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    Factors shaping expenditure on meat and prepared meals

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    Author
    Newman, Carol
    Henchion, Maeve cc
    Matthews, Alan
    Keyword
    Consumer studies
    Ready meals
    Meat
    Food expenditure
    Convenience foods
    Date
    2002-02
    
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    URI
    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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