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Konsumpcja w Republice Korei

100%

Kightley M.

nr 1(6)

24-38

Celem artykułu jest przedstawienie konsumpcji prywatnej w Korei Południowej oraz wykazanie, że jej charakter jest m.in. efektem przyspieszonego rozwoju w drugiej połowie XX wieku. Analizie poddano przyczyny niskiego poziomu konsumpcji prywatnej względem PKB i niskiej dynamiki wzrostu w ostatnich latach. Ponadto porównano strukturę wydatków konsumpcyjnych gospodarstw domowych w Polsce i Korei i wyjaśniono podstawowe różnice. Szczegółowo omówiono wysoki poziom wydatków na restauracje i hotele, edukację, ochronę zdrowia i łączność, wykazując, że wynikają one z szybkiego tempa życia w Korei, powszechnego pędu za karierą i nowoczesnością.

The article describes the dynamics and character of private consumption in South Korea. The author argues that the patterns and low growth rate of Korea’s consumption habits are to some extent influenced by the rapid economic growth the country went through in the second half of the 20th century. She discusses the low volume of imports of consumer goods and the Korean passion for luxury goods. The article includes a comparison between consumer spending in Korean and Polish households, highlighting spending on hotels and restaurants, education, healthcare, communication, etc. The author explains that Korea’s high expenditure in these areas are linked to a fast pace of life, career-orientation and fascination with modernity, typical characteristics of this fast-developing nation.

Consumption and home preparation of fermented vegetable products in Poland

84%

Wiśniewska M. Z. , Kowalska A. , Manning L. , Malinowska E. , Kowalski P.

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

2022

tom z. 155

557--578

Purpose: To present the results of consumer research in terms of the self-reported levels of recognition, sourcing, self-preparation and consumption of certain types of fermented food products in Polish households and to investigate the traditions of making these products at home in two macro-regions. Design/methodology/approach: Recognition of products, household consumption habits, sourcing of products (RHS) in Northern and Eastern Poland were explored. On-line questionnaire survey was conducted in households located in these macro-regions (n = 600). Data were analysed with Statistica 13.1 PL software, which included descriptive statistics and Chi-squared χ2 test. Findings: Pickled cucumbers and sauerkraut were the most recognized fermented vegetable products. These products are rooted in the culinary tradition of the households surveyed. Regional differences in terms of consumption, commitment to culinary heritage, engagement with traditional production at home and openness to new market propositions were observed. The region and place of residence influence the consumption of pickles, as well as related behaviours, customs and culinary traditions. Research limitations/implications: The use of a convenience sampling method limits the conclusions and the generalisability of the results. The findings have theoretical implications as they bring new knowledge about consumer behaviour that is mediated by home heritage and tradition, and region of origin. Practical implications: The results can be a starting point for food promotion agencies and for importers of ethnic food. The regional differences should be taken into account by food business operators. Originality/value: There has been little empirical study on the subject. The designed RHS model can be replicated in further research.

Demand for food. Income of the population and total demand

67%

Swietlik K.

Polish Food

2008

nr 1

10-12