D. Kozelová, D. Országhová, E. Matějková, M. Fikselová, E. Horská, Dominika Ďurdíková, R. Matysik-Pejas
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Eggs and their consumption affected by the different Factors of purchase
Consumers' buying behavior and preferences are affected by many factors such as the product quality, price, labeling and country of origin. The objective of this paper was to examine the opinions of the Slovak consumers about the purchase and consumption of eggs and identify their preferences at egg purchase. The input data were obtained using a questionnaire survey. The method of descriptive statistics and selected methods of measuring dependence or associations were used. The existence of statistically significant relationships was verified by the Pearson chi-square test or by the Fisher's exact test. The statistical proof of relationships was evaluated based on the significance of the test characteristic (p-value). The existence of dependence between the most important factor affecting purchasing of eggs - a price of eggs, and the age of the respondent - was confirmed. Further, the relationship between the preferred place of buying eggs and the classification criterion was also proved, i.e. whether a respondent is a breeder of the egg type of hens or not. The relationship between the preferred place of buying eggs and the gender of a respondent was confirmed as well. There was determined the dependence on the gender of a respondent in the question related to eggs consumption.
PotravinarstvoAgricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍:
Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.