Lizbeth Martínez and Jaime Muñoz
This study aims to construct an entrepreneurship educational pattern applicable to all disciplines at the undergraduate level. The proposal focusses on two-course models of…
Abstract
Purpose
This study aims to construct an entrepreneurship educational pattern applicable to all disciplines at the undergraduate level. The proposal focusses on two-course models of transdisciplinary entrepreneurship education (TEE), which involve andragogy and heutagogy as the basis of entrepreneurial competency development.
Design/methodology/approach
The competencies acquired during the proposed course models for TEE are analysed through Bayesian methods. The study is conducted using 400 opinions of students from Tecnologico de Monterrey in Mexico City.
Findings
The proposed TEE models are auspicious for establishing an educational pattern to develop entrepreneurship competencies in undergraduate students with the independence of their school of origin.
Originality/value
Nowadays, universities recognise the importance of providing entrepreneurship education as part of their mission. However, well-defined canons to guide such teaching are still non-existent. This paper fills a gap on what and how to teach TEE. By providing a new competency classification based on soft and technical skills, the authors contribute to the pattern of what to teach in entrepreneurship. The authors provide guidance on the teaching methods for TEE through two-course models based on andragogy and heutagogy. Moreover, their efficacy is measured using the students’ perception of the acquired competencies and their usefulness.
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Lizbeth Salgado and Dena Maria Camarena
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a…
Abstract
Purpose
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a market and consumer behaviour perspective in the Mexican context.
Design/methodology/approach
The research is carried out in two phases: (1) analysis of the offer in distribution and (2) consumer research. First, a mixed observation technique in the offer of traditional foods with innovation was carried out. The data were recollected from 24 companies' websites and was complemented with information from main distribution chains of the city of Hermosillo (Mexico). Second, a survey was carried out with 310 Mexican consumers. The data obtained were analysed using bi-variable and multivariable techniques.
Findings
The findings from the websites showed that there are 19 traditional products with innovation that are marketed through this medium, while 39 traditional products with innovation are offered in distribution chains. Of all foods, 61% showed innovations in ingredients and materials. Also, the consumer evaluations identified three segments: the consumers orientated towards innovations, convenience and health (42.2%), those orientated towards sensory innovations (39%), and those more inclined towards innovations in marketing and availability (18.7%).
Research limitations/implications
The research considers a partial perspective of the agri-food chain and not an integral vision, it is limited to a specific area and to certain traditional foods.
Practical implications
The symbiosis between innovation and tradition is identified from the perspective of supply and demand. The trend that exists in the market regarding the types of innovations and the gaps that exist regarding environmental elements are recognized.
Social implications
The data obtained in the research generate information for business decision-making and entrepreneurship; in addition indicates new dietary and consumption patterns. It also provides knowledge about innovation and tradition, and highlights the relevance of traditional food.
Originality/value
This study tries to fill a gap in the literature by focusing on the market and consumer behaviour perspective for traditional food with innovation.
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Lizbeth Salgado Beltrán, Dena M. Camarena Gómez and Jonathan Díaz León
– The purpose of this paper is to measure the relative degree of rejection or reluctance to try new foods of the Mexican consumers.
Abstract
Purpose
The purpose of this paper is to measure the relative degree of rejection or reluctance to try new foods of the Mexican consumers.
Design/methodology/approach
To measure the degree of acceptance or rejection that individuals have for foods that are unusual in their diets, a phobia scale was used to new foods developed by Pliner and Hobden (1992) Food Neophobia Scale (FNS). The authors also distinguished between individuals’ predisposition to taste new foods, “neo-phobic” (lower bias) and “neo-philic” (predisposition). Additionally social and demographic variables such as age, gender, monthly income level and marital status to discuss relations with the FNS scale were incorporated.
Findings
The results have shown that Mexican consumers show relatively low levels of phobia toward new foods, but there may be differences in accordance with the characteristics of the environment, the proximity of another culture or urbanization level have a significant influence on consumer attitudes.
Originality/value
In Mexico the development of new foods has increased, in a recent study 83 percent of respondents indicated they are interested in buying new foods on the market. Studies of novel foods phobia have been made in various international contexts, in Mexico, however, the exploration and understanding of consumer attitudes toward foods that are unusual in their diets is incipient. This study represents one of the first contributions in this regard and more so to focus specifically on the Mexican consumer.
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Marilu Fernandez-Haddad and Maria Isabel Huerta-Carvajal
Based on the assumptions of the social ecological theory (SET), this study aims to identify the factors that influence water consumption by the schoolchildren segment in urban…
Abstract
Purpose
Based on the assumptions of the social ecological theory (SET), this study aims to identify the factors that influence water consumption by the schoolchildren segment in urban communities in Mexico, to further develop a community-based social marketing intervention.
Design/methodology/approach
This study was formative research, quantitative and qualitative in nature, consisting of a survey, focus groups and in-depth interviews. It was conducted in public and private elementary schools in central Mexico (five states), during 2023.
Findings
It was identified that parents are aware of the benefits of drinking water for their children’s health. However, various factors in the sociocultural environment, perceptions, customs and habits were noted as barriers to water consumption. Consequently, children’s behaviors are influenced by their family context as the strongest environment. Likewise, the school environment and the social environment are identified as other influential factors. Each system acts as a motivator or barrier in the child’s behavior, creating and supporting consumption behaviors learned from an early age.
Originality/value
Interventions on water consumption should target the most influential SET systems; the microsystem and the mesosystem, achieving the participation and co-responsibility of stakeholders in changing the environment and thus behavior.