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Organisations as producers of consumers
(Sage Publications Ltd, 2015-09)
The main objective of this article is to show how organisations can be understood as producers of consumers and that the sphere of consumption should, therefore, become an integral part of the field of Organisation Studies. ...
Sustainability in fashion: consumer behavior and the greening of the garment industry in Mexico
(Agenda Ambiental, 2018)
Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: a case study in Brazil
(LWT - Food Science and Technology, 2018)
Producing the consumer price index (CPI) and the COVID-19 pandemic in Latin America and the Caribbean
(ECLAC, 2020-04-30)
In the context of the global coronavirus disease (COVID-19) pandemic, the Economic Commission for Latin America and the Caribbean (ECLAC) is preparing a series of short publications with relevant policy recommendations for ...
Consumers’ perception of a traditional fermented beverage in Central Mexico: An exploratory study with the case of pulque
(Emerald, 2019-12)
Purpose: Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers? perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, ...
Argentine Agricultural Policy: Producer and Consumer Support. Estimates 2007-2012
(Universidad del CEMA, 2014-10)
This paper analyzes agricultural policy in Argentina and calculates the degree of support received by producers and consumers. We present a summary of developments in the agricultural policy environment that have occurred ...
Além da demografia: propostas de segmentação do mercado de vinhos finos
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2018)
Brazilian consumer views on food irradiation
(ELSEVIER SCI LTD, 2009)
This study investigated the consumer attitude to food irradiation in Sao Paulo, Brazil, through a qualitative research perspective. Three focus groups were conducted with 30 consumers, responsible for food choices and ...
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
(2021-01-01)
Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...