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Article
Publication date: 12 June 2019

Diogo Thimoteo Da Cunha, Adriane Elisabete Costa Antunes, Julia Gabriela Da Rocha, Talita Gaspar Dutra, Catarina Vezetiv Manfrinato, Julicristie Machado Oliveira and Mauricio Ariel Rostagno

The purpose of this paper is to evaluate perceived sensory differences of organic and conventional leafy green vegetables through three sensory tests – blind, informed and…

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Abstract

Purpose

The purpose of this paper is to evaluate perceived sensory differences of organic and conventional leafy green vegetables through three sensory tests – blind, informed and inverted and the willingness to buy (WTB) them, and associated factors of organic food consumption by these students.

Design/methodology/approach

The research had a cross-sectional design with university students. First, a questionnaire with 16 statements was presented to 233 consumers with a five-point Likert scale response. The assertions were categorized into five domains: trust in organic production; trust in conventional production; positive attitude to organic; affordable price; and perceived quality. Afterwards, a hedonic scaling was conducted with 150 consumers, 50 in each type of test with conventional and organic leafy green vegetables: lettuce (Lactuca sativa L.); kale (Brassica oleracea L.); common chicory (Cichorium intybus); and endive (Cichorium endivia). Visual aspect, taste, texture, bitterness and overall liking for all samples were evaluated on a nine-point hedonic scale.

Findings

In general, the participants did not perceive sensory differences during the blind test, but when the information about the vegetables was provided, higher scores were obtained by those products labelled as organic in the informed test and in the inverted test (conventional labelled as organic). This effect was higher for students with stronger attitudes towards organic food. These results indicated that the perceived differences between organic and conventional leafy green by university students tended to be attitudinal and, therefore, can be greatly influenced by the information provided with the product.

Originality/value

This research showed that university students were influenced by the organic label, revealing their sensory perception about vegetables. This study had multiple methodological approaches, including hedonic scaling and consumers’ WTB. This combination allowed identifying the students’ attitudinal tendency in relation to their sensory perceptions of organic green leafy green vegetables.

Details

British Food Journal, vol. 121 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 19 February 2021

Marcel Levy de Andrade, Elke Stedefeldt, Lais Mariano Zanin, Luis D’Avoglio Zanetta and Diogo Thimoteo da Cunha

This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.

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Abstract

Purpose

This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.

Design/methodology/approach

The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses.

Findings

The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices.

Practical implications

The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate.

Originality/value

It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 3
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 8 July 2020

Luis D'Avolgio Zanetta, Matheus Takamori Costa Umebara, João Paulo Costa, Douglas Koji Takeda and Diogo Thimoteo Da Cunha

The purpose of this paper was to evaluate the differences between common Brazilian beer and pure malt beer in the responses of hedonic scaling, willingness to pay and emotional…

564

Abstract

Purpose

The purpose of this paper was to evaluate the differences between common Brazilian beer and pure malt beer in the responses of hedonic scaling, willingness to pay and emotional response.

Design/methodology/approach

Two types of beer were selected to be tested – a common beer: Pilsen Skol and pure malt beer: Pilsen Eisenbahn. All the analysis was conducted under three labeling conditions: blind; labeled; inverted label with 70 participants in each test. A nine-point hedonic scale evaluated the acceptance. The consumer was questioned how much he/she would be willing to pay for a bottle of beer that he/she tasted. A questionnaire was elaborated based on the EsSense profile to evaluate emotions; 25 emotions were evaluated using a five-point scale. The socioeconomic status was defined based on consumer's household characteristics.

Findings

The acceptance score, positive emotions and willingness to pay were higher for pure malt beer in the labeled test and for common beer (labeled as pure malt) in the inverted test. The findings highlight that information, such as beer type and socioeconomic status, could influence consumer responses by altering hedonic perceptions, emotions and commercial value attributed to different beers. In general, the beer type did not affect the evaluated variables.

Practical implications

Brewing industry should explore in their marketing strategies and state clearly the pure malt label. In restaurants, owners can explore pure malt beers as a strategy for garnering different customer profiles. Technological and production investments should be encouraged to reduce the product price, favoring the final consumer.

Originality/value

This study contributes to understanding the growth in the consumption of pure malt beers in Brazil. Moreover, it brings an overview of the influence of the label/information on regular Brazilian consumers.

Details

British Food Journal, vol. 123 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 28 April 2014

Diogo Thimoteo Da Cunha, Elke Stedefeldt and Veridiana Vera De Rosso

The aim of this study was to evaluate the good manufacturing practices in meal services in public schools and day care centres in Baixada Santista, Brazil using a health risk…

508

Abstract

Purpose

The aim of this study was to evaluate the good manufacturing practices in meal services in public schools and day care centres in Baixada Santista, Brazil using a health risk classification.

Design/methodology/approach

A total of 59 public schools and day care centres in nine municipalities of Baixada Santista – Brazil were randomly selected. The sanitary conditions were evaluated by applying a validated checklist specific to school meal service. The questions were scored according to the health risks detected. A percentage of conformity to good manufacturing practices was calculated, than schools and day care centres were classified according to health risk in relation to the scores obtained for each thematic area addressed in the checklist and in relation to the overall score.

Findings

It was observed that 62 per cent of the schools were classified as average health risk failing to comply with Brazilian legislation on food safety rules. The thematic areas that showed lower percentage of conformity to good manufacturing practices were: hand hygiene (33.9 per cent), pest control (3.4 per cent), food handlers (62.4 per cent) and food hygiene (65.4 per cent). The school meal service of day care centres presented higher conformity in the hand hygiene (p<0.01) and the environmental sanitation (p<0.05) than elementary schools.

Practical implications

The data observed in our study highlight the need of an effective system to monitor and evaluate the hygienic sanitary conditions in Brazil. The implementation of HACCP system may be an option with good potential to produce safer meals in school environment, nevertheless, the prerequisite program must be implemented first. Professionals with expertise in food safety can act as consultants to the school meal service and may use the data from this study as a benchmark for interventions.

Originality/value

This paper contain new information related the state food safety practices of Brazilian school meal service. It also presents the use of scores to determine risk. The use of health risk is a novel way to evaluate the food safety practices in school meals facilitating the implementation of corrective measures.

Details

British Food Journal, vol. 116 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

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