Consumers Questionnaire
(Project of research “Autenticity of Mosts for Aceto Balsamico di Modena, financed by Emilia Romagna Region L.R.28/98)

1. Do you use vinegar of any kind in your diet?

No, or only sometimes
Yes, from 1 to 4 times a week
Yes, from 5 to 9 times a week
Yes, more than 9 times a week
 
Wich kind of vinegar do you use?
Wine vinegar
Balsamic Vinegar of Modena
Traditional Balsamic Vinegar of Modena
Others
 
2. Do you know the diference between Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena?
Yes            No
 
If NOT, why?
I consume Balsamic Vinegar only few times; I am not an expert
In the store I generally find only Balsamic Vinegar of Modena and not Traditiona Balsamic
I have never heard of Traditional Balsamic Vinegar of Modenaì
Other
 
3. Which is the characteristic that distinguishes Balsamic Vinegar of Modena from wine vinegar?
Aroma            Density          I don’t know       
 
4. If you usually use Balsamic Vinegar of Modena, how do you choose it?
I choose a brand with certified quality
I make my choice after tasting quality
I choose among advertised brands
I ask friends or relatives
I ask retailers/selling assistants
 
5. Where do you usually buy your Balsamic Vinegar of Modena?
Supermerket
Wholesaler
Speciality retailer
Producer
 
6. Which one of the listed sale systems would you think will be effective?
Catalogues sent to your home
Telemarketing
Internet
Other
 
7. If you had to give a vote in general to Balsamic Vinegar of Modena, how would you rate it(1= min / 5= max):
 
A) In comparison with other foods?
1            2            3            4            5
 
B) In comparison with other vinegars?
1            2            3            4            5
 
8. Does the logo of the Consortium of protection give you a guarantee of quality?
Yes          No         I don’t know the logo
 
9. In your opinion, a label rich of information is always synonymous of quality?
Yes          No         Not always
 
10. In your opinion, how much is important the AIB’s sensory classification system (the leaves) grading the quality of the product directly on the label?
Very important
Important
Less important
Not important
 
11. In your opinion, is it important that Balsamic Vinegar of Modena is made in the area of origin?
yes           No          I don’t know the area of origin
 
12. In your opinion, is it important that Balsamic Vinegar of Modena is bottled in the area of origin?
Yee          No          I don’t know the area of origin
 
13. Would it be important for you to know the origin of raw materials used for producing Balsamic Vinegar of Modena?
Yes          No           I don’t know
 
14. Would you buy a Balsamic Vinegar of Modena produced outside of the area of origin, just for a lower price?
Yes           No
 
15. Do you think to know very well the qualitative and organoleptical characteristics of Balsamic Vinegar of Modena?
Yesi           No
 
If NOT, what would the Consortium have to do, to let you acquire a deeper knowledge?
To organize formation courses or seminaries
To send information or brochures to your home
To continue organizing tasting counters like this one
Other
 
16. Have you ever attended tasting courses of any kind?
Yes          No
 
If NOT, would you like to attend a tasting course for Balsamic Vinegar of Modena?
Yes          No           I don’t know
 
17. Did you know (before today) about the existence of our association?
Yes          No
 
If YES, from how long did you know us?
More than a year           Less than a year           I don’t know
 
 
 
   Private data
 
Country 
 
City  
 
Age  
 
Sex M     F
 
e-mail  
 
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