pick the information up aboutthe Hungarian sausages? e goal of the study is to get a wider perspective about the consumption patterns of Hungarian people,helping the work of the market players who deal with sausage making and sale, and they would like to know the demand, opinionand criterion of decisions of the potential customer. regarding the methodology, we have choosen the online questionnaire, inwhich 690 members took part. e questionnaire is representative with regard to sex, in addition several answers have come fromall regions of our country.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131391735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
It has been proved that meat is an important source of nutrition in economically developed countries. relying on current customer trends plant based diets are very popular or diets with minimal meat consumption independently of the possible negative effects on health. Hungarian people are basically omnivores and meat is an important source of nutrition. e aim of this study is to explore the attitude towards meat consumption based on MAQ (Meat Attachment Questionnaire). An online empirical research with a sample of 1053 respondents (50.5% females and 49.5% males) was conducted in April 2017. factor analysis was conducted to test the adaptation possibilities of MAQ scale. relying on the results, it is partly possible in Hungary. four factors were identified: dependent hedonism, affinity, hedonic dependency and entitlement. e original factor structure was identified in case of affinity and entitlement. e connection between the attitude towards meat (entitlement, affinity, dependency, hedonism) and demographics (gender, location, age, employment, marital status) and other traits (frequency of consumption and BMI index) was analysed with the analysis of variance. Health and health management are important topics both at macro- and microeconomic levels. Making white meat (fish and poultry) more popular and increasing the consumption of white meat is necessary with a marketing communication campaign. Emphasizing affinity can be a good way of differentiation when ethical questions are in focus.
{"title":"A hússal szembeni attitűd a MAQ-skála alapján","authors":"Adrienn Dernóczky-Polyák, Veronika Keller","doi":"10.33567/ETM.2289","DOIUrl":"https://doi.org/10.33567/ETM.2289","url":null,"abstract":"It has been proved that meat is an important source of nutrition in economically developed countries. relying on current customer trends plant based diets are very popular or diets with minimal meat consumption independently of the possible negative effects on health. Hungarian people are basically omnivores and meat is an important source of nutrition. e aim of this study is to explore the attitude towards meat consumption based on MAQ (Meat Attachment Questionnaire). An online empirical research with a sample of 1053 respondents (50.5% females and 49.5% males) was conducted in April 2017. factor analysis was conducted to test the adaptation possibilities of MAQ scale. relying on the results, it is partly possible in Hungary. four factors were identified: dependent hedonism, affinity, hedonic dependency and entitlement. e original factor structure was identified in case of affinity and entitlement. e connection between the attitude towards meat (entitlement, affinity, dependency, hedonism) and demographics (gender, location, age, employment, marital status) and other traits (frequency of consumption and BMI index) was analysed with the analysis of variance. Health and health management are important topics both at macro- and microeconomic levels. Making white meat (fish and poultry) more popular and increasing the consumption of white meat is necessary with a marketing communication campaign. Emphasizing affinity can be a good way of differentiation when ethical questions are in focus.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130611910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Veronika Keller, Adrienn Dernóczky-Polyák, Péter Huszka
It has been proved that meat is an important source of nutrition in economically developed countries. Relying on current customer trends plant based diets are very popular or diets with minimal meat consumption independently of the possible negative effects on health. Hungarian people are basically omnivores and meat is an important source of nutrition. e aim of this study is to explore the attitude towards meat consumption. An online empirical research with a sample of 1053 respondents (50.5% females and 49.5% males) was conducted in April 2017. e connection between the frequency of meat consumption and the preference of meat types was investigated with the help of analysis of variance. ose who consume meat rarely or never, do not prefer any types of meat. Moderate meat consumers prefer poultry and those who consume meat more than once a week prefer red meat, especially pork and beef. Regular meat consumers have more positive affective attitude (pleasant, good, and favourable, I am for it) towards meat and they do not plan to change their diet in the future. Moderate meat consumers try to consume more vegetables and they are willing to follow a more plant based diet. Health and health management are important topics both at macro- and microeconomic levels. Making white meat (fish and poultry) more popular and increasing the consumption of white meat is necessary with a marketing communication campaign.
{"title":"Húsfogyasztási szokások","authors":"Veronika Keller, Adrienn Dernóczky-Polyák, Péter Huszka","doi":"10.33567/etm.2254","DOIUrl":"https://doi.org/10.33567/etm.2254","url":null,"abstract":"It has been proved that meat is an important source of nutrition in economically developed countries. Relying on current customer trends plant based diets are very popular or diets with minimal meat consumption independently of the possible negative effects on health. Hungarian people are basically omnivores and meat is an important source of nutrition. e aim of this study is to explore the attitude towards meat consumption. An online empirical research with a sample of 1053 respondents (50.5% females and 49.5% males) was conducted in April 2017. e connection between the frequency of meat consumption and the preference of meat types was investigated with the help of analysis of variance. ose who consume meat rarely or never, do not prefer any types of meat. Moderate meat consumers prefer poultry and those who consume meat more than once a week prefer red meat, especially pork and beef. Regular meat consumers have more positive affective attitude (pleasant, good, and favourable, I am for it) towards meat and they do not plan to change their diet in the future. Moderate meat consumers try to consume more vegetables and they are willing to follow a more plant based diet. Health and health management are important topics both at macro- and microeconomic levels. Making white meat (fish and poultry) more popular and increasing the consumption of white meat is necessary with a marketing communication campaign.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130183570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The decrease in the number of pigs grew to a drastic proportion during the past few decades. before the change of the regime therewere approximately 10 million pigs counted, but today this number is slightly beyond 3 million. The decline in livestock has anegative effect on the competitive position of both this sector and that of other branches of industry as well weakening significantlythe economic importance of the sector. The underlying causes of the process leading to the decline are diverse. to reveal thesolution a versatile analysis of the economic situation is essential, which should be started in the first place by the examination ofthe factors defining the competitiveness of the pig sector. The aim of this work is to reveal and characterize the national capacities,the physical and biological, as well as the social, economic (market) and human factors pointing to the most important differencesat the same time. This study analyzes the efficiency of the chosen farms according to the size of plant, standard of production, technologyand capacity of maintenance. summarizing the farmers’ opinions and the data obtained, it can be stated that farmers in thecurrent situation are satisfied with the buying price as one of the most essential factors of production. however, they emphasizedthe role of prices as a factor of uncertainty. As a result of changing the out-of-date technology considerable improvement could beobserved in the natural indexes. Unfortunately, significant changes should be accomplished in the feasibility of support andfinancing investment. The strict environmental regulations of animal keeping make the operation of farms – mainly of those thatdo not possess arable land – more difficult. reforms would provide relief for the operating farms. The market price regulation ofthe alternative fodder and the existent substitute products could appear as a significant cost efficiency factor during production.Workers with unsuitable education – and often being incompetent –, trade unions operating as false organizations as well as thelack of cooperation with the food processing industry affect the sector sensitively.
{"title":"A sertéshústermelést és -fogyasztást befolyásoló tényezők","authors":"Zsolt Kőműves, Viktória Horváthné Petrás","doi":"10.33567/ETM.2253","DOIUrl":"https://doi.org/10.33567/ETM.2253","url":null,"abstract":"The decrease in the number of pigs grew to a drastic proportion during the past few decades. before the change of the regime therewere approximately 10 million pigs counted, but today this number is slightly beyond 3 million. The decline in livestock has anegative effect on the competitive position of both this sector and that of other branches of industry as well weakening significantlythe economic importance of the sector. The underlying causes of the process leading to the decline are diverse. to reveal thesolution a versatile analysis of the economic situation is essential, which should be started in the first place by the examination ofthe factors defining the competitiveness of the pig sector. The aim of this work is to reveal and characterize the national capacities,the physical and biological, as well as the social, economic (market) and human factors pointing to the most important differencesat the same time. This study analyzes the efficiency of the chosen farms according to the size of plant, standard of production, technologyand capacity of maintenance. summarizing the farmers’ opinions and the data obtained, it can be stated that farmers in thecurrent situation are satisfied with the buying price as one of the most essential factors of production. however, they emphasizedthe role of prices as a factor of uncertainty. As a result of changing the out-of-date technology considerable improvement could beobserved in the natural indexes. Unfortunately, significant changes should be accomplished in the feasibility of support andfinancing investment. The strict environmental regulations of animal keeping make the operation of farms – mainly of those thatdo not possess arable land – more difficult. reforms would provide relief for the operating farms. The market price regulation ofthe alternative fodder and the existent substitute products could appear as a significant cost efficiency factor during production.Workers with unsuitable education – and often being incompetent –, trade unions operating as false organizations as well as thelack of cooperation with the food processing industry affect the sector sensitively.","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129912316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Online marketing opened a new platform to communicate with potential customers using inno-vative solutions in food industry. The second phase of purchasing process, the role of online marketing became even more important in information search. internet as a search engine re-placed the traditional marketing channels and became the leading platform in acquiring infor-mation. As customers have low level of interest in organic food and their consumption, online marketing has an eminent role to provide targeted and prompt information to the customers’ tight segment in Hungary. Among online marketing tools, search websites, producers’ and cus-tomers’ websites, social media are the most successful channels in information search
{"title":"Az online marketing szerepe az információkeresésben bioélelmiszereknél","authors":"Gabriella Hegede, Szilárd Podruzsik","doi":"10.33567/ETM.2255","DOIUrl":"https://doi.org/10.33567/ETM.2255","url":null,"abstract":"Online marketing opened a new platform to communicate with potential customers using inno-vative solutions in food industry. The second phase of purchasing process, the role of online marketing became even more important in information search. internet as a search engine re-placed the traditional marketing channels and became the leading platform in acquiring infor-mation. As customers have low level of interest in organic food and their consumption, online marketing has an eminent role to provide targeted and prompt information to the customers’ tight segment in Hungary. Among online marketing tools, search websites, producers’ and cus-tomers’ websites, social media are the most successful channels in information search","PeriodicalId":358214,"journal":{"name":"Élelmiszer, Táplálkozás és Marketing","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123990129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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