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dc.contributor.author
Rivas Rojas, Edgard Alejandro
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dc.contributor.author
Espinoza Ortega, Angélica
dc.contributor.author
Thomé Ortíz, Humberto
dc.contributor.author
Moctezuma Pérez, Sergio
dc.contributor.author
Cuffia, Facundo
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dc.date.available
2020-10-27T20:04:04Z
dc.date.issued
2019-08
dc.identifier.citation
Rivas Rojas, Edgard Alejandro; Espinoza Ortega, Angélica; Thomé Ortíz, Humberto; Moctezuma Pérez, Sergio; Cuffia, Facundo; Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus; Academic Press Ltd - Elsevier Science Ltd; Appetite; 139; 8-2019; 180-188
dc.identifier.issn
1095-8304
dc.identifier.uri
http://hdl.handle.net/11336/116971
dc.description.abstract
The aim of this work was to study, from a sociological approach, the perception and consumption motives of amaranth in Mexico using Pierre Bourdieu's theoretical concept of Habitus. A survey was conducted in Mexico City with 610 consumers. Socioeconomic information of gender, age, cultural and economic capitals as internal dispositions that generate social differentiation processes were collected. Consumers' perception was identified using an open question through which participants mentioned why they consider the consumption of amaranth to be good. Words, phrases or comments mentioned were grouped into categories through the lemmatization process, and analysed with Global, Per-Cell Chi Square tests and Correspondence Analysis. A Food Choice Questionnaire was used to identify consumption motives of amaranth through Exploratory Factor Analysis and Cluster analysis to identify groups of consumers according to their consumption motives. Results indicated eight categories that reflect consumers' perception towards amaranth (Health and well-being, Functionality, Mitigate hunger, Nutritional components, Nutrition, Feeding, Traditional food and Energy), which converge upon traditionality and functionality. Consumption motives were differentiated into “food as form” and “food as function”. Cluster analysis showed distinction in the perception and taste for amaranth. Gender, age, cultural capital and willingness to buy novel food products with added amaranth are markers that reflect internal dispositions of consumers according to their class adscription, and therefore represent their Habitus.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AMARANTH
dc.subject
CONSUMPTION MOTIVES
dc.subject
FOODS WITH HEALTHY ATTRIBUTES
dc.subject
HABITUS
dc.subject
MEXICO
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-14T21:23:50Z
dc.journal.volume
139
dc.journal.pagination
180-188
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rivas Rojas, Edgard Alejandro. Universidad Autónoma del Estado de México; México
dc.description.fil
Fil: Espinoza Ortega, Angélica. Universidad Autónoma del Estado de México; México
dc.description.fil
Fil: Thomé Ortíz, Humberto. Universidad Autónoma del Estado de México; México
dc.description.fil
Fil: Moctezuma Pérez, Sergio. Universidad Autónoma del Estado de México; México
dc.description.fil
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Appetite
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.appet.2019.04.021
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0195666318317525
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