ABSTRACT
This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-demographic characteristics. In this study, the independent samples t-test and ANOVA were conducted to determine the significant differences between the most important attributes in the purchase of cured Black Slavonian Pig products and the socio-demographic characteristics, consumption, and purchase habits of the respondents. Statistically significant differences were found between the studied intrinsic (color, odor, fat content, and salt content) and extrinsic variables (production method, brand, quality mark, and origin) in relation to the socio-demographic characteristics of the respondents (gender, age, employment status, number of household members, and number of children under 15 in the household) and place of purchase, knowledge about the breed, and frequency of consumption of Black Slavonian Pig meat and products. Principal component analysis (PCA) and cluster analysis (CA) were used to determine the consumer segments. Based on the responses received, three homogeneous consumer segments were identified: intrinsically oriented meat consumers, extrinsically oriented meat consumers, and uninterested meat consumers. The information obtained in the study is important for producers and retailers, as they can use our findings to develop successful marketing tools and different marketing strategies to promote cured Black Slavonian Pig products.
ABSTRACT
There are limited data on Croatian consumers' preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how food attributes and information treatment influence consumers' decisions regarding fresh ham meat of the Black Slavonian pig. The hypothetical choice experiment was conducted using fresh boneless pork ham with three attributes (price, colour and geographical information) as the focuses of the product. Croatian consumers were randomly assigned to one of two treatment options (control or information) in an online survey to investigate the role of information. Our results indicate that Croatian consumers have a clear preference for fresh boneless ham from the Black Slavonian pig produced in both production systems and labelled as reared in continental Croatia and with a protected designation of origin (PDO) label, compared with fresh boneless ham produced from conventionally reared pigs (intensive rearing-indoor rearing) without the label. The results show that the information given to consumers about the production system, meat colour and geographical information positively influenced consumer choice. Appropriate labelling and information about the product can positively influence consumers' preferences, which indicates the importance of highlighting the traditional characteristics (production system, darker colour of the meat and production area) of fresh meat from Black Slavonian pig on the label in promotional activities.
ABSTRACT
Introduction: Traumatic tooth injuries often occur in childhood. They are not life-threatening, but they can cause a number of complications that can affect the quality of life. Proper first aid can significantly facilitate further dental treatment. The aim of this research was to evaluate preschool teachers' knowledge and attitudes about dental trauma and their motivation for further education. Material and Methods: This cross-sectional study included 54 preschool teachers. It was carried out in the form of a questionnaire consisting of 23 questions regarding traumatic tooth injuries, experiences and knowledge and teachers' interest in additional education.Results: Most of the preschool teachers, 68.51%, did not witness any dental traumas during their work experience. From the teachers who witnessed dental trauma, only 11.76% gave first aid and none of them called the dentist and followed their instructions. In case of dental avulsion 72.22% would keep the avulsed tooth in a dry gauze or tissue. Even though 81.49% consider themselves uninformed about dental, all of them are interested in additional education. Conclusion: Despite the insufficient knowledge about dental trauma, its management, and first aid it is encouraging that all of the preschool teachers included in this research are motivated to educate themselves more on this subject.
Introducción: Las lesiones dentales traumáticas ocurren a menudo en la niñez. No ponen en peligro la vida, pero pueden causar una serie de complicaciones que pueden afectar la calidad de vida. Los primeros auxilios adecuados pueden facilitar significativamente el tratamiento dental posterior. El objetivo de esta investigación fue evaluar el conocimiento y las actitudes de los profesores de preescolar sobre el trauma dental y su motivación para la educación superior. Material y Métodos: Este estudio transversal incluyó a 54 maestros de preescolar. Se llevó a cabo en forma de un cuestionario que constaba de 23 preguntas sobre lesiones dentales traumáticas, experiencias y conocimientos y el interés de los profesores en la educación adicional. Resultados: La mayoría de los maestros de preescolar (68,51%) no presenció ningún traumatismo dental durante su experiencia laboral. De los profesores que presenciaron traumatismos dentales, solo el 11,76% dio primeros auxilios y ninguno llamó al dentista y siguió sus instrucciones. En caso de avulsión dental, el 72,22% mantendría el diente avulsionado en una gasa o tejido seco. A pesar de que el 81,49% se considera desinformado sobre odontología, todos están interesados en educación adicional. Conclusion: A pesar del conocimiento insuficiente sobre el trauma dental, su manejo y primeros auxilios, es alentador que todos los maestros de preescolar incluidos en esta investigación estén motivados para educarse más en este tema
