Examination of consumption habits and purchasing motivations of some basic foods in the Western Transdanubian Region

Abstract

Our research concentrates on the dairy, meat and bakery product consumption in theWestern Transdanubian Region and the motivations of choosing them.The liquid milk consumption is above the average of the product group, it is consumed on 190 days of the year. It is followed by the butter, ripened cheeses and fruit yoghurts which take precedence of traditionally Hungarian sour cream. Curds and ice creams can be found on the last places. Poultry and pork consumptions are extremely above the beef consumption in the region. Beef is consumed on 17 days of the year while poultry 135 pork 120 times a year. It can be stated that white bread is the most preferred bakery product, its consumption surpasses the consumption of all other products of the product group. It is consumed on 42 days a year, but brown (or half brown) bread only ][ times. This picture shows considerable differences taking background variables into consideration. For example brown bread consumption is onmuch higher level among the younger than _Y years old people with higher salary and living in Győr. The most important factors are the taste, quality and the price of the product. Consumers lay almost the same stress on wholesomeness which is ranked on the fourth position. It shows a bit more favourable picture than the national average.The producer of the product and its national character are among the last motivations, which is bad news for Hungarian food producers.