García-Barrón Sergio Erick, Guerrero Luis, Vázquez-Elorza Ariel, Lazo Oxana
CIATEJ Research and Assistance Center in Technology and Design of the State of Jalisco A. C. Av. De los Normalistas #800, Colinas de La Normal, Guadalajara, Jalisco 44270, Mexico.
IRTA-Food Quality and Tecnhology, Finca Camps i Armet s/n, Monells, 17121 Girona, Spain.
Foods. 2021 Jun 4;10(6):1284. doi: 10.3390/foods10061284.
Consumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these dimensions are to the perception of the traditional image of a specific product. In addition, the effects of constructs such as habit, product involvement and objective and subjective knowledge on the traditional character of a product have not been explored either. The aims of this work were to evaluate the influence of the dimensions of the traditional food concept on the perception of mezcal and tequila and to understand consumer's perception of the traditional character of the beverages through their segmentation characteristics. Eight hundred consumers were surveyed in four Mexican cities. A questionnaire was designed to assess the constructs, TFPs' dimensions, sociodemographic information and consumption patterns. Results showed that the dimensions of the traditional concept allowed a better understanding of the traditional character of the product, as well as their individual relevance showing that frequent consumption is not always linked to the traditional character of a product. Three clusters were obtained for both products based on the assessed dimensions of the traditional concept. The presence of the segments showed variations in the contribution of the different dimensions to the concept of "traditional". Geographic location, special dates and sensory dimensions are determinant in the traditional perception of both beverages, which is useful to design effective strategies to promote rational and responsible consumption.
近几十年来，消费者对传统食品的兴趣有所增加。传统食品的概念由七个维度构成。然而，这些维度对特定产品传统形象认知的贡献尚不明确。此外，习惯、产品涉入度以及客观和主观知识等因素对产品传统特性的影响也未得到探究。这项研究的目的是评估传统食品概念的各个维度对龙舌兰酒和特基拉酒认知的影响，并通过消费者的细分特征来了解他们对这些饮品传统特性的认知。在墨西哥的四个城市对800名消费者进行了调查。设计了一份问卷来评估相关因素、传统食品的维度、社会人口统计学信息以及消费模式。结果表明，传统概念的各个维度有助于更好地理解产品的传统特性，以及它们各自的相关性，这表明频繁消费并不总是与产品的传统特性相关联。基于传统概念的评估维度，这两种产品都划分出了三个类别。这些类别的存在表明不同维度对“传统”概念的贡献存在差异。地理位置、特殊日期和感官维度在这两种饮品的传统认知中起着决定性作用，这对于设计有效的策略来促进理性和负责任的消费是有用的。
