The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing
Keywords:Dried Chinese Noodles, consumer survey, consumption behavior, consumer perception, Beijing market
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 â€œFengdaâ€, â€œBiomateâ€, â€œXiangxueâ€, â€œKemenâ€ and â€œJinshaheâ€ 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.
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 ï¼† Oils, pp. 490-492, 2012.
Meng S H. The Dried Chinese noodle industry development situation in 2010, Food Global Industryâ€”China pasta, no. 5, pp. 32-33, 2011 (in Chinese).
How to Cite
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.