بررسی عوامل موثر بر سطح مصرف فرآورده‌های گوشتی آماده در شهر مشهد

نوع مقاله : مقالات پژوهشی به زبان انگلیسی

نویسندگان

• مرتضی محمدی ¹
• سید احسان علوی ²

¹ گروه اقتصاد - دانشگاه حکیم سبزواری

² گروه اقتصاد-دانشگاه حکیم سبزواری

10.22067/jead.2022.74633.1112

چکیده

با توجه به افزایش مصرف فرآورده‌های غذایی آماده در کشور، در این مطالعه عوامل موثر بر سطح مصرف فراورده‌های غذایی آماده از جمله سوسیس، کالباس و همبرگر مورد بررسی قرار گرفته است. به منظور بررسی عوامل موثر بر سطح مصرف فرآورده‌های غذایی آماده و هم چنین نحوه تاثیر هر عامل بر احتمال قرار گرفتن هر خانوار در چهار گروه عدم مصرف، مصرف کم، مصرف متوسط و مصرف زیاد، الگوی لاجیت ترتیبی و اطلاعات 396 خانوار شهر مشهد در سال 1399 به کار گرفته شد. نتایج مدل لاجیت ترتیبی حاکی از آن است که متغیرهای قیمت، درآمد، مصرف سایر گوشت‌ها و تحصیلات مصرف کننده از لحاظ آماری اثر معناداری روی سطح مصرف فراورد‌ه‌های گوشتی آماده مورد بررسی ندارند و متغیرهایی چون آگاهی از وجود و اثرات نیتریت، اطلاع از تقلب و شیوه‌های آن و شناخت ترکیبات فراورده‌های غذایی آماده دارای اثر منفی و معنادار روی احتمال مصرف این فراورده‌ها است. میزان دسترسی خانوارها به فراورده‌های غذایی آماده مورد بررسی و اعتماد خانوارها به تولیدکنندگان نیز روی احتمال مصرف فراورده‌های گوشتی آماده تحت بررسی، اثر مثبت برجای می‌گذارد. از این رو اگر هدف سیاست‌گذاران حوزه تغدیه و بهداشت در جامعه کنترل و تغییر مصرف فراورده‌های گوشتی آماده است، می‌توان از ابزارهایی از جمله تغییر در میزان دسترسی خانوارها به این فراورده‌ها بهره گرفت. همچنین با اطلاع‌رسانی از وجود و خواص نیتریت و اثرات آن و نیز با تلاش برای شناساندن ترکیبات فراورده‌های گوشتی آماده برای مصرف‌کنندگان، می‌توان مصرف این مواد غذایی را در جامعه کنترل کرد و از این مسیر آسیب‌های احتمالی را در حوزه تغذیه کمتر ساخت.

کلیدواژه‌ها

• الگوی لاجیت ترتیبی
• بازاریابی اجتماعی
• فراورده‌های غذایی آماده
• مصرف

20.1001.1.20084722.1401.36.2.7.6

موضوعات

• بازاریابی و تجارت محصولات کشاورزی

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عنوان مقاله [English]

Investigating the Factors Affecting Fast Food Consumption Level: Case Study, Mashhad, Iran

نویسندگان [English]

• M. Mohammadi ¹
• S.E. Alavi ²

¹ Department of Economics - Hakim Sabzevari University

² Department of Economics, Hakim Sabzevari University

چکیده [English]

Due to increase of consumption of fast foods in Iran, the factors affecting the consumption level of sausages, salami and hamburgers have been investigated in this study. For this purpose, we investigated the probability of each household being in groups of non-consumption, low consumption, medium consumption and high consumption using an ordered logit model and data of 396 households of Mashhad, in 2020. The results of the ordered logit model indicated that variables such as price, income, consumption of other meats and education level of consumers do not have a statistically significant effect on the level of consumption of prepared meat products. While variables such as awareness of the existence and effects of nitrite, information about cheating in the product and awareness about the materials used in the ready-made foods have a negative and significant effect on the probability of consuming these kinds of foods. Accessibility of households to the fast foods and households' trust in the producers also have a positive effect on the likelihood of consuming the ready-to-eat meat products under question. Regarding the importance of controlling fast food consumption in society, we concluded that improving awareness of consumers about the properties of fast foods and their consequences effects on health could be considered as an important tool to control fast food consumption

کلیدواژه‌ها [English]

• Fast food products
• Ordered Logit model
• Marketing

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