INTRODUCTION

Quality is a multidimensional and complex concept since many different parameters have effects on product quality (Bremner, 2000). The quality of food can be defined as the degree to which a product meets certain needs under specified conditions. The definition depends on the particular context where it is applied, and with differences in the concept of quality confusion can arise mostly due to the combined qualitative and quantitative dimension of quality (Grunert, 2005). Consumer perception of food is in its nature subjective, but in the communication in the food chain between researchers, industry, and retailers a common view of an objective definition is necessary. The correlation and translation between the subjective and the objective understanding of quality is at the core of the economical importance in the production chain (Grunert, 2005). The product is competitive only when the producers have an understanding of the consumer perception.