Factors affecting households’ seafood purchasing decisions in Auckland,New Zealand: an empirical analysis

This paper uses the binary choice model to identify the factors that are significantly influencing the household purchase decisions of seafood products for home consumption in Auckland, New Zealand. It is found that ‘quality’ and ‘cooking easiness’ are the main product attributes that significantly influence households’ choices of seafood in Auckland. Also, the representative household has shown a strong preference for fresh and other alternative seafood products, including processed, smoked and canned, over frozen products. Retail outlets are found to be more attractive to the household purchasing seafood for home consumption. The New Zealand seafood industry may find this baseline study useful as a guide to developing future research structure on the domestic market.     

Restaurant Fish and Seafood Utilization:

The study employs ordered probit analysis to measure the effects of restaurant characteristics on restaurant fish and seafood utilization in the United States. The study uses data from the 1988 Southern Regional Aquaculture Center (SRAX) restaurant survey. Restaurant size and regional location are found to be the important factors affecting fish and seafood utilization by restaurants. Size of restaurant is directly related to fish utilization. The probability of fish utilization is highest among restaurants in the New England and Mid-Atlantic regions and lowest among restaurants in the Mountain region.     

The barriers and drivers of seafood consumption in Australia: A narrative literature review

Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega‐3 fatty acids and other nutrients, and studies have shown that seafood‐rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer‐reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.     

The Role of Habit,Childhood Consumption,Familiarity, and Attitudes Across Seafood Consumption Segments in Australia

Australian consumers hold very favorable attitudes toward seafood, with key drivers to consumption being taste, convenience, diet variety, and health benefits. Nevertheless, despite these positive attitudes, seafood consumption remains below many other countries. In this article, we investigate the influence of habit including regular childhood consumption, familiarity with seafood, and attitudes toward seafood on seafood consumption and consumption occasions. Habit and lack of familiarity with seafood were found to lead to lower levels of seafood consumption, whereas positive attitudes toward seafood were associated with more regular seafood consumption. People who consumed seafood on a regular basis as a child were more likely to be more familiar with seafood and be in the habit of consuming seafood in adulthood. Patterns of childhood consumption occasions were found to be associated with adult consumption occasions. Based on these findings, we discuss possible strategies and behavioral interventions for further investigation, which are grounded in habit theory and are aimed at changing seafood eating habits, increasing childhood consumption, and reducing the lack of familiarity with seafood.     

Exploring the influence of family on adolescents’ seafood consumption choices

Seafood in the adolescent diet has many benefits, yet a number of adolescents do not consume the recommended levels. Despite this the consumption of seafood by younger consumers has received scant attention in the extant literature. Previous studies on adolescents’ food‐related behaviour tend to focus on general choice mechanisms or perceptions of food and mainly relate to fruit and vegetable intake. The present study seeks to address this gap through investigating the impact of family upon the consumption of seafood by younger consumers through exploring adolescents’ attitudes and behaviour in regard to eating seafood. Utilizing an exploratory qualitative methodology, seven focus groups of adolescents aged 13–19 years were conducted at two schools in South West England. Discussions covered a range of issues related to adolescent seafood consumption. The use of thematic content analysis found that the family, and parents in particular, exert high levels of influence over adolescents’ consumption of seafood both at home and when dining out. The parent who does the shopping and cooking has the greatest role. Sibling preferences and dietary choices also influence whether seafood is served in the home. Of value to researchers and management are the insights gleaned into the influences on adolescents’ attitudes towards and behaviour in regard to eating seafood. In particular, encouraging seafood consumption will rely upon interventions aimed at both parents and children and need to take into account adolescents’ diet and lifestyle preferences, while also acknowledging the influence of peers and the school food environment.     

Consumer Willingness to Pay for Seafood Safety Assurances

Despite its many health benefits, seafood consumption has declined partially due to consumers' safety concerns. Efforts to provide safety assurance to consumers have focused on provision of government inspection programs; programs that both consumer groups and the seafood industry have called inadequate. This study explores consumer preferences for a wide array of alternative safety assurances. Consumers' selection of and willingness to pay for seafood safety assurances were elicited using an in-person market-like experiment. Results indicate that consumers are able to demonstrate clear preferences and values for alternative assurances. This indicates further consumer research is warranted to provide a basis for public policy recommendations regarding seafood safety assurances.     

A preliminary investigation of factors affecting seafood consumption behaviour in the inland and coastal regions of Victoria,Australia

This paper examines whether there are any substantial differences in factors influencing seafood consumption (at‐home) behaviour of consumers from two different regions of Victoria, Australia. We have used the logit modelling procedure and found that there exist noticeable regional differences in seafood consumption behaviour. In the case of the inland region, it is found that the variables price, distance, taste, quality and season are significant at the conventional level. For the coastal region, the factors quality, age and number of persons employed (at the 5% level) and size of households (at the 10% level) significantly influence the seafood consumption behaviour.     

Customers’ Perception of Fish Fast-Casual Restaurants

The objective of the research is to explore Italian customers’ perceptions of fish and seafood fast-casual foodservice restaurants, so to identify expected food, environmental, and organizational attributes’ importance. The sample includes 600 fish and seafood customers interviewed face to face. Data elaboration included an exploratory factor analysis on fast-casual food and restaurant attributes, followed by chi-square and ANOVA to profile customers’ perception towards the level of importance of the factors. Hygiene, personnel, and sensorial attributes are the three most important factors for all groups of customers. Gender and age are the most differentiating socio-economic characteristics. This study is a pioneering research on a restaurant format expanding in European countries and validated an attribute assessment scale for fast-casual restaurants. Results suggest the following managerial implications useful to define investment strategies: guaranteeing high hygiene standards, investing on personnel quality, offering tasty and good food, and targeting strategies focused on customers’ lifestyle.     

Perceptions and preference for fresh seafood in an Australian context

Seafood as a whole food is highly nutritious. It is an important dietary source of protein, omega‐3 fatty acids and a wide array of highly bioavailable micronutrients. Despite the established health benefits associated with fish and seafood consumption, in Australia consumption levels still remain below those recommended for health. Although considerable research has been carried out on enablers and barriers to seafood consumption, the reasons Australian consumers do not consume recommended amounts of seafood while stating they would like to consume more seafood are complex and have not been fully illuminated. This paper reports on the development and results of a self‐administered questionnaire that aimed to identify consumer perceptions and preferences for fresh and frozen seafood. Data were collected through intercept surveys at an Australian university and 239 valid responses were received. Results confirmed respondent preference for fresh fish and seafood. There was significant confusion among respondents about what constitutes fresh seafood, with the term ‘fresh’ having different meanings to different respondents. Over half of respondents understood the term fresh to relate to seafood having been caught that same day. In comparison, approximately 15% understood fresh to reflect the accepted definition of having never been frozen. Additionally, results indicated respondents find it difficult to recognize if seafood is fresh, particularly in comparison with other meats. There is significant potential for the development of regulations for labelling of unpackaged seafood in order to allow consumers to make informed decisions about their purchases.     

Household expenditure on poultry and seafood in the U.S.A. - a cross-sectional analysis

This study investigates the determinants of household expenditures on poultry and seafood using the 1992 Consumer Expenditure Survey. Higher income and larger households with a better-educated and older household head spend more on poultry, especially during the fourth quarter of the year, than others. Higher income and north-eastern households with a non-white and better-educated household head spend more on seafood than others. Poultry expenditures are more sensitive to changes in household size than to changes in household income. In contrast, seafood expenditures are more sensitive to changes in household income than to changes in household size.     

流通主导型水产加工食品供应链模式与应用

水产品精深加工是国际水产业的基本发展趋势,也是我国水产业转型升级的重要战略举措。水产加工食品的安全问题已不单是现代食品加工技术和水产加工企业社会责任的问题,而是需要从供应链的整体角度予以分析和规划。鉴于水产加工食品供应链在产品、生产和流通三个维度的特殊属性,流通段落具有主导供应链管理的特殊优势,有利于突破传统的生产主导型供应链模式的应用瓶颈。流通主导型供应链在水产加工食品领域的应用模式,包括现代批发商主导的有效型供应链、大型零售商主导的反应型供应链以及第四方物流主导的虚拟供应链等。     

我国水产品出口欧盟遭遇技术性贸易壁垒的影响研究

文章对我国水产品出口欧盟遭遇技术性贸易壁垒的影响进行了实证的研究分析。研究发现,欧盟有关水产品及食品卫生法规(标准)对我国水产品出口有明显的阻碍作用,同时我国经济发展水平的增强以及无公害标准的制定和实施对我国水产品的出口有明显的促进作用。     

区块链技术与海产品供应链耦合机理分析

随着信息技术的创新发展,区块链技术及其应用的地位愈发重要。在研究区块链技术演进和类型的基础上,剖析了区块链和海产品供应链的耦合机理,重构了基于区块链技术的海产品供应链管理平台架构,再造了海产品供应链交易运作流程。     

Consumer Analysis in Ethnic Live Seafood Markets in the Northeast Region of the United States

During September through November of 2006, in-store intercept surveys of consumers who buy live seafood in retail markets in New Jersey, New York, and Pennsylvania revealed that the average live seafood consumer makes 6.2 visits per month, spends $14.80 per visit on live seafood, travels 7.8 miles mainly by car, and is purchasing for 3.7 people in his or her household. Consumers value physical appearance of the product over price, generally have no preference for either “Product of the USA” or imported, and generally have no preference for either wild-caught or farm-raised. Many had no preference whether their fish was alive or dead before leaving the store, but if the fish is to be slaughtered in-store, preferred to have their fish gutted or filleted. Consumers generally prefer to purchase live seafood during the winter months and on either a Friday or Saturday.     

Small exporting firms’ choice of exchange mode in international marketing channels for perishable products: A contingency approach

This study investigates how small, resource-constrained firms identify international marketing strategies for perishable products. Although international marketing of perishable products poses challenges for the exporter, many small companies manage to survive and thrive on an international business arena. Over the past decades, there has been a growing interest in how small firms design their international marketing channels. However, little is known about the conditions leading to the choice of a particular exchange modality. Drawing from the contingency framework, we investigate the role of firm-specific and industry-related factors in the choice of exchange mode among resource-constrained exporters. Based on insights from the Norwegian seafood industry, we introduce a contingency framework and develop a typology of exchange modalities. We suggest that resource-constrained exporters are inclined to engage in a succession of transactional exchanges. We offer propositions on the choice among alternative exchange modalities contingent upon firm and industry factors.     

Factors That Affect the Probability That a Food Retailer Sells a Specialty Food Product,Hybrid Striped Bass

ABSTRACT

Survey data from grocery retailers are analyzed to determine if sellers of hybrid striped bass have different socioeco-nomic and demographic characteristics than nonsellers. The results indicate that sellers are more likely to be chain stores, have larger seafood sales per customer, and have upper income clientele. Probit and logit analyses indicate that the probability that a retailer is a seller of hybrid striped bass increases as the firm sells more aquaculture products. The probability also increases if the retailer is a chain store whose average seafood sales per customer exceed $10, and whose annual seafood sales per store exceed $100,000.     

世界虾产品贸易格局分析

在所有的渔业产品中,虾是最重要的交易商品。研究世界虾产品进出口贸易格局,分析国际市场需求和竞争特点,有助于把握全球虾产品的市场变化和贸易动向。本文的研究结果表明:世界虾产品的生产和出口都比较集中,中国、泰国、越南、印尼和印度既是主要生产国也是重要的出口国,美国、日本、欧盟是虾产品主要进口国;虾产品贸易具有明显的地域性,由亚洲和中南美洲发展中国家流向经济发达国家;主要出口国虾产品出口价格差异显著,市场占有率渐趋接近;主要进口国市场对虾产品产地、产品质量、产品类别的不同要求,导致从各主要来源国进口量的显著差异。     

Incremental Innovation and Business Performance: Small and Medium-Size Food Enterprises in a Concentrated Industry Environment

Past studies have analyzed issues pertaining to the definition of innovation, methods of measuring innovation and the relationship between organizational characteristics and innovation orientation. Extant studies have adopted a large business or a technologically intense context of study. By studying the adoption of new products, methods, systems, markets, and supply sources in small and medium-size seafood retail enterprises, this study reviews innovation and the adoption of innovation in a broader and novel context. Seafood retailers in this study operate in a concentrated industry environment where two large supermarket chains account for more than 70 percent of national food retail sales. The seafood retailers operate in a highly competitive environment, the industry is maturing, the firms are not very advanced technologically, and the sector has a disproportionately large number of firms owned and operated by persons of non-English speaking backgrounds. The results of the study indicate that incremental innovation offers substantial competitive advantages to small and medium-size firms, that incremental innovations can be adopted and operationalized rapidly by entrepreneurs with different cultural backgrounds and skills, and that small and medium-size firms that focus on sales and marketing innovations are profitable and are able to compete successfully with large businesses.     

中小输美水产品企业HACCP体系调整

输美水产品企业需要建立并有效运行HACCP体系,在适用的要求发生变化时,企业的HACCP体系应进行调整。美国FDA在2011年4月发布的《水产品危害与控制指南》第四版,与传统的HACCP体系有较大不同。本文阐述中小输美水产品企业HACCP体系需要调整的一些方面,以期帮助这些企业理解和遵守相关要求。     

弧菌显色培养基（ChromID Vibrio）对霍乱弧菌检测效果的探讨

[目的]探讨梅里埃弧菌显色培养基（简称ChromID Vibrio）对霍乱弧菌的检测效果。[方法]通过ChromID Vibrio弧菌显色培养基同硫代硫酸盐-柠檬酸盐-胆盐-蔗糖（简称TCBS）琼脂培养基进行比对,采用阳性菌株直接平板计数、人工污染样品和实际样品检测的方法,对ChromID Vibrio的灵敏性、特异性和检测效果进行了评价。[结果]ChromID Vibrio弧菌显色培养基上霍乱弧菌典型菌落是蓝绿色。阳性菌株直接平板计数及人工污染试验均表明ChromID Vibrio平板的敏感性均比TCBS平板高。对采集的300份实际样品进行检测,都未检出霍乱弧菌。[结论]ChromID Vibrio具有较好的灵敏性、特异性,能提高霍乱弧菌检测效率。