The perceived authenticity in food among sociological generations: the case of cheeses in Mexico

Abstract

Purpose

The study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico.

Design/methodology/approach

An online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analysis were used to identify differences in the perception between generations. The information was complemented with word clouds of the cheeses mentioned and consumer testimonials about cheese consumption.

Findings

A total of 29 categories and ten dimensions revealed consumers' perception of cheese authenticity, most important of which were hedonic, rurality and new consumption. Authenticity is a mix of the pleasure of consuming the product, the link to rural life and new consumer values. Perceived authenticity is different in each sociological generation according to the dimensions of raw material, identity, market, new consumption and distrust, since it is related to the experiences of each generation. The results made it possible to contextualise another vision of the reality of the cheeses in the search for a quality seal.

Practical implications

The information contributes to the typification and promotion of cheeses in the process of patrimonialisation, by creating differentiated marketing tools that allow their valorisation.

Originality/value

This work contributes to the knowledge of the perceived authenticity of cheeses in the sociological generations, due to their differentiation by age, sociocultural, ethical, political and consumer aspects. It enables the knowledge of the consumer's perspective on these products.

Citation

Fernández-Sánchez, H.Y., Espinoza-Ortega, A., Sánchez-Vega, L.P., Moctezuma Pérez, S. and Cervantes-Escoto, F. (2024), "The perceived authenticity in food among sociological generations: the case of cheeses in Mexico", British Food Journal, Vol. 126 No. 3, pp. 1325-1342. https://doi.org/10.1108/BFJ-03-2023-0233