Consumer choice of broiler meat: The effects of country of origin and production methods

Pouta, Eija; Heikkilä, Jaakko; Forsman‐Hugg, Sari; Isoniemi, Merja; Mäkelä, Johanna

doi:10.1016/j.foodqual.2010.02.004

Cited by 156 publications

(119 citation statements)

References 45 publications

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“…It is a relatively complicated concept, which consumers may struggle to understand. Consumers can also be overloaded by excessive information (Verbeke 2005(Verbeke , 2009) and ignore complex issues (Pouta et al 2010), and may be less willing to pay for higher welfare standards if there are confusing or conflicting concepts (Napolitano et al 2008). Schemes should instead translate scientific definitions of animal welfare into a ''popular'' concept (Vanhonacker et al 2012).…”

Section: Tensions In Food Labelling ''Meta-ethics''mentioning

confidence: 99%

How Good? Ethical Criteria for a ‘Good Life’ for Farm Animals

Yeates

2017

J Agric Environ Ethics

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The Farm Animal Welfare Council's concept of a Good Life gives an idea of an animal's quality of life that is over and above that of a mere life worth living. The concept needs explanation and clarification, in order to be meaningful, particularly for consumers who purchase farm animal produce. The concept could allow assurance schemes to apply the label to assessments of both the potential of each method of production, conceptualised in ways expected to enhance consumers' engagement such as 'naturalness' and 'freedom'; and the concept of a life worth living as a safeguard threshold below which no animal's actual welfare should fall, based on each animal's overall affective states. This may provide a framework for development of the Good Life concept, within scientific and sociological fields, in order to allow reliable and influential use by assessors, consumers and retailers.

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Section: Tensions In Food Labelling ''Meta-ethics''mentioning

confidence: 99%

How Good? Ethical Criteria for a ‘Good Life’ for Farm Animals

Yeates

2017

J Agric Environ Ethics

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“…One of the quality attributes for which consumers are increasingly showing an interest are process attributes, the way and where a food product has been produced (Pouta et al, 2010). The reason behind this growing interest is related to the series of food scares in Europe, bovine spongiform encephalopathy (BSE) being the most prominent (Grunert, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…These studies used a choice experiment to assess consumers' willingness to pay (WTP) for different products (potatoes, oranges, grapes, olive oil, poultry, tomatoes, carrots, applesauce, blueberry products and milk) in USA and Europe (Finland and Italy). The results of these studies suggest that consumers positively value the method of production and the origin of production but while Loureiro & Hine (2002), Pouta et al (2010) and Hu et al (2012) found that the importance for consumers of the origin of production is higher than the importance of the method of production, the other papers indicated that the importance of each attribute depends on consumer segments and on the analysed product. Building on this non-conclusive evidence, the objective of this paper is to further assess the value of both attributes, the method and the origin of production, for a fresh product (eggs) in two regions of a European country (Spain).…”

mentioning

confidence: 95%

“…As a consequence, different consumer segments can be found in the food market with a different interpretation and preference for the four quality attributes (Grunert, 2006). Because of these differing segments a product differentiation strategy within the food market may provide producers a way to compete in the competitive and saturated food market.One of the quality attributes for which consumers are increasingly showing an interest are process attributes, the way and where a food product has been produced (Pouta et al, 2010). The reason behind this growing interest is related to the series of food scares in Europe, bovine spongiform encephalopathy (BSE) being the most prominent (Grunert, 2006).…”

mentioning

confidence: 99%

“…Finally, several empirical papers analyzed preferences for both attributes, method of production and origin of production (Loureiro & Hine, 2002;Scarpa et al, 2005Scarpa et al, , 2007aHu et al, 2009;James et al, 2009;Yue & Tong, 2009;Pouta et al, 2010;Wolf et al, 2011;Hu et al, 2012) using different levels for both attributes 6 . These studies used a choice experiment to assess consumers' willingness to pay (WTP) for different products (potatoes, oranges, grapes, olive oil, poultry, tomatoes, carrots, applesauce, blueberry products and milk) in USA and Europe (Finland and Italy).…”

mentioning

confidence: 99%

See 2 more Smart Citations

What comes first, origin or production method? An investigation into the relative importance of different attributes in the demand for eggs

Lopéz-Galán

Gracía

Barreiro‐Hurlé³

2013

Span. j. agric. res.

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IntroductionConsumer food demand is not only driven by food product prices and consumer income as stated by traditional economic theory but increasingly by four classess of quality attributes for food products being those of sensory, health, process and convenience. Moreover, recent changes in consumer behavior have made consumers' demands more dynamic, complex and heterogeneous which are subject to cultural differences (Grunert, 2006). As a consequence, different consumer segments can be found in the food market with a different interpretation and preference for the four quality attributes (Grunert, 2006). Because of these differing segments a product differentiation strategy within the food market may provide producers a way to compete in the competitive and saturated food market.One of the quality attributes for which consumers are increasingly showing an interest are process attributes, the way and where a food product has been produced (Pouta et al., 2010). The reason behind this growing interest is related to the series of food scares in Europe, bovine spongiform encephalopathy (BSE) being the most prominent (Grunert, 2006). These have increased consumer interest in food production particularly in specific aspects such as the method of production and the origin (geographic) of production. In this paper, we focus on consumer preferences regarding the method and origin of production to better understand consumer demand in order to understand added value and differentiate food products that meet those consumers' demands.The literature studying consumer preference for different methods of production such as organic pro- AbstractThis paper analyses consumer preferences for different eggs attributes to assess the importance placed by consumers on the origin and method of production when shopping. The data comes from an experiment conducted in Spain during 2009. An Error Component Random Parameter Logit model is used to estimate the effect of different eggs characteristics on consumers' utility and derive their willingness to pay. Results suggest that consumers positively value the freerange and organic method of production and the local and regional origin and that they are willing to pay an additional € 0.85 for each package of six free-range or organic eggs, € 0.77 for locally produced and € 0.27 for regional produced eggs. Hence, the least valued eggs for consumers are those produced in cages and outside the region. Relative to this product, the highest willingness to pay corresponds to free-range or organic eggs followed by locally produced eggs and finally, by the regional eggs. Thus, we can conclude that Spanish consumers give more importance when shopping for eggs to the method of production than to the origin of production.

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Consumer preferences for pork attributes related to traceability, information certification, and origin labeling: Based on China's Jiangsu Province

Gong

Qin

et al. 2017

Agribusiness

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In this study, 110 consumers in Wuxi, China's Jiangsu Province were surveyed for their preferences for traceable pork in a real choice experiment. Using random parameters logit and latent class logit models, results revealed that consumers had the highest willingness to pay (WTP) for government certification of traceability information authenticity. Consumers also had higher WTP for origin labeling compared to uncertified traceability information. Moreover, traceability to slaughter and processing was viewed as a substitute for local farming labeling and complement to non‐local farming labeling. Despite the heterogeneity among consumer groups, all consumers had some positive WTP for the local farming labeling attribute of traceable pork. Therefore, it is beneficial to include origin labeling in the traceable food attribute systems during the initial construction of traceable food markets in China.

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Consumer choice of broiler meat: The effects of country of origin and production methods

Cited by 156 publications

References 45 publications

How Good? Ethical Criteria for a ‘Good Life’ for Farm Animals

How Good? Ethical Criteria for a ‘Good Life’ for Farm Animals

What comes first, origin or production method? An investigation into the relative importance of different attributes in the demand for eggs

Consumer preferences for pork attributes related to traceability, information certification, and origin labeling: Based on China's Jiangsu Province

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