Características visuais da embalagem de café no processo de decisão de compra pelo consumidor

Lúcia, Suzana Maria Della; Minim, Valéria Paula Rodrigues; Minim, Luís Antônio; Silva, Carlos Henrique Osório

doi:10.1590/s1413-70542009000700010

Cited by 5 publications

(6 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Regarding the effect of the packaging colour on consumer emotions, approximately 17.83% of volunteers answered that the red colour used in coffee packaging brings a positive attitude or feeling, such as agitation, attraction, alertness and hunger (Table 2). This result corroborates with that previously observed by Lucia et al, 23 who concluded that almost 75% of respondents in that study preferred the red colour in coffee packaging. The red colour is associated with signalling, so they draw more attention and stimulate the nervous system to sympathize with this colour 24 .…”

Section: Resultssupporting

confidence: 93%

“…Concerning the green colour (Table 2), it was possible to verify that the volunteers associated this colour in coffee packaging with artisanal, special, organic, vegan and ecological products. According to Lucia et al, 23 the packaging with the most significant impact on consumers looking for organic products is green. The second dimension that received the most response was that associated with positive attitudes and feelings.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The influence of packaging colour on consumer expectations of coffee using free word association

et al. 2022

View full text Add to dashboard Cite

Coffee packaging colour is a factor used to attract consumer attention and generate sensory and hedonic expectations. This study aimed to understand the effect of colour packaging on consumer expectations. A cross-sectional study with 432 volunteers was carried out using coffee packaging with black, red, green and yellow colours.Each coffee packaging was compared with another similar coffee packaging having the opposite colour in the chromatic circle (white, light blue, pink and dark blue colours). Results from volunteers using free word association show that important attributes related to coffee could be induced in the volunteers using food packaging with black, red and green colours. Furthermore, the white colour can also be used in coffee packaging; however, this colour was not correlated with warm products as expected in coffee. Finally, coffee packaging having pink, light and dark blue, as well as yellow colours was rejected by the volunteers, suggesting that those colours should be avoided in packaged coffee.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

The influence of packaging colour on consumer expectations of coffee using free word association

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Della Lucia et al (2009) point out that most of the consumers evaluated in the survey (a total of 75%) reported preferring brown and reddish colors for coffee packaging, claiming that "the color for coffee is brown with red". The possibility was raised by some consumers (37.5%) that green was associated with the organic product, since all the labels on the organic coffee packages had this color, at least in some details.…”

Section: Exploring the Field Of Agricultural And Biological Sciencesmentioning

confidence: 99%

Influence of coffee packaging on consumer purchase decision

Silva,

Pereira,

Marques

et al. 2024

Exploring the Field of Agricultural and Biological Sciences

View full text Add to dashboard Cite

Packaging, aside from its primary role in containing food products, serves the crucial function of shaping expectations for a brand or product through its visual appeal, significantly influencing purchasing decisions. In the context of coffee, this has gained heightened relevance given the evolving market dynamics and the increased emphasis on the product's positioning and differentiation in recent years. This study aimed to identify the key elements consumers prioritize when evaluating coffee packaging and examine the impact of both packaging and labels on the purchasing decisions of consumers. Through the administration of questionnaires (n = 100), the research revealed that color choices significantly influence consumer attraction, with red, dark brown, orange, and black standing out as particularly captivating options. The study also noted a substantial receptivity to innovative packaging, featuring distinctive graphic or technological elements. Conversely, aspects such as packaging format, ergonomics, vacuum/QR Code technologies, and packaging material demonstrated limited discernible impact on consumer preferences. The findings not only offer valuable insights for coffee-producing companies seeking to standardize packaging based on consumer preferences but also contribute to future research endeavors. By uncovering factors that may not resonate with consumers, this study lays the groundwork for further inquiries and the validation of hypotheses within the realm of coffee packaging research.

show abstract

“…Em relação à produção de café orgânico, observa-se que esta tem aumentado a cada ano no Brasil, sendo um reflexo da demanda mundial por alimentos orgânicos, considerados de qualidade e saudáveis (LUCIA et al, 2009). O conjunto dos processos de produção da agricultura orgânica é baseado na fertilidade do solo, como função direta do seu conteúdo de matéria orgânica (ORMOND et al, 2002).…”

Section: Introductionunclassified

Análise Multivariada Na Diferenciação Entre Manejos Do Solo Cultivado Com Café

et al. 2014

View full text Add to dashboard Cite

RESUMO:O objetivo deste trabalho foi identificar as diferenças entre manejos do solo cultivado com café arabica por meio da análise de componentes principais e geoestatística. As amostras de solo foram coletadas em duas áreas comerciais de café arábica sob manejo orgânico e convencional em dois grids georreferenciados. Em cada sistema de manejo foram amostrados 40 pontos, na profundidade de 0-0,10 m, para análises químicas de pH em água, potássio (K), fósforo (P), cálcio (Ca), magnésio (Mg) e alumínio (Al), carbono orgânico total (COT), carbono solúvel em água (COS) e evolução do CO 2 (Ev. CO 2 ). A análise multivariada foi realizada pelo método de componentes principais (ACP) envolvendo as variáveis em estudo. A análise geoestatística foi utilizada na determinação de modelos teóricos de variogramas e na interpolação por krigagem dos dados que foram gerados por meio da aplicação da ACP. No manejo orgânico, os atributos do solo foram mais correlacionados entre si, do que no manejo convencional. Pela análise de componentes principais verificou-se que os atributos com maior peso fatorial na componente 1 foram pH e saturação por bases e, matéria orgânica e carbono solúvel em água na componente 2, para ambos os manejos.. PALAVRAS-CHAVE:Manejo orgânico, análise de componentes principais, krigagem. DIFFERENCES BETWEEN TWO SOIL MANAGEMENT SYSTEMS OF ARABICA COFFEE PLANTATIONABSTRACT: The goal of this study was to identify the differences between two soil management systems of arabica coffee plantations using geostatistics. Soil samples were collected in two coffee plantations under organic and conventional management systems in two georeferenced grid. For chemical analysis of pH, potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg) and aluminum (Al), organic carbon total (OCT), water-soluble carbon (WSC) and CO 2 evolution (CO 2 Ev.) , data were collected for each management system in 40 points, in the depth of 0 -0.10 meters,. The multivariate analysis was performed with the method of principal components analysis (PCA) involving all the variables under study. The geostatistical analysis was applied to determine the theoretical models of variograms and data interpolation, generated by PCA. In the organic management, the attributes are better correlated than in the conventional management. For both managements, the attributes with the highest weight factor in component 1 are pH, base saturation, and organic matter and in component 2, water soluble.

show abstract

Características visuais da embalagem de café no processo de decisão de compra pelo consumidor

Cited by 5 publications

References 19 publications

The influence of packaging colour on consumer expectations of coffee using free word association

The influence of packaging colour on consumer expectations of coffee using free word association

Influence of coffee packaging on consumer purchase decision

Análise Multivariada Na Diferenciação Entre Manejos Do Solo Cultivado Com Café

Contact Info

Product

Resources

About