Table 3.
The importance of motivations, preferences and criteria in the choice of traditional products.
| Statements | Scale (%) | |||||||
|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | MEAN | SD | ||
| Customs handed down by parents and grandparents (ST1) | 3.31 | 6.62 | 9.56 | 39.71 | 40.81 | 4.08 | 1.28 | |
| Recent Skill (ST2) | 13.97 | 9.93 | 30.88 | 35.66 | 9.56 | 3.17 | 1.18 | |
| Recommandation of a friend (ST3) | 12.87 | 12.87 | 26.47 | 40.07 | 7.72 | 3.17 | 1.16 | |
| Curiosity, trying new food (ST4) | 7.72 | 8.46 | 13.60 | 50.74 | 19.49 | 3.66 | 1.16 | |
| Food safety (ST5) | 1.10 | 2.57 | 6.25 | 32.72 | 57.35 | 4.43 | 1.37 | |
| Health benefits (ST6) | 1.47 | 1.47 | 10.66 | 27.57 | 58.82 | 4.41 | 1.37 | |
| Label (ST7) | 8.46 | 5.15 | 16.18 | 40.07 | 30.15 | 3.78 | 1.22 | |
| Label atractivity (ST8) | 13.24 | 8.09 | 20.96 | 35.66 | 22.06 | 3.45 | 1.44 | |
| Expiration date (ST9) | 2.57 | 0.37 | 4.04 | 13.60 | 79.41 | 4.67 | 0.98 | |
| Price (ST10) | 4.41 | 4.04 | 11.03 | 36.76 | 43.75 | 4.11 | 1.05 | |
| Sensory characteristics | Color (ST11) | 1.5 | 1.5 | 8.5 | 37.1 | 51.5 | 4.36 | 0.81 |
| Taste (ST12) | 0.37 | 0.37 | 1.47 | 11.40 | 86.40 | 4.83 | 0.68 | |
| Smell (ST13) | 0.4 | 0.7 | 1.5 | 20.2 | 77.2 | 4.73 | 0.67 | |
| External appearance (ST14) | 0.74 | 1.10 | 5.51 | 30.88 | 61.76 | 4.52 | 0.74 | |
| Internal appearance (ST15) | 0.74 | 0.74 | 4.04 | 24.26 | 70.22 | 4.63 | 0.72 | |
| Product groups | Meat and/or meat products (ST16) | 1.5 | 4.4 | 7.0 | 33.1 | 54.0 | 4.34 | 0.90 |
| Milk/or milk products (ST17) | 1.47 | 4.41 | 6.99 | 33.09 | 54.04 | 4.34 | 0.90 | |
| Vegetables/fruits (ST18) | 1.1 | 2.2 | 9.9 | 39.7 | 47.1 | 4.29 | 0.82 | |
| Bread/bakery and pastriesproducts (ST19) | 1.10 | 4.41 | 12.50 | 36.76 | 45.22 | 4.21 | 0.91 | |
| Fish/or fish products (ST20) | 3.31 | 6.25 | 18.75 | 34.19 | 37.50 | 3.96 | 1.12 | |