Экономика пищевой промышленности

Food Industry
Economics

ISSN Print: 2312-847X
ISSN Online:2411-4111
ISO: 26324:2012

FORMATION OF CONSUMER PREFERENCES FOR FUNCTIONAL FOOD ON THE BASIS OF MARKETING RESEARCHES

Mardar M.R

Key words: market researches;consumer;functional food;consumer preferences

Page: 19-25

Abstract

Results of market researches of the relation of consumers to functional food are presented, is revealed by what level of knowledge the potential consumer possesses and on the basis of the received results ways of formation of consumer preferences to functional food are offered. Information which will arrive by means of the offered actions will allow to create knowledge among consumers and by that to provide his conscious requirement to new products, that is to have the created consumer preferences in the market. Making the decision on purchase of the goods created taking into account all actions, the consumer gets foodstuff with the improved consumer properties. As a result the human body is revitalized and it has satisfaction from the acquired goods. As a result win all parties: the developer achieves introduction of the ideas in production, the producer realizes goods and gets profit and, most important, the consumer acquires not simply goods, and a useful product


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DOI: 10.15673/2312-847X.25/2015.38452

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