Przygotowanie przetworów z warzyw jako przejaw racjonalnej konsumpcji żywności w polskich gospodarstwach domowych
Preparing vegetable preserves as expression of rational consumption of food in Polish households

Summary/Abstract: The purpose of the study was to analyse the phenomenon of preparation of vegetable products in households. The paper presents the results of questionnaire surveys on motifs of preparation of vegetables and mushrooms preserves, the type and frequency of their preparation depending on socioeconomic factors. Direct surveys were conducted in 500 households. It was found that vegetable and mushroom preparations are prepared in over 83% of the households surveyed. The main motives for the preparation are: the belief that they are healthier (69%), cheaper (43.3%), and tradition (30%). The most commonly prepared vegetable products are silage, marinade in vinegar and salad. Processing under home conditions is usually subjected to: cucumbers, tomatoes and peppers. Mushrooms are most often pickled in vinegar (49%), dried (44%) and frozen (19%). Place of residence, education, having children and economic status significantly (p≤0.05) were influences on preparation preserves of vegetables and mushrooms in households.

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