Diferencias en aceptación de nuevos alimentos por tipos de hábitat

• Autores: María Ramona Barrena Figueroa, Mercedes Sánchez
• Localización: RES. Revista Española de Sociología, ISSN 1578-2824, ISSN-e 2445-0367, Nº. 18, 2012, págs. 63-85
• Idioma: español
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Los cambios socioculturales en el medio rural se ven reflejados en distintos ámbitos, entre ellos, en sus preferencias por la alimentación. En este sentido, la saturación de los mercados y su internacionalización ha obligado a la oferta alimentaria a profundizar en el conocimiento de las preferencias de los consumidores con el fin de adaptarse mejor a sus necesidades y de innovar en productos más adecuados. Sobre esta base argumental, este trabajo ha analizado las diferencias en la aceptación de nuevos alimentos en los entornos rural y urbano, detectando que existen diferencias en la adopción de nuevos alimentos. En este sentido, los resultados muestran mejor aceptación de nuevos productos en los entornos urbanos, con presencia de neofobia positiva en hábitats rurales y percepciones de emociones más negativas en nuevos productos en dichos hábitats rurales. En cuanto a las características de los productos, los componentes de calidad y salud de los alimentos son valorados como muy relevantes por todos los consumidores, si bien se tiende a un interés por la naturalidad en mayor medida en entornos rurales.

  • English

    Changes in the socio-cultural climate are altering many aspects of the rural lifestyle, including food preferences. At the same time, market saturation and firm internationalization are forcing food producers and distributors to seek a deeper understanding of consumer preferences to enable them to meet consumer needs and offer more suitable product innovations. Against this background, this paper sets out to examine rural/urban differences in the acceptance of new foods, in an attempt to determine whether habitat factors play a role in the timing and nature of the innovation acceptance process in the food market. There have been detected differences in the adoption of new foods. In this sense, the results show better acceptation of new products in urban habitats, with positive neophobia in rural contexts. Additionally, in rural habitats there are more negative emotions to new food products. The food characteristics more relevant to the consumers were quality and health properties, with more interest for the naturalness in rural habitats.

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