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Author(s): Ľubica Kubicová, Kristína Predanocyová

Title: Situation in the Market of Bakery Products

Source: International Scientific Days 2018 :: Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems :: Proceedings

ISBN: 978-80-7598-180-6


Publisher: Wolters Kluwer ČR, Prague

PY, pages: 2018, 391-406

Published on-line: 2018-11-09

Language: eng

Abstract: Behaviour and requirements of customers have changed over the years, and therefore it is necessary to clarify what is important for customers when they purchase bread, pastries and other bakery products. Consumers currently have high requirements on the quality of marketed food, range of products, and try to eat healthier. The aim of the paper is to point out the bakery industry in Slovakia. This paper also deals with the production of bakery products, the quantities consumed and the prices of these products. Secondary data from the database of Statistical Office of the Slovak Republic were used in the processing of the issue. The primary source of information were results of a questionnaire survey aimed at finding out consumers´ behaviour in the Slovak food market with bakery products. Based on the results, it can be stated that most commonly purchased bakery products among Slovak consumers are bread and regular pastries, which are most often purchased several times a week. The results of the survey also show that the price of bakery products is important for Slovak consumers, but the majority of them decide on the basis of past experience with the manufacturer. The questionnaire survey was also concentrated on the new concept of the bakery with the sitting, and based on the results, we can state that more than 50% of consumers would welcome this option. According to the findings it is possible to assume that the bakery industry has a potential in Slovakia and has become a perspective field in the Slovak food market.

Keywords: bakery industry, bakery products, consumer, consumer behaviour, market

JEL Classification: Q13, M31

Rights:Open Access :: Creative Commons BY-NC-SA 4.0 International Licence
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