Search results

The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice.

Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task.

The results showed a significant increase in the expected liking and flavor, and consumers perceived stingless bee honey as more sustainable, of higher quality, and more beneficial to health. Health, sustainability, and taste are the main drivers of purchasing this type of honey, and consumers are aware that it costs a premium price. In the value chain involved in choosing stingless bee honey, the appreciation of native bees, flavor, nutritional value, medicinal properties, producer appreciation, and curiosity were strong aspects for choosing the product. These aspects lead consumers to feel good, have peace of mind, feel like protecting nature and planets, and longevity.

Honey is popular worldwide, but stingless bee honey has little information on how consumers perceive it and on the purchasing decision chain. The results of the present study provide important information to enhance the consumption of this product with social and environmental importance and the growing demand for natural products that replace refined sugars.

The study aims to outline and hierarchically rank the key enablers that support the digital nomad lifestyle, identifying their interrelationships and contextual importance within the ecosystem.

The study utilizes a multi-method approach encompassing modified total interpretive structural modeling (m-TISM) and matrice d’impacts croisés multiplication appliquée à un classement (MICMAC) analysis, complemented by a one-tailed t-test to validate the model.

The research identified nine crucial enablers that facilitate the digital nomad lifestyle. The study effectively maps out their hierarchical relationships and the dynamics of their interactions.

While the study offers significant insights, it relies heavily on expert opinions, which may introduce subjective bias. Additionally, the dynamic nature of digital nomadism might limit the long-term applicability of the findings.

The findings have substantial implications for policymakers and corporate leaders. By understanding the key enablers and their interactions, stakeholders can develop targeted strategies that enhance support for digital nomads, potentially increasing organizational flexibility and global reach.

This study contributes original insights by applying an advanced m-TISM approach to the digital nomad sector, a topic of growing relevance in post-pandemic work arrangements. It provides a comprehensive framework that integrates various theoretical and practical perspectives, which were fragmented previously.

This study emphasizes the growing significance of destination attributes in shaping the experiences and behaviours of gastronomy and culinary tourists. Understanding both core and complementary attributes of a gastronomy tourism destination is crucial for its sustainable development. However, there is a lack of a reliable measurement for tourists’ perceived attributes of gastronomy tourism destinations (PAGTD). Therefore, the purpose of this study is to develop a scale to measure tourists’ PAGTD.

The study systematically followed the scale development and validation process, using three samples (Sample 1, n = 200; Sample 2, n = 204; and Sample 3, n = 204) to establish the psychometric properties of the proposed PAGTD scale.

The validated scale comprises five dimensions, namely, food culture, food sensations, food cooking, service environment, and food price & quality, encompassing a total of 22 measurement items.

This research significantly contributes to the gastronomy tourism literature by elucidating the dimensionality of PAGTD and validating the PAGTD scale.

目的地属性对美食游客的体验和行为的影响日渐凸显。理解美食旅游目的地的核心属性和补充属性对目的地可持续发展至关重要。然而, 目前还缺乏一份测量游客感知的美食旅游目的地属性（PAGTD）的量表。因此, 本文旨在开发并验证游客感知的美食旅游目的地属性量表（PAGTD量表）。

本文严格遵循量表开发与验证的程序, 利用三份样本（样本1, n=200; 样本2, n=204; 样本3, n=204）建立了PAGTD量表的信度和效度。

经过验证, PAGTD量表包括5个维度：美食文化、美食感官因素、美食烹饪、服务环境、美食价格与质量, 共计22个测项。

本文不仅阐明了游客感知的美食旅游目的地属性的多维结构, 还开发并验证了一份具有良好信效度的PAGTD量表。

Este estudio hace hincapié en la creciente importancia de los atributos de los destinos a la hora de configurar las experiencias y los comportamientos de los turistas gastronómicos y culinarios. Comprender tanto los atributos principales como los complementarios de un destino turístico gastronómico es crucial para su desarrollo sostenible. Sin embargo, se carece de una medición fiable de los atributos percibidos por los turistas de los destinos de turismo gastronómico (PAGTD). Por lo tanto, el objetivo de este estudio es desarrollar una escala para medir los PAGTD de los turistas.

El estudio siguió sistemáticamente el proceso de desarrollo y validación de la escala, utilizando tres muestras (Muestra 1, n=200; Muestra 2, n=204; y Muestra 3, n=204) para establecer las propiedades psicométricas de la escala PAGTD propuesta.

La escala validada comprende cinco dimensiones: saber, cultura alimentaria, sensaciones alimentarias, cocina de los alimentos, entorno del servicio y precio y calidad de los alimentos, que abarcan un total de 22 ítems de medición.

Esta investigación contribuye significativamente a la literatura sobre turismo gastronómico al dilucidar la dimensionalidad del PAGTD y validar la escala PAGTD.

The study aims to explore how young adults perceive cooking contents on social media and their interaction with it.

Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis.

Data analysis generated six different themes. Young adults valued the profiles’ aesthetics and quality in terms of straightforwardness, trustworthiness, novelty and authenticity of information; they also identified with the profiles’ authors. When pressed for time, aesthetics was less valued than straightforwardness. Participants felt overwhelmed by the excessive information on social media and developed coping strategies to deal with this issue.

The lack of cooking and food skills is a recognized barrier for healthy eating in the young adult population. Social media can play a prominent role in delivering cooking-related information to the younger generation, but research on people’s perceptions of the cooking content available online is scarce and does not focus on how actual engagement with the available content happens. This qualitative exploration revealed which features young adults prefer when using social media to access cooking content, which can inform future interventions to promote cooking and improve health.

Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers.

In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied.

The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as “beautiful,” “white color,” “good taste,” “fragrant,” “fine grains,” “typical rice odor,” well-cooked” and “scattered” were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as “pasty” and “sticky texture” were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time.

These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers.

This study examines the temporal trends and determinants of household cooking fuel choices in India. Access to affordable, reliable, clean cooking fuels is crucial for improving household health and mitigating environmental issues. However, a significant portion of the population in developing countries, including India, still relies on traditional solid biomass fuels, leading to adverse health impacts. Using data from India Human Development Survey conducted in 2005 and 2012, this research analyzes changes in fuel choices. It explores the influence of socio-demographic characteristics, education, and accessibility on these choices over time. The findings reveal a gradual transition toward mixed fuel usage but a limited reduction in the use of dirty fuels, indicating the challenges in achieving cleaner cooking practices. Education is a crucial driver of fuel choices, highlighting the need for targeted educational campaigns. Age and household size also play significant roles, with older household heads and larger households exhibiting different fuel preferences. The availability and cost of firewood and kerosene influence fuel choices. The study also suggests developing educational campaigns, improving the availability and affordability of clean cooking fuels, and tailored strategies for larger households. These findings provide guidance for policymakers in promoting the adoption of cleaner cooking fuels and improving household air quality and public health in India.

The purpose of this paper is to investigate the unexplored part of the historical evolution of travel agencies in Spain, from the end of the 20th century to the 21st century. When examining promotion strategies, the study focuses on the change in marketing and public relations strategies based on the incorporation of information and communication technologies and, in particular, the use of the internet.

This study draws on a qualitative analysis of the different strategies used by traditional agencies and online agencies in Spain from the mid-19th century to the present. This analysis shows how traditional communication strategies survived at the beginning of the 21st century, together with other more innovative ones, while some disappeared, being eliminated by the new online travel agencies, which created a particular conception of marketing and communication. This paper is divided into the following parts: the introduction; the beginnings of travel agency promotion in the 20th century; the evolution of promotion in travel agencies since the late 20th century; communication innovation at the beginning of the 21st century; online travel agencies; and conclusions.

This study shows that although online agencies did not manage to position themselves with a large turnover, they generated advantages and sharpened their imagination to create a new, more economical advertising model, eliminating the costs of public relations and advertising campaigns. In addition, they allowed clients to have greater independence when making their reservations, while enabling them to monitor the tastes of potential and real clients and add blogs so that consumers could express their degree of satisfaction with the product or services provided by the agency.

The focus of attention is the travel agency sector in Spain and, more specifically, communication. Studies on travel agencies and their marketing have been very scarce and partial, impeding professionals in the tourism sector from having a broad vision to direct their promotional and public relations actions. The originality of this article lies in its making a comparison between two different visions of tourism marketing and, specifically, of travel agencies, that is, the traditional vision and the innovative one. It thus helps all professionals in the sector to value and improve their marketing and communication strategies.

Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market.

A total of 1,600 products underwent analysis.

The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels.

This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.

This scoping review aims to explore how “food media”, “food messages” and “food content” are referred to in scholarly writing to enhance a shared understanding and comparability.

Following the PRISMA, ScR-guidelines, four scientific databases were screened on published manuscripts in academic journals, books and doctoral theses mentioning food media, content and messages within the prevalent meaning as in human communication.

Of the 376 included manuscripts, only a small minority (n = 7) provided a conclusive definition of at least one of the three earlier-mentioned concepts; 40 others elucidated some aspects of food media, messages or content; however, they emphasized different and, sometimes even, contrasting aspects. In addition, the review explores in which disciplines the manuscripts mentioning food media, messages or content occur, which methodologies are used and what target groups and media are most common.

Based on this aggregated information, a definition of food media, messages and content is proposed, aiming to enhance the comparability of diverse academic sources. This contribution invites scholars to critically reflect on the included media and content types when comparing studies on food media, messages or content.