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

Abstract

Our research concentrates on the consumption of dairy, meat and bakery products in the Western Transdanubian region and the motivations for the choice. The liquid milk consumption is above the average of the product group. It is followed by the butter, ripened cheeses and fruit yoghurts, which take precedence over traditionally Hungarian sour cream. Poultry and pork consumption are extremely above the beef consumption in the region. It can be stated that white bread is the most preferred bakery product, its consumption surpasses the consumption of all other product of the product group. The most important point of views are the taste, the quality and the price of the product. Consumers lay almost the same stress on wholesomeness which is ranked on the fourth position. The producer and its national character are among the last motivations.