Prijevare s hranom : informiranost i iskustvo hrvatskih potrošača

master's thesis

• Title (english): Food fraud: awareness and experience of Croatian consumers
• Author: Gloria Mataija
• Mentor: Željka Mesić (mentor)
• Committee member: Željka Mesić (predsjednik povjerenstva)
• Committee member: Josip Juračak (član povjerenstva)
• Committee member: Marina Tomić Maksan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Marketing and Innovation in Agribusiness); Zagreb
• Defense date and country: 2023-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Prijevare vezane uz hranu su definirane kao mijenjanje svojstava i sastava prehrambenih proizvoda (hrane i pića) korištenjem zamjenskih sirovina, aditiva te nedopuštenih tvari. Prijevare uključuju i obmanjujuće ili lažno označavanje hrane s obzirom na podrijetlo, brand, način proizvodnje, sastojke i sl. Prijevarama i krivotvorenjem se obmanjuju potrošači, a proizvodima se smanjuje prehrambena vrijednost te mogu štetno utjecati na zdravlje. Najčešće vrste prijevara s hranom uključuju razrjeđivanje, patvorenje, zamjenu skupih sastojaka jeftinima, krivo označavanje i sl. Cilj rada je utvrditi upoznatost hrvatskih potrošača s prijevarama vezanih uz hranu te ispitati stavove hrvatskih potrošača o prijevarama s hranom. Provedeno je online anketno istraživanje na uzorku od 236 ispitanika. Rezultati istraživanja potvrđuju kako su ispitanici djelomično upoznati s pojmom lažno označene hrane ili ne znaju ništa o ovome problemu. Nadalje, ispitanici su najviše upoznati s pogrešnim označavanjem organskih proizvoda, prijevarom s datum pakiranja mesa i zlouporabi oznaka zemljopisnog podrijetla (ZOI/ZOZP). Potrošači imaju nisko povjerenje u sve nacionalne institucije i nadležna tijela koja bi ih trebala zaštititi od prijevara s hranom. Za podizanje svijesti potrošača o problemu prijevare s hranom potrebna je edukacija na temu od strane svih sudionika relevantnih institucija.

Abstract (english)

Food fraud is defined as changing the properties and composition of food products (food and beverages) using substitute raw materials, additives and illegal substances. Frauds also include misleading or false labeling of food with regard to the origin, brand, method of production, ingredients, etc. Consumers are deceived by fraud and adulteration, and the nutritional value of the products is reduced and they can have a harmful effect on health. The most common types of food fraud include dilution, adulteration, replacement of expensive ingredients with cheap ones, mislabeling, etc. The aim of the paper is to determine the familiarity of Croatian consumers with food fraud and to examine the experience of Croatian consumers about food fraud. An online survey was conducted on a sample of 236 respondents. The results of the research confirm that the respondents are partially familiar with the concept of falsely labeled food or do not know anything about this problem. Furthermore, the respondents are most familiar with the wrong labeling of organic products, the date of meat packaging and misuse of geographical indications. Consumers have low trust in all national institutions and authorities that should protect them from food fraud. In order to raise consumer awareness of the problem of food fraud, education on the subject is needed by all participants of the relevant institutions.

• Keywords: lažno označavanje hrane; krivotvorenje; motivi; potrošači; anketa; nacionalne institucije; zaštita
• Keywords (english): false labeling of food; motives; adulteration; consumers; survey; national institutions; protection
• Language: croatian
• URN:NBN: urn:nbn:hr:204:164009
• Study programme: Title: Agribusiness and Rural Development; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agrobiznisa i ruralnog razvitka (magistar/ magistra inženjer/inženjerka agrobiznisa i ruralnog razvitka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2024-08-03
• Created on: 2023-10-03 08:47:15