Bacon is a traditional Fengzang meat, which is mainly popular in southern regions, such as Guangdong, Hunan, Sichuan and other provinces. Bacon has the characteristics of salty aroma, mellow, fat but not greasy, and is a good delicacy for southerners in winter. However, bacon has not received the same popularity in the northern regions, and there are even some places where bacon is rarely sold and consumed. This is a big challenge for food companies that want to bring bacon products to the northern market.
In order to understand the current situation and problems of bacon in the northern market in the south, as well as to explore possible solutions, the purpose of this survey is:
Analyze the differences between the southern bacon and the northern market, including product characteristics, consumption habits, taste preferences, etc.;
* Factors affecting the popularity of bacon in the northern market, including regional culture, climatic conditions, health awareness, etc.;
Put forward marketing strategies for the northern market, including product positioning, packaging design, publicity methods, etc.
The following methods were used in this survey:
Internet search: use search engines to collect and sort out relevant data, materials and information about bacon and the northern market, such as market size, consumption trends, competitors, consumer evaluations, etc.;
Consumer survey: Through questionnaires and interviews, consumers in the northern region were sampled to understand their cognition, attitudes and behaviors towards bacon, as well as their needs, expectations and suggestions;
Industry Analysis: Through comparative analysis of the development status, advantages and disadvantages of the bacon industry, as well as the market performance of other Fengzang meat products, we will find out the opportunities and threats of bacon in the northern market, as well as potential competitive advantages and differentiation strategies.
Bacon is a kind of air-stored meat that is marinated with salt, sugar, spices, etc., and then dried and smoked. The method of making bacon and the flavor vary from place to place, but there are mainly the following types:
Cantonese bacon: bacon in Guangdong, mainly lean meat, dried directly after marinating, without smoking, the taste is relatively fresh and tender, the color is red and bright, and the aroma is light;
Hunan bacon: bacon in Hunan is mainly fatty meat, which is dried and smoked after pickling, with a relatively fatty taste, black and bright color, rich aroma and spicy taste;
Sichuan-style bacon: bacon in Sichuan, mainly pork belly, dried and smoked after marinating, the taste is relatively crisp and soft, the color is red and black, the aroma is rich, and the taste is spicy and sweet;
Western-style bacon: bacon in Western countries, mainly pork or beef, baked or smoked in an oven or smoker after marinating, the taste is relatively dry and hard, the color is brown and yellow, the aroma is smoky, and the taste is salty and sweet.
Consumers in the northern market have different perceptions and acceptance of the product characteristics of bacon, mainly the following points:
For the ratio of fat to lean bacon, northern consumers are more inclined to lean meat, believing that fatty meat is unhealthy and not conducive to digestion, while southern consumers prefer fatty meat, believing that fatty meat is more chewy and can better reflect the mellow aroma of bacon;
For the smoky taste of bacon, it is more difficult for northern consumers to accept, believing that the smoky taste has a rotten or distiller's lees smell, which does not meet their taste habits, while southern consumers prefer smoky taste, believing that smoky taste can increase the flavor of bacon and make it more distinctive;
For the spicy taste of bacon, northern consumers are more likely to accept it, believing that the spicy taste can stimulate appetite and is more suitable for winter consumption, while southern consumers prefer sweet and sour taste, believing that sweet and sour taste can neutralize the oiliness of bacon and is more suitable for rice;
For the cooking method of bacon, northern consumers are more accustomed to cutting bacon into thin slices, stir-frying or boiling it with vegetables, or eating it directly as a snack, while southern consumers are more accustomed to cutting bacon into thick pieces, stewing or steaming it with tofu, rice cakes, etc., or eating it as a staple food.
The consumption habits of bacon also vary from place to place, mainly in the following aspects:
Purchase channels: Southern consumers are more inclined to buy bacon in traditional farmers' markets or professional cured meat shops, believing that this can better ensure the freshness and quality of bacon, while northern consumers are more inclined to buy bacon in supermarkets or online, thinking that it is more convenient and hygienic;
Purchase time: Southern consumers are more inclined to buy bacon in winter, believing that this is the best season to eat bacon, while northern consumers are more inclined to buy bacon around the Spring Festival, believing that this is the best time to give bacon; Bacon