The Battle Over Beef Recipes And How One Can Win It
That's the query assistant professor Kuo-Liang "Matt" Chang and a group of South Dakota State University researchers sought to reply when making an attempt to find out the easiest way to use social media to encourage beef consumption. The study was funded through a $9,100 grant from the South Dakota Beef Industry Council.
In addition to Chang, the research group included assistant professor of economics Lisa Elliott, assistant professor of journalism and mass communications Rocky Dailey and SDSU Extension area specialist Shannon Sand in Rapid City.
Social media platforms provide a wealth of quantitative analytics, together with the number of people that visited the location, what they seen and their demographics, according to Briana Burgers, nutrition assistant and director of on-line communications for the South Dakota Beef Industry Council.
"We wish to know what data our shoppers wish to see from us," said Burgers. "This examine offers us that qualitative data we need."
The information collected will help the South Dakota beef trade leadership higher perceive beef demand and tailor their marketing efforts to suit consumer needs.
Based an internet survey stuffed out by 126 South Dakotans, websites are their No. 1 source of nutrition info and recipes, followed by family and associates, in accordance with Chang. Most respondents had been within the 24 to forty five age range.
The third-most popular place the respondents discover recipes is magazines, followed by social media, the consumer economist explained. However, for nutrition info, social media takes a again seat to well being professionals, magazines and tv-in that order.
In taking a look at customers' nutritional data, Chang discovered that more than half the respondents recognized beef as containing more iron than other meats, but only 25 percent knew that a chicken thigh has extra fat than a steak.
Nearly forty five p.c of respondents had shopped groceries primarily based on information posted on social media, in accordance with Chang. Though solely 27 p.c of the respondents had accomplished meat buying on-line, about 77 p.c said they're keen to try new merchandise based mostly on their buddies' options on social media.
More than eighty p.c of the respondents used Facebook, whereas just over 50 p.c visited Pinterest, with Twitter coming in third, Chang explained, noting that the beef council maintains a presence on all three. "This suggests that the beef council can take growing benefit of the good advertising opportunities on these platforms."
In addition, Burgers mentioned she also writes a blog on which she tries to connect with millennials and supply simple, convenient and nutritious recipes with how-to pictures.
Consumers viewed nutrition and health as top priorities when purchasing both beef and poultry, however when contemplating price, 55 p.c felt it was necessary when buying beef and fifty eight percent when buying chicken. This distinction, although, will not be statistically significant, Chang pointed out.
Approximately 37 p.c of the respondents purchase their beef at a sequence retailer, equivalent to Hy-Vee or Walmart, while 33 p.c purchase a half or quarter of beef from a good friend or household member, according to Chang.
When faced with larger beef costs, South Dakota customers purchase much less meat typically, relatively than selecting less expensive alternate options, resembling chicken, defined Chang. However, Midwesterners consume 10 percent more beef than the remainder of nation.
"One sort of meat does not essentially compete with the opposite," mentioned Chang. Consumers purchase a wide range of meats which complement, moderately than substitute for one another.
In addition to Chang, the research group included assistant professor of economics Lisa Elliott, assistant professor of journalism and mass communications Rocky Dailey and SDSU Extension area specialist Shannon Sand in Rapid City.
Social media platforms provide a wealth of quantitative analytics, together with the number of people that visited the location, what they seen and their demographics, according to Briana Burgers, nutrition assistant and director of on-line communications for the South Dakota Beef Industry Council.
"We wish to know what data our shoppers wish to see from us," said Burgers. "This examine offers us that qualitative data we need."
The information collected will help the South Dakota beef trade leadership higher perceive beef demand and tailor their marketing efforts to suit consumer needs.
Recipes, nutritional information
Based an internet survey stuffed out by 126 South Dakotans, websites are their No. 1 source of nutrition info and recipes, followed by family and associates, in accordance with Chang. Most respondents had been within the 24 to forty five age range.
The third-most popular place the respondents discover recipes is magazines, followed by social media, the consumer economist explained. However, for nutrition info, social media takes a again seat to well being professionals, magazines and tv-in that order.
In taking a look at customers' nutritional data, Chang discovered that more than half the respondents recognized beef as containing more iron than other meats, but only 25 percent knew that a chicken thigh has extra fat than a steak.
Shopping decisions
Nearly forty five p.c of respondents had shopped groceries primarily based on information posted on social media, in accordance with Chang. Though solely 27 p.c of the respondents had accomplished meat buying on-line, about 77 p.c said they're keen to try new merchandise based mostly on their buddies' options on social media.
More than eighty p.c of the respondents used Facebook, whereas just over 50 p.c visited Pinterest, with Twitter coming in third, Chang explained, noting that the beef council maintains a presence on all three. "This suggests that the beef council can take growing benefit of the good advertising opportunities on these platforms."
In addition, Burgers mentioned she also writes a blog on which she tries to connect with millennials and supply simple, convenient and nutritious recipes with how-to pictures.
Consumers viewed nutrition and health as top priorities when purchasing both beef and poultry, however when contemplating price, 55 p.c felt it was necessary when buying beef and fifty eight percent when buying chicken. This distinction, although, will not be statistically significant, Chang pointed out.
Eating habits, choices
Approximately 37 p.c of the respondents purchase their beef at a sequence retailer, equivalent to Hy-Vee or Walmart, while 33 p.c purchase a half or quarter of beef from a good friend or household member, according to Chang.
When faced with larger beef costs, South Dakota customers purchase much less meat typically, relatively than selecting less expensive alternate options, resembling chicken, defined Chang. However, Midwesterners consume 10 percent more beef than the remainder of nation.
0 Response to "The Battle Over Beef Recipes And How One Can Win It"
Post a Comment