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The Exploitation of the Traditional Component in Restructuring Modern Food Offer in Romania

Author

Listed:
  • Magdalena Bobe

    (Bucharest University of Economic Studies)

  • Roxana Procopie

    (Bucharest University of Economic Studies)

  • Maria Alexandra Toma

    (Bucharest University of Economic Studies)

Abstract

Food and eating habits, together with adjacent agricultural activities have had and an important role in the development of modern society and the individual itself. Besides its nutritional role, food has become a main socio-cultural determinant, food consumption patterns being influenced, on one hand, by psycho-sensory and quality characteristics of the food product and, on the other hand, by the physiological state of the consumer and its main determinants: traditions, religion and culture. These elements, together with economic considerations have a significant share in shaping the modern eating habits. In this context, the present paper aims to identify and analyze the main capitalization methods of the food’s traditional potential in reshaping the modern food offer, starting with a literature review and continuing with an exploratory analyze of the traditional food sector in Romania. Considering the main directions outlined by literature, this article tries to identify a set of specific features of the traditional food sector in Romania both in terms of producer and consumer perspectives. In this regard, an interview and an exploratory based questionnaire study were conducted. Having as a starting point the wide variety of Romanian food resources, this study aims to highlight how culinary customs have been modeled throughout history in order to establish eating patterns as an assessment method based on the impact of technological progress on the future alimentation.

Suggested Citation

  • Magdalena Bobe & Roxana Procopie & Maria Alexandra Toma, 2016. "The Exploitation of the Traditional Component in Restructuring Modern Food Offer in Romania," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 18(S10), pages 976-976, November.
    • Handle: RePEc:aes:amfeco:v:s10:y:2016:i:18:p:976
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    File URL: http://www.amfiteatrueconomic.ro/temp/Article_2581.pdf
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    References listed on IDEAS

    as
    1. Vanhonacker, Filiep & Lengard, V. & Guerrero, Luis & Scalvedi, L. & Raude, J. & Zakowska, S. & Hersleth, Margrethe & Verbeke, Wim, 2008. "Europeans and Traditional Foods: Definition and Image from the Consumers' Perspective," 2008 International Congress, August 26-29, 2008, Ghent, Belgium 43542, European Association of Agricultural Economists.
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    Cited by:

    1. Ivana First Komen & Nina Grguriæ Èop, 2022. "Naturally traditional or traditionally natural – exploring the concepts natural and traditional in marketing research," Zbornik radova Ekonomskog fakulteta u Rijeci/Proceedings of Rijeka Faculty of Economics, University of Rijeka, Faculty of Economics and Business, vol. 40(1), pages 225-246.

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      More about this item

      Keywords

      traditional food product; food offer; consumer; eating behavior.;
      All these keywords.

      JEL classification:

      • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
      • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy
      • Q57 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Ecological Economics
      • R11 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General Regional Economics - - - Regional Economic Activity: Growth, Development, Environmental Issues, and Changes

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