Vegetable consumption behaviour in Hanoi
Within the scope of the SUSPER project, an analysis of vegetable consumption was carried out in 2002. It dealt with both the quantitative (evolution of consumed quantities) and qualitative aspects (medical risks associated with vegetable consumption) of vegetable consumption. With nearly 6 million tons consumed per year, vegetables represent in volume the second foodstuff in Vietnam after rice. The total increase in consumption results both from population growth (2% per year) and individual consumption increase (54 kg/capita/year). However, the value of consumed vegetables represents less than 5% of the total food consumption value. The consumption of vegetables is higher for urban consumers than for rural consumers (+ 1 7%), and increases in proportion to household income. Vegetables constitute a major component of Vietnamese cooking. Cooking techniques seem to be changing, however, especially in urban areas. This is because vegetables are increasingly served with meat (the consumption of which is also increasing) or in meals prepared by street restaurants. Another important point is that 88.5% of all Hanoi residents interviewed considered vegetables to be a health hazard due to the increasing use of agrochemical input. This fact does not seem to affect vegetable consumption because vegetables are thought of as having high nutritional qualities. Consumers also put their faith in their own practices when it comes to choosing and preparing vegetables in order to avoid health risks.
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| Format: | monograph biblioteca |
| Language: | eng |
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CIRAD-AMIS
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| Subjects: | E73 - Économie de la consommation, E70 - Commerce, commercialisation et distribution, Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, |
| Online Access: | http://agritrop.cirad.fr/577491/ http://agritrop.cirad.fr/577491/1/FiguieSusperLeg.pdf |
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| Summary: | Within the scope of the SUSPER project, an analysis of vegetable consumption was carried out in 2002. It dealt with both the quantitative (evolution of consumed quantities) and qualitative aspects (medical risks associated with vegetable consumption) of vegetable consumption. With nearly 6 million tons consumed per year, vegetables represent in volume the second foodstuff in Vietnam after rice. The total increase in consumption results both from population growth (2% per year) and individual consumption increase (54 kg/capita/year). However, the value of consumed vegetables represents less than 5% of the total food consumption value. The consumption of vegetables is higher for urban consumers than for rural consumers (+ 1 7%), and increases in proportion to household income. Vegetables constitute a major component of Vietnamese cooking. Cooking techniques seem to be changing, however, especially in urban areas. This is because vegetables are increasingly served with meat (the consumption of which is also increasing) or in meals prepared by street restaurants. Another important point is that 88.5% of all Hanoi residents interviewed considered vegetables to be a health hazard due to the increasing use of agrochemical input. This fact does not seem to affect vegetable consumption because vegetables are thought of as having high nutritional qualities. Consumers also put their faith in their own practices when it comes to choosing and preparing vegetables in order to avoid health risks. |
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