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master's thesis
Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:584178
Šuša, Matea
University of Zagreb
Faculty of Agriculture
Department of Dairy Science

Cite this document

Šuša, M. (2019). Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:584178

Šuša, Matea. "Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:584178

Šuša, Matea. "Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:584178

Šuša, M. (2019). 'Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:584178

Šuša M. Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:584178

M. Šuša, "Stavovi potrošača o sirevima tradicionalne i industrijske proizvodnje", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:584178

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Metadata
TitleStavovi potrošača o sirevima tradicionalne i industrijske proizvodnje
Title (english)Consumers' attitudes towards traditional and industrial produced cheeses
AuthorMatea Šuša
MentorMilna Tudor Kalit (mentor)
Committee memberMilna Tudor Kalit (predsjednik povjerenstva)
Committee memberŽeljka Mesić (član povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
Committee memberMarina Tomić Maksan (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Dairy Science)
Zagreb
Defense date and country2019-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Svrha ovoga rada je istražiti stavove hrvatskih potrošača o sirevima tradicionalne i industrijske proizvodnje. Provedeno je on-line anketno istraživanje na uzorku veličine 200 kupaca sira. Anketni upitnik obuhvatio je sociodemografska pitanja, pitanja vezana uz ponašanje prilikom kupnje sira te izjave kojima su se mjerili stavovi ispitanika o aspektima sigurnosti hrane te stavovi o tradicionalnoj i industrijskoj proizvodnji sireva. Ispitanici su pokazali da brinu o sigurnosti (zdravstvenoj ispravnosti) hrane te da bi više platili za proizvod veće razine sigurnosti, također ispitanici imaju više povjerenja u nepasterizirano mlijeko i sireve, ako znaju njihovo porijeklo. Ispitanici smatraju kako je tradicionalno proizveden sir ukusniji, kvalitetniji te skuplji od industrijski proizvedenog sira te kako je tradicionalno proizveden sir nutritivno vrjedniji u odnosu na sir industrijske proizvodnje. Ispitanici su pokazali da su upoznati s pojmovima tradicionalne proizvodnje sireva i industrijske proizvodnje sireva. Rezultati provedenog istraživanja pokazali su da ispitanici češće kupuju sireve industrijske proizvodnje nego sireve tradicionalne proizvodnje. Kao važne čimbenike prilikom kupnje, ispitanici su istaknuli okus sira, miris, aromu, kvalitetu te rok trajanja, dok su kao manje važne čimbenike istaknuli nutritivnu vrijednost i deklaraciju, način proizvodnje, pakiranje te tržnu marku (brand).
Abstract (english)
The purpose of this paper is to study attitudes of Croatian consumers towards traditional and industrial cheeses. An online survey was conducted on a sample of 200 cheese buyers. The survey questionnaire included sociodemographic questions, questions regarding behavior when purchasing cheese and the statements that measured respondents' attitudes about food safety aspects and traditional and industrial cheese production. Respondents indicated that they focus on food safety and they are willing to pay more for a product of greater security, also respondents have more confidence in unpasteurized milk and cheeses if they know the origin. Respondents believe that traditionally produced cheese is tastier, better quality and more expensive than industrially produced cheese, and that traditionally produced cheese is nutritionally more valuable than cheese from industrial production. Respondents indicated that they were familiar with the concepts of traditional cheese production and industrial cheese production. The results of the research showed that the respondents more often buy industrial cheeses than traditional cheeses. Respondents emphasized cheese taste, aroma, quality and shelf life as important attributes when buying, while nutritional value and declaration, production method, packaging, and brand were mentioned as minor attributes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:584178
Study programmeTitle: Organic Agriculture with Agrotourism
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository Faculty of Agriculture University of Zagreb
Created on2019-11-27 07:53:19

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