The public awareness of soy sauce products' and the consumer behaviors in Taipei area
| Autor: | Chen Yi-Cheng, 陳奕丞 |
|---|---|
| Rok vydání: | 2018 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 106 Today's Taiwan has a population of 23.5 million, but it has more than 100 soy sauce suppliers. The annual output of soy sauce exceeds 140,000 metric tons, and the output value exceeds NT$5 billion. The average annual consumption of soy sauce is 6 liters per person. This shows that soy sauce is an important part of the condiment market. According to the results of the 2016 survey, 55.5% of the 1,300 respondents preferred to use soy sauce as a condiment, which is the highest among all seasonings. Since soy sauce is the most commonly used condiment in Taiwanese society, it is hoped that through questionnaire surveys, consumers will understand the perception of soy sauce and its influence on consumer behavior.Today different family structure of society in the past, many small families because of busy modern society, thus increasing food restaurants caused by shrinking domestic market soy products.However, after a series of product safety incidents, the sales volume of soy sauce in the home market rose accordingly and steadily increased year by year.In order to understand the soy sauce consumption and usage habits of today's society, I choose to distribute questionnaires in stores, food exhibitions, traditional markets, etc., and understand the people living in the Greater Taipei area through statistics and analysis of questionnaires. A total of 450 questionnaires were distributed and a total of 306 valid questionnaires were returned; 121 valid questionnaires for male consumers and 185 valid questionnaires for female consumers, with an effective recovery rate of 68%. Through the statistics of the questionnaire, we learned about the usage habits of soy sauce in the Greater Taipei region and the ratio of eating out or self-cooked. It was found from the questionnaire that the proportion of males out of food was higher (57%) than females, while most females were still mainly self-cooked (60.5%). Through questionnaires, consumers in the greater Taipei area how to understanding of the soy sauce products, also analyzed the main points that consumers in the Greater Taipei area have paid attention to when purchasing soy sauce products. According to the results of the survey, consumers in the greater Taipei area focused on the points of reputation (89.9%), flavor (85.9%), and quality certification (85.6%) when purchasing soy sauce products.According to the statistical results, male consumers know that the process of soy sauce making methods is: 94.2% of natural brewing soy sauce, 36.4% of acid hydrolyzed soy sauce, 59.5% of mixing soy sauce, and 23.1% of fast-brewing soy sauce; female consumers know that the process of soy sauce making methods is: 97.3% of natural brewing soy sauce, 50.8% of acid hydrolyzed soy sauce, 68.1% of mixing soy sauce, and 41.1% of fast-brewing soy sauce. Analyzing the foregoing results, most consumers know that the average ratio of natural brewed soy sauce is 95.75%.Compare men's and women's awareness of soy sauce production methods.The results show that men are lower than women, because women are often members of the home cooking and will therefore be concerned about related issues. Keywords: Soy sauce, perceived risk, genetic modification, flavor |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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