Perception de la qualité des produits laitiers et comportement du consommateur algérien

Mamine, Fateh; Étienne, Michel; Boutonnet, Jean Pierre

doi:10.4000/economierurale.4994

Cited by 7 publications

(8 citation statements)

References 27 publications

(24 reference statements)

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“…The exact aspect of this information gathering process and how it leads to decisions depends on the retail environment in which the purchases take place (44). Thus, the ability to assess quality may first and foremost be conditioned by the ability of consumers to read and interpret information on verifiable qualitative attributes (45). Therefore, higher skill levels may lead to more information seeking and better buying results, but that information seeking in some cases can also increase perceived risk and decrease enjoyment and satisfaction (44).…”

Section: Discussionmentioning

confidence: 99%

“…This suggests that, in the market place, consumers are sensitive to the price of dibiterie meat and are willing to support the transaction costs associated with the availability and access to information on the attributes of quality and safety. Furthermore, Mamine et al (45) point out that the relative ability of consumers to perceive information on quality attributes is sometimes at the root of the controversies that characterize their purchasing rationality. Consequently, the latter use trust and reputation to reduce these costs of quality assessment which also follows a controversial schema (45).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, Mamine et al (45) point out that the relative ability of consumers to perceive information on quality attributes is sometimes at the root of the controversies that characterize their purchasing rationality. Consequently, the latter use trust and reputation to reduce these costs of quality assessment which also follows a controversial schema (45).…”

Section: Discussionmentioning

confidence: 99%

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Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

et al. 2021

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Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

et al. 2021

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“…Cela explique le maintien des circuits informels du lait et de sa transformation artisanale, pour lesquels les niveaux exigés de qualité physicochimique sont moins contraignants qu'en transformation industrielle, notamment les petites crèmeries aux moyens techniques limités (caillage, barattage, fermentation) sans pasteurisation. Elles produisent principalement du Raëb (lait caillé), du Lben (petit lait) et du beurre de ferme, produits qui demeurent cependant très prisés par la population locale (Mamine et al, 2016).…”

Section: Production Fourragère Insuffisanteunclassified

Régulation du secteur laitier en Algérie entre sécurité alimentaire et développement d'une production locale : synthèse

Mamine

Farès

Duteurtre

et al. 2021

Rev. Elev. Med. Vet. Pays Trop.

Self Cite

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La sécurité alimentaire est au cœur des débats actuels concernant les politiques de développement agricole. Il s’agit notamment d’arbitrer entre le soutien à la production locale et l’ouverture au commerce international pour répondre à l’essor rapide de la demande. Cette question se pose de manière originale dans le secteur laitier algérien, où l’intervention de l’État concerne l’ensemble des maillons de la filière de la production à la consommation. Or, en dépit de ces mesures particulièrement coûteuses, la progression de la collecte de lait local reste limitée. L’État intervient aussi par des mécanismes de prix administrés et de quotas, qui favorisent l’importation de la poudre de lait afin d’assurer l’offre de produits laitiers à bas prix. Ce compromis aboutit au maintien de la dépendance du pays vis-à-vis des marchés internationaux, et questionne sa capacité à élaborer une véritable stratégie de souveraineté alimentaire.

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“…Les consommateurs ont des difficultés d'estimation du prix pouvant refléter la qualité du produit acheté. De plus, leur capacité à percevoir l'information sur les attributs de la qualité diffère d'un consommateur à l'autre, ce qui peut biaiser leur rationalité d'achat (Mamine et al, 2016). En conséquence, le prix n'est pas le seul indicateur de la qualité qui guiderait la décision d'achat des consommateurs.…”

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Perceptions et comportements d’achat des produits alimentaires locaux

Bonnal¹,

Ferru²,

Charles³

2019

economierurale

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L'étude repose sur des données originales issues d'enquêtes réalisées auprès de plus de 1 500 consommateurs de produits alimentaires (locaux ou non), sur le territoire de Poitiers, une ville moyenne dynamique où la part des étudiants apparaît relativement importante. Nous étudions les perceptions et comportements d'achat des produits alimentaires locaux. S'appuyant sur une analyse des comportements d'achat, notre travail, essentiellement empirique, révèle : 1) la prégnance des critères qualitatifs sur le prix, 2) une perception favorable vis-à-vis des produits alimentaires locaux, 3) l'impact significatif de déterminants traditionnels de consommation sur la probabilité d'achat, 4) des modes d'achat différents pour les étudiants et les non-étudiants invitant à mettre en place des politiques marketing ciblées. MOTS-CLÉS : consommateurs, produits alimentaires locaux, critères d'achat, perceptions Perceptions and purchasing behavior regarding local food productsOur study is based on original data from surveys conducted with more than 1,500 food consumers (local or non-local) in Poitiers, a dynamic, medium-sized city with a relatively high number of students. We study the perceptions and purchasing behavior regarding local food products. Based on an analysis of purchasing behavior, our work, which is essentially empirical, reveals: i) the effect of qualitative criteria on price; ii) a favorable perception of local food products; iii) the significant impact of traditional consumption determinants on the probability of purchase; iv) different purchasing methods for students and non-students, which indicates the benefits of implementing targeted marketing policies.

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Perception de la qualité des produits laitiers et comportement du consommateur algérien

Abstract: Perception de la qualité des produits laitiers et comportement du consommateur algérien

Cited by 7 publications

References 27 publications

Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

Régulation du secteur laitier en Algérie entre sécurité alimentaire et développement d'une production locale : synthèse

Perceptions et comportements d’achat des produits alimentaires locaux

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