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Master's Dissertation
DOI
10.11606/D.74.2018.tde-26022018-092059
Document
Author
Full name
João Paulo Rodrigues Arciprete
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2017
Supervisor
Committee
Leonelli, Fabiana Cunha Viana (President)
Cunha, Christiano França da
Kushida, Marta Mitsui
Nunes, Rubens
Title in Portuguese
Agregação de valor na carne bovina: um estudo sobre a percepção do consumidor em açougues gourmet na cidade de Ribeirão Preto
Keywords in Portuguese
Carne gourmet
Estratégias de marketing
Segmentação de mercado
Abstract in Portuguese
De acordo com empresários do setor agropecuário, em 2014, dos 40 milhões de cabeças abatidas no Brasil, apenas cerca de 2%, ou seja, 800 mil cabeças foram direcionadas para o mercado de produtos gourmet. No entanto, este é um mercado em expansão e, segundo especialistas do setor, é esperado que a participação deste nicho alcance cerca de 5% do total abatido nos próximos anos, o que significa uma taxa de crescimento de aproximadamente 250% para o setor (CAVALCANTI, 2015). Neste sentido, este trabalho objetivou estudar a percepção do consumidor de carnes especiais de alto valor agregado na cidade de Ribeirão Preto (interior do Estado de São Paulo), bem como os serviços oferecidos em estabelecimentos específicos e diferenciados de varejo (também conhecidos como "açougues gourmet"). Com consumidores cada vez mais exigentes e preocupados com os atributos oferecidos em relação ao produto consumido, e um mercado em plena expansão, a cadeia da carne bovina deve se organizar para enfrentar o desafio de transformar o produto hoje vendido como "commodities", em um produto diferenciado com alto valor agregado percebido pelos seus clientes. Para tanto, se faz necessário que o mercado se utilize de estratégias de marketing focada na segmentação dos clientes, produtos diferenciados e marcas próprias, além de proporcionar ao consumidor uma experiência inesquecível dentro do ponto de venda durante a compra e depois no momento do consumo. Sendo assim, para que ao final deste trabalho se tenha conseguido demonstrar qual a percepção do consumidor ribeirão-pretano quanto a carne gourmet, foram realizadas 158 entrevistas dentro de 4 boutiques de carne da cidade de Ribeirão Preto - SP, possibilitando revelar o perfil socioeconômico dos consumidores, bem como os atributos, serviços e cortes de carne gourmet preferidos pelos respondentes.
Title in English
Aggregation of value in beef: a study on the perception of the consumer in gourmet butchers in the city of Ribeirão Preto
Keywords in English
Gourmet meat
Market segmentation
Marketing strategies
Abstract in English
According to agribusiness, in 2014, of the 40 million heads slaughtered in Brazil, only about 2%, that is, 800 thousand heads were directed to the market of gourmet products. However, this is an expanding market and, according to industry experts, the share of this niche is expected to reach about 5% of the total slaughtered in the coming years, which means a growth rate of approximately 250% for the sector (CAVALCANTI, 2015). In this sense, the objective of this study is to study the consumer perception of high value-added specialty meats in the city of Ribeirão Preto (interior of the State of São Paulo), as well as the services offered in specific and differentiated retail establishments (also known as "Gourmet butchers"). With consumers increasingly demanding and concerned about the attributes offered in relation to the product consumed, and a market in full expansion, the beef chain must organize itself to face the challenge of transforming the product now sold as commodities, into a differentiated product with high added value perceived by its customers. To do so, it is necessary for the market to use marketing strategies focused on the segmentation of customers, differentiated products and own brands, as well as providing the consumer with an unforgettable experience inside the point of sale during the purchase and then at the time of consumption. Therefore, in order to demonstrate the consumers' perception of gourmet meat, 158 interviews were carried out in 4 beef boutiques in the city of Ribeirão Preto, SP, in order to reveal the socioeconomic profile of consumers, as well as the gourmet attributes, services, and cuts preferred by respondents.
 
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ME9224722COR.pdf (2.35 Mbytes)
Publishing Date
2018-03-01
 
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