Kolbászfogyasztási szokások vizsgálata Magyarországon

Abstract

Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat standsin the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungariannutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements –has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like themost, on what basis they choose, how much money they spend, how often they eat and where they pick the information up aboutthe Hungarian sausages? e goal of the study is to get a wider perspective about the consumption patterns of Hungarian people,helping the work of the market players who deal with sausage making and sale, and they would like to know the demand, opinionand criterion of decisions of the potential customer. regarding the methodology, we have choosen the online questionnaire, inwhich 690 members took part. e questionnaire is representative with regard to sex, in addition several answers have come fromall regions of our country.

Understanding Consumers’ Preferences for Protected Geographical Indications: A Choice Experiment with Hungarian Sausage Consumers

“…Detailed data are shown in Table 3 . Overall, our sample shows similar characteristics to previous market research for Hungary (e.g., [ 53 , 54 ]) as our respondents buy sausage regularly (almost 93% at least once a month) and consume it very often (72% at least once a week).…”

“…In Hungary, chicken and pork are the best-selling meats [ 52 ], with the most popular pork meat product being dried and smoked sausage [ 53 ]. Sausage is an important constituent of Hungarian cuisine, widely used in many traditional dishes, and both spicy and non-spicy varieties are consumed daily by every second Hungarian [ 54 ]. For centuries, the typical seasonings of traditional Hungarian sausages have been salt, garlic, cumin seeds and, most importantly of all, ground (or milled) paprika.…”