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Consumer behaviour towards yoghurt in Belgium and Poland: a survey in two regions

Wim Verbeke UGent and Jacques Viaene UGent (1998) BRITISH FOOD JOURNAL. 100(4). p.201-207
abstract
The recent history of Poland is characterised by the process of transition from the centrally planned to a market-oriented economy and by the new challenge of preparing for joining the EU. Several authors indicate that Polish consumers are more and more similar to European consumers in terms of consumer behaviour. The research under consideration aims to identify similarities and differences between Polish and Belgian consumers with respect to consumer behaviour towards yoghurt. The choice of the dairy product yoghurt as a research subject is based on its remarkable consumption increase and product innovation rate during the previous decade. A survey of 400 respondents in the urban regions of Gent (Belgium) and Olsztyn (Poland) reveals statistically significant differences in consumption frequency, perception of product attributes and consumer attitude and preference towards yoghurt. The process of cross-national data gathering and analysis identifies topics of interest to food companies and marketeers seeking to enter markets in Central and Eastern Europe
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Dairy industry, Poland, Food, Belgium, Consumer behaviour
journal title
BRITISH FOOD JOURNAL
Br. Food J.
volume
100
issue
4
pages
201 - 207
ISSN
0007-070X
DOI
10.1108/00070709810207883
language
English
UGent publication?
yes
classification
A2
copyright statement
I have transferred the copyright for this publication to the publisher
id
1969949
handle
http://hdl.handle.net/1854/LU-1969949
date created
2011-12-19 14:18:48
date last changed
2016-12-19 15:42:20
@article{1969949,
  abstract     = {The recent history of Poland is characterised by the process of transition from the centrally planned to a market-oriented economy and by the new challenge of preparing for joining the EU. Several authors indicate that Polish consumers are more and more similar to European consumers in terms of consumer behaviour. The research under consideration aims to identify similarities and differences between Polish and Belgian consumers with respect to consumer behaviour towards yoghurt. The choice of the dairy product yoghurt as a research subject is based on its remarkable consumption increase and product innovation rate during the previous decade. A survey of 400 respondents in the urban regions of Gent (Belgium) and Olsztyn (Poland) reveals statistically significant differences in consumption frequency, perception of product attributes and consumer attitude and preference towards yoghurt. The process of cross-national data gathering and analysis identifies topics of interest to food companies and marketeers seeking to enter markets in Central and Eastern Europe},
  author       = {Verbeke, Wim and Viaene, Jacques},
  issn         = {0007-070X},
  journal      = {BRITISH FOOD JOURNAL},
  keyword      = {Dairy industry,Poland,Food,Belgium,Consumer behaviour},
  language     = {eng},
  number       = {4},
  pages        = {201--207},
  title        = {Consumer behaviour towards yoghurt in Belgium and Poland: a survey in two regions},
  url          = {http://dx.doi.org/10.1108/00070709810207883},
  volume       = {100},
  year         = {1998},
}

Chicago
Verbeke, Wim, and Jacques Viaene. 1998. “Consumer Behaviour Towards Yoghurt in Belgium and Poland: a Survey in Two Regions.” British Food Journal 100 (4): 201–207.
APA
Verbeke, Wim, & Viaene, J. (1998). Consumer behaviour towards yoghurt in Belgium and Poland: a survey in two regions. BRITISH FOOD JOURNAL, 100(4), 201–207.
Vancouver
1.
Verbeke W, Viaene J. Consumer behaviour towards yoghurt in Belgium and Poland: a survey in two regions. BRITISH FOOD JOURNAL. 1998;100(4):201–7.
MLA
Verbeke, Wim, and Jacques Viaene. “Consumer Behaviour Towards Yoghurt in Belgium and Poland: a Survey in Two Regions.” BRITISH FOOD JOURNAL 100.4 (1998): 201–207. Print.