Małgorzata Kosicka-Gębska

Prediction of the conditions for the consumption of game by Polish consumers

Due to the changing needs of consumers and the increased risk of diet-related diseases, todays consumers are forced to seek alternative types of meat. It should, on one hand be tasty, and on the other will improve the health of the consumer. Game is considered to be such a meat. Although Poland is one of the leading producers and exporters of game in Europe, the level of its consumption is very low at about 0.08kg/person/year. Based on quantitative data from 1000 respondents a model predicting the consumption of wild game based on logistic regression has been prepared. It was demonstrated that consumers are likely to increase their consumption of game, provided that it will have a higher quality and greater commercial availability. A higher propensity to change eating habits in respect of game was displayed mainly by men, city dwellers and those who evaluated their own knowledge on nutritional and diet higher than others.

Polish beef consumers: emerging or declining market?

The consumption of beef in Poland decreased from 17 kg per capita in the late 1980s to 3.8 kg per capita in the early 2000s. This decline was much greater than in other European countries. This paper presents results of quantitative consumer research, carried out from December 2009 to February 2010, to identify consumer perceptions of beef, habits, culinary preferences and factors hampering its consumption. The survey was conducted on a sample of 3,195 respondents. The respondents stated that amongst the features which are decisive in the choice of a particular piece of beef are: colour, general appearance and fat content. Other important factors mentioned were: best before date and price. Consumers also mentioned factors referring to consumption. The most important were: sensory aspects (taste, juiciness), nutritional value and healthiness. Respondents also confirmed the fact that beef consumption decreased in their households but the number of responses indicating that fact and those indicating that consumption had not changed were very similar. The vast majority of consumers stated they did not eat beef because of its high price. Some respondents would consider commencing or resuming beef consumption on condition that price decreased. Other conditions for increased beef consumption are as follows: better taste and greater opportunities to buy it. It can be concluded that there is a great potential for beef market development in Poland. Future studies should investigate consumer concerns with regard to beef, as well as the producer, distributor and retailer roles in the beef supply chain.

Charakterystyka porównawcza zachowań nabywczych polskich konsumentów mięsa na tle porównań międzynarodowych

Meat is one of the basic foodstuffs, which in modern times arouses a lot of controversy. On the one hand, appreciates its nutritional values, especially the content high in protein, minerals and vitamins. On the other hand, it is considered that the excessive intake can contribute to the formation of civilization diseases. The aim of the article was to analyze the purchasing behavior of Polish consumers of fresh meat in general and pork, poultry and beef. Particular attention was paid to the choice of the place of purchase, the evaluation of the frequency of purchase, as well as the factors determining the choice of different types of meat by consumers. Also evaluated the impact of the manufacturers decision-making by consumers purchase meat. It was found that regardless of the type of meat, increases the importance of specialist butcher shops. The analysis of association proved that consumers are making decisions about the purchase of meat draw attention primarily on its price, overall appearance and color. Synopsis. Mieso jest jednym z podstawowych produktow zywnościowych, ktory we wspolczesnych czasach wzbudza wiele kontrowersji. Z jednej strony docenia sie jego walory odzywcze, a szczegolnie zawartośc pelnowartościowego bialka, związkow mineralnych i witamin. Z drugiej strony uwaza sie, ze jego nadmierne spozycie moze przyczynic sie do powstawania chorob cywilizacyjnych. Celem artykulu byla analiza zachowan nabywczych polskich konsumentow miesa świezego ogolem, miesa wieprzowego, drobiowego i wolowego w Polsce na tle wybranych przykladow pochodzących z innych krajow. Szczegolną uwage zwrocono na wybor miejsca zakupu, ocene czestotliwości nabywania, a takze na czynniki determinujące wybor poszczegolnych rodzajow mies przez konsumentow. Oceniono rowniez wplyw producenta na podejmowanie decyzji przez konsumentow o zakupie miesa. Stwierdzono, ze w Polsce, niezaleznie od rodzaju miesa, wzrasta popularnośc specjalistycznych sklepow miesnych, czego nie odnotowuje sie w innych krajach. Przeprowadzona analiza asocjacji dowiodla, ze polscy konsumenci podejmując decyzje o nabyciu miesa zwracają przede wszystkim uwage na jego cene, wygląd ogolny oraz barwe.

The Importance of Discounters in the Purchasing Decisions of Polish Consumers

The article data from the review of secondary data and primary research shows that the preferences and buying trends among Poles have changed over twenty five years. Discounters are currently the fastest growing trading format, in which more than 70% of consumers buy. The market leader in the retail chain sector is Biedronka, which increased the number of shops by 1745 in the period of 2006–2015. Discounters have become popular due to: changing habits of shoppers, the ability to offer products at very low prices, proximity to the place of residence of consumers and improving the quality of products. The aim of this article is to draw attention to the specifics of the operation of discount stores in the Polish realities with a particular focus on Biedronka. Primary data on the behavior of consumers buying food there was obtained from a survey conducted in 2014 on a sample of 540 consumers. Classification-JEL: D1, D3, D4

Potrzeba śledzenia pochodzenia produktu jako wymóg zapewnienia bezpieczeństwa żywności

The purpose of the research study is to present and analyse the principles of the functioning of the traceability in the food chain including the used methods of identifi cation. Analysis of the literature shows that risk sources identifi cation via food movement and its origin tracking reduces the potential risks possibility and infl uences the food safety level. The development of information technology allows to support traceability process by advanced computer systems. Used in the enterprise ERP systems using tools such as barcodes to identify whether the RFID create traceability of products throughout the production process and distribution. In case of detection any threat to allow for quick response in order to halt the production, distribution and withdrawal of defective products from the market.