DETERMINANTS OF THE CONSUMPTION OF COFFEE BY A SELECTED GROUP OF ADULT CONSUMERS
DOI:
https://doi.org/10.26408/130.02Keywords:
quality of life, attitudes towards new foods, coffee, determinants of choice, consumersAbstract
To achieve an understanding of consumers and their behaviour it is essential to plan and execute an effective programme of action for any business, enabling it to influence consumer choices. Many factors make up the totality of consumer behaviour, but through this diversity the market develops, creates new facilities, adapts to needs and produces new products and services. The aim of the study was to identify the factors influencing consumers' purchasing decisions and the frequency of coffee consumption. The Pen-And-Paper Personal Interview (PAPI) method was conducted in a narrow subject perspective, so the results obtained cannot be generalised to the entire population of adults in Poland. The results obtained contribute to the understanding of potential pathways of choice, frequency and context of coffee consumption by consumers.
References
Aguirre, J., 2016, Culture, Health, Gender and Coffee Drinking: A Costa Rican Perspective, British Food Journal, no. 118(1), pp. 150–163.
Barbosa, M.D.G., Scholz, M.B.S., Kitzberger, C.S.G., Benassi, M.D., 2019, Correlation between the Composition of Green Arabica Coffee Beans and the Sensory Quality of Coffee Brews, Food Chemistry, vol. 292.
Bartkowicz, J., 2015, Wybrane zachowania konsumentów na rynku kawy naturalnej, Handel Wewnętrzny, no. 2(355), pp. 45–57.
Bhumiratana, N., Wolf, M., Chambers IV, E., Adhikari, K., 2019, Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? Beverages, no. 5(2).
Bigliardia, B., Galati, F., 2013, Innovation Trends in the Food Industry: The Case of Functional Foods, Trends in Food Science & Technology, vol. 31, no. 2, pp. 118–129.
Bilska, B., Grzesińska, W., Tomaszewska, M., Tkaczyk, J., 2012, Zachowania konsumentów na rynku usług gastronomicznych typu fast food, Zeszyty Naukowe Uniwersytetu Ekonomicznego w Poznaniu, no. 236, pp. 131–140.
Buttlar, B., Walther, E., 2018, Measuring the Meat Paradox: How Ambivalence Towards Meat Influences Moral Disengagement, Appetite, no. 128, pp. 152–158.
Carvalho, N.B., Minim, V.P., Nascimento, M., Vidigal, M., Ferreira, M.A., Gonçalves, A.C., Minim, L.A., 2015, A Discriminant Function for Validation of the Cluster Analysis and Behavioral Prediction of the Coffee Market, Food Research International, no. 77, pp. 400–407.
Chairy, C., 2017, Factors Affecting the Intention to Consume Organic Coffee Among Young People, Journal Management, no. 21(02), pp. 241–254.
Cho, J.-S., Bae, H.-J., Cho, B.-K., Moon, K.-D., 2017, Qualitative Properties of Roasting Defect Beans and Development of Its Classification Methods by Hyperspectral Imaging Technology, Food Chemistry, vol. 220, pp. 505–509.
Chrostowska-Siwek, I., 2011, Związki lotne jako wyróżniki zmian przechowalniczych kawy, rozprawa doktorska, Uniwersytet Ekonomiczny w Poznaniu, Poznań.
Chudy, S., 2014, Rozwój rynku kawy i zmiany w jej konsumpcji wśród Polaków, Journal of Agribusiness and Rural Development, no. 4(34), pp. 41–51.
Dorea, J.G., da Costa, H.T.M., 2005, Is Coffee a Functional Food? British Journal of Nutrition, no. 93, pp. 773–782.
Foster, D.W., Young, C.M., Bryan, J.L., Quist, M.C., 2016, Compounding Risk: An Examination of Associations between Spirituality/Religiosity, Drinking Motives, and Alcohol-Related Ambivalence Among Heavy Drinking Young Adults, Addictive Behaviors, no. 63(1), pp. 1–11.
Gawęcki, J., Reguła, J., Buszkiewicz, K., 2000, Wpływ płci na preferencje pokarmowe u ludzi, Żywienie Człowieka i Metabolizm, no. XXVII, pp. 258–264.
Górska-Warsewicz, H., 2017, Percepcja informacji żywieniowej jako elementu wpływającego na zachowania konsumentów w zakładach gastronomicznych, Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego, Ekonomika i Organizacja Gospodarki Żywnościowej, no. 117, pp. 93–106.
Grębowiec, M., 2018, Czynniki wpływające na podejmowanie decyzji nabywczych przez konsumentów na rynku gastronomicznym, Zeszyty Naukowe, Turystyka i Rekreacja, no. 2(22), pp. 39–52.
Hamby, A., Russell, C., 2022, How Does Ambivalence Affect Young Consumers’ Response to Risky Products? Journal of the Academy of Marketing Science, no. 50(2), pp. 841–863.
Hewlett, P., Wadsworth, E., 2012, Tea, Coffee and Associated Lifestyle Factors, British Food Journal, no. 114(3), pp. 416–427.
International Coffee Organization, 2021, World Coffee Consumption, http://www.ico.org/prices/new-consumption-table.pdf (Jan. 2, 2024).
Jeżewska-Zychowicz, M. (ed.), 2015, Innowacyjne produkty zbożowe z perspektywy konsumenta. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie, Warszawa.
Manzo, J., 2015, “Third-Wave” Coffeehouses as Venues for Sociality: On Encounters between Employees and Customers, The Qualitative Report, no. 20(6), pp. 746–761.
Menninga, K.M., Dijkstra, A., Gebhardt, W.A., 2011, Mixed Feelings: Ambivalence as a Predictor of Relapse in Ex-Smokers, British Journal of Health Psychology, no. 16(3), pp. 580–591.
Oser, M.L., McKellar, J., Moos, B.S., Moos, R.H., 2010, Changes in Ambivalence Mediate the Relation between Entering Treatment and Change in Alcohol Use and Problems, Addictive Behaviors, no. 35(4), pp. 367–369.
Penz, E., Hogg, M.K., 2011, The Role of Mixed Emotions in Consumer Behaviour: Investigating Ambivalence in Consumers’ Experiences of Approach-Avoidance Conflicts in Online and Offline Settings, European Journal of Marketing, no. 45, pp. 104–132.
Popek, S., Halagarda, M., 2022, Wstępna ocena wpływu temperatury upalenia kawy na jakość produktu i naparów kawowych, Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie, no. 1(995), 81–93.
Roster, C.A., Richins, M.L., 2009, Ambivalence and Attitudes in Consumer Replacement Decisions, Journal of Consumer Psychology, no. 19(1), pp. 48–61.
Ruth, J.A., Brunel, F.F., Otnes, C.C., 2002, Linking Thoughts to Feelings: Investigating Cognitive Appraisals and Consumption Emotions in a Mixed-Emotions Context, Journal of the Academy of Marketing Science, no. 30(1), pp. 44–58.
Rybowska, A., 2018, Stereotyp jako determinanta zachowań konsumenta produktów spożywczych, Wydawnictwo Akademii Morskiej w Gdyni, Gdynia.
Samoggia, A., Del Prete, M., Argenti, C., 2020, Functional Needs, Emotions and Perceptions of Coffee Consumers and Non-Consumers, Sustainability, no. 12, pp. 56–94.
Samoggia, A., Riedel, B., 2018, Coffee Consumption and Purchasing Behavior Review: Insights for Further Research, Appetite, vol. 129, pp. 70–81.
Scholz, M.B.S., Kitzberger, C.S.G., Pagiatto, N.F., Pereira, L.F.P., Davrieux, F., Pot, D., Charmetant, P., Leroy, T., 2016, Chemical Composition in Wild Ethiopian Arabica Coffee Accessions, Euphytica, vol. 209(2), pp. 429–438.
Sipilä, J., Tarkiainen, A., Sundqvist, S., 2018, Toward an Improved Conceptual Understanding of Consumer Ambivalence, AMS Review, no. 8, pp. 147–162.
Sumarwan, U., 2015, Consumer Behavior: Theory and Its Application in Marketing, Second Edition, Ghalia Indonesia Publisher.
Szczygieł, D., Kadzikowska-Wrzosek, R., 2014, Emocje a zachowania żywieniowe – przegląd badań, Zeszyty Naukowe Akademii Morskiej w Gdyni, no. 86, pp. 69–79.
Tian, T., Freeman, S., Corey, M., German, J.B., Barile, D., 2017, Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds, Journal of Agricultural and Food Chemistry, vol. 65, no. 13, pp. 2784–2792.
Utama, A., Sumarwan, U., Suroso, A., Najib, M., 2021, Roles of Regulation and Lifestyle on Indonesian Coffee Consumption Behavior Across Generations, International Journal of Sustainable Development and Planning, no. 16, pp.1153–1162.
Zahra, D.R., Anoraga, P., 2021, The Influence of Lifestyle, Financial Literacy, and Social Demographics on Consumptive Behavior, Journal of Asian Finance, Economics and Business, no. 8(2), pp. 1033–1041.
Żukiewicz-Sobczak, W., Krasowska, E., Sobczak, P., Horoch, A., Wojtyła, A., Piątek, J., 2012, Wpływ spożycia kawy na organizm człowieka, Medycyna Ogólna i Nauki o Zdrowiu, no. 18(1), pp. 71–76.
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2024 Authors
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain the copyright to their work, licensing it under the Creative Commons Attribution License Attribution 4.0 International licence (CC BY 4.0) which allows articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The author retains unlimited copyright and publishing rights.