Open AccessMARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL
Author(s) -
Samanta Gaile,
Iveta Dembovska,
Inese Silicka,
Ērika Teirumnieka
Publication year - 2021
Publication title -
journal of regional economic and social development
Language(s) - English
Resource type - Journals
ISSN - 2661-5800
DOI - 10.17770/jresd2021vol1.13.6713
Subject(s) - product (mathematics) , business , consumption (sociology) , raw material , population , wheat flour , agricultural science , food products , agricultural economics , food science , food industry , marketing , economics , mathematics , environmental science , medicine , environmental health , biology , ecology , social science , geometry , sociology
The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.