Are tourists neophobic against offal meals?

Akın, Aliye; Akın, Adnan; Mutlu, Hakan Tahiri

doi:10.1016/j.ijgfs.2023.100684

Cited by 3 publications

(3 citation statements)

References 47 publications

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“…In Turkey, meals containing offal are very common. Thus, a recent study aiming to evaluate the opinion of tourists towards typical Turkish meals containing offal was carried out and it showed that most tourists have neophobia toward new foods as they declared themselves to be afraid or hesitant about eating new foods, to not trusting new and different foods, not consuming foods they did not know and, moreover, to being very picky about the food they eat [64].…”

Section: Offal Consumptionmentioning

confidence: 99%

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Font-i-Furnols

2023

Foods

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Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers’ attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products.

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Section: Offal Consumptionmentioning

confidence: 99%

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Font-i-Furnols

2023

Foods

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“…Offal has an important place in Turkish cuisine. However, as the research of Akin et al (2023) [ 27 ] has shown, most tourists visiting Turkey are wary of offal dishes served in ethnic restaurants [ 10 , 27 ]. In India, where there is a centuries-old tradition of vegetarianism, a lack of acceptance of offal consumption is observed [ 51 ].…”

Section: Consumption Of Edible Offalmentioning

confidence: 99%

“…Despite the substantial nutritional value of offal, its utilization remains limited [ 8 , 18 ]. Although it is used in various dishes and products almost all over the world [ 19 , 20 , 21 , 22 , 23 , 24 ], several factors (e.g., tradition, culture) limit its consumption [ 19 , 20 , 21 , 25 , 26 , 27 ]. Residents of highly developed countries hardly consume offal [ 24 ], which may be due to preferences determined by the availability of other foods.…”

Section: Introductionmentioning

confidence: 99%

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

Latoch,

Stasiak,

Siczek

2024

Nutrients

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The global increase in demand for meat leads to substantial quantities of by-products, including edible offal from both wild and domesticated animals raised for diversified consumption products within an agricultural framework. Information on the nutritional value of offal is scattered and limited. This review aims to synthesize scientific publications on the potential of offal as a source of nutrients and bioactive substances in human diets. The literature review included publications available in ISI Web of Science and Google Scholar published between 2014 and 2024. Findings indicate that edible offal is characterized by a nutrient concentration often surpassing that found in skeletal muscle. This review discusses the yield of edible offal and explores factors influencing human consumption. Selected factors affecting the nutritional value of offal of various animals and the importance of individual nutrients in ensuring the proper functioning of the human body were analyzed. The optimal use of offal in processing and catering can significantly benefit aspects of human life, including diet quality, food security, and conservation of natural resources.

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Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine

Aziz,

Khan Niazi,

Zafar

2023

Journal of Vacation Marketing

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Food or culinary tourism has become a field of interest for scholars, and food tourism is considered a vital part of tourism research. The study aims to understand how value creation at ethnic cuisine influences the travelling behaviour of potential tourists. The study has considered potential tourists’ ethnocentrism/cosmopolitanism behaviour affecting the intention to consume food at the destination. The influence of destination image as a mediator and food neophilia as a moderating is considered to understand the behavioural patterns of ethnic food consumer and their intention to visit a destination. This study used the cross-sectional descriptive research design. A field survey was conducted, and data were gathered from visitors of Chinese cuisines in four major cities of Pakistan. The study results are divided into four categories. First, the direct effect shows that consumers’ cosmopolitan positive and ethnocentric behaviour has a negative effect on the intention to consume ethnic food at the destination. Second, the mediation results show that consumption value significantly mediates the relationship between consumer cosmopolitan and intention to consume ethnic food at the destination while insignificantly mediates between consumer ethnocentrism and intention to consume ethnic food at the destination. Experiential value significantly mediates the relationship between consumer cosmopolitan/ethnocentrism. Third, results for serial mediation showed that destination image with the experiential and consumption value significantly serially mediated the relationships. Finally, results showed that food neophilia has significantly moderated the relationship. The study is a unique effort in the field of culinary tourism and will help researchers and destination management officers (DMOs) to understand the role of local ethnic cuisine in shaping the intentions of potential tourists to travel and consume food at destinations.

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Are tourists neophobic against offal meals?

Cited by 3 publications

References 47 publications

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine

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