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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/137

Title: Factors shaping expenditure on meat and prepared meals
Authors: Newman, Carol
Henchion, Maeve
Matthews, Alan
Keywords: Consumer studies
Ready meals
Meat
Food expenditure
Convenience foods
Issue Date: Feb-2002
Publisher: Teagasc
Citation: Factors shaping expenditure on meat and prepared meals. The National Food Centre Research Report No. 52. Carol Newman et al. Dublin; Teagasc, 2002. ISBN 1841702765
Series/Report no.: The National Food Centre Research Report;No. 52
Abstract: The factors shaping Irish households' expenditure decisions on meat and prepared meals are analysed using the two most recent datasets of the Irish Household Budget Survey (1987/8 and 1994/5). The motivation for the research stems from the changing pattern of food consumption, leading to a decline in the importance of price and income factors, and a simultaneous increase in the significance of socio-demographic factors, assumed to underpin consumers' tastes and preferences. Irish households' expenditure patterns on all meat, specific meat categories and prepared meals are analysed using tobit, double-hurdle and infrequency of purchase models.
Description: End of Project Report
URI: http://hdl.handle.net/11019/137
ISBN: 1841702765
Appears in Collections:REDP End of Project Reports
Food Marketing & Agri-Innovation

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