Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era
Abstract
:1. Introduction
Literature Review
- Consumers’ motives for the purchase and consumption of Greek semi-hard and hard cheese. This involves data regarding place of purchase (including online), place of consumption, quantities purchased and consumed before and after COVID-19, as well as consumption preference on the combination of meals with different kinds of semi-hard and hard cheeses (graviera, kefalograviera, kasseri, kefalotyri, ladotyri).
- Consumers’ preference for quality Greek semi-hard and hard cheese. This involves data regarding traditional parameters, organoleptic parameters, appearance, sustainability, and general characteristics.
- Consumers’ preference and knowledge for the Ladotyri cheese (of Lesvos). This involves data regarding knowledge for the specific cheese, its unique characteristics, possible added value of the olive oil included, possible added value if it was produced as a non-refrigerated cheese preserved in olive oil, preference on the combination of meals, on place of purchase, and perception for Lesvos’ quality foods.
2. Materials and Methods
2.1. Data Collection and Sample Characterization
2.2. Data Analysis
3. Results
- Purchase of cheese before COVID-19.
- 2.
- Purchase of cheese today.
- 3.
- Quantity of cheese purchased per month.
- 4.
- Money spent per month.Up to EUR 10: between gender (x2 = 15.895, p = 0.001), age (x2 = 53.769, p = 0.001), civil state (x2 = 34.771, p = 0.001), job situation (x2 = 59.505, p = 0.001), and residency (x2 = 25.823, p = 0.000).Between EUR 10 to 20: between age (x2 = 16.068, p = 0.003), civil state (x2 = 13.480, p = 0.004), and job situation (x2 = 18.486, p = 0.000).Between EUR 20 to 30: between gender (x2 = 8.820, p = 0.003), age (x2 = 14.338, p = 0.006), civil state (x2 = 10.278, p = 0.016), job situation (x2 = 16.673, p = 0.001), and residency (x2 = 19.487, p = 0.001).More than EUR 30: between age (x2 = 52.805, p = 0.000), level of education (x2 = 38.768, p = 0.000), civil state (x2 = 24.230, p = 0.000), job situation (x2 = 23.300, p = 0.000), and residency (x2 = 11.935, p = 0.018).
- 5.
- Kinds of cheese consumed.Graviera: between age (x2 = 11.419, p = 0.022), job situation (x2 = 14.762, p = 0.002), and residency (x2 = 27.703, p = 0.000).Kefalograviera: between job situation (x2 = 9.770, p = 0.021) and residency (x2 = 16.059, p = 0.003).Ladotyri: between gender (x2 = 5.004, p = 0.025).Kaseri: between age (x2 = 37.966, p = 0.000), civil state (x2 = 13.117, p = 0.004), job situation (x2 = 22.123, p = 0.000), and residency (x2 = 125.493, p = 0.001).Kefalotyri: between age (x2 = 20.001, p = 0.000) and civil state (x2 = 11.117, p = 0.008).
- 6.
- Accompaniment meals.Fish: between gender (x2 = 5.229, p = 0.022) and level of education (x2 = 28.651, p = 0.000).Chicken: between age (x2 = 9.807, p = 0.044) and residency (x2 = 10.590, p = 0.032).Bread and olives: between civil state (x2 = 14.085, p = 0.003) and residency (x2 = 15.560, p = 0.004).Alone: age (x2 = 12.202, p = 0.016) and civil state (x2 = 9.896, p = 0.019).
- 7.
- Where do you consume wine today.At home: between gender (x2 = 4.450, p = 0.035).At the restaurant: between civil state (x2 = 8.000, p = 0.046).With friends: between level of education (x2 = 7.449, p = 0.024) and civil state (x2 = 12.382, p = 0.006).During lunchtime: between age (x2 = 10.436, p = 0.034), level of education (x2 = 7.203, p = 0.027), and civil state (x2 = 20.972, p = 0.000).During dinner: civil state (x2 = 10.214, p = 0.017).
- Importance of information for the selection of Greek semi-hard and hard cheese.Price: between gender (x2 = 10.981, p = 0.027).Branding: between age (x2 = 37.379, p = 0.002), level of education (x2 = 15.622, p = 0.048), and job situation (x2 = 23.657, p = 0.023).Date of Production: between gender (x2 = 15.703, p = 0.003).Geographical origin: between age (x2 = 88.629, p = 0.000), civil state (x2 = 76.495, p = 0.000), job situation (x2 = 51.648, p = 0.001), and residency (x2 = 46.411, p = 0.000).Quality certificates: between age (x2 = 32.008, p = 0.010), civil state (x2 = 25.906, p = 0.011), and residency (x2 = 28.139, p = 0.030).
- 2.
- Importance of organoleptic parameters.Taste: between gender (x2 = 10.687, p = 0.030).Aroma: between gender (x2 = 21.411, p = 0.001).Odor: between gender (x2 = 30.228, p = 0.000) and level of education (x2 = 15.554, p = 0.049).
- 3.
- Importance of appearance parameters.Color: between gender (x2 = 16.675, p = 0.002) and age (x2 = 29.091, p = 0.023).Appearance: between gender (x2 = 16.348, p = 0.003).Texture: between gender (x2 = 32.647, p = 0.001).Package appearance: between civil state (x2 = 21.279, p = 0.046).Size of the package: between civil state (x2 = 21.053, p = 0.050).
- 4.
- Importance of sustainable characteristics.Milk origin: between gender (x2 = 10.162, p = 0.038), age (x2 = 28.540, p = 0.027), civil state (x2 = 21.109, p = 0.049), job situation (x2 = 22.528, p = 0.032), and residency (x2 = 35.650, p = 0.003).Organic: between civil state (x2 = 22.497, p = 0.032) and residency (x2 = 35.436, p = 0.003).Nutritional indications: between gender (x2 = 10.145, p = 0.038) and civil state (x2 = 25.654, p = 0.012).Fat quantity: between age (x2 = 27.125, p = 0.040) and civil state (x2 = 24.187, p = 0.019).Low salt: between gender (x2 = 25.565, p = 0.000) and age (x2 = 30.060, p = 0.018).
- 5.
- Importance of general characteristics.Rational value for money: between level of education (x2 = 50.230, p = 0.000) and civil state (x2 = 35.347, p = 0.000).Unique and special: between age (x2 = 31.799, p = 0.011).Added value for the production area: between age (x2 = 30.367, p = 0.016), civil state (x2 = 24.264, p = 0.019), and residency (x2 = 34.478, p = 0.005).
- Knowledge of Ladotyri cheese: between age (x2 = 54.305, p = 0.000), civil state (x2 = 34.735, p = 0.000), job situation (x2 = 36.026, p = 0.000), and residency (x2 = 14.772, p = 0.005).
- Ever tasted Ladotyri: between gender (x2 = 9.475, p = 0.002), age (x2 = 60.361, p = 0.000), civil state (x2 = 32.148, p = 0.001), job situation (x2 = 30.697, p = 0.001), and residency (x2 = 12.151, p = 0.016).
- Knowledge for Ladotyri production area.Epirus: between age (x2 = 10.736, p = 0.030) and residency (x2 = 16.936, p = 0.002).Samos island: between level of education (x2 = 44.796, p = 0.000), civil state (x2 = 10.730, p = 0.013), and job situation (x2 = 10.932, p = 0.012).Lesvos island: between age (x2 = 19.216, p = 0.001), civil state (x2 = 14.602, p = 0.002), and residency (x2 = 12.384, p = 0.015).Lemnos island: between job situation (x2 = 10.884, p = 0.012).
- 4.
- Knowledge for Ladotyri’s unique characteristics.Bitter taste: between level of education (x2 = 15.796, p = 0.001), job situation (x2 = 8.466, p = 0.037), and residency (x2 = 9.487, p = 0.050).Unique aroma: between job situation (x2 = 12.638, p = 0.005).Unique flavor: between age (x2 = 17.054, p = 0.002).Low salt: between age (x2 = 14.248, p = 0.007).PDO product: between age (x2 = 17.691, p = 0.001), civil state (x2 = 12.958, p = 0.005), and job situation (x2 = 8.217, p = 0.042).Ignorance: between age (x2 = 15.244, p = 0.004) and job situation (x2 = 8.659, p = 0.034).
- 5.
- Added value for Ladotyri—the fact of olive oil’s addition: between age (x2 = 12.158, p = 0.016) and job situation (x2 = 9.094, p = 0.028).
- 6.
- Added value for Ladotyri—the fact that is a non-refrigerated cheese: between age (x2 = 10.673, p = 0.031), civil state (x2 = 9.570, p = 0.023), and job situation (x2 = 8.431, p = 0.038).
- 7.
- Preference or intention of purchasing a non-refrigerated cheese: between gender (x2 = 8.048, p = 0.005) and residency (x2 = 12.981, p = 0.011).
- 8.
- Accompaniment meals with Ladotyri.Meat: between age (x2 = 12.595, p = 0.013).Fish: between gender (x2 = 4.528, p = 0.033), age (x2 = 19.509, p = 0.001), civil state (x2 = 23.785, p = 0.001), and job situation (x2 = 12.013, p = 0.007).Wine: between age (x2 = 9.521, p = 0.049), and job situation (x2 = 11.455, p = 0.010).Bread and olives: between gender (x2 = 4.483, p = 0.034) and residency (x2 = 13.104, p = 0.011).
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Category | Varieties | |
---|---|---|
Brined Cheeses | ||
1. White Brined Cheeses | 1. Feta | 2. Telemes |
3. Kalathaki | 4. Touloumotyri | |
2. Other brined Cheeses | 1. Batsos | 2. Sfela |
3. Soft cheeses | 1. Anevato | 2. Galotyri |
3. Katiki DOmokou | 4. Kopanisti | |
5. Pichtogalo Chanion | ||
4. Semi-hard cheeses | 1. Kasseri | 2. Formaella Arachovas |
3. Krassotyri | ||
5. Hard cheeses | 1. Graviera | 2. Graviera Agrafon |
3. Graviera Kritis | 4. Graviera Naxou | |
5. Kefalotyri | 6. Kefalograviera | |
7. Ladotyri Mytilinis | 8. Manoura | |
9. Metsovone | 10. San Michali | |
11. Xinotyri | 12. Melichloro | |
6. Whey cheeses | 1. Myzithra | 2. Anthotyros |
3. Manouri | 4. Xinomyzithra Kritis |
Variable | Groups | (%) |
---|---|---|
Gender | Male | 23.9 |
Female | 76.1 | |
Age | 18–25 | 83.9 |
26–35 | 4.3 | |
36–45 | 4.0 | |
46–55 | 5.7 | |
56+ | 2.1 | |
Level of education | None/Primary school | 0.1 |
Secondary school | 10.7 | |
High school | 0.0 | |
University | 89.1 | |
Civil state | Single | 85.9 |
Married | 10.8 | |
Divorced | 2.8 | |
Widow/widower | 0.5 | |
Job situation | Employed | 15.8 |
Unemployed | 1.1 | |
Student | 82.6 | |
Retired | 0.6 | |
Permanent resident in Greece | NORTH GREECE (regions of Macedonia—Thrace) | 29.0 |
WEST GREECE (region of Epirus—Etoloakarnania prefecture) | 37.2 | |
CENTRAL GREECE (including Athens) | 20.4 | |
SOUTH GREECE (region of Peloponnese) | 5.0 | |
ISLANDS (Ionian and Aegean) | 8.3 |
From Where DID YOU PURCHASE the Greek Semi-Hard and Hard Cheese You Consumed before COVID-19? | Never | Very Seldom | Seldom | Often | Very Often | ||
From supermarket | 2.0 * | 2.1 | 3.9 | 21.0 | 70.9 | ||
From the neighborhood grocery store | 26.5 | 19.1 | 25.7 | 19.9 | 8.8 | ||
From open market | 82.4 | 9.4 | 5.2 | 2.3 | 0.8 | ||
Via online | 96.5 | 2.3 | 0.8 | 0.2 | 0.3 | ||
From where DO YOU PURCHASE the GREEK SEMI-HARD AND HARD CHEESE you consume now? | Never | Very seldom | Seldom | Often | Very often | ||
From supermarket | 1.9 | 1.9 | 3.8 | 21.4 | 71.0 | ||
From the neighborhood grocery store | 31.6 | 16.8 | 22.6 | 20.3 | 8.6 | ||
From open market | 85.5 | 7.2 | 5.1 | 1.1 | 1.1 | ||
Via online | 93.6 | 3.4 | 1.4 | 0.8 | 0.8 | ||
How much GREEK SEMI-HARD AND HARD CHEESE do you buy per month today (ONLY one answer) | 1 kg per month | 2 kg per month | 3 kg per month | 4 kg per month | 0 kg per month | ||
65.2 | 21.0 | 6.0 | 2.7 | 5.2 | |||
How much MONEY do you spend MONTHLY for the purchase of GREEK SEMI-HARD AND HARD CHEESE | <EUR 10 | EUR 10–20 | EUR 20–30 | <EUR 30 | |||
55.5 | 32.9 | 9.0 | 2.6 | ||||
How often do you consume GREEK SEMI-HARD AND HARD CHEESE | Every day | Once a week | Two times per week | Once every two weeks | Once per month | ||
31.8 | 14.4 | 38.3 | 7.9 | 7.6 | |||
Do you consume MORE or LESS GREEK SEMI-HARD AND HARD CHEESE TODAY as compared with the period BEFORE COVID-19 | More | Less | |||||
41.6 | 58.4 | ||||||
Do you consume MORE GREEK SEMI-HARD AND HARD CHEESE as compared with IMPORTED SEMI-HARD AND HARD CHEESE (i.e., cheddar, pecorino, edam, etc.) | More | Less | |||||
52.4 | 47.6 | ||||||
Which KINDS OF GREEK SEMI-HARD AND HARD CHEESES do you consume TODAY | Graviera | Kefalograviera | Ladotyri | Kaseri | Kefalotiri | Others | |
57.3 | 34.9 | 3.0 | 59.8 | 41.4 | 26.1 | ||
With what do you consume THE GREEK SEMI-HARD AND HARD CHEESE TODAY | Meat | Fish | Wine | Chicken | Fruits | Bread and Olives | Alone |
53.0 | 3.4 | 42.3 | 45.2 | 10.2 | 57.6 | 22.3 | |
Where do you consume mostly the SEMI-HARD AND HARD CHEESE TODAY? | At home | At the restaurant | With friends | During lunchtime | During the dinner | Occasionally | |
90.9 | 24.0 | 11.8 | 12.2 | 34.1 | 19.4 |
How Important Are for You the Following INFORMATION for the Selection of QUALITY GREEK SEMI-HARD AND HARD CHEESE | Not at All | Little | Medium Level | Much | Very Much |
The price of the semi-hard and hard cheese | 2.4 * | 3.2 | 20.9 | 37.0 | 36.5 |
The branding | 11.4 | 15.7 | 35.1 | 27.9 | 9.9 |
The date of production | 12.9 | 17.7 | 24.9 | 26.5 | 18.0 |
The geographical origin | 18.1 | 21.8 | 29.3 | 21.0 | 9.7 |
The existence of quality certificates such as PDO (Protected Designation of Origin), etc. | 11.3 | 16.0 | 28.6 | 29.4 | 14.7 |
How important are the following ORGANOLEPTIC PARAMETERS for the selection of QUALITY GREEK SEMI-HARD AND HARD CHEESE | Not at all | Little | Medium Level | Much | Very much |
The Taste | 0.5 | 0.6 | 1.9 | 21.7 | 75.3 |
The aroma | 3.3 | 5.8 | 25.2 | 36.7 | 29.1 |
The hardness | 3.1 | 8.6 | 32.4 | 34.6 | 21.2 |
The odor | 1.8 | 4.8 | 18.2 | 36.9 | 38.3 |
How important are the following APPEARANCE PARAMETERS for the selection of QUALITY GREEK SEMI-HARD AND HARD CHEESE | Not at all | Little | Medium Level | Much | Very much |
The color | 5.0 | 11.9 | 28.7 | 31.7 | 22.6 |
The appearance | 4.2 | 11.2 | 25.0 | 35.3 | 24.3 |
The texture | 2.1 | 5.8 | 21.1 | 39.4 | 31.5 |
The package appearance | 16.5 | 24.8 | 36.0 | 15.2 | 7.5 |
The size of the package (i.e., 200 g, 400 g, 0.5 kg, 1 kg, etc.) | 8.0 | 14.6 | 33.1 | 26.5 | 17.8 |
How important are the following SUSTAINABLE CHARACTERISTICS for the selection of QUALITY GREEK SEMI-HARD AND HARD CHEESE | Not at all | Little | Medium Level | Much | Very much |
Origin of the milk (cow, goat, sheep, or mixture) | 4.5 | 8.3 | 23.3 | 34.6 | 29.3 |
Organic | 18.5 | 20.9 | 29.9 | 21.0 | 9.6 |
Nutritional indications | 8.2 | 13.1 | 27.4 | 33.3 | 17.9 |
Percentage of fats | 10.4 | 16.1 | 30.3 | 26.2 | 17.0 |
Low salt | 19.4 | 21.4 | 30.6 | 17.3 | 11.2 |
How important are the following GENERAL CHARACTERISTICS for the selection of QUALITY GREEK SEMI-HARD AND HARD CHEESE | Not at all | Little | Medium Level | Much | Very much |
Rational value for money | 0.9 | 2.1 | 11.1 | 34.8 | 51.0 |
Unique and special | 10.1 | 24.2 | 37.0 | 19.4 | 9.4 |
Added value for the region where it is produced | 11.0 | 23.9 | 38.5 | 20.3 | 6.3 |
A myth (historical narrative) | 33.8 | 28.1 | 25.8 | 8.4 | 3.9 |
Timeless but also modern | 16.3 | 17.0 | 32.5 | 23.5 | 10.6 |
Do You Know the LADOTYRI CHEESE? | Yes | No | ||||||
42.7 * | 57.3 | |||||||
Have you tasted LADOTYRI or are you consuming it occasionally? | Yes | No | ||||||
27.8 | 72.2 | |||||||
Where do you think is LADOTYRI produced? | Epirus region | Samos island | Macedonia region | Creta island | Peloponnese region | Lesvos island | Lemnos island | None of the above |
17.9 | 2.2 | 1.3 | 14.3 | 6.2 | 49.2 | 3.9 | 4.9 | |
Which do you think are the unique characteristics of LADOTYRI? | Bitter taste | Unique aroma | Unique flavor | Low salt | Healthy | POD product | Don’t know | |
6 | 17.4 | 34.6 | 8.6 | 11.3 | 32.6 | 37.4 | ||
Do you think it is an added value the OLIVE OIL in which LADOTYRI is inside? | Yes | No | ||||||
79.7 | 20.3 | |||||||
Do you think it will be added value if LADOTYRI is a NON-REFRIGERATED GREEK CHEESE preserved by the olive oil it is in? | Yes | No | ||||||
65.2 | 34.8 | |||||||
Would you buy/prefer a non-refrigerated CHEESE TODAY, after COVID-19 pandemic? | Yes | No | ||||||
42.6 | 57.4 | |||||||
What would you like to eat with the LADOTYRI CHEESE if you had the chance? | Meat | Fish | Wine | Bread and olives | Fruits | Nuts | Alone | |
33.6 | 2.5 | 27.1 | 54.9 | 6.5 | 10.1 | 17 | ||
Where would you like to purchase LADOTYRI cheese if you had the chance TODAY | From supermarket | From grocery store | From open market | Via on line | ||||
61.2 | 35.5 | 2.4 | 1 | |||||
Do you believe that LESVOS’ Island is producing quality cheeses or not, compared with the rest of Greece | Yes | No | ||||||
66.1 | 33.9 |
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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Skalkos, D.; Bamicha, K.; Kosma, I.S.; Samara, E. Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era. Sustainability 2023, 15, 5825. https://doi.org/10.3390/su15075825
Skalkos D, Bamicha K, Kosma IS, Samara E. Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era. Sustainability. 2023; 15(7):5825. https://doi.org/10.3390/su15075825
Chicago/Turabian StyleSkalkos, Dimitris, Katerina Bamicha, Ioanna S. Kosma, and Elpida Samara. 2023. "Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era" Sustainability 15, no. 7: 5825. https://doi.org/10.3390/su15075825
APA StyleSkalkos, D., Bamicha, K., Kosma, I. S., & Samara, E. (2023). Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era. Sustainability, 15(7), 5825. https://doi.org/10.3390/su15075825