Between Rupture and Continuity: Millennials' Reasons for Eating Chapulines in the Southern Sierra of Oaxaca

Ramírez, José Cutberto Hernández; Almaraz, Teófila Enríquez; López, Susana Medina

doi:10.1080/15528014.2021.1893918

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…We initially hypothesized that the acceptance level would have differed within macroregions, especially in sizable countries like China, Mexico, or the US., as differences in entomophagy tradition exist within a country. For instance, in Mexico, the South and Southeast regions are particularly rich in entomophagy traditions, followed by the central part of the country [15,[57][58][59][60][61][62]. However, this difference in entomophagy tradition did not seem to affect acceptance, except for the rejection of processed mealworms in Mexico (Table 2).…”

Section: Discussionmentioning

confidence: 99%

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

et al. 2023

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The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without entomophagy tradition. An online survey was applied to collect responses (3,006) from five countries–i.e., Belgium, China, Italy, Mexico, and the US–using a quota sampling method. Moreover, an information treatment was included with about half of the participants receiving information about the advantages of edible insects as food (ingredient) and the presence of food safety regulations. Across countries, gender was the main factor affecting acceptance level as men accepted mealworms more than women. Entomophagy tradition mainly explained the differences among countries. Countries with entomophagy traditions (Mexico and China) showed higher acceptance of including whole or processed mealworms in the diet compared to countries with no entomophagy traditions (i.e., Belgium, Italy, and the US). While information and age did affect differently the acceptance of including processed mealworms in countries with entomophagy traditions showing that consumer acceptance was affected by information in Mexico and by age in China. Whereas it was found that younger people (below 42 years old) in countries without entomophagy tradition were more open to accepting processed mealworms in their diet. Moreover, across countries, the acceptance of including processed mealworms was higher compared to whole mealworms. These findings provide insights into which consumer segments to target and the potential impact of information when introducing new insect-based foods in countries with and without entomophagy traditions.

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Section: Discussionmentioning

confidence: 99%

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

et al. 2023

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“…Millennials: They are considered the generation of the information revolution in Mexico (Larios-G omez et al, 2021), and they are returning to alternative and nostalgic consumption, as well as health care and cultural identity, under the influence of marketing (Hern andez et al, 2022). The group showed associations with "hedonic", "rurality" and "new consumption", which is consistent with other studies on cheese consumers that find that these individuals have an interest in craftsmanship and origin (Garanti and Berberoglu, 2018;Da Silva et al, 2021), but they do not attach importance to the "raw material", which seems to be a contradiction.…”

Section: Perception Of Cheese Authenticity By Sociological Generationsmentioning

confidence: 99%

“…Age is not the only differentiator; sociocultural, ethical, political and market aspects influence also, creating a collective perception that characterises and identifies each generation (Hernández et al ., 2022). It originates in childhood, and conditions the way of seeing the world in adulthood (Mittal et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

Fernández-Sánchez,

Espinoza-Ortega,

Sánchez-Vega

et al. 2023

BFJ

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PurposeThe study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico.Design/methodology/approachAn online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analysis were used to identify differences in the perception between generations. The information was complemented with word clouds of the cheeses mentioned and consumer testimonials about cheese consumption.FindingsA total of 29 categories and ten dimensions revealed consumers' perception of cheese authenticity, most important of which were hedonic, rurality and new consumption. Authenticity is a mix of the pleasure of consuming the product, the link to rural life and new consumer values. Perceived authenticity is different in each sociological generation according to the dimensions of raw material, identity, market, new consumption and distrust, since it is related to the experiences of each generation. The results made it possible to contextualise another vision of the reality of the cheeses in the search for a quality seal.Practical implicationsThe information contributes to the typification and promotion of cheeses in the process of patrimonialisation, by creating differentiated marketing tools that allow their valorisation.Originality/valueThis work contributes to the knowledge of the perceived authenticity of cheeses in the sociological generations, due to their differentiation by age, sociocultural, ethical, political and consumer aspects. It enables the knowledge of the consumer's perspective on these products.

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Consumer reasons for eating chapulines (Sphenarium purpurascens) in the Sierra Sur of Oaxaca

Ramírez

2022

JIFF

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This study seeks to examine the use value conferred on the edible insect Sphenarium purpurascens by consumer segment in the travelling open-air market in the main city of the southern highlands of Oaxaca, Mexico. Consumers were surveyed and classified by monetary income, then segmented into two-stage clusters. Of the 363 individuals surveyed, 79.9% routinely consume S. purpurascens. The top three income quintiles spend 50% more money on S. purpurascens on a weekly basis than the bottom three. In consumer sub-segments of all quintiles, the predominant utility conferred on S. purpurascens is the combination of a satisfying taste and a reproduced consumption habit. Thus, eating S. purpurascens is guided mostly by emotion and tradition; however, the attribution of a nutritional utility to S. purpurascens is an emerging reason that, albeit to a somewhat lesser extent, also influences some consumer segments. Therefore, campaigns to promote and preserve the consumption of S. purpurascens in the urban context studied, which is in the process of a nutritional transition, should consider and strengthen the affective component of anthropo-entomophagy, as well as intrinsic cognitive aspects such as the nutritional composition of edible insects or their low environmental impact.

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Between Rupture and Continuity: Millennials' Reasons for Eating Chapulines in the Southern Sierra of Oaxaca

Cited by 3 publications

References 19 publications

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

Consumer reasons for eating chapulines (Sphenarium purpurascens) in the Sierra Sur of Oaxaca

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