By Gordon W. Fuller
Prior to now, there were many alterations in foodstuff availability, construction and choice world wide. those adjustments, similar to genetically converted meals, bring up questions about their long-range implications. How will they have an effect on the global economics and administration of agriculture? foodstuff laws? the surroundings? the selection of meals defense and caliber? foodstuff and future health? nutrition, shoppers, and the foodstuff undefined: disaster or chance? describes the main adjustments and solutions the questions touching on them. It provides info that decision-makers within the box can make the most of on such subject matters as:Consumers and consumerismMarketing and the marketplaceRetailingNutrition and healthImpact of recent technologiesFood, shoppers, and the foodstuff encourages you to put aside the "truth" of technology to think about how political, fiscal, social, and cultural associations can paintings to prevent a potential situation.
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Additional resources for Food, Consumers, and the Food Industry: Catastrophe or Opportunity?
The customer has, in addition, the power to decide what others will eat. Even when manufacturers direct their products at children, the customer, the parent in this instance, has the power to say yea or nay to the wants of the children. To describe an individual or a manufacturing entity as the customer is to admit that that individual or entity controls the purchases of food and is subject to all the blandishments of the r etailers, sales personnel, and food manufacturers in the marketplaces where the food is sold.
Technology has played a major part in this power shift. Techniques for preserving food have allowed an enormous variety of safe, nutritious food to be available year round. Ingredient technology has allowed the creation of myriad exciting ﬂavors and textures. Advances in communication sciences, sensory technology, and consumer behavior have permitted the development of powerful tools to attract customers and consumers. © 2001 by CRC Press LLC The consequence of all this technology has given freedom to customers and consumers in developed countries to choose from a wide variety of fresh and processed foods all at a reasonable price.
Has convenience gone too far? By catering to the whims of the customer and the consumer, technology has developed products that permit the cook, for one example, greater freedom from the drudgery of food preparation. Many now eat out. Or they can buy semi-prepared foods that simply require putting components together. Statistics show that fewer meals are prepared, cooked, and eaten at home. In short, customers and consumers require little or no knowledge about foods, their preparation, storage, or safe handling or even, except in a general way, nutrition.
Food, Consumers, and the Food Industry: Catastrophe or Opportunity? by Gordon W. Fuller