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An Analysis of the Consumption of Sausages in Scotland using Supermarket Data

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  • Revoredo-Giha, Cesar
  • Kupiec-Teahan, Beata
  • Wrieden, Wendy
  • Davis, Victoria
  • Milne, Anne
  • Leat, Philip M.K.

Abstract

This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences in consumption of sausages of different nutritional composition among different socio-demographic and lifestage groups; and second, to measure whether it is possible to improve diet quality without affecting household expenditure. Sausages represent a relatively high proportion of red and processed meat purchases in Scotland, contributing significantly to the fat and sodium in the Scottish diet. The data used consisted of two-years of weekly information from a top-4, UK supermarket. The results suggest that it is possible to purchase similar quantities of a lower saturated fat or lower sodium sausage for the same price as a higher saturated fat or sodium sausage. However, it would cost more for some the groups to replace both a lower saturated fat and a lower sodium sausage in the household’s food basket.

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Bibliographic Info

Paper provided by Agricultural Economics Society in its series 84th Annual Conference, March 29-31, 2010, Edinburgh, Scotland with number 91678.

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Date of creation: 29 Mar 2010
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Handle: RePEc:ags:aesc10:91678

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Keywords: Scotland; saturated fats; sodium; consumer choices; sausages consumption; Food Consumption/Nutrition/Food Safety; D1;

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  1. Richard Tiffin & W. Bruce Traill & Simon Mortimer, 2006. "Food Choice in an Interdisciplinary Context," Journal of Agricultural Economics, Wiley Blackwell, vol. 57(2), pages 213-220, 07.
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