Analyzing consumers’ opinion on organic food, their safety and availability in the slovak food market | Zendy

Dagmar Kozelová | Zendy; Eva Matějková | Zendy; Artan Qineti | Zendy

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Analyzing consumers’ opinion on organic food, their safety and availability in the slovak food market

Author(s) -

Dagmar Kozelová,

Eva Matějková,

Artan Qineti

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/16

Subject(s) - descriptive statistics , statistic , food safety , robustness (evolution) , agriculture , contingency , slovak , marketing , statistics , agricultural science , business , mathematics , geography , food science , biochemistry , chemistry , linguistics , archaeology , philosophy , environmental science , gene , czech

In our paper we focus on the consumers´ opinion on bio - food, their safety and availability in the Slovak food market. The analysis is based on a survey organized in the period between December 2009 and January 2010. From the methodological aspect, basic approaches of descriptive statistics have been used, as well as methods of association measurement. The test of robustness tested Chi-Square statistic. The robustness have been judged based on the p-values. Correlations have been tested through the Contingency coefficient and Cramer's V coefficient. From the survey it can be concluded that even though consumers have some idea about bio – food and trust them more compared to other conventional food, they think that their market supply is not sufficient. Respondents consider media and internet, as the most important information source that they wish to be informed on bio-food safety and control, ecological agriculture, eco-agroturism, as well as on the effect of agriculture on the environment. Through the statistics of robustness, it was found out that the effect of gender, education, economic activity and faculty of the surveyed respondents (students from Faculty of Biotechnology and Food Sciences (FBP) had a better information on bio – food) proved to be statistically significant.

doi:10.5219/16

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