Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus

Rojas-Rivas, Edgar; Espinoza‐Ortega, Angélica; Thomé-Ortíz, Humberto; Pérez, Sergio Moctezuma; Cuffia, Facundo

doi:10.1016/j.appet.2019.04.021

Cited by 27 publications

(20 citation statements)

References 49 publications

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“…It is noteworthy that results of this research agree with other studies confirming that Mexican consumers perceive functional characteristics of several traditional foods, for example with the case of amaranth (Amaranthus spp.) (Rojas-Rivas, Espinoza-Ortega, Thomé-Ortíz, Moctezuma-Pérez and Cuffia, 2019) or nopal (Opuntia ficus-indica) (De Alburquerque et al, 2019). In this sense, the development of functional products from traditional foods could be attractive to Mexican consumers as they show interest in this type of food products (Rojas-Rivas et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Camarena et al (2011) and Sandoval and Camarena (2012) indicated that consumers in some zones of northern Mexico have a preference for traditional foods; however, they also showed a preference for international foods. Serrano-Cruz et al (2018) analyzed the factors associated with the consumption of traditional foods in Central Mexico; studied the perception of consumers toward amaranth, a traditional Mexican food with functional characteristics; and Rojas-Rivas, Espinoza-Ortega, Thomé-Ortíz, Moctezuma-Pérez and Cuffia (2019) established that consumers' perception and consumption motives toward traditional foods could depend on the social position of consumers.…”

Section: Introductionmentioning

confidence: 99%

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Consumers’ perception of a traditional fermented beverage in Central Mexico

Rojas-Rivas¹,

Viesca-González

Favila-Cisneros

et al. 2019

BFJ

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Purpose Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers’ perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, to explore the underlying factors that influence consumers’ perception toward pulque, and second, to identify groups of consumers according to their perception. Design/methodology/approach A questionnaire was designed and applied to 220 consumers within points of sales. Exploratory factor analysis (EFA) was undertaken and hierarchical cluster analysis (HCA) was used to identify different groups of consumers. Findings By means of EFA three factors were obtained: traditionality, bad reputation of pulquerías and functional beverage. In order to identify different consumption patterns among consumers, HCA was performed and three groups were identified: traditional, neo-consumers and neo-consumers in transition. The groups identified showed significant differences in their perception. Practical implications Pulque has recently gained interest in various consumer sectors, mainly among young consumers, who are consuming and promoting the beverage these days. In this sense, the results of this work could be used for its promotion and consumption in order to attract more consumers and make a contribution to the development of local economies. Originality/value This is the first work in Mexico to explore the perception of consumers toward pulque: the most important traditional fermented beverage in Central México. Results of this research suggest the appearance of a revaluation process among young consumers, more informed and with greater sensitivity toward traditional Mexican food, particularly in the case of pulque. Likewise, these results could be useful for producers and sellers to carry out commercial strategies and promote the drink.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumers’ perception of a traditional fermented beverage in Central Mexico

Rojas-Rivas¹,

Viesca-González

Favila-Cisneros

et al. 2019

BFJ

Self Cite

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“…This characteristic could help the promotion of traditional foods; an example of this is amaranth grain, which is also a traditional Mexican food with the characteristics of functional foods that has moved from the local to the global market. For this reason, new food products added with amaranth are available in the market and are promoted as superfoods (Rojas-Rivas et al, 2019b). Escalante et al (2016) established that pulque has the potential as a functional beverage due to the beneficial microorganisms presents in this beverage.…”

Section: Sociodemographic Characteristics Of the Sample And The Identmentioning

confidence: 99%

“…Furthermore, the growth of urban areas, together with importance of consumers who have a big influence on demand of agri-food products, demonstrates the need of studying their consumption motives to understand the factors that influence their food choices. Likewise, the study of perception and motives that influence Mexican food choices is still an emerging research area (Escobar-Lo´pez et al, 2017;Espinoza-Ortega et al, 2016;Rojas-Rivas et al, 2018;Salgado et al, 2016), especially in traditional foods and beverages (Hidalgo-Milpa et al, 2016;Rojas-Rivas et al, 2019a, 2019bSerrano-Cruz et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

Rojas-Rivas

Cuffia

2020

Food sci. technol. int.

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The aims of this work were to (i) identify the consumers’ profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquerías) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level ( p < 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred “natural pulque.” The second group of consumers was comprised mostly ( p < 0.05) of women, including students with a high educational level who prefer “cured pulque.” In this sense, our results showed that gender and time spent in the pulquerías together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations.

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“…The main research activities focused on amaranths have been concentrated on their extraordinary nutritive value because of the content of proteins, good fats and bioactive compounds with antihyperlipidemic, antidiabetic [17], antihypercholesterolemic effects [18], and antioxidant [19,20] and antimicrobial activities [21]. Today, amaranth is a traditional food sold mainly as an artisanal product that has been indicated as "functional food", due to its properties to promote health [22][23][24]. Peptides with low molecular weight (MW) extracted from food proteins can exert different biological properties such as antioxidant, anti-inflammatory, anti-hypertensive, and antibacterial activities.…”

Section: Introductionmentioning

confidence: 99%

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

et al. 2021

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Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

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Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus

Cited by 27 publications

References 49 publications

Consumers’ perception of a traditional fermented beverage in Central Mexico

Consumers’ perception of a traditional fermented beverage in Central Mexico

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

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