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Industrially-processed versus home-prepared dishes: what economic benefit for the consumer?

Author

Listed:
  • Marion Tharrey

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

  • Sophie Drogue

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

  • Lisa Privet

    (MS Nutrition [Marseille, France])

  • Marlène Perignon

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

  • Christophe Dubois

    (Trophis)

  • Nicole Darmon

    (UMR MOISA - Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

Abstract

Objective: To cope with pressure of modern life, consumer demand for convenience foods has increased in the last decades. This study set out to compare the costs of buying industrially-processed dishes and of preparing them at home. Design: Direct purchase costs of industrially-processed dishes frequently consumed in France (n=19) and of the ingredients needed for their home-prepared counterparts (n=86) were collected on four major food retailers websites in Montpellier, France. Mean prices and energy density were calculated for 4 portions. Costs related to energy used by cooking appliances and time spent preparing were further estimated. Setting: Montpellier, France. Participants: Not applicable. Results: Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0.60 €/4 portions, P

Suggested Citation

  • Marion Tharrey & Sophie Drogue & Lisa Privet & Marlène Perignon & Christophe Dubois & Nicole Darmon, 2020. "Industrially-processed versus home-prepared dishes: what economic benefit for the consumer?," Post-Print hal-02733034, HAL.
    • Handle: RePEc:hal:journl:hal-02733034
    DOI: 10.1017/S1368980019005081
    Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-02733034
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