What Is Quality Food? The Opinion of Key of the Brazilian Food System
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Selection of Participants
2.3. Data Collection
2.4. Instrument for Data Collection
2.5. Data Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Group | Key Informants n = 208 |
---|---|
Group A: Food production (n = 79) | Farmers (n = 43) Representatives of farmers’ cooperatives (n = 15) Agricultural technicians (n = 16) Agricultural Engineers (n = 5) |
Group B: Management and marketing (n = 46) | Public Equipment Manager (n = 13) Secretaries of municipal departments linked to public equipment (n = 5) Representatives of the Food Council that public equipment is linked to (CAE) (n = 21) Directors of the public equipment the participant is part of (n = 4) Others (n = 3) |
Group C: Meal production process (n = 83) | Cooks (n = 42) Nutritionists (n = 36) Others (n = 5) |
Categories and Codes (n = 52) | Example |
---|---|
1 Nutritional (n = 9) | Meeting at least the nutritional values, the correct nutrients. (Nutritionist; Group C); Ah, a quality food is just … a healthy food, right? (Cook; Group C); A food that has everything we need, right? (Food Engineer; Group C); Ultra-processed food is not healthy food, is it? (Manager; Group B); I think it is the natural, right, a quality food is fresh, not so processed (Nutritionist; Group C); More variety, right? (Nutritionist; Group C) Real food, rice, beans, vegetables and fruit (Cook; Group C) |
Nutritional composition according to recommendations | |
Healthy food | |
Meeting nutritional needs | |
Minimally processed food | |
Food in natura | |
Offers variety in food items | |
Real Food | |
Offers food and nutritional security | |
Offers balance between food groups | |
2 Sustainability (n = 10) | A food without products, without poisons (Farmer; Group A); Preferably produced in the municipality or in the same region (Agronomist; Group A); An organically produced food, without the use of pesticides (Agricultural technician; Group A); It has to be produced in a way that does not harm the environment (Agricultural technician; Group A); It is the food that is natural, of the season (Nutritionist; Group C) |
Pesticide-free | |
From local production | |
Organic | |
Sustainably produced | |
Seasonal | |
Agroecological | |
Produced in the field | |
Sourced from diversified production | |
Full use | |
Fresh | |
3 Sensory (n = 15) | It has to be well maintained and good-looking (Cook; Group C); A good-looking food, beautiful in color, bright, with good appearance (Cook; Group C); I think for me it is when it comes in a closed package, it comes correctly (Representative of the school feeding board; Group B); I think it comes well presented to the customer! We are concerned that it is well-presented, a very special thing (Public Equipment Coordinator; Group B); I think a quality food has to have all the proper sensory characteristics (Nutritionist; Group C); Firstly, it can have no defects; it is the first thing I notice! (Nutritionist; Group C) |
Has proper appearance | |
Colorful | |
Intact packaging | |
Has adequate presentation at the time of consumption | |
Has adequate sensory characteristics | |
In perfect condition | |
Standard sized | |
Has no relation to appearance | |
No relation to appearance | |
Tasty | |
Factors related to maturation | |
Characteristic texture | |
Durability | |
A characteristic smell | |
Well elaborated | |
4 Hygienic–sanitary (n = 9) | It is one that we can prepare without posing a risk to our health (Cook; Group C); Quality is everything from cleanliness itself, to quality and cleanliness is essential (Representative of the Cooperative; Group A); Not having any part, like, with worms in it, right? (Stockist; Group C); I think food from a safe source! The minimum quality and safety of the raw material (Nutritionist; Group C); A food item that has already left the farm with quality, so that it does not lose the quality. When storing this product, if it is to be frozen, refrigerated, there needs to be a cold room (Farmer; Group A) |
Safe | |
Hygienic | |
Free of bacteria, pests and fungi | |
Produced with safe raw material | |
Respects food storage and conservation methods | |
Transport compliance to ensure safe food properties | |
It needs to be within the expiration date | |
Compliance with sanitary standards of consumption | |
Complies with sanitary standards of handling | |
5 Care (n = 3) | Quality food starts from the ground, right? It is in the care, management, use of products that are not aggressive to the environment and to humans (Secretary; Group B); A safe food, with care in its handling and production. (Nutritionist; Group C) |
Sourced from an agricultural production with careful planting | |
Handled carefully | |
Planted with care | |
6 Regulatory (n = 2) | There are products (pesticides) that you cannot use because the shortage is very high (Farmer; Group A) |
Produced according to the technical standards of agricultural production | |
Manipulated according to standards | |
7 Dependability (n = 2) | A quality food is one that we know its origin, right? How it was produced, how it was harvested (Agricultural technician; Group A) |
The consumer has knowledge of food production and origin | |
Direct contact with producer | |
8 Symbolic (n = 2) | It is a food that respects the food culture (Nutritionist; Group C) |
Respects food culture | |
It has meaning |
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Gomes, T.; Martinelli, S.S.; Soares, P.; Cavalli, S.B. What Is Quality Food? The Opinion of Key of the Brazilian Food System. Nutrients 2024, 16, 948. https://doi.org/10.3390/nu16070948
Gomes T, Martinelli SS, Soares P, Cavalli SB. What Is Quality Food? The Opinion of Key of the Brazilian Food System. Nutrients. 2024; 16(7):948. https://doi.org/10.3390/nu16070948
Chicago/Turabian StyleGomes, Thaíse, Suellen Secchi Martinelli, Panmela Soares, and Suzi Barletto Cavalli. 2024. "What Is Quality Food? The Opinion of Key of the Brazilian Food System" Nutrients 16, no. 7: 948. https://doi.org/10.3390/nu16070948