INNOVAR Alimentostradicionalesensonora 030315

INNOVAR. Revista de Ciencias
Administrativas y Sociales
ISSN: 0121-5051
revinnova_bog@unal.edu.co
Universidad Nacional de Colombia
Colombia

Espejel Blanco, Joel Enrique; Camarena Gómez, Dena María Jesús; Sandoval Godoy, Sergio Alfonso
Alimentos tradicionales en Sonora, México: factores que influyen en su consumo
INNOVAR. Revista de Ciencias Administrativas y Sociales, vol. 24, núm. 53,julio-septiembre, 2014,
pp. 127-139
Universidad Nacional de Colombia
Bogotá, Colombia

Disponible en: http://www.redalyc.org/articulo.oa?id=81831420010

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Traditional Foods in Northeast Mexico: Factors Affecting
Consumption
ABSTRACT: Diet is considered a biocultural phenomenon, as it satisfies biological
survival needs and is based on cultural factors associated with individual consumption patterns. From a marketing point of view, individuals’ choices andpreferences may be affected by these cultural factors, as well as by the characteristics
of products, their symbolic, emotional and personal value, and their perceived risk.
In the case of traditional foods, the combination of cultural and product-specific
qualities is often fundamental in consumer decisions. In conducting an analysis,
traditional foods can be identified from a “national” perspective.This, however,
offers only a very general picture, as within one country there is a wide range of
foods and diets. Different regions have varying ingredients and characteristics,
and tend to develop local gastronomical identities. Therefore, this research focused specifically on traditional foods in Sonora, a state in northeast Mexico.
While the cuisine in Sonora has much in common withtraditional Mexican cuisine,
it is also a symbol of regional identity. The general purpose of the research was
to analyze the influence that different factors have on consumer satisfaction in
relation to traditional Sonoran foods. In order to do this, the study examined how
extrinsic quality factors affect food security and confidence and, in turn, how food
security, confidence and convenience affectconsumer satisfaction. The research
was conducted with stratified random sampling using age and gender as reference criteria for each segment, with a sampling error of 2.9% in the three cities
of the state (Guaymas, Nogales y Hermosillo). The survey was conducted in 2009
with 1129 consumers. Traditional foods and purchasing and consumption habits
were identified using descriptive and bivariateanalysis. The causal relationships
between level of satisfaction and cultural elements, extrinsic product attributes
and consumer perception were examined through a Structural Equation Model,
developed using Partial Least Squares (PLS) technique.
Keywords: Traditional foods, extrinsic attributes, satisfaction, PLS models.
Aliments traditionnels dans le Nord-est du Mexique : facteurs
qui influent sur leurconsommation
Résumé : L’alimentation est considérée comme un phénomène bioculturel étant
donné qu’elle remplit des fonctions biologiques de survie et est basée sur des
composantes culturelles associées aux patrons de consommation des individus.
Du point de vue du marketing, les éléments culturels, joints aux caractéristiques
des produits ainsi qu’à leur valeur symbolique, émotionnelle, desécurité, de risque
perçu et personnels peuvent aller jusqu’à conditionner les choix et les préférences des individus. Quand il s’agit d’aliments traditionnels, il est probable que
la conjonction d’éléments culturels et du produit soit fondamentale dans les décisions des consommateurs. Cependant, une analyse des aliments traditionnels/
typiques permet d’identifier à partir d’une vision « nationale »,...