Study of Consumer Preferences in Regard to the Blonde Orange Cv. Washington Navel “Arancia Di Ribera PDO”

Consumers’ attitude and preferences in regard to food ingredients, country of origin, social corporate responsibility toward the environment, and work conditions have changed over the last 10 years. Consumers are getting more educated and therefore more sensitive around cultivation practices in agriculture and food processing, which increases concerns in regard to production practices in agriculture. Several studies have been conducted on consumers’ preferences about quality food, but not with regard to blonde oranges cv. Washington Navel cultivated in southern Italy. This quality fruit is a niche product that achieved the Protected Designation of Origin (PDO) certification for high organoleptic properties and fine taste. In this study, by a survey of 400 Italian consumers, we discovered preferences in regard to the cv. Washington Navel PDO (Riberella) attributes and revealed variables that may influence consumers’ purchasing behavior. Cluster analysis, based on respondents’ rates on 20 attributes, revealed preference segmentation. Freshness, taste, and origin were the most important attributes for consumers, following visual appearance and quality/price ratio. In responding to the demands of consumers for quality fresh fruit, information about quality standards and about the Riberella PDO is poor. Therefore, there may be potential to develop specific policies and marketing strategies to product the position in the international market.     

Segmentation Correlates for Small Grocery Chain Preference

Abstract

Five benefit segments are identified for grocery patrons. They include: (1) “Customer Service Seeker,” (2) “Specials' Seeker,” (3) “Take-Home Foods and Modern Store Seeker,” (4) “Low Price Seeker,” and (5) “Small Store Seeker.” The key findings are: (1) large grocery chain patrons compared to small chain patrons stress more the importance of low prices while (2) the small chain patrons compared to large chain patrons stress more the importance of service quality attributes and other non-price criteria. Managerial recommendations are also presented for small grocery chain owners.     

Authentic British food products: a review of consumer perceptions

Historically, soil, land, climatic constraints and individuals’ skills all contributed to the characteristics of regional food. Food, however, is also subject to the influences of colonialism, immigration, cultural exchange, international trade, improved distribution and technology. British food is constantly evolving in order to fulfil the demands of each generation. Thus, the concept of an authentic British food product is becoming increasingly unclear. This paper therefore addresses what today British consumers actually perceive to be authentic British foods. Results of an exploratory qualitative study are reviewed. Five focus groups were conducted with individuals responsible for half or more of their household’s shopping. The groups incorporated consumers with a range of demographic and economic characteristics. The data gathered from the focus groups revealed that British perceptions of authenticity relate to both artisan as well mass‐produced, branded products. In addition, five dimensions affecting consumer perceptions of an authentic British food product were identified, including: uniqueness to Britain, a cultural or traditional association with Britain, characteristics of the production process, the presence of an authority and specific extrinsic characteristics of the product. The findings have implications for product differentiation and communication, for producers and retailers and also for independent trade associations.     

Combining revealed and stated preferences data

Our objective is to develop a unifying framework for the incorporation of different types of survey data in individual choice models. We describe statistical methodologies that combine multiple sources of data in the estimation of individual choice models and summarize the current state of the art of data combination methods that have been used with market research data. The most successful applications so far have combined revealed and stated preference data. We discuss different types of market and survey data and provide examples of research contexts in which one might wish to combine them. Although these methods show a great deal of promise and have already been used successfully in a number of applications, several important research issues remain. A discussion of these issues and directions for further research conclude the paper.     

Evaluations of Consumers’ Preference Structure for Locally-Produced Beef

This study assesses how locality of production, method of production, and price of beef and beef products influence purchasing preferences. Consumers were surveyed for demographic, economic, and taste and preference characteristics. A conjoint analysis is implemented to analyze the effect of various product attributes on consumers’ beef purchases. The results reveal that the most important of the attributes for consumers is the distance of origin. Consumers consider beef locally grown if the beef is produced within an 85-mile radius, and the distance of origin accounts for 60% of the total importance from all attributes.     

Preface

No abstract available for this article.     

Consumer Attitudes and Preferences Concerning Shopping On-Line

Abstract

The emergence of e-commerce is having a substantial impact on consumer purchasing behavior. Yet, the rate of consumers' acceptance of e-commerce has been slower than many predicted. Using the view of consumption as an institution, this study examines consumers' preferences for shopping on-line. Analysis of data collected from focus groups and surveys suggests consumers perceive relative advantages and disadvantages of shopping on-line vs. shopping in traditional stores. In addition, the results suggest consumers have substantive reservations about shopping on-line which may be adversely affecting the acceptance rate of this new channel. Study limitations and suggestions for future research are also presented.     

Consumer Perceptions of Kosher Products

ABSTRACT

The demand for kosher food has grown markedly during recent years, largely due to their perception as healthier, “safer,” more nutritionally enhanced value, and improved hygienic preparation conditions. This perception was verified by a survey conducted in Israel with 440 respondents. Both groups, younger and older age, secular and religious people, perceive the term kosher in a beneficial light, affecting the public view of food products as well as fast-food outlets. The survey, which was conducted in Israel, could be utilized as a pilot furnishing and facilitate a basis for further studies in other countries. The data highlights the vast market potential entailed in improving consumer perception of overall quality. Given the elevated perceived image of kosher food as “healthier” and of an enhanced quality, this study provides an essential marketing tool and detailed information in order to enable both manufacturers and retailers to expand the kosher segment and corner a larger share of the food market.     

Are Consumers Willing to Pay for Local Chicken Breasts and Pork Chops?

Consumer definitions of and demand for locally produced meat were collected via an online survey of 625 U.S. residents. Consumer choice experiments were utilised to elicit willingness to pay for locally produced chicken breasts and pork chops. Younger respondents, respondents without a college degree, participants in hunting and fishing and those who have altered their total meat consumption in the past 3 years due to food safety or animal welfare concerns more frequently report that local food is produced within 10 or 20 miles of their home. Results indicate that respondents are willing to pay a positive amount (at the mean) for verified local production of chicken breasts but not pork chops.