CONSUMERS' ATTITUDES AND PREFERENCES TOWARDS HERITAGE CEREALS AND SOURDOUGH BREADS
DOI:
https://doi.org/10.18623/rvd.v22.n5.3544Palabras clave:
Consumer Attitudes, Ancient Cereals, Sourdough, Healthy Breads, TraditionalResumen
Bread is one of the most consumed staple foods in the world. With rising consumer awareness, interest in ancient grains and sourdough breads has increased. Interest in these breads is growing with healthy living, sustainability, and environmentally friendly approaches. Data were collected through face-to-face interviews with 415 people in Türkiye, a historically important region for ancient grains and sourdough. Consumers' bread purchasing habits, knowledge of heritage grains, the amount and variety of bread consumed, and their interest in health were determined. Chi-square analysis of the survey results indicated that the amount and variety of bread consumed are significantly influenced by individuals' socio-demographic characteristics. Among consumers, women, middle-aged individuals (36-55), individuals with a bachelor's degree (or higher), and those with a middle- to upper-middle income level place greater emphasis on the consumption of these breads. While people have a positive attitude toward sourdough bread and consume it frequently and in significant quantities, lower-income groups prefer to consume more bread at a lower price. With developing technology, communication networks, social media and logistics, people's interest and knowledge in healthy nutrition, sustainability, biodiversity and environmental protection instincts have become even more important.
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