A libamáj és libamáj készítmények fogyasztói szokásainak vizsgálata kvantitatív kutatási módszerrel
In pursuance of a research of NKFP by means of measurement with questionnaires (n=\YY) we have analysed the preferences of theHungarian consumers about foie pate and foie pate-products. From the results it is appointable that \^X of the respondents sometimes consume foie pate or its products in Hungary. The higher educated the respondents are, the more foie pate they consume.Most non-consumers do not consume foie pate or its products because these foods are too expensive for them.Many non-consumers of foie pate think it is not probable that they will eat such foods in the future.The minority who think it possible to include foie pate-basic foods in their future diet suppose it is only possible if foie pate-products will be cheaper.Most foie pate consumers put foie pate and its products on their menu more rarely than every other month. All the respondents use Hungarian foie pate or Hungarian foie pate-products. People regard aesthetics, fixed quality and the delectable tastes as most important factors when selecting foie pate or any other products made from foie pate. Most people (]],aX) purchase foie pate or foie pate-products in special shops (meat-stores). Compared to the monthly net earnings of the family per member, the majority of foie pate-consumers (aZ,bX) regard the inland prices expensive (more than one in five people think that the prices are unbearably expensive). Also the consumers suppose that the prices are considerably high compared to the quality of foie pate and foie pate-products.Most consumers agree with the statement: the foie pate and the foie pate-products are almost priceless (],Zb), and have calorie content. They ranked the validation of animalwelfare (tactful filling), that is similarly to theWest-European consumers is increasing the demand for animal- welfare, to the \rd place (\,b]) in Hungary, too.