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Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.

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Title: Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.
Authors: Rojas-Rivas, Edgar1 (AUTHOR), Cuffia, Facundo2 (AUTHOR) facuffia@gmail.com
Source: Food Science & Technology International. Oct2020, Vol. 26 Issue 7, p593-602. 10p.
Subjects: Fermented beverages, Consumer profiling, Young consumers, Consumer preferences, Educational attainment, Logistic regression analysis
Geographic Terms: Mexico
Abstract: The aims of this work were to (i) identify the consumers' profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquerías) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level (p < 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred "natural pulque." The second group of consumers was comprised mostly (p < 0.05) of women, including students with a high educational level who prefer "cured pulque." In this sense, our results showed that gender and time spent in the pulquerías together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: The aims of this work were to (i) identify the consumers&#39; profile of pulque through their consumption frequency and their sensory perception of this beverage and (ii) identify the factors that contribute to the valorization of pulque among Mexican consumers. A survey was designed and conducted with 221 consumers in pulque-selling locations (pulquer&#237;as) in a place of Central Mexico. Consumers were characterized according to their consumption frequency. Factors associated with the valorization of pulque were identified through Binary Logistic Regression model. Two types of consumers were identified: Frequent Consumers and Not Frequent Consumers. Both groups were comprised mostly of men, including students with medium to high levels of education. However, the first group showed more traditional and conservative behavior patterns since there was a higher proportion of consumers with a low educational level (p &lt; 0.05) and they had more years of consumption, spend more time in the selling locations, and preferred &quot;natural pulque.&quot; The second group of consumers was comprised mostly (p &lt; 0.05) of women, including students with a high educational level who prefer &quot;cured pulque.&quot; In this sense, our results showed that gender and time spent in the pulquer&#237;as together with sensory, cultural, and functional characteristics associated with the beverage influence its valorization among consumers. These results can help both producers and marketers to classify segments of consumers according to their preferences and consumption patterns in order to revalorize the pulque market. Finally, it is necessary to highlight that young consumers with high educational level show interest in this beverage, since for years its consumption has been associated with low-income populations. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Food Science &amp; Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Type: general
      – SubjectFull: Consumer profiling
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      – SubjectFull: Young consumers
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      – SubjectFull: Educational attainment
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      – SubjectFull: Logistic regression analysis
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      – SubjectFull: Mexico
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      – TitleFull: Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.
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              Text: Oct2020
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              Y: 2020
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