Factors influencing sushi meal as representative of non-traditional meal: Consumption among Czech consumers

Đorđević, Đ. and Buchtová, H. (2017) Factors influencing sushi meal as representative of non-traditional meal: Consumption among Czech consumers. Acta Alimentaria, 46 (1). pp. 76-83. ISSN 0139-3006

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Abstract

Determination of consumers’ acceptance level of sushi meal among Czech respondents was the main aim. The survey included 1352 respondents that filled in a questionnaire on their demographic characteristics and food preferences regarding their acceptance of sushi meal. Additionally, 79 volunteers participated in sorting sushi among other 14 popular meals in the Czech Republic, according to their assumed situations. The results indicate that sushi is highly accepted among Czech consumers (more than 80% of respondents consume sushi) due to sensory characteristics and health benefit claims of sushi. The main barrier for sushi acceptance is sushi being a cold meal. The study emphasized that sushi price highly influences not only consumption frequency but also acceptance of sushi among respondents who declared not consuming this type of meal.

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