Industrially-processed versus home-prepared dishes: what economic benefit for the consumer?

Marion Tharrey, Sophie Drogué, Lisa Privet, Marlène Perignon (), Christophe Dubois () and Nicole Darmon ()
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Marion Tharrey: UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Lisa Privet: MS Nutrition [Marseille, France]
Marlène Perignon: UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Christophe Dubois: Trophis
Nicole Darmon: UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement

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Abstract: Objective: To cope with pressure of modern life, consumer demand for convenience foods has increased in the last decades. This study set out to compare the costs of buying industrially-processed dishes and of preparing them at home. Design: Direct purchase costs of industrially-processed dishes frequently consumed in France (n=19) and of the ingredients needed for their home-prepared counterparts (n=86) were collected on four major food retailers websites in Montpellier, France. Mean prices and energy density were calculated for 4 portions. Costs related to energy used by cooking appliances and time spent preparing were further estimated. Setting: Montpellier, France. Participants: Not applicable. Results: Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0.60 €/4 portions, P

Keywords: Food; Diet; Cost; Nutrition; Cooking; Home; Supermarket (search for similar items in EconPapers)
Date: 2020
Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-02733034
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Published in Public Health Nutrition, 2020, 23 (11), pp.1982-1990. ⟨10.1017/S1368980019005081⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02733034

DOI: 10.1017/S1368980019005081

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