Portuguese consumers' preference regarding the presentation of protected designation of origin transmontano goat cheese

Fernandes, António; Fernando, Sousa; Aveiro, Dina; Ribeiro, Maria Isabel

Publication

Portuguese consumers' preference regarding the presentation of protected designation of origin transmontano goat cheese

2025Conference paper

datacite.subject.fos	Ciências Sociais
datacite.subject.fos	Ciências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg	04:Educação de Qualidade
dc.contributor.author	Fernandes, António
dc.contributor.author	Fernando, Sousa
dc.contributor.author	Aveiro, Dina
dc.contributor.author	Ribeiro, Maria Isabel
dc.date.accessioned	2025-12-15T15:32:36Z
dc.date.available	2025-12-15T15:32:36Z
dc.date.issued	2025
dc.description.abstract	Data were collected from a sample of 120 individuals aged between 18 and 84 years old through the application of a questionnaire at the National Agricultural Fair, held from June 3 to 11, 2023, at the National Exhibition Center in Santarém, Portugal. Subsequently, the data were analyzed using descriptive statistics, revealing that the majority of the respondents were male (52.5%), had secondary (25.0%) or higher (41.7%) education qualifications, lived in households of 2 (35.8%) or 3 people (24.2%) with a monthly net income between 501 and 1,000 euros (20.8%) or 1,001 and 3,000 (40.3%) in the districts of Santarém (25.8%), Lisboa (15.8%), or Leiria (9.2%). The majority (84.5%) consumed cheese more than once a week. They preferred cheese made with raw milk (68.3%) from goat (55.0%), with a curing time of around 30 days (55.0%) or 90 days (51.7%). They also preferred the whole cheese (61.7%), certified (59.1%) with Protected Designation of Origin (PDO), Protected Geographical Identification (PGI), or Organic Agriculture (OA). As for the cheese size, the respondents preferred wedges of 220 and 400 g. The most important attribute for consumers proved to be the price, followed by the type of milk (cow, sheep, goat, mixed), curing time, cheese size/portion, presentation form (whole, half, wedge), type of milk (pasteurized, raw), certification (PDO, PGI, OA) and whether the cheese had spices/aromatic herbs. The study reveals that the commercial strategy of the producer group (LEICRAS) should prioritize smaller portions without using spices/aromatic herbs, since opting for smaller-sized cheese entails higher operating costs.	eng
dc.identifier.citation	Fernandes, A.J.G., Sousa, F., Aveiro, D., Ribeiro, M.I.B. (2025). Portuguese consumers' preference regarding the presentation of Protected Designation of Origin Transmontano goat cheese. XVI International Agriculture Symposium AGROSYM 2025. p. 784-790. ISBN 978-99976-070-5-8
dc.identifier.isbn	978-99976-070-5-8
dc.identifier.uri	http://hdl.handle.net/10198/35235
dc.language.iso	eng
dc.peerreviewed	yes
dc.publisher	Faculty of Agriculture
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Consumption
dc.subject	Cheese
dc.subject	Market Research
dc.subject	Portugal
dc.subject	Goat
dc.title	Portuguese consumers' preference regarding the presentation of protected designation of origin transmontano goat cheese	eng
dc.type	conference paper
dspace.entity.type	Publication
oaire.citation.endPage	790
oaire.citation.startPage	784
oaire.citation.title	XVI International Agriculture Symposium AGROSYM 2025
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyName	Fernandes
person.familyName	Ribeiro
person.givenName	António
person.givenName	Maria Isabel
person.identifier	2474707
person.identifier.ciencia-id	831E-7E0E-DFC1
person.identifier.ciencia-id	8D1B-9409-7921
person.identifier.orcid	0000-0002-9971-4796
person.identifier.orcid	0000-0002-5425-006X
person.identifier.scopus-author-id	55815966700
person.identifier.scopus-author-id	58492545800
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