Facultad de Ciencias Pecuarias INGENIERÍA EN ALIMENTOS THEME: Does safety information influence consumers’ preferences for controversial food products? Kurt B. Waldmana, John M. Kerrb TEACHER: Ing. Jaime Vera Chang Name: Torres Coronel Arianna COURSE: Ing. En Alimentos – 9th Module

CONCLUSIONS: The evidence suggests that the debate on the safety of unpasteurized dairy products and how to regulate the safety of small- scale artisanal food products in a broader manner is not about consumer ignorance, but rather about Of the acceptability of risk in the food system. Along with auctions, participants blindly assessed the sensory characteristics of cheeses and demographic questions answered and Likert scale questions about their attitudes toward food security and found that ideology, taste and Principle drive consumer preferences for unpasteurized cheese. OBJECTIVES: Determine the importance of unpasteurized dairy products. Analyze the preference that consumers have towards food products. This document examines how the forecast for information on the pasteurization debate influences the preferences of pasteurized cheese and unpasteurized cheese. Since Pasteurization presents a compen sation between safety and quality (sensory) for some consumers. RESULTS Almost all participants reported consuming artisan cheese but this only makes up about 27% of all the cheese consumed. Most participants consume cheese made from unpasteurized milk while 34% of participants responded "I don't know" and 9% have never bought it. METHODS Experimental auctions: Consumers were classified into two endowment groups (pasteurized cheese and unpasteurized cheese) to mitigate any quality signal sent by the endowment and to better capture the difference in preferences. Description of information treatments Participants were asked to make two product comparisons: between a pasteurized and unpasteurized cheese of the same age (60P / 60NP) and between two unpasteurized cheeses, one of which was aged for 60 days and the other 90 days (60 P / 90NP). Of the 347 participants in the research, 186 chose unpasteurized cheese (60NP) and 161 chose pasteurized cheese (60P) According to the average attitude scores of the respondents for each of the consistency groups described above together With the analysis of variance (ANOVA) tests of the difference in the stockings. As to the decrease in the risk of dairy products, there is evidence that the aging period of 60 days.