Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products

Alemu, Mohammed Hussen; Olsen, Søren Bøye; Vedel, Suzanne Elizabeth; Pambo, Kennedy Otieno; Owino, Victor

doi:10.1016/j.foodqual.2016.08.009

Cited by 65 publications

(56 citation statements)

References 64 publications

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“…This study investigates this link using data from consumer preferences for buns made with cricket flour in Kenya. While the FCMs in terms of the motivational orientations have not yet been included in DCE models, some authors include data on various consumer attitudes in such models by interacting them with attribute levels or by incorporating them into a latent class model framework to identify segments of consumers grouped according to their latent preference structure (Alemu et al ., ; Bechtold and Abdulai, ; Grebitus et al ., ; Kikulwe et al ., ; Scarpa and Thiene, ). Nevertheless, it is important to recognise that consumer attitudes have a latent nature, and treating them as explanatory variables may lead to a measurement error problem (Ashok et al ., ; Hess, ).…”

Section: Introductionmentioning

confidence: 99%

“…In the context of introducing new insect‐based food products in Africa, to the authors’ knowledge, Alemu et al . (,b) are the only DCE studies examining consumers’ preferences and WTP for such food products. An additional aim of this study is, therefore, to contribute to this line of research by exploring consumer preferences for cricket flour buns in an African setting.…”

Section: Introductionmentioning

confidence: 99%

“…While Alemu et al . () utilised a stated DCE to elicit consumer preferences for termite‐based food products, in the current study we use data from an incentivised DCE assessing consumer preferences for buns made with cricket flour. Furthermore, even though Alemu et al .…”

Section: Introductionmentioning

confidence: 99%

“… While we developed and validated our own attitudinal statements related to insects as food in Kenya in Alemu et al . (), we used the FCMs developed by de Boer et al . () in this study. …”

mentioning

confidence: 99%

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Linking Consumers’ Food Choice Motives to their Preferences for Insect‐based Food Products: An Application of Integrated Choice and Latent Variable Model in an African Context

Alemu¹,

Olsen²

2018

J Agricultural Economics

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Consumers’ attitudes, perceptions, personalities and motives play important roles in shaping their food choices. These factors are not fully observed by analysts, so they should be treated as latent variables. A number of economic studies treat such variables as direct measures of consumers’ food choice behaviour, even though this might introduce measurement error and endogeneity bias. We investigate the latent link between consumers’ preferences and food choice motives (FCMs) in an African context. We use an integrated choice and latent variable (ICLV) model specification for data analysis to recognise the latent nature of the FCMs and address the measurement and bias problems. The data originate from an incentivised discrete choice experiment conducted in Kenya to elicit consumers’ preferences for insect‐based foods. Our findings show that consumers’ preferences and choices are influenced by their latent motivational orientation. The results illustrate the benefit of the ICLV approach in accounting for consumers’ latent preference constructs in food choice and valuation research.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“… While we developed and validated our own attitudinal statements related to insects as food in Kenya in Alemu et al . (), we used the FCMs developed by de Boer et al . () in this study. …”

mentioning

confidence: 99%

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Linking Consumers’ Food Choice Motives to their Preferences for Insect‐based Food Products: An Application of Integrated Choice and Latent Variable Model in an African Context

Alemu¹,

Olsen²

2018

J Agricultural Economics

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“…Alemu, Olsen, Vedel, Pambo, and Owino (2017) showed that preferences in Kenya are also influenced by context and information in addition to product attributes. Van Wezemael, Verbeke, de Barcellos, Scholderer, and Perez‐Cueto (2010) also reported that European consumers considered label, brand, freshness, and leanness of beef as cues to indicate quality to purchase, whereas safety in Ghana and hygiene in Rwanda were purchasing attributes in purchasing meat products (Niyonzima et al., 2017; Owusu‐Sekyere, Owusu, & Jordaan, 2014).…”

Section: Introductionmentioning

confidence: 99%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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An analysis of the impacts of tasting experience and peer effects on consumers’ willingness to pay for novel foods

Alemu

Olsen

2020

Agribusiness

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This paper investigates the impacts of tasting experience and observing peers' taste preferences on consumers' willingness to pay (WTP) for novel insect-based food products. In an empirical incentivized discrete choice experiment (DCE) developed to estimate Kenyan consumers' WTP for buns made with cricket flour, we test two treatments against a control treatment using a between-subject design. The control treatment is a typical DCE questionnaire survey. Treatment 1 is identical to the control except that respondents are asked to taste the buns before answering the questionnaire. In Treatment 2, respondents are also given the tasting experience but they additionally observe their peers' taste preferences for the buns. The results suggest that tasting experience is important since Treatment 1 obtains significantly higher WTP estimates than the control. However, allowing additionally for peer effects in Treatment 2 significantly reduces the WTP estimates again countering the effect of tasting in Treatment 1. According to the results, this is partly related to the observation of peers reacting negatively in terms of disliking the bun products. [EconLit Citations: D12, D90, Q13].

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Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products

Cited by 65 publications

References 64 publications

Linking Consumers’ Food Choice Motives to their Preferences for Insect‐based Food Products: An Application of Integrated Choice and Latent Variable Model in an African Context

Linking Consumers’ Food Choice Motives to their Preferences for Insect‐based Food Products: An Application of Integrated Choice and Latent Variable Model in an African Context

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

An analysis of the impacts of tasting experience and peer effects on consumers’ willingness to pay for novel foods

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