A Study on the Consumer Perception and Needs for Temple Food Meal Kits

• DOI: 10.17495/easdl.2023.12.33.6.535
• Publication Date: 2024-01-11T00:13:35Z
• Authors: Jin-A Kim; Sim-Yeol Lee
• Keywords: Meal preparation; Ingredient

This study examined consumer perceptions and preferences regarding temple food meal kits. Three hundred twenty-six women aged 19 years older responded to self-administered questionnaires. The respondents were categorized into the 'culinary experienced group (n=135)' inexperienced (n=191)', based on their exposure culinary education. exhibited a higher inclination toward than group. Respondents identified 'cooking method' (54.63%) as primary challenge in preparing food, followed by 'ingredient procurement' (25.99%) 'extended cooking time' (10.13%). Overall, 83.44% of expressed willingness use kits future. anticipated reasons for usage included 'nutritional value' (43.38%), 'time-saving benefits' (15.81%), 'absence artificial seasoning'. non-usage varied, with citing 'limited menu diversity' (47.06%), while highlighted 'unsatisfactory taste' (56.76%). Among preferred types, side dishes ranked highest (50.92%), staples (20.25%), special foods (13.80%), soups stews (9.82%). 'sanitation/ cleanliness ingredients' (rated at 4.72 points) was most critical factor when selecting positive attitude diverse ingredients methods emphasizing need develop varied kit menus that align planning