Hungarian Local Meat Products and Consumers’ Attitude

Prague12.03.2009. Conference on the Future of Quality Policy of Agricultural Products and Foodstuffs

Hungarian Local Meat Products and

Consumers’ Attitude

Ágnes KOVÁCS

Hungarian Meat Research Institute

(HMRI)

www.ohki.hu


Local / Traditional AnimalsMangalitza

BlondeSwallow-bellied

Red


Properties

Mangalitza

• Lives in the Carpathian basin since the roman empire,• Resistant, tough,• Tolerates severe, extensive breeding conditions; pasture,• Has no pretension to feed, can live on by-products,• Has a longer fattening period,• Is a typical fat hog,• Feels well in territories of the Carpathian basin,• Has a delicious, spicy and aroma-rich marbled meat,

excellent for roast and grilled stakes,• The meat has a tender texture.


Local / Traditional AnimalsHungarian Grey Cattle


Properties Hungarian Grey Cattle

• Originates from Mid-Asian territories, appears with the settlement of the ancestors,

• Has a pleasant, noble appearance, • Has longer legs and straiter body than other species,• Is strong, robust, resistant and stout,• Is good for extensive breeding; pasture,• Has a light-red meat with high protein- and iron-, and low

fat content,• With proper curing and preparing has a delicious and

tender meat.


Properties Hungarian Racka Sheep

• Ancient species of the Pannon-territories,

• Resistant, good for rigid, extensive breeding,

• Raw materials: milk, meat, wool,• Has rich curly fleece, and• Long, twisted horns in V-shape,• Two subspecies: plain/Hortobágy

Racka and Transylvanian Cigája• The meat has a good water

binding capacity, curing is necessary for tenderness.


Quality control

•Hungarian Grey Cattle Breeders’ Association

•Mangalitza Breeders National Association

•Hungarian Ovine Breeding Association

•Biokontroll Hungária Ltd.


Local food / products under Community protection

• Hungary has one traditional, local meat product under

Community protection (PDO):

– the „Szegedi téli szalámi" (Winter Salami of Szeged)


Hungarian agricultural and food products under transitional national

protection10 products submitted to EU Commission for PDO.

• Meat products: Winter Salami of Budapest , Sausage of

Csaba , Sausage of Gyula .

• Spices: Ground Paprika of Kalocsa, Ground paprika of

Szeged

• Fruits and vegetables: Apricot of Gönc, Horseradish of Hajdú

County, Onion of Makó

• Others: Rose-tree of Szőreg, Camomile flower of Great Plain


Meat products from Hungarian traditional animals

• Cured-cooked beef (Grey Cattle) ham/leg• Smoked-cooked beef (G. C.) leg and loin• Grey Cattle salami• Vas Mangalitza dry sausage• Gyula Mangalitza sausage • Gyula Mangalitza chuck• Gyula Mangalitza bacon• Vas Mangalitza liver paté• Vas Mangalitza smoked delicate bacon• Vas Mangalitza lard• Mangalitza Stifolder• Mangalitza paprika thick sausage


Dry cured smokedMangalitza ham

HMRI innovation products

Dried smoked Grey Cattle ham

Grey Cattle salami with Mangalitza fat

Mangalitza smoked products (shoulder, loin, rib, ham)


Quality and analytical composition data of Mangalitza

Quality parameter Mangalitza

Large white

Breeding period, month

13 6

Slaughter weight, kg

130 100

Productivity, nr 6 8

Fat depth, mm 40 20

Muscle thickness, mm

28 46

Meat content, % 37 52

Composition Mangalitza

Large white

Protein, % 23,8 24,4

Fat, % 5,7 4,2

Cholesterol, mg/100 g 52 51

Vitamin-A, μg/100 g 850 500

Vitamin-B2, μg/100 g 180 140

Iron, μg/100 g 1000 750

(HMRI, 2007)


Sensory properties, steak

0

10Colour

Taste

SmellTenderness

Juiciness

Mangalitza

Large white

(HMRI, 2007)


Consumer needs / local products

• Hungarian meat products – special quality, part of the national heritage, proper pride.

• Hungarian sense of taste – conservative.

• General globalization – continuously increasing, changing market supply, less expensive products.

• Consumers’ selection - unconscious, unintentional (habits, experiences).


Consumer needs / local products

• Hu consumers connect the quality with traditional and regional tastes, senses.

• Consumers are also opened to accept modern, novel foods – latest results of food science and biotechnology.

• Are influenced by factors: environment protection, animal welfare, food safety, human health.


Relative incidence of the most frequent Hungarian traditional products/animals

Often mentioned HUNGARICUMS

Pálinka(Hu. Brandy)

Grey cattleMangalitza

MakóOnion Unicum

Tokaji aszú (Tokaj old vine)

0

20

40

60

80

0 1 2 3 4 5 6 7

(I. Hajdu, M. Nótári, 2006)


Consumers’ preferences of the Hungarian traditional products

The most preferred HUNGARICUMS

Winter Salami

Ground paprika

Unicum

Tokaji aszú(Tokaj old vine)

0

10

20

30

40

0 1 2 3 4 5

(I. Hajdu, M. Nótári, 2006)


Consumers’ attitude• Very diverse consumer society, with a variety of

contradictory values.

• A part of the consumers follows the traditions, others prefer the fast, convenience foods.

• Some customers prefer the pleasure of eating, e.g. special meals in restaurants.

• The health-oriented consumers prefer raw and natural foods or special quality, safe food products. This trend is slowly increasing.


Consumers’ attitudeImportance of quality labels

• PDO• PGI

• TSG

• The great majority of consumers consider the quality as the main factor, which influence them in buying food products.


Consumers’ attitude Importance of the protection of origin and

geographical indication:• Differentiate the product from similar products of same

category.• Protect the product from adulteration and upgrade its

market position.• Help the consumer in product selection, having a clear

view about its quality.• Assure a market position, advantage and reputation at

home and in EU.• Assure the protection of the product in EU.• It is a complementary tool for rural development and

conservation of local traditions and habits.


Consumers’ attitude to the products under transitional national protection

• The most characteristic product feature is: traditional

• The following aspects are also considered:

– Traditional taste and aroma

– Well-known, identifiable producer (trade mark, logo)

– Reputation of the region

– Information about the product

– Food safety

– Quality distinction / Special quality

– Packaging

– Friendly price (Á. Panyor, 2008)


Reputation of the protected products• The best well-known products are:

– Sausage of Gyula (99,2%)

– Winter Salami of Szeged (98,9%)

– Onion of Makó (97,3)

The others are less known:

– Horseradish of Hajdú county (35,2%)

– Apricot of Gönc (31%)

– Winter Salami of Budapest (25,8%)

There is a need to increase the reputation of PDO.(Á. Panyor, 2008)


Factors which influence consumers in buying food products

• Taste (96%)• Quality (85%)• Healthy products (83%)• Price (65%)• Origin (52%)• Advertisements (51%)• Tradition (47%)• Trade mark, logo (44%)• Convenience (41%)• Packaging (32%) (Á. Panyor, 2008)


ConclusionsScope: to increase the consumer groups

• Importance of dissemination, advertisement campaigns of the special quality traditional local / regional food products.

• Importance of product protection (PDO, PGI and TSG), trade marks, logos.

• Special location on supermarkets shelves for the traditional products (bio products).

• Free brochures for consumers.

• Distinctive packaging and labelling.


Thank you Thank you for your attention!for your attention!

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Hungarian Local Meat Products and Consumers’ Attitude