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Sistema integrado en Red de Prospección Análisis y divulgación de pautas de Consumo

Sistema Integrado en Red de Prospección Análisis y Divulgación de Pautas de Consumo
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Research

Expert consumer study on 16 food products from the Ebro Valley region. Preference mapping and evaluation studies.

A common methodology has been developed in which the team of experts has drawn up the study criteria to explain sensory aspects in two fields: experts and consumers. The aim is to assess Spanish consumers' knowledge of two high quality products of key importance within the Ebro Valley region (Navarra, La Rioja, Aragon and Catalonia): cheese and oil.

Objectives

The study's main objective is to assess Spanish consumers' knowledge of two key food products from a multi-dimensional perspective:

 

  • Sensory culture surrounding perception through the senses detected by consumers/experts based on differentiation and sensory quality.
  • Objective knowledge: Personal values do not play a role; rather the knowledge is produced in a rational and validated way.
  • Subjective knowledge: Value judgements play a key role. There is no empirical element, this knowledge is emotional/environmental rather than rational.

Download files

QuesosyAceiteValledelEbro_SIRPAC_.pdf

Download the complete study in pdf format

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[Translate to English:] Sistema Integrado en Red de Prospección Análisis y Divulgación de Pautas de Consumo

[Translate to English:] ASOCIACIÓN CLUSTER FOOD + I

Ctra nacional 120, km 22,8
26315 Alesón. La Rioja. Spain
Apdo. de correos 143.

Tel. 34 941 369 263. ext 22
Fax. 34 941 369 259
email. adm@clusterfoodmasi.es
www.sirpac.es