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Factors shaping expenditure on meat and prepared meals

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Keywords
Consumer studies, Ready meals, Meat, Food expenditure, Convenience foods
Date
2002-02
Collections
Food Marketing & Agri-Innovation
REDP End of Project Reports
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Report 52.pdf
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http://hdl.handle.net/11019/137
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
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.
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