Search results for "légumes secs"
showing 8 items of 8 documents
Legumes in 21st century Europe: present and future importance in agri-food systems? New challenges for reseach.
2013
Intensification of agriculture since 1950 has globally led to the decline of grain legume crops, which currently represent less than 3 % of arable crops in France and Europe. Nevertheless, legumes have several major assets (i) as plant proteins for animal feed and human food and (ii) as plants fixing atmospheric N2 and thereby saving nitrogen inputs in cropping systems, and (iii) as diversification crops. The analysis of forage and grain legume producing systems in France showed that the dominant system results in a lock-in of the different factors limiting legume insertion into the current systems. But legumes could have a major role to play in the agroecological transition towards more su…
Les protéines végétales vues par le consommateur : quelles représentations ?
2021
"Ce que je dis n'est pas nécessairement ce que je fais" : consommation des légumes secs par les adultes français
2018
National audience
Aliments à base de protéines végétales : les consommateurs sont-ils prêts ?
2020
National audience
Du goût des protéines végétales au comportement des consommateurs : quelles méthodes d'étude pour quels enjeux ?
2021
National audience
Understanding consumer behavior and evaluating nudge strategies to increase food choice of pulses: how virtual reality combined with eye-tracking and…
2020
International audience
Les consommateurs français et les professionnels ont-ils les mêmes représentations sociales des légumes secs ?
2020
International audience
Understanding the low consumption of pulses among French non vegetarian consumers : combining direct and indirect approaches to identify barriers and…
2020
The objective of this thesis was to understand the barriers related to the consumption of pulses by French non-vegetarian consumers, by combining direct, indirect and implicit approaches.After showing that the social representations of consumers towards pulses are very different from those of professionals of the industry, we explored the mental representations, beliefs and knowledge about pulses among consumers. We showed that, even if the participants in our study had knowledge regarding pulses, they did not choose them frequently and associated them mostly with meat, which holds the central place of their meal. The difficulty of preparation of pulses seems to be a major obstacle to their…