Liking and willingness to eat of landrace porridges: A comparison between consumer groups

Hannah Y. Kristofers; Karin Gerhardt; Karin Wendin

doi:10.1016/j.ijgfs.2023.100864

Liking and willingness to eat of landrace porridges: A comparison between consumer groups

Hannah Y. Kristofers, Karin Gerhardt, Karin Wendin^*

^*Corresponding author for this work

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

2 Citations (Scopus)

9 Downloads (Pure)

Abstract

Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

Original language	English
Article number	100864
Journal	International Journal of Gastronomy and Food Science
Volume	35
Number of pages	4
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2023.100864
Publication status	Published - 2024

Bibliographical note

Publisher Copyright:
© 2024 The Authors

Keywords

Consumer attitudes
Heritage grains
Landrace cereals
Porridge
Sustainable food systems

Access to Document

10.1016/j.ijgfs.2023.100864Licence: CC BY

FulltextFinal published version, 643 KBLicence: CC BY

Cite this

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title = "Liking and willingness to eat of landrace porridges: A comparison between consumer groups",

abstract = "Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.",

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journal = "International Journal of Gastronomy and Food Science",

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T1 - Liking and willingness to eat of landrace porridges

T2 - A comparison between consumer groups

AU - Kristofers, Hannah Y.

AU - Gerhardt, Karin

AU - Wendin, Karin

PY - 2024

Y1 - 2024

N2 - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

AB - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

KW - Consumer attitudes

KW - Heritage grains

KW - Landrace cereals

KW - Porridge

KW - Sustainable food systems

U2 - 10.1016/j.ijgfs.2023.100864

DO - 10.1016/j.ijgfs.2023.100864

M3 - Journal article

AN - SCOPUS:85181810705

VL - 35

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100864

ER -