Identificación de actitudes y atributos por parte de los sonorenses con relación al café de grano no industrializado

Gonzalo López; Lourdes Patricia León López; Clara Molina Verdugo

doi:10.36792/rvu.vi89.28

Authors

Gonzalo López
Lourdes Patricia León López
Clara Molina Verdugo

DOI:

https://doi.org/10.36792/rvu.vi89.28

Keywords:

Coffee, consumer motivation, intrinsic, extrinsic and reliance attributes

Abstract

The seed of the coffee tree, oval in shape, rounded on one side and with a longitudinal groove on the other, which is about a centimeter long and is greenish-yellow in color; In its many transformations, it is marketed roasted in different degrees and also ground. Its harvesting process can be carried out industrially with the help of specialized machinery, or without the use of machines, which means collecting it by hand, which allows harvesters to select the best coffee beans. The proposed research reveals, and also evaluates, attributes and attitudes that predominate in non-industrial coffee consumption by the inhabitants of Hermosillo, Sonora. It is exploratory research, with a literary review, and later with qualitative parts where in[1]depth interviews and focus groups were carried out, and quantitative with contrasting variables, which allowed giving a content and apparent validity to the hypotheses of the conceptual model. Notable findings on intrinsic attributes such as color, aroma and aroma, and extrinsic attributes such as price, brand, and packaging are noted.

Downloads

Download data is not yet available.

References

Andorfer V. et Al., (2014). Do Information, Price, or Morals Influence Ethical Consumption? A Natural Field Experiment and Customer Survey on the Purchase of Fair Trade Coffee. University of Bern. Faculty of Business, Economics and Social Sciences. Department of Social Sciences. DOI: 10.1016/j. ssresearch.2015.02.007, recuperado de: https://www.sciencedirect.com/science/article/abs/pii/S0049089X15000587

Becker, R. y Freytag, W. (1992) Manual para el control de la calidad del café Proyecto de Mejoramiento de la calidad y comercialización del café (MECAFE). Santo Domingo, República Dominicana.

Berman, S. (1997). Children’s social consciousness and the development of social responsibility. New York: New York State University Press.

Bogue J. et Al. (2009) Designing market-oriented beta glucan enriched functional foods through conjoint analysis: evidence of differing consumer preferences, Department of Food Business and Development, University College Cork, Ireland.

Corso, P. et Al. (2015) Packaging Attributes of Antioxidant-Rich Instant Coffee and Their Influence on the Purchase Intent” Beverages 1, no. 4: 273-291. https://doi.org/10.3390/beverages1040273 DOI: https://doi.org/10.3390/beverages1040273

Fischer L. y Navarro A. (1996). Introducción a la investigación de mercados. (3ª.ed.) México, D.F.: Mc Graw Hill.

Gotteland, M. et. Al (2007). Algunas verdades sobre el café. Revista chilena de nutrición, Vol. 34, pp.: 105-115. DOI: https://doi.org/10.4067/S0717-75182007000200002

Hair, J.F. et al. (1999). Análisis Multivariante (E. Prentice & D. Cano, trads.). Madrid, España: Pearson/Prentice Hall. (Trabajo original publicado en 1998)

Hernández Sampieri, R. et. al. (2006). Metodología de la investigación (4a. ed.). México D.F.: McGraw-Hill.

Kang, J., et Al. (2011). Changes of Coffee Consumption Behaviors in Korea: The Effects of Image Congruity Toward Brand Name Coffee Shops on Customer Attitude and Repurchase Intention. 16th Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism pp. 1-14, Iowa State University, Houston, Texas. Recuperado de: https://lib.dr.iastate.edu/aeshm_conf/95

Kreuml, M. et. Al. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science & Nutrition, 1(4), 267–272. Recuperado de http://doi.org/10.1002/fsn3.35 DOI: https://doi.org/10.1002/fsn3.35

López-García, F. et. Al. (2016). Producción y calidad en variedades de café (Coffea arabica L.) en Veracruz, México. Revista fitotecnia mexicana, 39(3), 297-304. Recuperado de: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0187-73802016000300297&lng=es&tlng=es. DOI: https://doi.org/10.35196/rfm.2016.3.297-304

Malhotra, Naresh K. (2004). Investigación de Mercados: un enfoque aplicado. México, Pearson Educación. 4ed.

McCarthy, K. et Al. (2017). Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?. Journal Of Dairy Science, 100(8), 6125-6138. http://dx.doi.org/10.3168/jds.2016- 12519 DOI: https://doi.org/10.3168/jds.2016-12519

Menchú, F. (1967) La determinación de la calidad del café. Revista Agricultura de las Américas, n° 5. Guatemala. pp. 18-21.

Menchú, F. (1967) La determinación de la calidad del café. Revista Agricultura de las Américas, n° 8. Guatemala. pp. 36-37.

Ocampo-López, O. et Al. (2017). Nuevo método estándar para la recolección selectiva de café. Ingeniería, investigación y tecnología, 18(2), pp: 127-137. Recuperado de: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-77432017000200127&lng=es&tlng=es. DOI: https://doi.org/10.22201/fi.25940732e.2017.18n2.011

Ringle, C.M., Wende, S., y Will, A. (2005). SmartPLS 2.0 (M3), Hamburg: http://www.smartpls.de.

SAGARPA (2017). Se incrementa 30 por ciento producción de café en 2017. Recuperado de: http://www.sagarpa.gob.mx/Delegaciones/distritofederal/boletines/Paginas/JAC_00264_03.aspx

Simón, L. (2014). Investigación exploratoria para evaluar la aceptación del café artesanal: café de los montes (Maestría). Universidad ICESI, Facultad de Ciencias Administrativas y Económicas. Cali, Colombia. Recuperado de: https://repository.icesi.edu.co/biblioteca_digital/bitstream/10906/77044/1/simon_investigacion_cafe_2014.pdf

Tovar, E. (1964) “La Artesanía Mexicana, su Importancia Económica y Social UNAM, México.