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.     

Exploring (non‐)meat eating and “translated cuisines” out of home: Evidence from three English cities

Meat production and consumption are major contributors to global greenhouse gas emissions and other aspects of environmental degradation. It is the aim of this paper to explore red meat in the configuration of main meals eaten out in England across types and styles of cuisine, and to consider the implications for transition towards less resource intensive ways of eating in the future. We show that the odds ratio of eating a dish without red meat is significantly lower in North American/European and Near/Middle Eastern cuisines compared with East Asian (with no difference between South and East Asian), that women are more likely than men to eat fish and poultry (with no gender differences in vegetarian dishes), that Prestonians are the least likely to select a vegetarian dish, compared with people in London and Bristol, and that the odds of a vegetarian dish compared with red meat is higher amongst managerial workers compared with the routine manual workers (with no other statistically significant class differences). We suggest the term “translated cuisine” to refer cuisines that travel and become incorporated into the palate of the new food culture, and discuss how this could play a role in transitions towards less meat‐centred patterns of food consumption in the future.     

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.     

Can consumers buy alternative foods at a big box supermarket?

ABSTRACT

While consumers in affluent countries are ever hungry for alternatives to the ‘Big-Food’ mainstream, critical scholars have raised serious questions about the meaning of ‘alternative’ food products. I explore scholarly critiques of alternative food, and argue against a binary approach that sees foods as either alternative or not alternative. Instead, I suggest the utility of taking a multifaceted, ‘family of issues’ approach that is both reflexive and materialist. The case of ethical meat is used to explore the myriad, often contradictory ideals contained within consumers’ search for alternatives to mainstream market options. Three cautionary lessons are put forward. First, the goal of producing myriad consumer alternatives is significantly hampered by the competing, and often contradictory demands of market forces. Second, the discourse of food alternatives uses a ‘win-win’ logic suggesting that consumer sacrifice or change is unnecessary; the challenge of reshaping, and even downgrading consumer expectations is a necessary, but tremendous challenge facing consumer projects for ecological and social change. Third, the search for eco-social alternatives cannot simply make consumers feel good about their purchases, but must address the material realities and limitations of niche markets, and the need for structural reform to the food system.     

世界肉类贸易特征及我国肉类贸易的国际地位

结合贸易统计数据分析世界及我国肉类贸易格局特点,并运用贸易表现指数(TPI)测算了我国在世界肉类贸易中的地位。结果表明我国肉类贸易具有潜在的竞争力,据此提出相应对策。     

SPC技术在肉及肉制品微生物监控中的应用

本文简要介绍了统计过程控制技术,即SPC技术,并以低温火腿生产中大肠菌群卫生控制为例,详细说明了利用SPC技术对肉及肉制品生产中微生物监测结果进行分析、利用和反馈的方法。     

Impacts of Novel Protein Foods on Sustainable Food Production and Consumption: Lifestyle Change and Environmental Policy

We analyse the impacts of a change in consumers’ preference for Novel Protein Foods (NPFs), i.e. a lifestyle change with respect to meat consumption, and the impacts of environmental policies e.g. tradable emission permits for greenhouse gases (GHGs) or an EU ammonia (NH₃) emission bound per hectare. For our analysis we use a global applied general equilibrium (AGE) model that includes consumers’ lifestyle change, different production systems, emissions from agricultural sectors, and an emission permits system. Our study leads to the following conclusions. Firstly, more consumption of NPFs assists in reducing global agricultural emissions of methane (CH₄), nitrous oxides (N₂O) and NH₃. However, because of international trade, emission reduction does not necessarily occur in the regions where more NPFs are consumed. Secondly, through lifestyle change of the ‘rich’, the emission reduction is not substantial because more ‘intermediate’ consumers will increase their meat consumption. Finally, for the same environmental target the production structure changes towards less intensive technologies and more grazing under environmental policy than under lifestyle change.

---

     

肉及肉制品动物源性成分鉴别技术研究进展

近年来,随着全球经济朝着一体化方向快速发展,我国经济水平和人们的生活水平较之前有了很大的提高,人们对于食品的要求不仅仅只是停留在数量上,更多的在于食品的质量与安全。肉及肉制品作为人们生活中必不可少的食品之一,在一定程度上可以为人们提供正常生命活动所需要的丰富的维生素、脂肪和蛋白质等。但是,近年来随着社会经济的快速发展,不少肉制品行业受利益的驱使,造假掺假的行为层出不穷,这在一定程度上损害和侵犯了广大消费者的合法权益,并且在社会上产生了非常严重的不良后果。因此,加强肉及肉制品动物源性成分鉴别技术的研究刻不容缓。     

Exploring South African consumers’ attitudes towards game meat—Utilizing a multi‐attribute attitude model

The study explored the use of a multi‐attribute approach, Fishbein’s attitude‐towards‐the‐object model, in finding the differences between the attitudes of consumers and nonconsumers of game meat among South African respondents towards the following attributes of game meat: sensory characteristics; health benefits; game meat production ethics; animal welfare; safety for human consumption; availability; and price. This quantitative study determined the attitudes of 1,096 consumers and 310 nonconsumers of game meat with an online survey. Based on attitudes towards individual attributes, as determined by Fishbein’s attitude‐towards‐the‐object model, respondents classified some product attributes as important in their decision to consume, or not to consume, game meat. Respondents indicated that the availability, sensory characteristics, game meat production ethics and health benefits are considered to be important in their decision to consume game meat.