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Alfalfa Powder: Healthy Food Supplement for Sustainable Consumption

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  • Pocol, Cristina Bianca
  • Moldovan Teselios, Călin
  • Stan, Laura
  • Pop, Ioana Delia

Abstract

An upward trend for plant dietary supplements has been reported lately in the Romanian market, suggesting that they could become a component of a sustainable food diet for consumers. The aim of this study was (1) to explore consumers’ perceptions about alfalfa powder (a plant dietary supplement), to identify their needs and expectations regarding the use of this product and to define the consumer profile; (2) to outline the significant factors of alfalfa sustainable consumption. For this purpose, the evaluation was performed using a questionnaire on a sample of consumers from two important Transylvanian cities (Deva and Cluj-Napoca). The results of the study indicate that the product is consumed by youth, adults and elderly people with upper-class education and high incomes. Emphasis was placed on identifying the main benefits perceived by the use of alfalfa powder. Hence, these are directly related to immunity (10%), detoxification (15%) and healthy dietary supplements (32%). Furthermore, since sustainability is a key factor for increasing quality of life, evidence emerged revealing alfalfa sustainable consumption. Consequently, this study shows that a more sustainable consumption of alfalfa can be stimulated through successful strategies for consumer education through label information including traceability data.

Suggested Citation

  • Pocol, Cristina Bianca & Moldovan Teselios, Călin & Stan, Laura & Pop, Ioana Delia, 2016. "Alfalfa Powder: Healthy Food Supplement for Sustainable Consumption," Problems of World Agriculture / Problemy Rolnictwa Światowego, Warsaw University of Life Sciences, vol. 16(31), pages 1-11, December.
    • Handle: RePEc:ags:polpwa:253036
    DOI: 10.22004/ag.econ.253036
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    References listed on IDEAS

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    1. Gabriella Arcese & Serena Flammini & Maria Caludia Lucchetti & Olimpia Martucci, 2015. "Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector," Sustainability, MDPI, vol. 7(7), pages 1-24, June.
    2. Grunert, Klaus G. & Hieke, Sophie & Wills, Josephine, 2014. "Sustainability labels on food products: Consumer motivation, understanding and use," Food Policy, Elsevier, vol. 44(C), pages 177-189.
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