Food is a source of nutrients for the development of the body, ensuring human health, but it is also a source of disease if not ensured food hygiene and safety. No food is considered to have nutritional value if it is not safe for the body. Thus, if the food is not hygienic, it will adversely affect human health. Food hygiene and safety is a hot issue of social concern. Especially for foods that are used frequently in the familys daily meals such as pork. The work of ensuring food hygiene and safety of pork is a matter of concern to Duc Giang ward. To limit the problems of food hygiene and safety, consumers need to be aware of protecting their own health by raising awareness about food safety in pork. From that situation, I chose to research the topic: Study on consumer behavior of pork in Thai Thuong commune, Thai Thuy district, Thai Binh province. Research objectives of the topic: (1) Contributing to systematize the theoretical and practical basis of food hygiene and safety for pork, household consumption behavior of pork; (2) Evaluation and analysis of the current status of household consumption behavior on pork in Thai Thuong commune, Thai Thuy district, Thai Binh province; (3) Analysis of factors affecting the pork consumption behavior of local households; (4) Proposing some orientations and solutions to raise awareness and consumption behavior of households about pork in the coming time. In the process of implementing the topic, I used the method of collecting secondary information from data reports of Thai Thuong Commune Peoples Committee, books, newspapers, internet,... Collecting primary information by interview questionnaires to consult pork consumers on issues related to pork consumption behavior. Using descriptive statistics and comparative methods for analysis, using excel software to process data. The indicator system includes the status of consumption behavior of households and factors affecting the consumption behavior of pork of households in the study area. In the research results section, I have clearly presented the research results on the current situation of consumption and behavior of households on current porkrelated issues in the commune. Actual situation of consumption situation and awareness in meat selection and processing as well as households behavior during the outbreak of pork disease and Covid19 epidemic.. Factors affecting meat consumption behavior pig. From there, propose solutions to raise awareness and behavior of pork consumption in Thai Thuong commune. The last part is the conclusion on the behavior of pork consumers and recommendations to improve the awareness of households about pork consumption in the commune.
VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE FACULTY OF ECONOMICS AND RURAL DEVELOPMENT - & - PORK CONSUMPTION BEHAVIOR OF HOUSEHOLDS IN THAI THUONG COMMUNE, THAI THUY DISTRICT, THAI BINH PROVINCE UNDERGRADUATE THESIS OF AGRICULTURAL ECONOMICS HA NOI , 2022 VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE FACULTY OF ECONOMICS AND RURAL DEVELOPMENT - - UNDERGRADUATE THESIS “PORK CONSUMPTION BEHAVIOR OF HOUSEHOLDS IN THAI THUONG COMMUNE, THAI THUY DISTRICT, THAI BINH PROVINCE” HANOI, 2022 ASSURANCES I assure you that this is my work, the results of the research presented in this topic are completely honest, objective and have never been published by anyone I assure you that all assistance in the implementation of this topic has been thanked and that the information cited in the article is indicative of the origin Hanoi, May 22, 2022 Student ACKNOWLEDGMENTS ABSTRACT Food is a source of nutrients for the development of the body, ensuring human health, but it is also a source of disease if not ensured food hygiene and safety No food is considered to have nutritional value if it is not safe for the body Thus, if the food is not hygienic, it will adversely affect human health Food hygiene and safety is a hot issue of social concern Especially for foods that are used frequently in the family's daily meals such as pork The work of ensuring food hygiene and safety of pork is a matter of concern to Duc Giang ward To limit the problems of food hygiene and safety, consumers need to be aware of protecting their own health by raising awareness about food safety in pork From that situation, I chose to research the topic: "Study on consumer behavior of pork in Thai Thuong commune, Thai Thuy district, Thai Binh province." Research objectives of the topic: (1) Contributing to systematize the theoretical and practical basis of food hygiene and safety for pork, household consumption behavior of pork; (2) Evaluation and analysis of the current status of household consumption behavior on pork in Thai Thuong commune, Thai Thuy district, Thai Binh province; (3) Analysis of factors affecting the pork consumption behavior of local households; (4) Proposing some orientations and solutions to raise awareness and consumption behavior of households about pork in the coming time In the process of implementing the topic, I used the method of collecting secondary information from data reports of Thai Thuong Commune People's Committee, books, newspapers, internet, Collecting primary information by interview questionnaires to consult pork consumers on issues related to pork consumption behavior Using descriptive statistics and comparative methods for analysis, using excel software to process data The indicator system includes the status of consumption behavior of households and factors affecting the consumption behavior of pork of households in the study area In the research results section, I have clearly presented the research results on the current situation of consumption and behavior of households on current pork- related issues in the commune Actual situation of consumption situation and awareness in meat selection and processing as well as households' behavior during the outbreak of pork disease and Covid-19 epidemic Factors affecting meat consumption behavior pig From there, propose solutions to raise awareness and behavior of pork consumption in Thai Thuong commune The last part is the conclusion on the behavior of pork consumers and recommendations to improve the awareness of households about pork consumption in the commune CONTENTS ASSURANCES i ACKNOWLEDGMENTS .ii ABSTRACT iii CONTENTS v LIST OF TABLES vii LIST OF FIRGUES ix LIST OF BOXES x PART I INTRODUCTION .1 1.1 The rationale of the study 1.2 Research objectives .2 1.2.1 General objective 1.2.2 Specific objectives 1.3 Research objects and scope 1.3.1 Research object .2 1.3.2 Research scope .2 PART II THEORETICAL AND PRACTICAL FRAMEWORK 2.1 Theoretical framework about consumption behavior .4 2.1.1 Basic concepts 2.1.2 Types of consumer behavior 2.1.3 Characteristics of pork 2.1.4 Factors affecting consumer behavior 2.2 Practical framework 13 2.2.1 Current situation about pork consumption behavior of some countries .13 2.2.2 Current situation about pork consumption behavior in Vietnam 15 PART III RESEARCH METHODOLOGY 19 3.1 Field site characteristics 19 3.1.1 Natural characteristics 19 3.1.2 Social and economic characteristics .21 3.2 Research methods 27 3.2.1 Study site selection .27 3.2.2 Data collection 27 3.2.3 Data processing method 28 3.2.4 Data analyzing method 28 3.2.5 System of research indicators .30 PART IV RESULTS AND DISCUSSIONS 32 4.1 Current situation of pork consumption behavior of households 32 4.1.1 Basic information of household 32 4.1.2 The current situation of pork consumption behavior .34 4.1.3 Behavior in pork consumption 50 4.1.4 Awareness of food safety and hygiene issues 55 4.2 Factors affecting household's pork consumption behavior 61 4.2.1 Affect of income, occupation 61 4.2.2 Affect of price and product quality .64 4.2.3 Affect of other factors 65 4.2.4 Affect of media factors 66 4.2.5 Affect of belief factor 67 4.3 Some solutions to improve pork consumption behavior of households in Thai Thuong commune, Thai Thuy district, Thai Binh province 68 4.3.1 Strengthening propaganda on pork consumption behavior in the commune .68 4.4.2 Strengthening training courses on pork consumption behavior in the whole commune .70 4.4.3 Raising awareness and understanding about pork consumption in the commune .71 PART V CONCLUSIONS AND RECOMMENDATIONS 73 5.1 Conclusions 73 5.2 Recommendations 74 5.2.1 For local government 74 5.2.2 For consumers .74 REFERENCES 75 LIST OF TABLES Table 3.1 The land use situation of Thai Thuong commune in years (2019-2021) 20 Table 3.2 Population and labor structure of Thai Thuong commune over years (2019-2021) 22 Table 3.3 Production value of economic sectors of the Thai Thuong commune in years (2019-2021) 26 Table 3.4 Survey sample structure 28 Table 4.1 Basic information about surveyed household 36 Table 4.2 Average volume of pork per each bought by demographics 38 Table 4.3 Average pork consumption by household income 40 Table 4.4 Pork consumption habits of households in Thai Thuong commune .44 Table 4.5 Frequency of consumption pork by households in Thai Thuong commune 48 Table 4.6 Consumption choices of pork products by age of households 49 Table 4.7 Preliminary processing of pork by occupation and age of household in Thai Thuong commune .50 Table 4.8 Pork processing activities of households 50 Table 4.9 How to preserve pork by households .51 Table 4.10 Household items to preserve pork in refrigerators .52 Table 4.11 Responses of households when disease occurs 53 Table 4.12 Households' response to the Covid-19 epidemic 55 Table 4.13 Responses of households to an increase in pork prices 56 Table 4.14 Household substitutes for high pork prices 57 Table 4.15 Households' response to falling pork prices 57 Table 4.16 Household perceptions of safe pork .59 Table 4.17 The level of concern about chemical residues in pork 61 Table 4.18 Households' level of interest in retail hygiene of pork 62 propaganda, advocacy, and effective promotion activities through system of mass media Raise public awareness of clean products by educating and stipulating specific standards It is necessary to propagate the ethics of livestock farmers, strictly comply with the regulations of the industry, not harm consumers for immediate profits On the other hand, it is necessary to propagate widely for pig farmers to master the technical process and choose suitable breeds for high profit raising Consciousness of pig farmers and pork traders plays an extremely important role in the pork market Since the farmer is the person who directly creates the pork product, the trader is the person who directly delivers the pork to the end consumer In addition, it is advisable to propagate pork sellers at the market to have glass cabinets to sell pork, so that the selling environment is clean and hygienic It is necessary to strengthen mass communication channels that directly affect consumers in Thai Thuong commune Propaganda is a must to make consumers aware of the benefits of ensuring food safety and hygiene in consuming pork The local propaganda is through the mass media along with the propaganda of local officials in Thai Thuong commune, consumers can access more information about safety and hygiene with all food related to pork The information about the disease can be propagated to the people through the loudspeakers of the ward's radio station This medium can disseminate information to the people widely, accessible to everyone Propagating people about business civilization in markets and supermarkets, business people participating in trading and doing business in accordance with the law, according to regulations, maintaining order as well as maintaining general hygiene Consumers, when going in and out to buy goods, need to park their cars in accordance with regulations, avoid encroaching on traffic, convenient to put them there Business communication in the market is proper, civilized, polite and cultured Strengthen propaganda on food hygiene and safety, so that each person participating in the pork retail market must have a sense of responsibility for their products as well as the safety of the community It is necessary to boycott bad consciousness, only running after profits without caring about consumers If the propaganda is done well, each citizen has a high sense of responsibility when participating in business, buying and selling in markets and supermarkets This makes a great contribution to the development of a civilized and modern retail market 4.4.2 Strengthening training courses on pork consumption in the whole commune Regularly organize knowledge training on food safety at markets for managers and business households, to raise awareness of food safety Business households must have health checks, training and certification of knowledge on food safety; have books and invoices proving the origin of goods; stalls must ensure hygiene In order to effectively raise consumer awareness about the food safety and hygiene issues related to pork, the training should be directed to the people, local officials and business shop pork owners Open training classes to help people in the ward grasp the basic knowledge of food safety and hygiene, raise the State's regulations on clean pig standards to ensure quality for consumers As well as the seller knows how to perform, briefly about some ways to identify sick pork, pork that is not safe for people Training for local officials, officers in charge of food safety and hygiene of the ward to help them improve their professional skills and knowledge Continuing to strongly and synchronously deploy information, education and behavior change communication activities; building and developing communication skills on food safety and hygiene; improve the quantity and quality of materials and messages Strengthen inspection, supervision, examination and handling of violations of the law on food safety and hygiene Strengthen inspection and control to prevent the trading of poor quality, counterfeit and expired food products Encourage household businesses to business on a larger scale, while ensuring good food hygiene conditions 4.4.3 Raising awareness and understanding about pork consumption in the commune Pork is always the main and most popular food in every Vietnamese family, it can help housewives to cook a variety of dishes without getting bored Therefore, how to consume pork for hygiene, food safety and for their own health is something that people are very concerned about To that, consumers always have to have reasonable pork consumption measures such as recognizing good pork, having basic and in-depth understanding of safety and hygiene issues In addition to the strong participation of local authorities, consumers must also give themselves informed information, make the right choices and pay more attention to information from the press, or media There are a number of measures to help consumers choose delicious and nutritious meat vermicelli When buying pork, consumers need to carefully look at the layer of fat underneath the skin of the meat on sale If found abnormally thin and loose fat layer Along with that, the link between the two segments lean and fat, if clearly separated At the same time, another sign that consumers can see and detect with the naked eye is that the pieces of meat exude an unusual substance, such as a yellow ooze These are the types of pork that housewives especially should avoid and not buy, because this is most likely a meat raised with stimulants Along with that, the sales space must be clean, free of flies, and basic elements such as countertops and cutting boards also need to be clean Consumers must choose foods of clear origin, certified by competent organizations and agencies to ensure food safety and hygiene Must have certain knowledge about food safety and hygiene to be able to choose safe products Although in the countryside, the issues of quarantine and supervision have not really been paid much attention, but consumers can create their own in-depth insights by regularly update knowledge about food safety and hygiene by monitoring on newspapers, radio and television news about harmful food situation in the market and how to avoid it In addition, producers need to comply with regulations on food safety and hygiene in livestock production in accordance with published or certified quality standards Do not use additives, chemicals outside the permitted list and without clear origin Applying modern technology, thoroughly building and complying with advanced quality management systems in the production process to create products that ensure food safety and hygiene to increasing demand for consumers Through many diverse and rich activities, improve knowledge for consumers and producers, especially knowledge about goods quality, food safety and hygiene Helping producers improve the quality of manufactured goods, retailers understand the principles of keeping goods safe and hygienic Help consumers know how to choose goods Promote the role of social consultants and assessors in the professional fields of associations and associations PART V CONCLUSIONS AND RECOMMENDATIONS 5.1 Conclusions Pork is currently one of the essential foods in the meals of Vietnamese people Through the research topic on "Porcine consumption behavior of households in Thai Thuong commune, Thai Thuy district, Thai Binh province", the research results draw the following conclusions: The general situation of pork consumption in the commune is reflected in the habit of using fresh meat in food processing and the tendency to use less processed foods Along with that, there are still many shortcomings in the awareness of food hygiene and safety Many households still not have an understanding of what is safe pork, are not too concerned with residual chemicals in pork, and the quantity of meat supply in the commune only comes from small local households , there is no import from other regions Regarding the status of pork consumption behavior of households in the commune: most households often buy butt, shoulder, and bacon just because these are easy-to-process meats to create many dishes eat Due to the complicated development of the Covid-19 epidemic, most people choose to use pork on average to times a week with a meat weight of to kg and have a habit of buying pork at temporary markets or buying pork of acquaintances The quality factor has a great influence on consumers' choice to buy pork and this is also the factor that many consumers care about the most In addition, there are factors of income, occupation or belief that are factors affecting the decision to buy pork of households in the commune In addition, the issue of food hygiene and safety in pork consumption is unpredictable, and consumers are facing many difficulties when choosing safe products to ensure hygiene for their families A positive point in this issue is that people have a sense of vigilance when epidemics occur in livestock and poultry Most households choose not to consume meat when disease occurs However, people's understanding of this issue also needs more attention, especially the amount of chemical residues in pork This is a pervasive and painful problem when understanding is there but the level of concern is still very low Some key solutions to improve the pork consumption behavior of households in Thai Thuong commune, Thai Thuy district, Thai Binh province include strengthening propaganda on pork consumption behavior, promote and open more training courses on pork consumption behavior in the commune at all levels, veterinary staff and consumers, raise awareness and understanding about pork consumption behavior that specifically This could be a food safety issue 5.2 Recommendations 5.2.1 For local government In order to get safe pork to the market, there needs to be good coordination between state agencies and production and business establishments Ministries and sectors need to have specific development plans and schemes on food safety and hygiene management Local authorities in Thai Thuong commune actively have policies to support people such as capital, technology, etc to produce safe pork Promote communication about food safety and hygiene to consumers through regular open training courses, signs, banners, etc to help consumers quickly approach this painful issue and get the most in-depth understanding 5.2.2 For consumers 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[Online] Available at: https://luathoangphi.vn/thuc-pham-la-gi/ [Accessed 10 04 2022] Clootrack, 2018 Types of Consumer Behavior [Online] Available at: https://www.clootrack.com/knowledge_base/types-of-consumer-behavior [Accessed 13 04 2022] Anh, 2019 Cách chọn thịt lợn tươi ngon không bị bệnh [Online] Available at: http://maythaithit.net.vn/cach-chon-thit-lon-tuoi-ngon-khong-bi-benh.html [Accessed 21 01 2022] Hang, P T., Phong, L T & Hoa, N T., 2021 Các yếu tố ảnh hưởng đến hành vi người tiêu dùng [Online] Available at: https://tapchicongthuong.vn/bai- viet/cac-yeu-to-anh-huong-den-hanh-vi-cua-nguoi-tieu-dung-81246.htm [Accessed 21 01 2022] PHIẾU ĐIỀU TRA HÀNH VI TIÊU DÙNG THỊT LỢN CỦA CÁC HỘ GIA ĐÌNH TẠI XÃ THÁI THƯỢNG, HUYỆN THÁI THUỴ, TỈNH THÁI BÌNH Phiếu số: ………………………….Ngày điều tra:…………………………… (Tích dấu X vào ☐ lựa chọn ông/bà) A THÔNG TIN CƠ BẢN VỀ HỘ ĐIỀU TRA Xin ông/bà cho biết thông tin đây: Họ tên:………………………………… Ơng/bà có quan hệ với chủ hộ? ☐ Chủ hộ ☐ Vợ/chồng ☐ Con Giới tính? ☐ Nam ☐ Nữ Độ tuổi Trình độ học vấn? ☐ Học hết cấp ☐ Học hết cấp ☐ Trung cấp/Cao đẳng/Đại học ☐ Học hết cấp ☐ Sau đại học Nghề nghiệp? ☐ Nông dân ☐ Công nhân ☐ Kinh doanh ☐ Lao động tự ☐ Nội trợ ☐ Cơng chức, viên chức ☐ Hưu trí Thu nhập hàng tháng gia đình ơng/bà? ☐ Dưới triệu đồng ☐ Từ – 10 triệu đồng ☐ Từ 11- 15 triệu ☐ Trên 15 triệu Số thành viên gia đình (ăn, cùng)……………………………… B NỘI DUNG CẦN KHẢO SÁT I THỰC TRẠNG HÀNH VI TIÊU DÙNG THỊT LỢN CỦA CÁC HỘ GIA ĐÌNH TẠI ĐỊA BÀN XÃ THÁI THƯỢNG, HUYỆN THÁI THUỴ, TỈNH THÁI BÌNH Ai người phụ trách việc chợ ngày gia đình ơng bà? ☐ Vợ ☐ Chồng ☐ Cả vợ chồng Bình quân lần mua, ông/bà mua kg thịt lợn? ☐ Dưới 500g ☐ Từ 500g – 1kg ☐ Từ 1kg – 2kg ☐ Từ 2kg trở lên Tần suất chợ để mua thịt lợn hàng tuần ông/bà? ☐ Hàng ngày ☐ Từ - lần ☐ Từ - lần Mức chi tiêu thịt lợn hàng tuần ông/bà? ☐ Dưới 200.000 đồng ☐ Từ 200.000 - 400.000 đồng ☐ Trên 400.000 đồng Thói quen mua số địa điểm ơng/bà? Chỉ tiêu Chợ tạm Địa điểm mua thịt lợn Chợ truyền Người quen thường Hàng ngày Vài lần/tuần ☐ ☐ thống ☐ ☐ xuyên Thỉnh thoảng ☐ ☐ ☐ Giá trị Dưới 50.000 đồng Từ 50.000 đồng– ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Mức độ bình quân lần 100.000 đồng Từ 100.000 đồng– ☐ 150.000 đồng mua ☐ Trên 200.000 đồng ☐ Sáng Thời gian ☐ Trưa mua ☐ Chiều Ơng/bà có hỏi giá mua thịt lợn khơng? ☐ Khơng ☐ Có ☐ ☐ ☐ Thỉnh thoảng Mức độ mua loại thịt ông/bà? STT Loại thịt Thịt mông Thịt vai Thịt ba Mức độ Không Thỉnh thoảng Thường xuyên Thịt nạc Sườn Chân giị Gia đình ơng/bà có tiêu dùng sản phẩm chế biến ngồi từ thịt lợn không? Xin cho biết tần suất sử dụng (ghi số lần dùng/tuần bên cạnh sản phẩm ông/bà tiêu dùng, ví dụ: 1,2,3….) (có thể chọn nhiều đáp án) ☐ Giị chả……… ☐ Nem chua, nem thính……… ☐ Xúc xích…… ☐ Nội tạng…… ☐ Khác (ghi rõ)…………… Cách sơ chế thịt lợn ông/bà? ☐ Để nguyên ☐ Rửa qua với nước ☐ Rửa chia thành phần nhỏ ☐ Rửa, sơ chế nấu 10 Mức độ chế biến thịt lợn ông/bà? Mức độ Cách chế biến thịt lợn Không Xào ☐ ☐ ☐ Kho ☐ ☐ ☐ Rán ☐ ☐ ☐ Nướng ☐ ☐ ☐ Luộc ☐ ☐ ☐ Thỉnh thoảng Thường xuyên 11 Nơi bảo quản thịt lợn? thời gian bảo quản bao lâu? ☐ Ngăn đá …… (ngày) ☐ Ngăn mát …… (ngày) 12 Cách bảo quản thịt lợn ông/bà? ☐ Hộp nhựa ☐ Túi nilong ☐ Túi chuyên đựng thực phẩm ☐ Khác 13 Thịt lợn sau nấu chín, khơng ăn hết ngày, ơng/bà làm nào? ☐ Giữ lại ☐ Bỏ 14 Nếu giữ lại giữ lại bao lâu? …………………… (ngày) 15 Ông/bà thường bảo quản thịt lợn nấu chín nào? ☐ Để tủ lạnh ☐ Để ngăn mát tủ lạnh ☐ Để ngăn đá tủ lạnh ☐ Khác 16 Mức độ hiểu biết vấn đề an tồn thực phẩm thịt lợn gia đình ông/bà? ☐ Rất hiểu biết ☐ Biết ☐ Biết ☐ Không biết 17 Nhận thức ông/bà thịt lợn an tồn (có thể chọn nhiều đáp án) ☐ Chăn ni theo tiêu chuẩn VietGaph ☐ Có dấu kiểm dịch ☐ Nuôi lợn không sử dụng cám công nghiệp ☐ Không tồn dư hormone tăng trưởng ☐ Không tồn dư chất kháng sinh ☐ Không bị bệnh ☐ Không tồn dư kim loại nặng 18 Mức độ quan tâm vệ sinh bán lẻ thịt lợn ông/bà? STT Mức độ Chỉ tiêu Khơng quan tâm Bình thường Quan tâm Không gian bán ☐ ☐ ☐ Mặt bàn, dao thớt bán thịt ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Rửa tay thường xuyên trước bán thịt Đeo găng tay bán thịt Sử dụng chung khăn lau bàn lau thịt Bày riêng rẽ thịt lợn sống ☐ ☐ nội tạng bán 19 Ơng/bà có quan tâm đến dư lượng hố chất tồn dư thịt không? ☐ Rất quan tâm ☐ Quan tâm ☐ Không quan tâm ☐ Không biết ☐ ☐ Ít quan tâm 20 Ơng/bà có biết chất tồn dư có thịt lợn chất không? ☐ Hormon ☐ Kháng sinh ☐ Kim loại nặng ☐ Khác ………… 21 Mức độ mua thịt lợn có dịch bệnh xảy ơng/bà ☐ Vẫn mua bình thường ☐ Ít ăn thịt lợn ☐ Khơng tiêu dùng thịt lợn 22 Mức độ mua thịt lợn có dịch Covid 19 ơng/bà ☐ Mua nhiều thịt lợn ☐ Vẫn mua bình thường ☐ Ít mua thịt lợn 23 Khi giá thịt lợn tăng/giảm, ông/bà tiêu dùng thịt lợn nào? ☐ Tiêu dùng mức cũ với chất lượng không đổi ☐ Tiêu dùng thịt lợn ☐ Chuyển sang tiêu dùng loại thịt khác Nếu chuyển sang tiêu dùng loại thịt khác, xin cho biết cụ thể loại thịt gì? ……………………………………………… II YẾU TỐ ẢNH HƯỞNG ĐẾN HÀNH VI TIÊU DÙNG THỊT LỢN CỦA CÁC HỘ GIA ĐÌNH TẠI ĐỊA BÀN XÃ THÁI THƯỢNG, HUYỆN THÁI THUỴ, TỈNH THÁI BÌNH Yếu tố ảnh hưởng đến định tiêu dùng thịt lợn ông/bà? (theo mức độ quan tâm 1-5, quan tâm hàng đầu, khơng quan tâm) STT Tiêu chí Mức độ Giá ☐ ☐ ☐ ☐ ☐ Chất lượng sản phẩm ☐ ☐ ☐ ☐ ☐ An toàn thực phẩm ☐ ☐ ☐ ☐ ☐ Độ tươi ☐ ☐ ☐ ☐ ☐ Nguồn gốc, xuất xứ ☐ ☐ ☐ ☐ ☐ Dễ chế biến ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Thói quen Ơng/bà quan tâm đến đặc điểm miếng thịt? STT Đặc điểm Khơng bình thường Bình thường ☐ Đồng ý Độ tươi ☐ ☐ ☐ Độ đàn hồi ☐ ☐ ☐ Màu sắc thịt (hồng, đỏ…) ☐ ☐ ☐ Thịt dẻo ☐ ☐ ☐ Tỉ lệ nạc, mỡ ☐ ☐ ☐ ☐ ☐ ☐ Mùi Theo ông/bà, sản phẩm thịt lợn mua có đảm bảo VSATTP khơng? ☐ Có ☐ Khơng ☐ Khơng biết Vì sao? …………………………………………………… Ơng/bà tham gia lớp tập huấn VSATTP chưa? ☐ Có ☐ Khơng Kênh thơng tin tiếp nhận vấn đề VSATTP mà ông/bà dùng? ☐ Qua truyền miệng (người thân, đồng nghiệp,…) ☐ Internet ☐ Lớp tập huấn ☐ Qua TV, báo đài,… Sự tin tưởng ông/bà địa điểm mua thịt lợn nào? ☐ Rất tin tưởng ☐ Tin tưởng ☐ Ít tin tưởng ☐ Khơng tin tưởng ☐ Bình thường Xin chân thành cảm ơn ơng(bà) giúp tơi hồn thành phiếu điều tra này! ... of goods and services depends on the level of consumption 2.1.1.3 Concept of consumer behavior According to Kotler &Levy, consumer behaviors are the specific behaviors of an individual when making... factors from the external environment and has an impact on that environment Third: Consumer behavior includes activities: purchasing, using and handling products and services 2.1.4.1 Culture Culture:... behavior of households in Thai Thuong commune, Thai Thuy district, Thai Binh province" to focus on understanding consumption behavior and analyzing factors affectiong pork consumption behavior