Show simple item record

dc.contributor.authorNewman, Carol*
dc.contributor.authorHenchion, Maeve*
dc.contributor.authorMatthews, Alan*
dc.date.accessioned2012-09-05T15:47:53Z
dc.date.available2012-09-05T15:47:53Z
dc.date.issued2002-02
dc.identifier.citationFactors shaping expenditure on meat and prepared meals. The National Food Centre Research Report No. 52. Carol Newman et al. Dublin; Teagasc, 2002. ISBN 1841702765en_GB
dc.identifier.isbn1841702765
dc.identifier.urihttp://hdl.handle.net/11019/137
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 52
dc.subjectConsumer studiesen_GB
dc.subjectReady mealsen_GB
dc.subjectMeaten_GB
dc.subjectFood expenditureen_GB
dc.subjectConvenience foodsen_GB
dc.titleFactors shaping expenditure on meat and prepared mealsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5376
refterms.dateFOA2018-01-12T07:33:33Z


Files in this item

Thumbnail
Name:
Report 52.pdf
Size:
298.5Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record