Consumer Perceptions of Kosher Products

Cohen, Eli; Schwartz, Zvi; Antonovski, Ron; Saguy, San

doi:10.1300/j369v05n03_06

Cited by 17 publications

(11 citation statements)

References 9 publications

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“…It is not immediately obvious where in the kosher chicken production process antibiotic use might be more prevalent, or where exposure to antibiotic-resistant organisms is more likely. Consumers perceive organic, kosher and RWA products to be healthier 14 – 21 , though the real health benefits from organic products are unclear 10 , and, to our knowledge, the actual health benefits of kosher have not been assessed. Our findings are consistent with the suggestion that some ‘niche market’ products, while perceived to be safer, may have higher incidence of foodborne pathogens compared to conventional products 47 .…”

Section: Discussionmentioning

confidence: 95%

“…Likewise, organic poultry can have lower frequencies of antibiotic-resistant bacteria than poultry raised conventionally 4 – 10 , although this is not always the case 11 – 13 . Organic, RWA, and kosher food products supply a growing market niche 14 . Consumers perceive that they offer health benefits 14 – 21 and are willing to pay a premium for them 22 – 24 .…”

Section: Introductionmentioning

confidence: 99%

“…Organic, RWA, and kosher food products supply a growing market niche 14 . Consumers perceive that they offer health benefits 14 – 21 and are willing to pay a premium for them 22 – 24 . The actual health benefits of organic food are not always clear 25 , and the health benefits of kosher foods are largely anecdotal.…”

Section: Introductionmentioning

confidence: 99%

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Prevalence of antibiotic-resistant E. coli in retail chicken: comparing conventional, organic, kosher, and raised without antibiotics

et al. 2013

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Retail poultry products are known sources of antibiotic-resistant Escherichia coli, a major human health concern. Consumers have a range of choices for poultry, including conventional, organic, kosher, and raised without antibiotics (RWA) – designations that are perceived to indicate differences in quality and safety. However, whether these categories vary in the frequency of contamination with antibiotic-resistant E. coli is unknown. We examined the occurrence of antibiotic-resistant E. coli on raw chicken marketed as conventional, organic, kosher and RWA. From April – June 2012, we purchased 213 samples of raw chicken from 15 locations in the New York City metropolitan area. We screened E. coli isolates from each sample for resistance to 12 common antibiotics. Although the organic and RWA labels restrict the use of antibiotics, the frequency of antibiotic-resistant E. coli tended to be only slightly lower for RWA, and organic chicken was statistically indistinguishable from conventional products that have no restrictions. Kosher chicken had the highest frequency of antibiotic-resistant E. coli, nearly twice that of conventional products, a result that belies the historical roots of kosher as a means to ensure food safety. These results indicate that production methods influence the frequency of antibiotic-resistant E. coli on poultry products available to consumers. Future research to identify the specific practices that cause the high frequency of antibiotic-resistant E. coli in kosher chicken could promote efforts to reduce consumer exposure to this potential pathogen.

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Prevalence of antibiotic-resistant E. coli in retail chicken: comparing conventional, organic, kosher, and raised without antibiotics

et al. 2013

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“…Many people presume that kosher regulations play a significant role in enhancing both the hygienic and sanitary quality of the products, thus making them safer and healthier than their non-kosher counterparts. Cohen et al (2002) state that during the last years, the demand for kosher food has considerably grown due to their perception as healthier, “safer,” with higher nutritionally enhanced value and better hygienic preparation conditions (Golnaz et al , 2010). Given the elevated perceived image of kosher food as “healthier” and of an enhanced quality, their study can be considered as a cornerstone in literature on the subject, since it provides a marketing tool and detailed information to allow both manufacturers and retailers to expand the kosher segment.…”

Section: The Conceptual and Bibliometrix Analysis On Kosher Foodmentioning

confidence: 99%

Ethical food and the kosher certification: a literature review

Corte

Gaudio

Sepe

2018

British Food Journal

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Purpose Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed. Design/methodology/approach A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research. Findings This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis. Research limitations/implications The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations. Practical implications From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food. Social implications From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future. Originality/value The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directi...

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“…All factors have been previously found to determine mobile phone banking adoption (Kleijnen et al , 2004; Luarn and Lin, 2005; Suoranta, 2003). Self‐expressiveness and SN have also been found to influence consumers' purchase decisions (Bonne and Verbeke, 2006; Cohen et al , 2002). Religious affiliation and commitment are used as moderating variables in the study to examine how it affects the factors influencing consumer adoption intentions.…”

Section: Research Model and Hypothesis Developmentmentioning

confidence: 99%

The influence of religion on Islamic mobile phone banking services adoption

Sun

Goh

Fam

et al. 2012

Journal of Islamic Marketing

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PurposeThe purpose of this paper is to explore the effects religious affiliation and commitment have on Southeast Asian young adults' intention to adopt Islamic mobile phone banking.Design/methodology/approachAn online self‐administered survey was distributed to Southeast Asian young adults through convenience and snowball sampling and a total of 135 responses obtained.FindingsThe study found Islamic mobile phone banking to be a novelty service, with little consumer awareness and experience, especially among non‐Muslims. Religious affiliation and commitment were both effective segmentation strategies, as differences in adoption intention were found between Muslims and non‐Muslims, as well as devout and casually religious Muslims. Overall, devout Muslims were socially‐oriented with their adoption criteria whereas casually religious and non‐Muslims relied upon the utilitarian attributes.Originality/valueThe paper contributes to the existing mobile banking adoption literature by providing evidence of consumers' adoption intentions toward Islamic mobile phone banking. It also uses religious commitment in addition to affiliation as segmentation tools, an approach which has not been used in previous Islamic mobile banking research.

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Consumer Perceptions of Kosher Products

Cited by 17 publications

References 9 publications

Prevalence of antibiotic-resistant E. coli in retail chicken: comparing conventional, organic, kosher, and raised without antibiotics

Prevalence of antibiotic-resistant E. coli in retail chicken: comparing conventional, organic, kosher, and raised without antibiotics

Ethical food and the kosher certification: a literature review

The influence of religion on Islamic mobile phone banking services adoption

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