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Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market

Author

Listed:
  • Ingrida Košičiarová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak university of agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

  • Ľudmila Nagyová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak university of agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

  • Mária Holienčinová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak university of agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

Abstract

Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so-called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson's chi-square test, Fisher's exact test, Cramer's contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label "Značka kvality SK"; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.

Suggested Citation

  • Ingrida Košičiarová & Ľudmila Nagyová & Mária Holienčinová, 2017. "Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market," Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Mendel University Press, vol. 65(6), pages 1967-1978.
    • Handle: RePEc:mup:actaun:actaun_2017065061967
    DOI: 10.11118/actaun201765061967
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    References listed on IDEAS

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    1. Ľudmila Nagyová & Patrik Rovný & Jana Stávková & Martina Uličná & Ľudmila Maďarová, 2009. "Consumer perception of bread quality [Vnímanie kvality chleba spotrebiteľom]," Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Mendel University Press, vol. 57(3), pages 115-122.
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