COVID-19 영향을 고려한 식품원료 소비유형 분류

Abstract

A growing corpus of literature has explored the changes in food consumption behaviors during the COVID-19 pandemic, but the demand-side responses at the firm-level are still not yet fully understood. This paper uses data from the 2016∼2020 Korean Food Ingredients Consumption Survey to develop a classification scheme for food ingredients into groups that have similar usage patterns during the pandemic. Using the K-means clustering and one-way ANOVA, 107 main food ingredients were classified into four groups and two groups were identified as being related to the pandemic. The change in purchase price and price variability are found to be the most important factors associated with differences in the consumption patterns.