In natural resource economics, we sometimes observe a situation in which producers and consumers have
direct access to the factors of production or can use some consumable products with little or no
transformation. These goods are commonly referred to as “gifts of nature”. A factor of production is
considered a...
This study analyses seafood consumption at home in Spain using three different cross sections (1980,
1990, and 1998). Price indices for seafood and other items are calculated for each household. The
empirical analyses consists of the estimation of double hurdle models of seafood consumption for each
survey, separately. Socio-economic variables...
Catering establishments in Finland are very heterogeneous (restaurants, hotels, personnel canteens, hospitals, schools etc.). These kitchens annually prepare over 600 million meals with the total number of kitchens at over 20,000. The objective of this study was to estimate quantity and frequency of fish consumption within the Finnish catering market....
The role of convenience in explaining food attitudes and consumption has been discussed in several recent studies. The purpose of this study is to test a model of the relationship between convenience, attitudes
and fish consumption in Norway. This model has previously been tested in five other European countries (Olsen...
Seafood is a staple for most Sri Lankans and the country is a net importer of seafood, because of the
heavy consumption. Tsunami has had crippled the Sri Lanka’s main protein supply system and
thousands of others in marketing chain lost their jobs. The main focus of the study was...
Finland became a member of the European Union (EU) in 1995. After that the food market has changed radically. At the same time the eating away from home has become increasingly common. The aim of this
paper is to describe the development of fish consumption in the Finnish catering service...
The market for fish products in Finland has changed markedly since the removal of trade barriers after the country's accession to the EU in 1995. Further the transition from a producer to a consumer-oriented society has created numerous new demands for food products. New dietary trends, such as low fat...
The Finnish food service outlets can be categorized as commercial foodservice operators, public kitchens
or staff restaurants. The aim of this paper is describe how much fish consumption varies between different
types of catering outlets and what is the importance of kitchen personnel’s opinions to fish consumption.
The data was...