Título: Nutritional and social impact of artisanal charcuterie, compared to industrial

Autor(es): AGUINAGA DEL HIERRO CARLOS ALBERTO, BEDOYA GUERRERO MARIA ALEJANDRA, FALCON GORDILLO SANTIAGO ISRAEL, GALARZA CACHIGUANGO IVAN SANTIAGO

Fecha de publicación: 02-feb-2024

Resumen: The objective of this study is to determine the nutritional and social incidence of artisanal versus industrial charcuterie, through a sensory survey that allows identifying the factors that influence the change in consumer preferences. The research methodology is descriptive and transversal with a quantitative approach, based on pre-experimentation. The population consisted of 77 coffee shop owners in the cities of Ibarra, Otavalo, and Cotacachi. An accidental probabilistic sample was used; a survey consisting of 11 questions was applied using a 5-point Likert scale; likewise, the Expert Judgment Technique was used based on a pilot test of Combrach's Alpha reliability. The data obtained were analyzed through the application of descriptive and inferential statistics, SPSS version 25 was used, and the U-Mann Whitney test was applied to test the hypotheses. The relevant results are that artisanal sausages provide between 47 to 59 fewer calories than industrial sausages. It is concluded that artisanal sausages are healthier than industrial ones and that there is a preference on the part of consumers to purchase artisanal products, emphasizing their nutritional value over other indicators

Palabras clave: Artisanal sausages, ultra-processed products, consumer, nutrition

DOI: https://migrationletters.com/index.php/ml/article/view/7197/4695

ISSN: 1741-8984

Tipo publicación: Artículo