Predanócyová Kristína, Árvay Július, Šnirc Marek
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia.
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia.
Foods. 2023 Feb 3;12(3):657. doi: 10.3390/foods12030657.
Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal-Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.
食用菌是一种具有高营养价值的食物，食用它对消费者的健康有积极影响。本文的目的是确定斯洛伐克消费者在食用食用菌方面的行为和偏好。本文通过采用雪球抽样法对斯洛伐克共和国1166名受访者进行消费者调查来实现这一目的，其中1032名受访者是食用菌消费者。使用统计方法（独立性卡方检验、Kruskal-Wallis H检验、Friedman检验以及分类主成分分析），对根据食用菌消费量划分的三个已确定群体的消费者行为差异进行了研究。消费者研究结果表明，在食用频率、对各种膳食中食用菌偏好的评价、食用的重要原因评价、对个别蘑菇品种的偏好确定以及消费地点偏好和获取食用蘑菇途径的选择方面，已定义群体之间存在统计学上的显著差异。此外，还定义了适用于所有群体的决定蘑菇购买行为的四个潜在因素。通过建议和发表文章提高消费者意识，有可能促进斯洛伐克消费者对食用菌的消费。该研究论文为食用菌消费中消费者的行为和偏好提供了新的见解，分为三个群体，填补了科研空白。研究结果为科研目的以及食品公司和政策制定者提供了有价值的信息。
