Enquête anthropologique sur la perception de la qualité des aliments par le consommateur algérien

Abstract

The quality of food is a concept which exceeds the research of the greatest medical quality of the products, even if this dimension is fundamental and essential to any construction of a device of food quality. Thus, food quality implies at the same time aspects scientific, economic, cultural and social, that one is located on the local level, national, Community or international. Perception is defined as the process by a which individual chooses, organizes and interprets external data elements to build an image coherent of the world which surrounds it. The scientific approach of the risk as that of quality underwent similar evolutions during these last years. The authorities in charge of food control must better appreciate the role of science within the framework of the approach centered on the risks and make profitable the average scientists available to the centre of the international community. The sociological data acquisition can be done thanks to six great techniques we chose for this work two between them has to know: The questionnaire is a central tool in sociology, it makes it possible to collect great quantities of data which will be the object of automated treatments. The participating observation it consists in being integrated in a social group and sharing its life, in the most concrete way, for one period. One distinguishes two principal types from them of data: practices and representations. The limits of this work are obvious, would be only because of its exploratory descriptive character. By analyzing the various bonds which are created starting from the perception of the products by The consumer and the nature of the uncertainty which results from this, it arises that these mechanisms are likely to influence strongly the strategies as well producers as of the distributors of the foodstuffs.