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 Scotland's Rural College (formerly Scottish Agricultural College), Land Economy & Environment 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: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 19
Date: 2010-03
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https://ageconsearch.umn.edu/record/109402/files/leergworkingpaper52.pdf (application/pdf)

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Working Paper: An Analysis of the Consumption of Sausages in Scotland using Supermarket Data (2010)
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Persistent link: https://EconPapers.repec.org/RePEc:ags:srlewp:109402

DOI: 10.22004/ag.econ.109402

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