PERFIL DE CONSUMO DE PESCADO DOS USUÁRIOS DO RESTAURANTE UNIVERSITÁRIO DA UFERSA

Abstract

The search for healthy foods associate with health and quality of life has contributed to increase the fish consumption. The aim of this study was to verify the profile of fish consumption by the customers of the UFERSA restaurant. 135 questionnaires were applied to meet the consumer of fish, frequency, forms of use and receptivity to new products made of fish. The results indicated low fish consumption by the customers assigned to low supply, lack of habit and high price compared to other meats. The respondents were receptive to new products unless the price is competitive. Research and development of new products based on fish are needed combined with the marketing showing benefits of fish consumption to health.