Dairy product consumption habits in the urban population of Cuenca: Evidence for artisanal production strategies
DOI:
https://doi.org/10.37431/conectividad.v7i3.502Keywords:
Food habits, Dairy product, Consumer behavior, Food quality, Traditional technologyAbstract
The study aimed to characterize dairy product consumption habits in the city of Cuenca and analyze their relationship with age, preferences, and willingness to purchase, with an emphasis on artisanal products. A mixed-methods approach was applied under a cross-sectional descriptive design. The population consisted of inhabitants of Cuenca (N = 596,101); the final sample included 309 valid surveys, with a 95% confidence level and a 5% margin of error. Descriptive statistics and association tests were used, including Pearson's Chi-square, complemented by Cramer's V coefficient. The results showed that the frequency of dairy consumption is high and does not present a statistically significant association with age (χ² = 19,54; p = 0,190). Cheese was identified as the most consumed dairy product, followed by yogurt, focusing mainly on fresh cheese and mozzarella varieties. In contrast, the purchase of artisanal dairy products did show a significant association with age (χ² = 15,02; p = 0,010), with adults between 26 and 55 years old being the main market segment. Furthermore, 96.8% of respondents expressed a willingness to purchase, conditioned on the guarantee of quality and safety, and accepted a price range between 3 and 5 USD per 500 g of artisanal fresh cheese.
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