Consumer perception of quality in a traditional Peruvian sausage according to the technological level of production

Pujada Abad H.N.; Lucho Cerga M.E.; Maguiña Maza R.M.; Ramirez Capcha C.; Airahuacho Bautista F.E. · Agroalimentaria (2025)

Resumen

The growing application of technology in the food industry has created discrepancies regarding Huachana sausage, a traditional sausage of great cultural and gastronomic value. This research evaluated the influence of the technological level of Huachana sausage production on the quality perceived by consumers. To this end, 416 consumers and 18 sausage producers were surveyed in the two markets of the city of Huacho. The surveys were conducted using questionnaires. These were validated by expert judges, who assessed the adequacy, clarity, consistency, and relevance of the questions. The producer questionnaire covered the manufacturing process, facilities, machinery, utensils, preservation methods and raw materials used, as well as the level of training. The questionnaire for consumers considered price and image to be extrinsic attributes, while the presentation, color, aroma and flavor of the sausage were considered intrinsic attributes. The value judgement–extrinsic and intrinsic attributes divided by the price of the sausage, was also determined. The results showed that only 28% of sausage producers were at a higher technological level, and these producers got higher marks for attributes such as appearance, presentation, color and aroma (p < 0.05), although there were no significant differences in flavor (p > 0.05). Price was a top priority for 51% of consumers, while quality features were valued at just 24%. There were no significant differences in the overall assessment (quality-price ratio) between the two technological levels (p > 0.05), indicating that perceived quality is not directly associated with tecnification. These findings highlight that, while technology improves certain sensory and visual attributes, tradition and price remain key factors in consumer choice.

Instituciones: Universidad Nacional José Faustino Sánchez Carrión