Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?
Abstract
:1. Introduction
2. Materials and Methods
2.1. Participants
2.2. Procedure
2.3. Analysis
2.3.1. Structural Approach
- The first zone is the central core, with the most frequently cited and most important word groups.
- The second zone is the first periphery, where the most frequently cited but less important word groups are found.
- The third zone is the contrasting zone, containing word groups with low citation frequency but higher importance.
- The fourth zone is the second periphery, containing low frequency word groups that were considered less important.
2.3.2. Polarity Index
3. Results
3.1. Structural Approach
3.1.1. Social Representation Map for Consumers
3.1.2. Social Representation Map for Professionals
3.2. Polarity Index
4. Discussion
4.1. What is the social Representation of Pulses among French Nonvegetarian Consumers?
4.2. What Is the Social Representation of Pulses among Pulse Industry Professionals in France?
4.3. Discrepancies between the Representations of Consumers and Professionals
4.4. What Could Be Done to Improve Communication about Pulses?
4.5. Strengths and Limitations
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Word Group | Professionals (n = 35) | Consumers (n = 80) | Examples of Words Proposed by Participants | |
---|---|---|---|---|
Agriculture (Agriculture) | 3 | 9 | water, pesticide, planting, garden, seed | |
Beans (Haricots) | 4 | 27 | beans, white beans, dried beans | |
Chickpeas (Pois Chiches) | 9 | 14 | chickpeas | |
Context of consumption (Contexte de consommation) | 8 | 13 | childhood, family dish, winter, sharing, meal, restaurant, sport | |
Culinary Preparation (Préparation culinaire) | 13 | 31 | pressure-cooker, cooker, dish, dip, steam, recipe | |
Difficult to prepare (Préparation difficile) | 2 | 0 | hard to cook | |
Digestion (Digestion) | 3 | 5 | digestion, gas | |
Diversity (Diversité) | 10 | 4 | diversity, variety | |
Feeding (Alimentation) | 8 | 18 | food, eat, feeding | |
Food chain (Filière profesionnelle) | 4 | 0 | profession, sector, competitively | |
Fruits (Fruits frais) | 0 | 9 | apricots, bananas, grapes | |
Green (Vert) | 0 | 5 | green | |
Health (Santé) | 8 | 17 | beneficial, healthy | |
Legumes (Légumineuses) | 7 | 6 | legumes, soya beans | |
Lentils (Lentilles) | 11 | 38 | lentils, red lentils | |
Lengthy Cooking (Cuisson longue) | 1 | 7 | lengthy preparation, lengthy cooking | |
Naturalness (Naturalité) | 7 | 0 | plant-based, natural | |
Negative Image (Image négative) | 5 | 8 | not good, insipid, not very popular, unattractive, not tasty | |
Nourishing (Nourrisant) | 1 | 13 | appetite, energy, satiating, calorie | |
Nutrients (Nutriments) | 9 | 22 | iron, nutritive, high in fiber, vitamins, balanced | |
Nuts (Fruits secs) | 0 | 23 | almond, peanut, hazelnut, nut, pistachio | |
Other pulses (Autres légumes secs) | 0 | 9 | split peas, flageolet beans | |
Physical characteristics (Caractéristiques physiques) | 3 | 9 | brown, old, dehydrated, dry, solid | |
Population (Population) | 1 | 0 | population | |
Practicality (Practicité) | 0 | 5 | speed, flexibility, ease of preparation | |
Presentation and storage (Présentation et conservation) | 2 | 13 | nonperishable, box, canned, convenient | |
Price (Prix) | 3 | 7 | cost, economical, affordable | |
Products for Vegans/Vegetarians (Produits vegan/végétarien) | 3 | 0 | vegan, vegetarian | |
Proteins (Protéines) | 26 | 10 | proteins | |
Starches (Féculents) | 3 | 20 | wheat, bulgur, potato, rice, quinoa | |
Sustainability (Durabilité) | 11 | 5 | organic, environment, sustainable agriculture | |
Tasty (Bon) | 4 | 22 | good, taste, flavor, delicious, fun | |
Trade (Commerce) | 5 | 0 | import, worldwide, Italy, France | |
Unknown (Inconnu) | 1 | 9 | little known, unknown | |
Vegetables (Légumes) | 0 | 15 | carrots, spinach, green beans, salad | |
Total | 175 | 393 * |
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Melendrez-Ruiz, J.; Arvisenet, G.; Laugel, V.; Chambaron, S.; Monnery-Patris, S. Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals? Foods 2020, 9, 147. https://doi.org/10.3390/foods9020147
Melendrez-Ruiz J, Arvisenet G, Laugel V, Chambaron S, Monnery-Patris S. Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals? Foods. 2020; 9(2):147. https://doi.org/10.3390/foods9020147
Chicago/Turabian StyleMelendrez-Ruiz, Juliana, Gaëlle Arvisenet, Vincent Laugel, Stéphanie Chambaron, and Sandrine Monnery-Patris. 2020. "Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?" Foods 9, no. 2: 147. https://doi.org/10.3390/foods9020147
APA StyleMelendrez-Ruiz, J., Arvisenet, G., Laugel, V., Chambaron, S., & Monnery-Patris, S. (2020). Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals? Foods, 9(2), 147. https://doi.org/10.3390/foods9020147