Consumers’ Needs for Fresh Onions for Eating Raw that are Produced in Winter Season

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  • 冬季の生食用新タマネギに対する消費者ニーズ
  • トウキ ノ セイショクヨウ シン タマネギ ニ タイスル ショウヒシャ ニーズ

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Abstract

<p>Most of the onions distributed in winter season in Japan are produced in Hokkaido. The onions produced in Hokkaido are suitable for long preservation. But they are unsuitable for eating raw because they are hard with a sharp taste. These days, a new onion cropping type has been being developed, which produces soft and juicy fresh onions suitable for eating raw in winter season in Tohoku area. It applies the technique of using onion sets in warm places of Western Japan.</p><p>The purpose of this paper is to clarify consumers’ needs for fresh onions suitable for eating raw in winter season. The survey was conducted to one thousand consumers online. At the result, 58% of the respondents answered that they sometimes eat onions raw at home. And 66% of them responded that they want to use these designed for eating raw when they eat onions raw. Furthermore, it has been found they want to get this type of onion throughout the year. 61% of the respondents don’t know the fresh onions currently produced in winter season in warm areas, so we can say they are not recognized sufficiency. However, asked whether you would be interested if fresh onions are produced in winter season in Tohoku area as well, 83% of the respondents answered that they were willing to buy them. Therefore, we conclude that fresh onions produced in winter season meet consumers’ needs. If they are available at stores, they it would be highly likely to be well received by consumers.</p>

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