Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Food online : PhD thesis on food legal and civil law requirements for digital contracts regarding food purchases by consumers in the Netherlands
    Veer, Lomme C. van der - \ 2017
    Wageningen University. Promotor(en): B.M.J. Meulen. - Wageningen : Wageningen University - ISBN 9789463437127 - 125
    food - food consumption - food costs - food marketing - food merchandising - food prices - food legislation - consumers - product liability - regulations - law - internet - netherlands - food purchasing - voedsel - voedselconsumptie - kosten voor voedsel - marketing van voedingsmiddelen - reclamecampagne van voedsel - voedselprijzen - voedingsmiddelenwetgeving - consumenten - productaansprakelijkheid - regelingen - recht - internet - nederland - voedselinkoop

    In this thesis the research focuses on the legal rules and regulations in the Netherlands that apply in the context of food purchases by consumers that are concluded online. Sale of food via the Internet takes place in the area of Civil Code requirements on distance selling and public law requirements on food labelling. In four research Chapters (chapters 2-5) the relevant topics are addressed.

    In Chapter 1 the legal context to the research is presented leading up to the formulation of the central problem statement and the research questions. The Chapter also provides the theoretical framework and the in this research applied methodology.

    Chapter 2 ‘'Real Food from Virtual Shops: the situation before 2014’ reports on research performed before the entry into force of the national implementation of the Consumer Rights Directive and of the Food Information Regulation. This chapter provides the historical baseline to this research. The research in this chapter shows that the instruments handed to the consumers to compensate their weakened position as online buyers, cannot function as intended in case the merchandise is food. It is argued that consumers derive more bite from general provisions of contract law than from the provisions specifically addressing distance contracts.

    In Chapter 3, ‘Food Online, Radical Changes to the Digital Shop Window after 2014’ the argument is continued by addressing in detail the implementation of the Consumer Rights Directive in the Netherlands and the entry into force of the Food Information Regulation. The differences become visible between civil law and public food legislation in the manner in which they envisage to protect the consumer. Civil law turns out to be rather scarce in requiring information provision to consumers. In his attempt to ensure that consumers are only bound to purchase contracts they actually want, the European legislator has chosen a far more draconic instrument. The consumer has been given the right to withdraw from the contract altogether after the etailer has already fulfilled his side of the agreement. The legislature has preferred this instrument over elaborate information requirements regarding the product to be purchased. The available data do not show that the legislature balanced these two instruments.

    Whatever these reasons have been, they seem to have been less compelling in the case of food products. The vast majority of foods is exempted from the consumers' right to withdraw. This leaves a considerable gap in the civil law protection of consumers of food online. This gap has recently been filled by the Food Information Regulation. This regulation does put in place a considerable obligation to supply the consumer online with information prior to the purchase decision. The etailer has to provide online all the information which the producer is required to provide on the food label. In one small provision the entire and complex burden the Food Information Regulation places on the food industry, is placed with the etailer as well.

    In Chapter 4 ‘Product Liability for Online Food Suppliers’ the increased risks for the etailer of foods to become product liable is addressed. Due to the wide scope of the definition of ‘producer’ in product liability law, the risk for the etailer to be considered the liable producer is rather high. Due to the Consumer Rights Directive and its implementation in national law, of all the players in the chain the etailer is easiest to identify for the consumer. Etailers have to push their claims further up the hill without any recourse to facilities regarding burden of proof or liability. Both the Consumer Rights Directive and the Food Information Regulation have been designed to reinforce the consumers’ position with a view to ensuring that consumers will no longer be the weakest link in the value chain.

    In Chapter 5 'The Lucky Bag for Meals' the emerging market for food-boxes is discussed. Food-boxes embody the dream of every etailer. Not the consumers decide what they buy, but the retailers decide what they supply. Business economic advantages of this model in terms of stock management, logistics and marketing are obviously enormous. Apparently an important marketing proposition in this modern day ‘lucky bag’ is the surprise. It appears that consumers want to be surprised. Despite all requirements regarding transparency and information provision imposed by legislators upon the etailer with a view to protecting consumers, a part of the market seems to prefer to be kept uninformed. The chapter shows that a relevant group of consumers is actually willing to pay a price premium to businesses for infringing upon their legal obligations and for being kept out of their rights.

    In Chapter 6 the findings of the research are presented. Besides the answers to the research questions a new series of questions emerge. These openings to further exploration show how the legal field of food online in legal development and legal scholarship is just as young as the technology that sparked its emergence.

    Understanding heterogeneity in decision-making among elderly consumers: the case of functional foods
    Zanden, Lotte D.T. van der - \ 2017
    Wageningen University. Promotor(en): J.C.M. van Trijp, co-promotor(en): P.W. Kleef; R.A. de Wijk. - Wageningen : Wageningen University - ISBN 9789463431439 - 161
    voedselopname - ouderen - voedselsamenstellingtabellen - voedselverrijking - ouderenvoeding - leeftijdsgroepen - marketing - marketing van voedingsmiddelen - ziekenhuisdiëten - besluitvorming - consumenten - voedselconsumptie - food intake - elderly - food composition tables - food enrichment - elderly nutrition - age groups - marketing - food marketing - hospital diets - decision making - consumers - food consumption

    The population of elderly has grown considerably over the past few decades, due to reduced birth rates and increased life expectancy. Old age is, however, still associated with a higher incidence of various health conditions that pose a threat to quality of life and result in high healthcare costs. Various products and services could help elderly to stay active and healthy for longer if they were adopted, such as mobility aids, home modifications and functional foods. A key challenge is to position products and services like these on the market in such a way that elderly can see their value and will start using them. In doing this, it is crucial to know what elderly need and to understand how they make decisions. This thesis therefore aims to provide a deeper understanding of decision-making among elderly consumers. It does so using functional foods as an example, and concentrates on answering the following research questions: 1) Which types of wants, inferences and intentions characterize the elderly consumer population? 2) What are relevant ways to distinguish between elderly consumers? and 3) How can elderly consumers be motivated to form consumption intentions for products and services aimed at promoting their wellbeing?

    An experience-sampling paradigm shows that there are age-related differences in both desires (i.e. wants), such as the desire for food, and goals, such as the goal to work (i.e. intentions), but not in the way these wants and intentions interact with each other (Chapter 2). Young and old consumers experience the same types of conflict between their wants and intentions. The extent of conflict does change with age however, such that older adults experience conflict less often and less strongly than younger adults. This age-related difference can be partly explained by the way in which consumers perceive the time they have left in their lives. Those who perceive time as limited, experience more conflict. Zooming in on product-specific decision-making, a series of focus groups indicates that elderly consumers overall want to use healthy products that they use frequently as a basis for enrichment with protein (Chapter 3). Most elderly do not display intentions to purchase and use such products, however, either because they do not feel the need to use functional foods or because they hold various negative inferences regarding functional foods, such as a high price or bad taste. Importantly, elderly consumers differ strongly in their wants, inferences and intentions, suggesting that segmentation of this population is warranted.

    A narrative review reveals that there are various ways to segment the elderly consumer population, for example based on age, future time perspective or purchase behaviour, and every approach has its strengths and weaknesses (Chapter 4). Based on the objectives of a segmentation approach one can, however, make an informed decision regarding which segmentation base to use. In the functional food market, elderly consumers may best be segmented using a segmentation base on the food or product level (i.e. rather than the person level) that results in segments in which consumers have similar needs and wants, for example the attributes benefits that consumers seek. A segmentation study shows that using such a segmentation base results in segments that provide concrete instructions for the development of functional foods (Chapter 5). The resulting segments of elderly have unique preferences that do not necessarily reflect those of the average elderly consumer and thereby provide useful insights that can help increase our understanding of elderly consumers.

    Segmentation also provides a basis for tailoring products to the needs and wants of elderly consumers. A segmentation study illustrates that such tailoring can increase elderly consumers’ willingness to try protein-enriched foods for the first time (i.e. trial purchase), as well as their willingness to use such products on a more regular basis (i.e. repeat purchase) (Chapter 5). For a small group of elderly, tailoring proves to be ineffective, however, as they categorically reject all types of protein-enriched foods presented to them. These elderly are relatively uninterested in the concept of functional foods, which may be due to negative inferences surrounding such products. Overcoming the activation of such negative inferences may be useful in motivating elderly consumers to use protein-enriched foods. A field study in a hospital setting shows that the implementation of a verbal prompt intervention that motivates consumers to make decisions without much can increase the consumption of protein (Chapter 6). By understanding and capitalizing on cognitive biases in human decision-making, interventions like these can motivate consumers to form consumption intentions even when they hold negative inferences about products or services.

    Overall, this thesis shows that although elderly consumers share an age bracket they are strongly heterogeneous in their wants, inferences and intentions. This heterogeneity is robust, as it can even be observed when zooming in on decision-making regarding a specific product category (i.e. protein-enriched foods). Our understanding of the elderly consumer population increases by studying this heterogeneity, as it provides insights beyond those that apply to the group of elderly that reflect the average. In studying heterogeneity, it pays off to focus on bases that are predictive of behaviour while demographic characteristics like age provide only few insights. Industry and health institutions can also benefit from an increased understanding of the composition of the elderly population and how they make decisions. Such understanding may provide them with concrete instructions for the development and commercialization of products and services for this growing group of consumers.

    Food retail sector in Mozambique : guide for Dutch exporters
    Soethoudt, J.M. - \ 2015
    Wageningen : Wageningen UR - Food & Biobased Research (Report / Wageningen UR Food & Biobased Research 1538) - ISBN 9789462573987 - 78
    marketing voor de detailhandel - marketing van voedingsmiddelen - export - exportbevordering - economische situatie - mozambique - retail marketing - food marketing - exports - export promotion - economic situation - mozambique
    De samenstelling van discards in de pelagische visserij voor valorisatie doeleinden
    Kals, J. ; Poelman, M. ; Blanco Garcia, A. ; Goudswaard, P.C. - \ 2015
    Yerseke : IMARES (Rapport / IMARES Wageningen UR C023/15) - 44
    pelagische visserij - discards - vangstsamenstelling - eu regelingen - marketing van voedingsmiddelen - voedingswaarde - waardeketenanalyse - pelagic fishery - discards - catch composition - eu regulations - food marketing - nutritive value - value chain analysis
    Vanaf januari 2015 wordt de discard regelgeving vanuit de EU aangepast, dit betekent dat de sector zich moet committeren aan deze regelgeving. Hierdoor zullen de bijvangsten die op dit moment nog overboord gaan, aangeland moeten worden. Er is een traject ingezet om de kansen tot valorisatie van de bijvangsten te ontwikkelen.
    Small-scale farmers, certification schemes and private standards: is there a business case? : costs and benefits of certification and verification systems for small-scale producers in cocoa, coffee, cotton, fruit and vegetable sectors
    Kuit, M. ; Waarts, Y.R. - \ 2014
    Wageningen : Technical Centre for Agricultural and Rural Cooperation ACP-EU (CTA) (Value Chains & Trade ) - ISBN 9789290815686 - 148
    certificering - boeren - marketing van voedingsmiddelen - voedselindustrie - voedselproducten - voedselkwaliteit - kleine landbouwbedrijven - landbouw bedrijven in het klein - kosten-batenanalyse - certification - farmers - food marketing - food industry - food products - food quality - small farms - peasant farming - cost benefit analysis
    Certification of agricultural products is an increasingly common tool that is expected to contribute to agricultural improvement, farmer well-being, poverty alleviation, reduced environmental impact and food safety. In an increasingly competitive market, processors, manufacturers and retailers use certification to demonstrate their green and sustainable credentials and differentiate their products. In some commodity sectors, such as coffee and cocoa, products certified as sustainable are on track to reach majority market share in important producing and consuming nations. This development poses a major challenge for farmers in general, and small-scale farmers in ACP and other developing countries, in particular. This publication, commissioned by CTA, presents the findings of a study of the impact of certification on farmers in coffee, cocoa, cotton, fruit and vegetables.
    LEI-BIA : Hoe worden champignons verwerkt? - Teun Koolen, champignonkwekerij en Alfons Beldman, LEI Wageningen UR
    Beldman, A.C.G. - \ 2014
    Wageningen : Wageningen UR
    eetbare paddestoelen - champignonbedrijven - agaricus - voedselverwerking - agrarische bedrijfsvoering - marketing van voedingsmiddelen - paddestoelen - innovaties - edible fungi - mushroom houses - agaricus - food processing - farm management - food marketing - mushrooms - innovations
    LEI-BIA staat voor LEI-Business Innovation Approach, een initiatief van LEI Wageningen UR. Het LEI is bij uitstek toegerust om ontwikkeltrajecten met ondernemers naar meer markt- en klantgerichtheid te begeleiden.
    Olaf van Kooten, hoogleraar Wageningen UR en lector InHolland: ‘hoezo slechte markt; we zijn zelf de markt’
    Kierkels, T. ; Kooten, O. van - \ 2014
    Onder Glas 11 (2014)8. - p. 32 - 33.
    glastuinbouw - glasgroenten - kwaliteitszorg - groenten - consumentenaangelegenheden - marketing van voedingsmiddelen - consumenten - relaties - klanttevredenheid - agrarische economie - greenhouse horticulture - greenhouse vegetables - quality management - vegetables - consumer affairs - food marketing - consumers - relationships - consumer satisfaction - agricultural economics
    Er is iets grondig mis in de afzetketen van met name groente en fruit; de samenwerking komt maar moeilijk van de grond. Als gevolg daarvan liggen er producten van een lage kwaliteit in de winkel en verdient niemand iets. Dat het anders kan bewijzen schaarse voorbeelden. Hoogleraar tuinbouwketens Olaf van Kooten van Wageningen UR vertelt het met duidelijke woorden.
    Quality of pasteurised pineapple juice in the context of the Beninese marketing system
    Hounhouigan, M.H. - \ 2014
    Wageningen University. Promotor(en): Tiny van Boekel; Hans van Trijp, co-promotor(en): Anita Linnemann; Paul Ingenbleek. - Wageningen : Wageningen University - ISBN 9789462570498 - 198
    ananassen - ananassap - pasteurisatie - voedselkwaliteit - marketing van voedingsmiddelen - benin - pineapples - pineapple juice - pasteurization - food quality - food marketing - benin

    This study is a result of the interdisciplinary project Co-Innovation for Quality in African Food Chains (CoQA). The objective of the research was to improve the quality of pasteurised pineapple juice taking the characteristics of the Beninese pineapple marketing system into account. The specific objectives were to: (i) evaluate the adaptation of Beninese pineapple marketing system to the introduction of the pasteurised pineapple juice business; (ii) assess the extent to which pineapples with physical damage (i.e., of potential less quality) can be used for pineapple juice production; (iii) review the present state-of-the-art on the effect of processing on pineapple juice quality and (iv) evaluate the effect of pasteurisation on the microbiological, physicochemical and nutritional quality of pineapple juice.

    Chapter 2 of this thesis revealed that wholesalers are the main suppliers to both consumer-merchants and juice manufacturers. However, juice manufacturers’ preferences are different from those of consumer-merchants. More specifically, juice manufacturers prefer large pineapples from 'Kona Sugarloaf' variety and believe that pineapples with physical damage can be used to produce pasteurised pineapple juice. This offers wholesalers the opportunity to sell pineapples that are not demanded by consumer-merchants, but it was found that wholesalers are not engaged in any specific sorting and grading activities to fulfill the wants of the pineapple juice manufacturers.

    We learned that the reason for the lack of adaptation of the system is caused by the lack of responsiveness of wholesalers due to such factors. The results imply that, in the development context, the adaptation of the marketing system to a development intervention needs to be managed and the effects of interventions need to be considered beyond the primary target group. In other words, complementary marketing interventions should focus on the other actors of the marketing system.

    As juice manufacturers considered pineapples with physical damage as a possible raw material for pineapple juice production, the possibility of using pineapples with physical damage for pineapple juice production was investigated in chapter 3. Experiments were designed to simulate different types of physical damage and the damaged pineapples were stored for up to 9 days. Physically damaged pineapples stored for up to 9 days at 20 °C showed no adverse effects on the physicochemical characteristics and vitamin C content of fresh pineapple juice (Chapter 3). This suggests that pineapples with those characteristics are suitable for the production of pasteurised juice.

    Pasteurisation is widely used in juice production. Yet, few studies have investigated the effect of pasteurisation on the quality of pineapple juice (Chapter 4).

    Due to insufficient proof that pasteurisation has a negative effect on the pineapple juice quality as demonstrated in other juices (Chapter 4), the effect of pasteurisation on the microbiological (mainly yeasts), physicochemical (pH, degree Brix, organic acids, sugars content) and nutritional (vitamin C) quality was investigated in the range of 55 °C to 95 °C. It was found that yeast inactivation in pineapple juice could be described by the Weibull model. The desired 6 log reduction was achieved at 65 °C for 2 min. This result proved that pineapple juice does not need to be pasteurised at a high temperature (85 °C - 20 min) as it is generally applied in Benin and other countries to ensure juice safety. While not expected, vitamin C, the most important nutritional compound in pineapple juice, proved to be stable under the heat treatments investigated in this research. Actually, the degradation rate of vitamin C was below 20 %. Because of this stability, it was not possible to do a kinetic analysis. The physicochemical attributes of pineapple juice, such as pH, degree Brix, organic acid content, were not affected by the pasteurisation treatment. However, at 95 °C, a decrease of sucrose and a simultaneous increase of fructose and glucose contents was noticed, which will probably increase the sweetness of the juice but at the same time favour the Maillard reaction. The fact that HMF was detected in pineapple juice after 30 min at 95 °C, illustrates that the Maillard reaction can affect pineapple juice quality at higher temperatures and longer heat treatments (Chapter 5). Ultimately, pineapple juice should be pasteurised for 2 min at 65 °C to preserve its nutritional (vitamin C) and sensorial quality (colour, taste).

    Finally, all findings were integrated in chapter 6 and were discussed from an integrative perspective. The thesis has implications for further developing the industry. Currently, the pineapple juice industry is segmented because juice manufacturers differ in many ways. They are living in different locations, have different financial capabilities, different knowledge about juice processing techniques and as a result, they produce pasteurised pineapple juice that is variable in quality. In order to improve their pineapple juice quality and to increase their market access, juice manufacturers can be trained on better pineapple sourcing and pasteurisation techniques. Working more closely together, they can produce products at comparable quality levels using their own equipment. Juice manufacturers who are not willing to collaborate that way can continue to produce and improve their pineapple juice quality by taking the recommendations from this thesis into account.

    CONNECT4ACTION : strategies for improving communication between social and consumer scientists, food technology developers and consumers : information govenance
    Zimmermann, K.L. ; Lakner, D. ; Sijtsema, S.J. - \ 2014
    Wageningen UR
    nieuwe voedingsmiddelen - voedseltechnologie - consumenten - communicatie - governance - marketing van voedingsmiddelen - novel foods - food technology - consumers - communication - governance - food marketing
    This project aims to improve the communication between social and consumer scientists, food technology developers and consumers in order to support the success of novel food products and their commercialisation in Europe. The core statement is that consumers’ needs and preferences should be reflected in the development of new food technologies.
    Smaaksegmentatie geeft richting aan productontwikkeling en marketing (interview met Wouter Verkerke, Caroline Labrie en Siet Sijtsema)
    Staalduinen, J. van; Verkerke, W. ; Labrie, C.W. ; Sijtsema, S.J. - \ 2013
    Onder Glas 10 (2013)12. - p. 52 - 53.
    groenten - fruit - smaakonderzoek - consumentenvoorkeuren - smaakpanels - sensorische evaluatie - productontwikkeling - marketing van voedingsmiddelen - kwekers - glastuinbouw - vegetables - fruit - taste research - consumer preferences - taste panels - sensory evaluation - product development - food marketing - growers - greenhouse horticulture
    De belangstelling voor gezonde en lekkere voeding groeit. Dat maakt het interessant om meer inzicht te krijgen in de smaakvoorkeuren van specifieke doelgroepen. Het Smaakteam van Wageningen UR Gastuinbouw en de afdeling Consument en Ketenonderzoek van het LEI brengen deze de komende jaren in kaart. Het project ‘Smakelijke vermarkting van gezonde groenten en fruit’ moet de opmaat worden voor consumentgerichte productontwikkeling en effectievere marketing.
    Case 2: marktintroducties en voedselverspilling
    LEI, ; Waarts, Y.R. - \ 2013
    voedselverspilling - productontwikkeling - duurzaamheid (sustainability) - consumenten - verliezen - nieuwe voedingsmiddelen - marketing van voedingsmiddelen - lesmaterialen - food wastage - product development - sustainability - consumers - losses - novel foods - food marketing - teaching materials
    Case voor de HBO-student: Je werkt op de afdeling 'productontwikkeling' van een grote zuivelfabrikant. Je hebt de opdracht gekregen een nieuw product voor de Nederlandse markt te ontwikkelen en te implementeren. Je bent vrij in het kiezen van een product, een doelgroep en een afzetmarkt. Een belangrijke voorwaarde is echter wel dat binnen het gehele concept rondom het nieuwe/innovatieve product het tegengaan van het verspillen van dit product en bovenaan de 'duurzaamheidsprioriteitenlijst' moet staan.
    @MOVE : meer waarde in de tuinbouw
    Verkerke, Wouter - \ 2013
    greenhouse horticulture - greenhouse crops - outdoor cropping - vegetables - sales promotion - marketing techniques - values - food marketing - knowledge transfer - cooperation
    Gezocht: paprika die hoog scoort op People, Planet én Profit (interview met Caroline Labrie)
    Arkesteijn, M. ; Labrie, C.W. - \ 2013
    Onder Glas 10 (2013)Beursmagazine TBR Gorinchem. - p. 36 - 37.
    groenteteelt - paprika - ketenmanagement - duurzaamheid (sustainability) - marketing van voedingsmiddelen - afzetorganisaties - samenwerking - consumentenvoorkeuren - voedselkwaliteit - groenten - vegetable growing - sweet peppers - supply chain management - sustainability - food marketing - marketing boards - cooperation - consumer preferences - food quality - vegetables
    Met alleen duurzaam telen, kom je er als teler niet. Ook duurzaam vermarkten is belangrijk. Met nieuwe rassen, teeltproeven, een consumentensmaakpanel, groepsdiscussies met consumenten en contact met groentespeciaalzaken hopen onderzoekers, veredelaars en telers met het project PPP Paprika een stap te zetten naar een duurzame ketenaanpak.
    Evaluatie nationale strategie voor duurzame programma’s in de groente- en fruitsector 2009-2011
    Stokkers, R. ; Jukema, G.D. ; Meer, R.W. van der; Smit, P.X. ; Venema, G.S. - \ 2012
    Den Haag : LEI Wageningen UR (LEI publicatie 12-112) - 100
    overheidsbeleid - subsidies - evaluatie - groenten - fruit - marketing van voedingsmiddelen - government policy - subsidies - evaluation - vegetables - fruit - food marketing
    In deze tussentijdse evaluatie van de 'Nationale Strategie voor de operationele programma's van telersverenigingen in Nederland periode 2009-2013' wordt nagegaan in hoeverre en hoe efficiënt en doeltreffend vooruitgang is geboekt met het nastreven van de voor de operationele programma's vastgestelde strategische doelen. De resultaten van deze evaluatie dienen om de kwaliteit van toekomstige nationale strategieën te verbeteren en - met name - vast te stellen of de voor steun in aanmerking komende doelen, streefcijfers of maatregelen misschien niet geheel correct zijn gedefinieerd, dan wel of behoefte bestaat aan nieuwe instrumenten.
    Markt en keten: gezondheid als marketinginstrument
    Vijver, L.P.L. van de; Huigen, D.J. ; Berg, I. van den - \ 2011
    voeding en gezondheid - voedingsmiddelenwetgeving - marketing van voedingsmiddelen - biologische voedingsmiddelen - eu regelingen - nutrition and health - food legislation - food marketing - organic foods - eu regulations
    Is biologisch voedsel beter dan gangbaar? Hoe hard zijn de bewijzen daarvoor? En hoe sterk moet het bewijs zijn voordat je het als claim op een product mag zetten? Dit dossier geeft een overzicht van de wetenschappelijke conclusies en de mogelijkheden om biologisch te promoten als beter.
    De regionale supermarkt
    Winter, M.A. de - \ 2011
    Kennis Online 2011 (2011)14 juni.
    regionale voedselketens - streekgebonden producten - supermarkten - marketing van voedingsmiddelen - houding van consumenten - innovaties - regional food chains - regional specialty products - supermarkets - food marketing - consumer attitudes - innovations
    Een nieuw soort duurzame supermarkt met horeca, dat moest Landmarkt worden volgens de initiatiefnemers Harm Jan van Dijk en Jan Boone. Een overdekte marktplaats die is gespecialiseerd in dagverse producten, waar boeren en andere producenten direct aan leveren en een meerprijs krijgen, en die een ontmoetingsplek is voor stedelingen. Onderzoekers van het LEI gaven mede invulling aan het concept.
    Deliverable 1.2.7: Cross-cultural benefit segmentation of consumers
    Reinders, M.J. ; Onwezen, M.C. ; Sijtsema, S.J. ; Zimmermann, K.L. ; Berg, I. van den; Jasiulewicz, A. ; Guardia, M.D. ; Guerrero, L. - \ 2010
    Den Haag : LEI, onderdeel van Wageningen UR - 80
    fruit - consumentenvoorkeuren - voeding en gezondheid - marketing van voedingsmiddelen - voedselconsumptie - perceptie - levensstijl - reclamecampagne van voedsel - fruit - consumer preferences - nutrition and health - food marketing - food consumption - perception - lifestyle - food merchandising
    The present report, deliverable D.1.2.7, gives a final view of the work done in ISAFruit Work Package (WP) 1.2. Average Europe fruit consumption is below the recommended level and moreover the consumption level is still decreasing in Europe. A large survey was carried out in four European countries that consisted of questions regarding the importance consumers attach to food related benefits in general and for specific situations, personal orientations of the consumers, personal characteristics of the consumers, the perception of fruit products, and the fruit consumption behaviour of the consumers. A cross-cultural benefit situation segmentation was conducted. Based on the results of this cross-cultural benefit segmentation two scientific papers are presented.
    De Europese consument kent de Nederlandse kwaliteit niet
    Verstegen, J.A.A.M. - \ 2010
    Onder Glas 2010 (2010)5. - p. 59 - 59.
    groenten - marketing van voedingsmiddelen - productie-economie - merkproducten - internationale handel - innovaties - economie m.b.t. consumenten - verkoopbevordering - belangengroepen - organisaties - goede wijze van produceren - kwaliteitszorg - vegetables - food marketing - production economics - brand name products - international trade - innovations - consumer economics - sales promotion - interest groups - organizations - good manufacturing practice - quality management
    Anonieme producten zijn voor kopers makkelijk inwisselbaar. Als de ene producent goedkoper kan leveren dan de ander, heeft die ander gauw het nakijken. Lector Jos Verstegen vindt dat Nederlandse groentetelers veel rechtstreekser moeten communiceren met de buitenlandse consument over hun producten. Alleen zo kan deze consument een sterkere voorkeur voor producten uit Nederland ontwikkelen. De tuinbouwbelangenorganisaties moeten de Nederlandse telers daarbij helpen.
    Als het maar op vlees lijkt : vleesvervangers bedienen groeiend aantal vleesminderaars
    Knol, Jeroen - \ 2010
    food industry - meat alternates - meat analogues - taste - consumer behaviour - consumer preferences - food marketing
    Prille moeders; Kansen voor biologisch?
    Wijk-Janssen, E.E.C. van; Hoogendam, K. ; Reinders, M.J. - \ 2010
    Den Haag : LEI, onderdeel van Wageningen UR (Rapport / LEI : Onderzoeksveld Consumenten & gedrag ) - ISBN 9789086154524 - 135
    moeders - zuigelingenvoeding - biologische voedingsmiddelen - marketing van voedingsmiddelen - houding van consumenten - onderzoek - nederland - mothers - infant nutrition - organic foods - food marketing - consumer attitudes - research - netherlands
    In de vorm van literatuuronderzoek, groepsinterviews en een onlinevragenlijst is door het LEI onderzoek gedaan naar de houding van prille moeders in Nederland ten aanzien van de voeding van het kind tot 2 jaar. Prille moeders zijn in dit onderzoek vrouwen die maximaal 2 jaar geleden hun eerste of tweede kind hebben gekregen. Op basis van dit onderzoek wordt onder andere geconcludeerd dat er kansen zijn voor de afzet van biologische babyvoeding bij prille moeders. Veel moeders missen namelijk iets in het huidige aanbod van babyvoeding waaronder een groter aanbod van biologische babyvoeding.
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