Guerrero Luis, Guàrdia Maria Dolors, Xicola Joan, Verbeke Wim, Vanhonacker Filiep, Zakowska-Biemans Sylwia, Sajdakowska Marta, Sulmont-Rossé Claire, Issanchou Sylvie, Contel Michele, Scalvedi M Luisa, Granli Britt Signe, Hersleth Margrethe
IRTA - Monells, Finca Camps i Armet, E-17121 Monells, Spain.
Appetite. 2009 Apr;52(2):345-54. doi: 10.1016/j.appet.2008.11.008. Epub 2008 Nov 25.
Traditional food products (TFP) are an important part of European culture, identity, and heritage. In order to maintain and expand the market share of TFP, further improvement in safety, health, or convenience is needed by means of different innovations. The aim of this study was to obtain a consumer-driven definition for the concept of TFP and innovation and to compare these across six European countries (Belgium, France, Italy, Norway, Poland and Spain) by means of semantic and textual statistical analyses. Twelve focus groups were performed, two per country, under similar conditions. The transcriptions obtained were submitted to an ordinary semantic analysis and to a textual statistical analysis using the software ALCESTE. Four main dimensions were identified for the concept of TFP: habit-natural, origin-locality, processing-elaboration and sensory properties. Five dimensions emerged around the concept of innovation: novelty-change, variety, processing-technology, origin-ethnicity and convenience. TFP were similarly perceived in the countries analysed, while some differences were detected for the concept of innovation. Semantic and statistical analyses of the focus groups led to similar results for both concepts. In some cases and according to the consumers' point of view the application of innovations may damage the traditional character of TFP.
传统食品是欧洲文化、身份和遗产的重要组成部分。为了维持和扩大传统食品的市场份额，需要通过不同的创新手段进一步提高其安全性、健康性或便利性。本研究的目的是获得消费者驱动的传统食品和创新概念的定义，并通过语义和文本统计分析，对六个欧洲国家（比利时、法国、意大利、挪威、波兰和西班牙）的这些定义进行比较。在相似条件下，每个国家开展了两个焦点小组讨论，共进行了12个焦点小组讨论。将获得的文字记录提交给普通语义分析，并使用ALCESTE软件进行文本统计分析。传统食品概念确定了四个主要维度：习惯-自然、产地-地区、加工-制作和感官特性。围绕创新概念出现了五个维度：新颖性-变化、多样性、加工-技术、产地-民族性和便利性。在所分析的国家中，对传统食品的认知相似，但在创新概念方面发现了一些差异。焦点小组的语义和统计分析在两个概念上得出了相似的结果。在某些情况下，从消费者的角度来看，创新的应用可能会损害传统食品的传统特色。
