Factors shaping expenditure on meat and prepared meals
dc.contributor.author | Newman, Carol | * |
dc.contributor.author | Henchion, Maeve | * |
dc.contributor.author | Matthews, Alan | * |
dc.date.accessioned | 2012-09-05T15:47:53Z | |
dc.date.available | 2012-09-05T15:47:53Z | |
dc.date.issued | 2002-02 | |
dc.identifier.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 | en_GB |
dc.identifier.isbn | 1841702765 | |
dc.identifier.uri | http://hdl.handle.net/11019/137 | |
dc.description | End of Project Report | en_GB |
dc.description.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. | en_GB |
dc.language.iso | en | en_GB |
dc.publisher | Teagasc | en_GB |
dc.relation.ispartofseries | The National Food Centre Research Report;No. 52 | |
dc.subject | Consumer studies | en_GB |
dc.subject | Ready meals | en_GB |
dc.subject | Meat | en_GB |
dc.subject | Food expenditure | en_GB |
dc.subject | Convenience foods | en_GB |
dc.title | Factors shaping expenditure on meat and prepared meals | en_GB |
dc.type | Technical Report | en_GB |
dc.identifier.rmis | 5376 | |
refterms.dateFOA | 2018-01-12T07:33:33Z |
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REDP End of Project Reports [93]
End-of-project reports from the REDP PRogramme -
Food Marketing & Agri-Innovation [76]
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Food Marketing & Agri-Innovation [76]
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Food Marketing & Agri-Innovation [76]