Consumers’ perception of a traditional fermented beverage in Central Mexico

ROJAS-RIVAS, EDGAR; CUFFIA, FACUNDO; VIESCA-GONZÁLEZ, FELIPE CARLOS; FAVILA-CISNEROS, HÉCTOR JAVIER

BRITISH FOOD JOURNAL (1966)

EMERALD GROUP PUBLISHING LIMITED

Año: 2019 vol. 122 p. 708 - 721

0007-070X

Purpose: Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers? perception could help promote it and generate new opportunities of commercialization. The aims of this work were: i) to explore the underlying factors that influence consumers? perception towards pulque, and ii) to identify groups of consumers according to their perception. Design/methodology/approach: A questionnaire was designed and applied to 220 consumers within points of sales. Exploratory Factor Analysis (EFA) was undertaken and Hierarchical Cluster Analysis (HCA) was used to identify different groups of consumers.Findings: By means of EFA three factors were obtained: Traditionality, Bad reputation of pulquerías and Functional beverage. In order to identify different consumption patterns among consumers, HCA was performed and three groups were identified: Traditional, Neo-consumers and Neo ? consumers in transition. The groups identified showed significant differences in their perception.Practical implications: Pulque has recently gained interest in various consumer sectors, mainly among young consumers, who are consuming and promoting the beverage these days. In this sense, the results of this work could be used for its promotion and consumption in order to attract more consumers and make a contribution to the development of local economies.Originality/value: This is the first work in Mexico to explore the perception of consumers towards Pulque: the most important traditional fermented beverage in Central México. Results of this research suggest the appearance of a revaluation process among young consumers, more informed and with greater sensitivity towards traditional Mexican food, particularly in the case of pulque. Likewise, these results could be useful for producers and sellers to carry out commercial strategies and promote the drink.