Cheese: Food Perception and Food Choice

In light of the increasing interest in the economic and socio-political impact of the ‘traditional food’ trend, it is essential to understand the determinant factors that lead to traditional consumer choices. The standardization of sensory quality evaluation methods marks the pressing need for food product certification, particularly foods with specific sensory characteristics, such as those with a Protected Designation of Origin (PDO). Consumer perception of particular foods, especially for foods that are culturally and socially contingent, such as cheese, must be understood as both a psychophysical reflex and a learned social practice. Consumers create their own perceptions based on the overall intrinsic or extrinsic cheese characteristics, mainly sensory characteristics that reflect others' attributes. These characteristics are normally linked to the specific cheese manufacture process. Some patents propose the use of adapted cheesemaking equipment (EP1982582A2), suitable for the manufacture of small-scale cheeses, such as some PDO cheese. Thus, sensory evaluation of any kind of cheese is based, in the initial phase, on knowledge of the sensory methods for cheese evaluation and, in a second phase, on the familiarity of the cheese characteristics and verbalization of desirable and undesirable attributes. This paper presents a case study based on the traditional food product, Évora cheese, assembled with PDO cheeses, whose sensory and physicochemical quality attributes are essential in order to obtain this designation and ensure the genuine properties that characterize them, as well as ascertaining exactly how they are perceived and further accepted by the consumer

Preferences of Indian Meal Moth Larvae for Different Dog Foods

Indian meal moths (IMM), Plodiainterpuntella, are persistent pests to our foods (Fasulo et al.1998; Plunkett’s Pest Control 2018). When IMMs infest a a food product the resulting value loss is the result of contamination by larvae that leave droppings and silken webs in grain and grain products (Jacob and Calvin 2001). The IMM is an important pest of high-value dog foods and the grain components of these food may influence their infestation. Experiments were conducted with eggs of the IMM to determine if moth larvae would choose and infest the grain-based dog food in comparison to dog foods with a higher meat content. IMM laboratory rearing diet was included for comparison. No-choice and choice tests confirmed the IMM diet to be the most preferred and best for larval development. Forced infestation of 50 IMM eggs on the four different dog foods found difference among them. In two-choice test that require newly hatched larvae to walk to and infest either lab diet or a dog food, the highest proportion of larvae selecting any of the dog foods was on product C, which was a medium quality, grain-free food. These results suggest that IMM infestations in warehouses or consumer’s homes could be prevalent on some dog foods more than others

DEMAND FOR ENHANCED FOODS AND THE VALUE OF NUTRITIONAL ENHANCEMENTS OF FOOD: THE CASE OF MARGARINES

This paper evaluates consumer preferences and choice of nutritionally enhanced food products based on economic, geographic, ethnic and other socioeconomic characteristics. Household scanner data allow estimation of hedonic price function and a probit model on the choice of margarine that promotes good health. The empirical estimation established a positive value for nutritional enhancement.scanner data, hedonic approach, demand for healthy food, Food Consumption/Nutrition/Food Safety,

Consumers and Food Choice: Quality, Nutrition and Genes

The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We humans share that drive with almost all animals. The energy carrying nutrients in processed food are more accessible than in the same unprocessed food. That leads to an ever increasing level of processing, and an ever decreasing consumption of raw fruits/vegetables and home cooked meals. In the past, with alternating conditions of food shortage and food abundance, overeating in times of prosperity was a reproductive advantage. However, high energy food becomes a severe nuisance in the age of permanent food abundance. Obesity and heart diseases spread through the developed world. That behaviour is rooted in our genetic instincts. Cultural based sensorial preferences, induced mostly in childhood by an epigenetic mechanism, present a variation around the instinctive rooted preferences. Food choice based on reflective decisions appears of minor importance. Nevertheless, all government campaigns against over-eating appeal to reason, not to instinct. We are faced with a permanent dichotomy between what is good for reproduction and what is good for health. This occurs not only in what and how we eat, but also in all neighbouring areas on the edges of food science, biology, social science, medicine and ethics

Preferences of the Red Flour Beetle, Tribolium castaneum, for Nutritionally Different Dog Foods

Triboliumcastaneum, known as the red flour beetle (RFB)is a common pest of stored grain and milled grain products.Thisresearch studied how RFBs orient to and lay eggs in their standard flour diet and in two kinds of dog food.We tested whether RFBs have a preference toward two different dog foods, one with low protein, the “Light” food, and the other with high protein, the “Dark” food. We predicted the beetles would prefer the Light kibble with the lower protein.When given the choice between the two foods, 60% of beetlespreferredthe Light product, which had only 20% of the protein as the dark food, which was chosen by 40% of beetles. When the beetles were given the choice between either Light or Dark kibble, vs. their regular flour-based lab diet, flour was the preferred food. However, the two-choice test showed a higher proportion of beetles were in the Light compared to Dark food. These results are important because they will help the pet food industry further understand what the RFBs prefer, and thus help us take appropriate measures to prevent infestation

Access to healthy foods: Part I. Barriers to accessing healthy foods: Differentials by gender, social class, income and mode of transport

This paper examines the issues of access to food and the influences people face when shopping for a healthy food basket. It uses data from the Health Edu cation Authority's 1993 Health and Lifestyles Survey to examine the barriers people face in accessing a healthy diet. The main findings are that access to food is primarily determined by income, and this is in turn closely related to physical resources available to access healthy food. There is an associated class bias over access to sources of healthy food. The poor have less access to a car, find it harder to get to out-of-town shopping centres and thus are less able to carry and transport food in bulk. The majority of people shop in supermarkets as they report that local shops do not provide the services people demand and that food choice and quality are limited. In tackling food poverty and pro moting healthy eating, health promotion practice needs to address these struc tural issues as opposed to relying on psycho-social models of education based on the provision of information and choice

Food Security, Gender and Occupational Choice among Urban Low-Income Households

Rising urban poverty and food insecurity are serious concerns in developing countries today. Urban livelihoods and coping strategies remain poorly understood however. This paperexamines the response of female and male household members in marginalized urban (predominantly squatter) areas to the risk of food shortage in terms of occupational choice. More specifically, we use probit analyses to investigate whether household vulnerability or the need to provide self-insurance for food security, alongside gender roles, influence a worker's choice of enterprise activity. We focus our investigation on self-employed women and men using a data set drawn from the 1496 individual sample in 14 urban squatter communities in Bolivia, Ecuador, Philippines and Thailand. Our findings show that selfemployed women in households facing higher risk of food insecurity are likely to engage in food-related enterprise activities and this is especially true in Philippines and Thailand. This suggests the role of occupational choice in in helping urban squatter households in mitigating the risk of food shortage through the selection of an income-generating activity that allows the direct use of unsold inventories for food consumption.food security, self-employment, occupational choice, urban informal secto

Food Choice as a Signal of Racial Identity

Objectives: This study experimentally assessed food preference as one potentially important racial identity cue particularly for Black Americans, which in turn impacts interpersonal relations both between ethnicities/races (i.e., inter-group) and within ethnicity/race (i.e., intra-group). We hypothesized that preference for “Soul Food,” which is historically significant to Black Americans, as opposed to “Fresh Salad,” would be associated with stronger racial identity and induce more positive reactions among Black participants but more negative reactions among White participants. Methods: Undergraduate students (N = 365) viewed one of four online profiles that were ostensibly completed by a Black Student. Student gender (i.e., DeShawn vs. LaKeisha) and student food preference (Soul food vs. fresh salad) were manipulated experimentally within the online profiles. Results: Consistent with the prediction, preference for “Soul Food” was associated with stronger perceived racial identity, regardless of participant race. Additionally, Black participants responded more positively when “Soul Food” was preferred. In contrast, there was no evidence that White participants reacted differently to the Black students based on food preference. Conclusions: Food preference serves as one indicator of racial identity among Black Americans. Further implications are discussed.https://scholarscompass.vcu.edu/gradposters/1066/thumbnail.jp

State-Branded Programs and Consumer Preference for Locally Grown Produce

Revitalization of state brands is deemed important to several constituencies. Stated preference with choice experiment methods were used to elicit consumer preferences for two locally grown products: spinach, which has had a well-publicized food safety incidence, and carrots, which have had no such incidence in recent history. A full factorial design was used to implement the choice experiment, with each commodity having four identical attributes varying at different levels. Findings reveal that consumers are willing to pay a premium for locally grown spinach marked with the Arizona Grown label over locally grown spinach that was not labeled. This premium was higher than the premium that would be paid for state-branded carrots. This difference highlights consumers’ perceptions of “locally grown†as an indicator of safety in their food supply. Findings have important implications with respect to providing consumer value and point to differentiated positioning strategies for state-branded produce.state-branded produce, certification, food safety, traceability, discrete choice models, Agribusiness, Agricultural and Food Policy, Food Consumption/Nutrition/Food Safety, Marketing,