The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing

Authors

  • Rui Liu Institute of Agro-Food Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
  • Yimin Wei Institute of Agro-Food Processing Science and Technology, Chinese Academy of Agriculture Sciences / Key Laboratory of Agro-Products Processing, Ministry of Agriculture P.O.Box 5109, Beijing
  • Bo Zhang
  • Yingquan Zhang

Keywords:

Dried Chinese Noodles, consumer survey, consumption behavior, consumer perception, Beijing market

Abstract

Dried Chinese Noodle is widely popular as a traditional staple food and about 7.5 million tons of wheat in China is used for dried noodles each year. In order to study the behavior, perception and demand of consumers for Dried Chinese Noodle in Beijing, a consumer survey of dried noodles was carried out in Beijing in 2010, in an attempt to provide information for improving the quality of products, developing new products and positioning various products for noodle manufacturers. The questionnaire method was used to investigate 1200 consumers living in ten districts under the jurisdiction of Beijing. The results showed that the most popular varieties of Dried Chinese Noodle in order of preference were egg noodles, fine noodles, mixed grain noodles, vegetable noodles and lamian. The labels of “Fengdaâ€, “Biomateâ€, “Xiangxueâ€, “Kemen†and “Jinshahe†were the most popular brands in Beijing markets. Most of the consumers preferred the packaging style of 500g cylindrical paper wrapped noodles. About 64.4% of consumers consumed dried noodles because of the convenience. The nutrition, taste and price of dried noodles were the main factors influencing purchasing decisions of consumers. According to respondents, the main deficiencies or problems of the Dried Chinese Noodle products are as follows: low nutritional value, abuse of food additives, easy to stick together, easy to muddy soup and bad taste.

References

Liu R, Wei Y M, Zhang B. Analysis on process capacity of dried noodles production, Journal of the Chinese Cereals and Oils Association, vol. 27, no. 8, pp. 104-108, 2012(in Chinese with English abstract).

Liu R, Wei Y M, Zhang B. The quality investigation and analysis of dried white Chinese noodle in Beijing markets, In Proceedings of 14th ICC Cereal and Bread Congress and Forum on Fats ＆ Oils, pp. 490-492, 2012.

Meng S H. The Dried Chinese noodle industry development situation in 2010, Food Global Industry—China pasta, no. 5, pp. 32-33, 2011 (in Chinese).

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Published

2013-08-30

How to Cite

Liu, R., Wei, Y., Zhang, B., & Zhang, Y. (2013). The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing. Asian Journal of Agriculture and Food Sciences, 1(3). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/284

Issue

Vol. 1 No. 3 (2013): August 2013

Section

Articles

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