The green food in Algerian context : potentialities and constraints and which attitude has consumer toward it

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.