Document Type

Thesis - Open Access

Award Date

1956

Degree Name

Master of Science (MS)

Department / School

Economics

Abstract

Present quality standards for butter are based to a large extent on taste preferences of consumers which were assumed to exist a number of years ago. This study endeavored to gather additional evidence regarding consumer preferences for various flavors, texture and color qualities found in butter and the other fats and oils. This study also attempted to determine what influences personal characteristics (such as occupation, annual family income or factors associated with place of birth, national origin, rural or urban background, religious preferences, and age of respondent) had upon consumption of various spreads, especially butter and margarine. The major objectives of this study were: (1) to determine present and past consumption patterns of fats and oils used in the survey homes, (2) to determine the range and intensity of consumer preferences for butter and other spreads, and (3) to determine whether taste preferences of consumers coincided with the present Federal grading system for graded butter.

Library of Congress Subject Headings

Butter
Margarine
Consumption (Economics) -- South Dakota -- Sioux Falls
Consumption (Economics) -- South Dakota -- Brookings
Consumers' preferences -- South Dakota

Description

Includes bibliographical references (page 49)

Format

application/pdf

Number of Pages

125

Publisher

South Dakota State University

Rights

No Copyright - Non-Commercial Use Only
http://rightsstatements.org/vocab/NoC-NC/1.0/

Download

Share

COinS