45E-2 |
Types of food product used in commercial restaurants in the municipalities of Campinas and Porto Alegre, Brazil |
S. B. Cavalli, Departamento de Ciências da Saúde, UNIJUI, Campus, Ijui, 98700-000, Brazil and E. SALAY, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, R. Monteiro Lobato, n. 80, Campinas, 13083-970, Brazil. In Brazil, catering services have recently grown more than food retailing, a phenomenon altering the marketing of food. The objectives of this study were thus to verify which types of food product (raw, semi-prepared and ready to serve) were used in commercial restaurants. The survey was carried out in self-service by weight, barbecue type and fast food restaurants located in the Brazilian towns of Campinas, São Paulo State, and Porto Alegre, Rio Grande do Sul State. A sample of 108 establishments was surveyed, representing approximately 40% of the establishments. The student "t" test was used for the inferential statistical data analysis to compare the proportions, difference between the proportions, means and difference between the means. The use of raw material was more common for fruits (81.3%) and vegetables (73.2%), followed by roots and tubers (61.5%). The ready to serve foods made up 51.5% of the pasta and bakery products, 26.5% of the desserts and 23.2% of the meat and meat products. In the establishments surveyed, a mixture of food products (raw, semi-prepared and ready to serve) was used. The fast food restaurants used more semi-prepared and ready to serve products for the meat dishes, vegetables, roots and tubers, fruits, desserts and juices, differing statistically from the other two types of restaurant (self service by weight and barbecue). A statistical difference was shown for restaurant size between the micro and small establishments, for the use of raw, semi-prepared and ready to serve products for the meat dishes and desserts. For the other dishes, no significant difference was found for establishment size with respect to type of product. In the self-service by weight and barbecue type restaurants, the traditional way of producing meals predominated. The results have implications in marketing campaigns and in public food control policies.
Session 45E, Foodservice: General
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