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Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era

Author

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  • Dimitris Skalkos

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Katerina Bamicha

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Ioanna S. Kosma

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Elpida Samara

    (Department of Regional Development and Cross Border Studies, University of Western Macedonia, 50100 Kozani, Greece)

Abstract

The COVID-19 pandemic is almost over but has already left its mark and is changing the world fast and drastically in all social, economic, and cultural aspects of humanity, including consumers’ choices and motives for foods. Since cheese is a major dietary food consumed daily worldwide, motives for its purchase and consumption in the new era are an important parameter affecting current and future production and sustainable regional development. The aim of the study was to investigate the impact of COVID-19 on Greek consumers’ motives for quality semi-hard and hard cheese, including the “Ladotyri” hard cheese. Consumers’ motives were tested using variables of quality semi-hard and hard cheese, such as purchase and consumption, preference of choice, preference, and knowledge of the Ladotyri cheese. A self-response questionnaire survey was carried out in November and December 2022 on a sample of 860 participants, the majority being young people aged 18–25 (83.9%), through the Google platform. Basic statistical tools, combined with cross and chi-square tests, were used to analyze the collected data. The results indicate no significant changes in consumers’ motives except a significant decline in consumption, reaching up to 8.4%. Consumers continue to purchase the semi-hard and hard cheese from the supermarket (90%), with preference for the most known kinds, such as kasseri and graviera, consuming it at home (90.9%), daily (31.8%), or two times per week (38.3%), primarily with bread and olives (57.6%), followed by meat (53%). Price remains the most important information for the selection of semi-hard and hard cheese (73.5%), taste (97%) among the organoleptic parameters, texture (70.9%) among the appearance parameters, origin of milk (63.9%) among the sustainable parameters, and value for money (85.8%) among the general characteristics of the cheese. The participants expressed similar motives for the “Ladotyri” Mytilinis hard cheese, appreciating the olive oil combined with the cheese (79.7%) and the possible production as a non-refrigerated cheese (65.2%), even though the majority of them would not buy it today (57.4%). Our findings indicate that the sustainability and growth of the quality semi-hard and hard cheese in the new era should stick to the good practices of production, promotion, and sales developed before the pandemic, exploring, however, new avenues and practices to increase consumption, which is currently declining.

Suggested Citation

  • Dimitris Skalkos & Katerina Bamicha & Ioanna S. Kosma & Elpida Samara, 2023. "Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era," Sustainability, MDPI, vol. 15(7), pages 1-18, March.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:7:p:5825-:d:1108854
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    References listed on IDEAS

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