Estimating Consumer Preferences for Value-Added Fish Products in Oman

Abstract

The European meat industry is confronted with substantial changes of consumer preferences in relation to the type and quantity of meat in everyday diet. One of the main reasons behind these changes is the public impression that meat is a “dangerous” to consume food. This feeling is the result of recent food scares where meat played a central role and their effect on consumers' perceptions about meat safety. The research at hand explores the market potential of organic meat in Greece and emphasizes the perceptions about meat consumption held by organic consumers as opposed to those held by non-consumers of organic foods. It is expected that organic consumers will be more interested in a series of quality attributes of meat commonly found in its organic type, in comparison to non-consumers of organic food. However, the main finding of the survey is that consumer demands in relation to meat quality and safety are particularly high, irrespective of meat's production method. The research concludes that the particularly low consumption of organic meat in Greece should be partially attributed to its insufficient differentiation in consumers' minds.     

Quality-Labeled Vegetable Consumption in Malaysia: Factors Affecting Attitude and Purchase Intent

The rising rate of foodborne diseases has caused not just consumers but also food producers to become increasingly concerned about food safety. As a result, the government of Malaysia, together with relevant bodies, have introduced quality-assurance agencies to certify food products that are produced, processed, and handled with methods that are acknowledged by the certification agencies as clean and safe for consumption. This study aims to identify the factors influencing consumer purchasing behavior toward quality-labeled vegetables. A survey was conducted using a self-administered questionnaire and distributed randomly to consumers in public places in the Klang Valley. Four hundred and sixteen respondents were approached. The results indicate that most of the respondents are aware of food quality labels. Using factor analysis, four latent factors that influence consumer attitude toward quality-labeled vegetables were identified, and the importance of quality attributes (sensory, health, safety, and social attributes) in shaping those attitudes was also shown.     

Product attributes and consumer acceptance of nutritionally enhanced genetically modified foods

Using data from a national survey, this study analyses US consumers’ acceptance of genetically modified foods that provide additional nutritional benefits. Using an ordered probit model, this study examines the relation between the willingness to consume genetically modified foods and consumers’ economic, demographic and value attributes. Empirical results suggest that despite having some reservations, especially about the use of biotechnology in animals, American consumers are not decidedly opposed to food biotechnology. Consumers’ economic and demographic variables are only weakly related to their acceptance of food biotechnology, especially when technology involves plant‐to‐plant DNA transfer. However, public trust and confidence in various private and public institutions are significantly related to their acceptance of food biotechnology. Overall, consumer acceptance of bioengineered foods is driven primarily by public perceptions of risks, benefits and safety of these food products.     

Who buys from farmers’ markets and farm shops: The case of Germany

In this article, we analyze the influence of sociodemographic factors and consumer attitudes toward direct marketing products and sources (outlets) on the frequency of buying food from farmers’ markets and farm shops. By conducting an intercept survey with pedestrians in 2011 and 2012, we interviewed a total of n = 550 consumers. The target regions of the study were the Eastern German federal states. The study uses two ordered logit regression models to investigate consumers’ shopping behaviour at farmers’ markets and farm shops separately. We find that different factors significantly influence consumers’ buying behaviour at the two direct marketing outlets. Specifically, both a more favorable view toward the freshness of directly marketed foods and the intention to support local producers are positively related to consumers’ purchase frequency from farmers’ markets. In contrast, consumers’ purchase frequency from farm shops is significantly influenced by their perception of the cost of the products, confidence in food producers of directly marketed products, perception of the safety of the food and perception of the accessibility of farm shops. The study results indicate that considering consumer behaviour separately for different direct marketing channels for food rather than considering the entire category of local food outlets may provide new and valuable insights.     

Students' patronage and views on the operations and services of food vendors

Abstract Vendors of meals and snacks, granted the realities of the present changing economic and social lifestyles, will continue to feed large numbers of people despite the insanitary conditions under which most of them operate. This study sought to find out the degree of patronage of food sold by vendors, items purchased, reasons for patronizing, views and opinions on the services patronized. Two-hundred and forty-five students resident in five halls at the University of Ghana completed a self-administered questionnaire each. Eighty-six per cent purchased cooked meals and snacks regularly from vendors. Over two-thirds consumed their meals at the selling sites. However, the services and facilities offered by vendors were judged as inadequate and poor. Nineteen per cent reported having suffered diarrhoea, stomach aches, indigestion and other gastrointestinal problems as a result of eating vendored foods. Three outstanding reasons emerged for the high patronage of vendored foods. They are food always being available (69%); food being cheaper (62%); and more variety to choose from (42%). These findings portray the great influence of money and time on consumer choice of food in our present harsh economic environment. Patrons indicated several unhealthy practices by vendors that pose health threats to patrons. These observations together with several recommendations made regarding the safe handling of food, water and the environment indicate consumers' awareness of the need for safe delivery of the food they consume. There is the urgent need therefore to organize and train vendors, pass a food law, supervise operations of vendors and also educate consumers to choose only safe food and water and insist on a clean food environment.     

Controlled and uncontrolled communication stimuli and organic food purchases: The mediating role of perceived communication clarity,perceived health benefits,and trust

Despite a growing demand worldwide, organic food remains a niche category, with consumers only purchasing it some of the time. This study examines the mediating effects of consumers’ perceived clarity of organic food-related communication, trust for, and perceived health benefits of organic foods in the relationship between controlled and uncontrolled communication stimuli and organic food purchases. We test our hypotheses on a sample of 1011 Australian organic food consumers using Structural Equation Modeling. We find that all mediators except perceived communication clarity perform as hypothesized, with the latter not mediating the relationship between uncontrolled communications and perceived health benefits of organic foods. The results suggest that marketers should ensure clarity in controlled organic food communications, signal health benefits of organic food and build consumer trust to generate organic purchases.     

Structural Equation Modeling of Consumer Purchase Intention Toward Synthetic Functional Foods

Functional foods are gaining greater popularity around the world. They are not just a new category of food products marketed for their health benefits, but their competitive market has made consumers become more favorable toward firms that are involved in this industry. The public is increasingly concerned about health and food-related risks. They tend to make decisions on food consumption, food storage, and food preparation on a more ideal perspective based on health and safety. Therefore, the objective of this study is to determine the factors and intention of Malaysian consumers to purchase synthetic functional foods. Structural equation modeling is used to accomplish the objectives of this study with the feedback received from the 2,004 households who were interviewed through a structural questionnaire. The results show that the most influential factors influencing consumer purchasing intention toward synthetic functional foods are perceived benefits followed by attitude and subjective norms.     

A comparative study of farmers' markets visitors' needs and wants: the case of Alabama

Many studies refer to the importance of farmers' markets for both food producers and for visitors. For producers, the ability to obtain higher returns and/or market part of their produce as value‐added products can be strong incentives, while for consumers benefits include having access to fresher, often tastier foods or simply visiting as a social activity. Relatively few studies, however, explore visitors' needs and wants with regards to their farmers' market experience, that is, from visitors' perspective. The present study explores this dimension, comparing visitors' views in two different farmers' markets, one recently developed (since 2009) in a rural area vs. one already established (since 2004) in a university town (urban area). A total of 356 farmers' market visitors participated in the study. Respondents' comments from the two different farmers' markets are very much in agreement in the context of their needs and wants. Primarily, visitors want more product variety, an extended season, that is, not only limited to the summer season, and more vendors. The fact that more than half of the respondents regularly visit farmers' markets demonstrates their need and interest in locally produced foods. Given such strong interest, the potential for beneficial producer–consumer interactions in the sites studied appears to be enormous. Furthermore, farmers and other food producers have an ideal opportunity to increase the interest of consumers, ‘convert’ them to their foods and realise important benefits in the process. The overall findings also suggest opportunities for the establishment of other farmers' markets in a state (Alabama) with a long agricultural tradition.     

Ethnocentrism and Domestic Food Choice: Insights From an Affluent Protectionist Market

This study has investigated the domestic food choices of consumers in an affluent protectionist market, and the role of consumer ethnocentrism in relation to those choices. A short focus group method called CurroCus-groups were chosen for the study. Seven group interviews were conducted with a total of 54 respondents. The data was analyzed using a two level Grounded Theory approach. The analysis resulted in two main categories and five subcategories, all indicating the consumers’ different reasons for choosing domestic food. The two main categories are social involvement and quality whereas the five subcategories are sensory quality, food safety, products, environmental care and Jobs and producers. Consumer ethnocentrism was discussed in relation to the categories and different levels of consumer ethnocentrism were found in some, but not all of the categories.     

Farmers' markets: consuming local rural produce

Marketing food directly from producers to consumers, so circumventing the ‘middlemen’ in the food supply chain, has many potential benefits. For consumers, direct marketing initiatives are providing people with locally grown, fresh, healthy and, in many cases, organic food at affordable prices. Through buying locally grown produce, consumers are giving their support to local producers as well as helping to revitalize rural economies. Producers benefit through retaining more of the value of their produce, which can help them survive through the current crisis in UK farming. There are also environmental benefits. Creating markets where people can buy produce from local farmers and growers reduces the distance that food travels between producers and consumers, which in turn decreases global environmental pollution. One direct marketing scheme – the farmers’ market – has proved to be particularly popular with local people, producers and the local councils, organizations and institutions who are involved in setting them up. This paper focuses on one such market, the Stour Valley Farmers' Market, which commenced trading on 20th June 1999. Customers who attended the first three of these monthly markets were interviewed to investigate the reasons for their attendance at the market, and their attitudes towards a number of food issues including organic and genetically modified food, local and seasonal food and concerns they may have over the way their food is produced. The research has shown that most customers visited the markets initially out of curiosity, although some attended specifically to buy healthy fresh foods. The vast majority of interviewees expressed a preference for food which is organically grown and free from genetic modification. Organic foods are generally perceived to be healthier and more flavoursome. When buying fresh foods, interviewees stated the importance of quality and freshness in their choice of produce.     

Exploring adolescent development skills through Internet usage: a study of French 11–15 year olds

In order to develop a better understanding of teenage consumers, who represent the most highly sought after market segment for researchers and marketing practitioners in France, it is important to explore their competencies as consumers. This ethnographic research explores the consumption skills of teenage consumers using the new technologies. By examining how teenagers particularly in the age group of 11–15 year olds define a competent consumer and how they perceive themselves as competent consumers, we should be able to understand the better consumption behaviours they exhibit, the purchase decision they make and the limitations they feel they must overcome to become fully competent consumers. This study begins by exploring teenage social activities and how they engage with and use digital products as part of their subculture. Broad concepts of competence are then discussed from a psychosociological perspective and a marketing perspective. Next, teenage perceptions of what it means to be a competent consumer are explored and what are the behaviours associated with a competent consumer. Findings of this study showed that teenagers are not mere followers of marketing strategies. They develop consumption skills in relation to their experiences, their peers and media, which are more often linked to their consumption learning. The study importantly suggests that nowadays teenagers are active participants and producers of their cultural consumption processes.     

Reduced‐fat foods: the shopper’s viewpoint

The inclusion of reduced‐fat foods in the daily diet affords consumers the potential to reduce overall dietary fat. Nevertheless, despite an increased range of these food products throughout the market, there has remained a lack of widespread consumer acceptance. The aim of the study was therefore to understand why consumers choose or reject reduced‐fat foods. Ninety consumers were interviewed by means of a qualitative approach within food retail outlets in the United Kingdom. Thematic content analysis indicated that uptake or rejection of these products is influenced by health concerns, ‘goodness of fit’ with individual dietary health strategies, the preferences of different household members, perceived sensory properties and scepticism towards these products. The results imply a need to explore and innovate ‘natural’ fat substitutes and to improve the sensory quality of reduced‐fat products. Further research is required to determine how these foods are used within the household and incorporated within the overall diet. Policy must seek to restore consumer trust in reduced‐fat food products and the food supply generally.     

Evaluating the urban consumer with regard to sourcing local food: a Heart of England study

This paper critically explores consumer perceptions and trends regarding purchasing locally produced food. Until recently, much of the research in this area largely focused on regional consumers where rural consumers had reasonable access to locally produced food and were usually in close proximity to the producers within, or close to, their immediate community. Here, the objectives of the primary research focused instead on urban attitudes and perceptions of local food within the Greater Birmingham conurbation in the West Midlands region of the UK. Birmingham is by far the most highly populated urban area of the region, and with ample opportunities to promote local food. Consumers, based mainly in Birmingham and Wolverhampton, were questioned on their locally produced food‐buying habits and attitudes in order to determine any differences in urban perceptions and buying attitudes compared with rural counterparts, and also to identify any new and potential opportunities for local food producers. Originally, 1000 questionnaires were obtained from across Greater Birmingham and Wolverhampton. However, for the purposes of this paper, it was decided to focus on two urban city centres – Birmingham and Wolverhampton, with 148 questionnaires. The results indicate that urban consumers are generally confused about what the term ‘local’ food means. The reasons for purchasing local food, while generally consistent with national patterns, differed in that supporting the local producers was not regarded as important. Barriers to purchase were largely unsurprising for an urban area, as the top choices were ‘too expensive’ followed by ‘not readily available’ and ‘no time to find it’. Understanding, information, availability and access to local food emerge as the biggest challenges to urban consumers in buying local food.     

Nostalgia and consumer preference for indulgent foods: The role of social connectedness

Prior qualitative research suggests a strong association between nostalgia and indulgent food consumption. Nonetheless, these qualitative findings do not explain the causal relationship between nostalgia and indulgent food consumption, or the mechanism underlying this relationship. To this end, the authors conduct four studies and show that highly nostalgic consumers have greater preference for indulgent foods. This relationship is mediated by social connectedness, whereby high (low) nostalgia works through high (low) social connectedness to increase (decrease) consumers’ preference for indulgent foods. This effect is moderated by eating companions, such that the effect of nostalgia on consumers’ preference for indulgent foods would be strengthened (vs. weakened) when eating with friends (vs. with strangers or alone). These findings have significant implications on consumer well‐being and policy‐making pertaining to consumer health.     

Promoting Vegetarianism through Moralization and Knowledge Calibration

This research extends the theories of moralization and knowledge calibration to vegetarianism. In two studies involving interviews with vegetarians, and meat-eaters; we investigated consumer attitudes toward vegetarianism. Our text analysis results revealed that emotionally calibrated consumers are ‘moral vegetarians’ who find meat repulsive, and make ethical food choices. In contrast, cognitively calibrated consumers are ‘health vegetarians’ who scan the nutrition information, avoid meat due to health restrictions, and embrace vegetarianism for healthy life. Finally, we provided insights into how faux meat companies can promote their products and transform consumer behavior toward vegetarianism by advertising ethical and environmentally friendly foods, and healthy and anti-obesity foods to moral and health vegetarians, respectively.     

Elderly consumers and their food store experiences

The population of the world is ageing and the number of people aged 60+years in the United Kingdom (UK) and Ireland is increasing. Advancing age brings about changes in consumers needs, wants and ability. One need which is continuous, regardless of age is the need for food. For some consumers age-associated changes can limit their access to food, thus compromising their nutrition and health. As a consequence there is a real need to provide older consumers with a more supportive environment by providing adequate opportunities to access a range of affordable food products. Access to food involves a process which includes the provision of adequate retail facilities within easy access to home, the selection and opportunity to purchase products, having the financial means to cover all the costs incurred and be able to prepare and consume the food. It is when access is restricted or limited that food provision becomes an issue of consumer disadvantage and warrants investigation. This is not the case for all consumer segments of the population, but one group proven to be affected are older consumers. The aim of this research was to determine the behaviour and experience of older consumers in Northern Ireland (aged 60+) during the food procurement process and to make some recommendations to minimise older consumer detriment.Data collection involved four focus groups with older consumers aged over 60. Each focus group consisted of eight to ten adults and was carried out in a familiar social setting. The qualitative findings are supported by preliminary results from a consumer questionnaire (n=791), which documents and explores quantitatively the experiences described in the focus groups. The consumer questionnaire was analysed using the Statistical Package for Social Science (SPSS) version 15.Both the qualitative and quantitative results have identified shopping patterns and motivations fuelling purchase decisions among this age group, and show that older people face a range of positive and negative experiences when accessing food. The majority of older consumers in Northern Ireland shop on a weekly basis in one of the UK multiple food retailers. Negative factors identified by this age group include a dependence on others in order to physically access food shops (35%) and also 35% face in-store difficulties such as store size and changing layout. Positive factors associated with food shopping include friendly and helpful staff and the provision of additional facilities; e.g. a post office or chemist. Whilst it is recognised that older consumers are not a homogeneous grouping, for the purpose of this paper they are considered as one group and recommendations are made to improve the food shopping experience of older consumers. Practical guidance has been proposed for food retailers and Government policy makers in an attempt to overcome the problems and limitations that restrict food access for this consumer group, e.g. by proving additional in-store assistance, minimising multi-purchase promotions and improving product labelling.     

The influence of socio‐economic status on salt consumption in Northern Ireland

The long‐established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio‐economic status. Research consisted of a consumer questionnaire (n = 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio‐economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low‐salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low‐salt status.     

Different Effects of Utilitarian and Hedonic Benefits of Retail Food Packaging on Perceived Product Quality and Purchase Intention

Since consumers primarily make in-store purchase decisions, firms use product packaging to attract potential consumers. Ever-increasing market competition in many food product industries has further fueled this phenomenon in firms. However, the question of how retail food packaging affects consumer processes has received very little attention. This study investigates the benefits of food packaging on consumer responses to hedonic products by comparing different benefits (i.e., utilitarian and hedonic) of food packaging to understand which one has more impact on consumers’ perceived quality and purchase intention. The results show that both utilitarian and hedonic benefits of retail food packaging are critical predictors of consumer evaluations but play different important roles in determining customers’ reactions. Utilitarian benefits of food packaging impact perceived quality more than hedonic benefits do. Compared to utilitarian benefits, hedonic benefits of retail food packaging have more impact on consumer purchase intention.