Personality traits,basic individual values and GMO risk perception of twitter users

Abstract

The present study investigates how the most foundational factors to individual differences – personality traits and personal values – affect the perceived safety of genetic modification and their relative importance. Publicly available communication data from 522 Twitter accounts discussing genetically modified foods and their safety was processed in two steps. First, accounts were categorized by the researchers as viewing GM foods as either safe or not safe. Second, using the IBM Watson platform, the Twitter communication data were subjected to lexical analysis to assign scores according to the Five Factor Model for personality traits and Schwartz’s basic individual values to the individual accounts. Logistic regression analyses were performed to determine how perceived GM food safety is linked to personality traits and individual values. Although both traits and values significantly contribute to explaining GM attitudes, personality traits strongly moderate the effect of individual values on risk perception.     

Food insecurity,gender, and international migration in low- and middle-income countries

The determinants of migration have been widely studied but research has rarely addressed the roles of food insecurity and gender in the migration decision process. To address these gaps, we examine these relationships for 135,078 individuals across 94 low- and middle-income countries. We use a series of binary-choice models with sample selection and data from the 2014–2015 waves of the Gallup World Poll Survey, which includes the first global measure of individual-level food insecurity. Results, which are robust, indicate that food insecurity is an important determinant of both migration intentions and preparations, and the probability of migration intentions increase monotonically with the severity of food insecurity, and the probability of migration preparations decrease. These relationships also differ significantly by gender and level of gross national income. Evidence suggests a need for increased coordination between the international food security and migration policy agendas.     

绿色环保军用食品的研究与进展

军用野战食品是保证战士饮食的重要食物,对提高战士的身体素质、提升军队的战斗力具有至关重要的作用。各国军队首脑对此都十分重视,将此项内容作为军队建设的重要内容。基于此,本文综述了相关学者对军用食品的研究,以期为相关学者提供借鉴。     

浅析影响食品饮料中糖分检测的因素

糖类是食品饮料中的重要组成部分。糖类物质是食品工业的主要原料和辅助材料。食品饮料中的糖分的高低不仅影响产品的口感、风味,而且会影响到产品的保质期。因此,食品生产企业必须严格控制食品饮料中的糖分的高低并且能够有效地检测出它的含量。本文从食品饮料中糖分的检测方法出发,主要论述了食品饮料中微量糖分检测的技术要领及其检验中的关键步骤,以实用性强,检测结果准确可靠为宗旨。特别是对于加工低糖、"无糖"食品及干型、半干型葡萄酒、黄酒、果酒的企业来说,提供一种检测技术以指导企业的生产。     

Cross-Cultural Consumer Behavior: Use of Local Language for Market Communication—A Study in Region Friuli Venetia Giulia (Italy)

Cross-cultural consumer behavior is of market interest due to globalization of marketplaces, migration, multicultural marketplaces, and diffusion in the EU of many languages. The objective of this study is to check whether the local language used in a marketing communication could affect the consumers’ preferences for food products. The theoretical foundation is the consumer motivational approach that goes deeper into motivations interfering with the consumers’ preference order. The multivariate conjoint analysis is used to evaluate the preferences for attributes described in different languages. A number of students from the University of Udine (located in the northeastern part of Italy) have been submitted to interviews to examine their preferences for a simulated sandwich package reporting information in different languages, distributed by vendor machine. The results suggest that the consumer’s reaction to local language depends on sociodemographic profile, cultural background, language knowledge, and family education, and the local language could actually be used as a market tool for market segmentation. These results are of interest to many EU countries with bilingual communities such as Spain, Belgium, the UK, Switzerland, and most of the Italian regions where local languages are still alive.     

Marketing cereal to children: content analysis of messages on children's and adults' cereal packages

This study compares messages displayed on children's and adults' cereal boxes. In total, 127 cereal boxes were collected and content analysed. On the front panel, we found an interesting contradiction between health‐related textual and graphical messages. The nutrient claim appeared on more than half of cereals for children, which is significantly higher coverage compared with that of adult cereals. On the other hand, the representation of a bowl of cereal was far more likely to appear artificially coloured or sweetened on child‐targeted cereal boxes and contain less fruits and nuts compared with adult‐targeted cereals. Results on the back and side panels showed that messages targeting adults are mostly health related (e.g. well‐being, purity) while messaging to children focuses less on health‐related messages and more on games, toys and other entertaining topics. Nutritionally, child‐targeted cereals overall are less nutritious than adult‐targeted cereals and have higher rankings of sugar sources in the ingredients. This study calls for a critical consideration about not only on what is in the cereal box but also what is on the box.     

Consumer response to food labels in an emerging market: the case of Romania

This study investigates consumer response to food labels in an emerging market. More specifically, it measures the levels of awareness, objective and perceived understanding, perceived usefulness and perceived trustworthiness of the most prominent food labels found in the Romanian market. An online survey was conducted with a convenience sample of 428 respondents (45.6% males of an average age of 30.6 years). Results revealed that for most respondents, awareness levels towards food labels are generally low, except for the Guideline Daily Amount (GDA) and the organic food labels. Objective understanding towards food labels was relatively high, especially towards those food labels that included a clear text element. Perceived understanding, perceived usefulness and perceived trustworthiness were found to be consistently high with regard to the GDA and the national organic food labels, while the European organic label scored lower. Finally, response to food labels was found to differ between aware and unaware respondents.     

Enablers for end‐user entrepreneurship: An investigation on Italian food bloggers

This article examines unconventional entrepreneurship (accidental or end‐user entrepreneurs) to determine whether the decision‐making phase of the entrepreneurial process is collective. The analysis identified a virtuous circle that links knowledge, innovation, judgment, and decision making to collective interactions built on passion, experience, and sharing. To study food bloggers as unconventional user entrepreneurs, data were collected and analyzed using netnographic analysis. A supplementary online survey of food bloggers and their followers was also performed. Three groups of food bloggers are identified: amusing, functional, and fervent. Only fervent food bloggers, thanks to the virtuous circle built on passion, experience, and sharing as enablers, can be considered accidental or end‐user entrepreneurs.     

Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making

This study aims to examine whether the presence of an organic food menu can positively influence diners’ decision-making. A 3 (restaurant segment: quick service vs. casual dining vs. fine dining) by 2 (price discrepancy between competing restaurants: small vs. large) scenario-based experiment was conducted with 405 U.S. consumers. MANCOVA results indicate that using organic ingredients offers a greater advantage for the quick-service segment regarding perceived food quality, attitudes towards the restaurant, and willingness to select, compared to casual and fine dining segments. The magnitude of a premium price of organic ingredients negatively influences such advantage in the process of consumers’ decision-making. When a large (vs. small) premium price is charged for using organic ingredients, customers’ preferences for the restaurant (over its rival) significantly drops to such an extent that customers are more willing to choose the competitor (i.e., rival restaurant with a conventional menu). Discussions and implications are further elaborated.