Consumer behavior of organic and functional foods in Brazil

Abstract

The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.

Uso de subproductos de la industria agroalimentaria como fuente de fibra. Respuesta de los consumidores

“…This agrees with previous studies reporting that acceptability of functional foods varies with gender in Uruguay (Ares & Gámbaro, 2007). Martins et al, 2020 showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men in Brazil. It is widely reported women are more interested in eating healthily than men (Gök et al, 2019).…”

University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars

“…This perception is consistent with the results of a study conducted with adult consumers in Switzerland, which showed that using the label “fruit sugar” instead of “sugar” in packaged foods increased participants' perceived healthiness of the foods ( 30 ). Regarding the production type, a study analyzing adult consumers' perception of organic foods in Brazil showed that these products are perceived as healthier than the conventional and as they can improve the quality of life of the consumers ( 31 ). Other study conducted with Brazilian university students showed that food healthiness was associated with being natural and containing low amounts of additives ( 32 ), which can explain why the participants in our study valued organic sugar.…”

Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods

“…Lastly, organic foods consumption may reduce overweight, obesity, and the risk of allergic disease ( Essoussi and Zahaf, 2008 ). In the same study by Martins et al (2020) , an increased consumers’ motivation of organic foods consumption was related to the awareness that organic foods are healthier and can improve quality of life.…”

“…A study among 274 Brazilian organic foods consumers, conducted by de Morais Watanabe, Alfinito, Curvelo and Hamza (2020) , they indicated that functional and emotional values positively affect consumers' trust and that only emotional value motivates purchase intention. Whereas in another study, which investigates gender-based behavioural pattern of GSO foods, women expressed greater interest in consuming fruits and vegetables mostly compared to men; and while both men and women agree that organic foods are produced in a sustainable manner, their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic foods ( Martins et al, 2020 ). A similar study conducted in Spain and Thailand towards consumers' perception and attitude, as well as retailers’ attitude to GSO foods showed similar results, respectively, with cost being a premium factor ( Rodríguez-Bermúdez et al, 2020 ; Kantamaturapoj and Marshall, 2020 ).…”