Título:	Perceptions of local food consumption and sensory acceptance of cashew products among tourists in Ceará, Brazil.
Autor:	ARAÚJO, I. M. da S. GARRUTI, D. dos S. GIRAO, E. G. CAVALCANTE, S. R. M. SILVA, Y. de O. ARAÚJO, A. J. C. MEDEIROS, M. M. L. de CARDOSO, J. H.
Afiliación:	ÍDILA MARIA DA SILVA ARAÚJO, EMBRAPA AGROINDÚSTRIA TROPICAL; DEBORAH DOS SANTOS GARRUTI, CNPAT; ENIO GIULIANO GIRAO, CNPAT; SLANA RAYANNE MAGALHAES CAVALCANTE, UNIVERSIDADE FEDERAL DO CEARÁ; YAGO DE OLIVEIRA SILVA, UNIVERSIDADE FEDERAL DO CEARÁ; ANA JADY CAVALCANTI ARAÚJO, UNIVERSIDADE FEDERAL DO CEARÁ; MÁRCIA MARIA LEAL DE MEDEIROS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO CEARÁ; JOEL HENRIQUE CARDOSO, CNPAT.
Año:	2026
Referencia:	Brazilian Journal of Food Technology, 28, e2024142, 2026.
Descripción:	This study investigated tourists’ perceptions, familiarity, and sensory acceptance of cashew-derived products in Beberibe, Ceará, Brazil—a major cashew-producing region and popular tourist destination. Recognizing the growing role of gastronomy in tourism, the research examined the potential of local cashew products to enhance gastronomic tourism and contribute to regional economic development. A mixed-methods approach was employed, combining an online survey of 132 tourists with sensory tests of five cashew-based products: cashew juice, cajuina, cashew fruit confection, cashew syrup, and a plant-based croquette made from cashew fiber. The survey assessed tourists’ motivations to try local foods and their attitudes toward cashew products using a five-point Likert scale, while sensory evaluations applied a nine-point hedonic scale and a five-point purchase intent scale. Results indicated that most tourists were interested in trying new foods and valued consuming local food, particularly products from family farms. Moreover, participants reported that they would be more likely to purchase local food if informed about the region’s history, culture, and production processes. High levels of acceptance were observed for cashew fruit confection, cajuina, and the croquette, each achieving mean sensory scores of 8.0 or above. By integrating sensory testing with motivational and demographic analyses, this study underscores the potential of cashew products to promote gastronomic tourism and provides actionable insights for stakeholders seeking to strengthen marketing strategies and support local economic growth. Practical measures such as improved packaging, storytelling, and short marketing circuits may further enhance product visibility.
Thesagro:	Caju Anacardium Occidentale
NAL Thesaurus:	Cashew fruit Plant-based foods
Palabras clave:	Traditional product Consumer Survey Motivational factors Sensory analysis
DOI:	https://doi.org/10.1590/1981-6723.14224
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)