An Analysis of the Consumption of Sausages in Scotland using Supermarket Data

Cesar Revoredo-Giha (), Beata Kupiec-Teahan, Wendy Wrieden, Victoria Davis, Anne Milne and Philip M.K. Leat

No 109402, Working Papers from Scottish Agricultural College, Land Economy Research Group

Abstract: This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences in consumption of sausages of different nutritional composition among different socio-demographic and lifestage groups; and second, to measure whether it is possible to improve diet quality without affecting household expenditure. Sausages represent a relatively high proportion of red and processed meat purchases in Scotland, contributing significantly to the fat and sodium in the Scottish diet. The data used consisted of two-years of weekly information from a top-4, UK supermarket. The results suggest that it is possible to purchase similar quantities of a lower saturated fat or lower sodium sausage for the same price as a higher saturated fat or sodium sausage. However, it would cost more for some the groups to replace both a lower saturated fat and a lower sodium sausage in the household’s food basket.

Keywords: Scotland; saturated fats; sodium; consumer choices; sausages consumption; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 2010-03
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Working Paper: An Analysis of the Consumption of Sausages in Scotland using Supermarket Data (2010)
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