The green food in Algerian context : potentialities and constraints and which attitude has consumer toward it
المؤلفون المشاركون
Bu Yusuf, Jamilah
Troudi, Hadjer
المصدر
Revue Administration et Développement Pour les Recherches et les études
العدد
المجلد 2017، العدد 12 (31 ديسمبر/كانون الأول 2017)، ص ص. 230-258، 29ص.
الناشر
جامعة البليدة 2-لونيسي علي مخبر تسيير الجماعات المحلية و دورها في تحقيق التنمية
تاريخ النشر
2017-12-31
دولة النشر
الجزائر
عدد الصفحات
29
التخصصات الرئيسية
الملخص EN
For centuries Algeria has always had a healthy food production so that the Algerian society was peasant in its majority, Until there have been new modes of consumption as a result of the industrialization and globalization, the mode of food consumption has changed in recent decades, nevertheless health and environmental problems have made it absolutely necessary to return to the traditional mode of production.
The green food product is the clean healthy product containing less chemical intruders harmful to health.
The “terroir product” is a green food product given its specific quality, its healthy traditional production conditions, the know-how that was there before that industrialization arrived, The objective of this article is to shed light on the potential that Algeria possesses in this respect, as well as the institutional and legislative initiatives taken to valorize this kind of production, and the constraints faced, in first part.
In the second one we used to establish a quantitative study to show the attitude of consumer’s green food trough the influencing factors.
We used 5 scale point of Likert (from strongly agree to strongly desagree) to collect data whose reliability was confirmed by Cronbach’s α.
The measurement method that was used for data analysis is the frequency distribution table; frequency percentage and grah were used for writing, the descriptive statistics section.
We have proceded a principal component analysis.
Then pearson’s coefficient correlation was statistical test used in deductive statistic section, SPSS version 22 was used to analyze data.
The results found by this study indicate that the Algerian consumer has a positive attitude towards the green food product, and that the specific quality of the green food product is the factor most influencing the attitude of the consumer among the factors: psychological, cultural, and social in our context of study.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Troudi, Hadjer& Bu Yusuf, Jamilah. 2017. The green food in Algerian context : potentialities and constraints and which attitude has consumer toward it. Revue Administration et Développement Pour les Recherches et les études،Vol. 2017, no. 12, pp.230-258.
https://search.emarefa.net/detail/BIM-858879
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Troudi, Hadjer& Bu Yusuf, Jamilah. The green food in Algerian context : potentialities and constraints and which attitude has consumer toward it. Revue Administration et Développement Pour les Recherches et les études No. 12 (2017), pp.230-258.
https://search.emarefa.net/detail/BIM-858879
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Troudi, Hadjer& Bu Yusuf, Jamilah. The green food in Algerian context : potentialities and constraints and which attitude has consumer toward it. Revue Administration et Développement Pour les Recherches et les études. 2017. Vol. 2017, no. 12, pp.230-258.
https://search.emarefa.net/detail/BIM-858879
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 256-258
رقم السجل
BIM-858879
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر