Consumer Perceptions Towards Organic Food

Shafie, Farah Ayuni; Rennie, Denise M.

doi:10.1016/j.sbspro.2012.07.034

Cited by 247 publications

(190 citation statements)

References 34 publications

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“…Many studies have shown that health and environmental benefits have been reported as the primary motives for purchasing organic food [60][61][62][63]. Consumers who were concerned about the environment could be inferred as being sensitive to issues regarding the environment and products, brands and activities that may affect it [64].…”

Section: How "Trendy" Is It To Buy Organic Food?mentioning

confidence: 99%

Organic Food Perception: Fad, or Healthy and Environmentally Friendly? A Case on Romanian Consumers

Petrescu

Petrescu-Mag

2015

Sustainability

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Abstract:The main purpose of this paper is to explore consumers' perceptions of organic food and examine whether organic food products are perceived in the North-West Region of Romania as offering health and environmental benefits or as simply another sine qua non condition to be integrated into the luxurious yuppie lifestyle. The inspiration for our study came from witnessing the stereotypical image of organic food consumers as "stylish, trendy, fancy consumers" in the last three to five years. Scientific evidence on the perceptions of organic food is based on a probabilistic survey. The results indicate an environmental consciousness of organic food consumers in North-Western Region of Romania in terms of organic food: a high percentage of consumers believe that organic food is healthier than conventional food (87%) and that it contributes to environmental protection more than conventional food (75%). A statistically significant difference (p < 0.05) was observed between people with higher education and those without higher education concerning the following beliefs: belief that most people consume organic products because they are in fashion, and belief that organic food contributes to environmental protection.

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Section: How "Trendy" Is It To Buy Organic Food?mentioning

confidence: 99%

Organic Food Perception: Fad, or Healthy and Environmentally Friendly? A Case on Romanian Consumers

Petrescu

Petrescu-Mag

2015

Sustainability

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“…The purchase of organic foods can be viewed as an action motivated by beliefs healthiness, good taste and positive impacts on the environment (Shafie and Rennie, 2012;Vega-Zamora et al, 2013). Therefore, once the control variables were evaluated, the probabilities and statistical comparison of the indicators Y(i) (i= 1 to 12) for the two-segment LCA (core and middle level consumers) were calculated as an authentic effect of belonging to a specific organic consumers group (bottom, Table 4).…”

Section: Resultsmentioning

confidence: 99%

Unveiling Peruvian Organic Consumers Demand for Organics: A Latent Class Approach

Higuchi

Dávalos

2016

Cienc. Inv. Agr.

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A. Higuchi, and J. Dávalos. 2016. Unveiling Peruvian organic consumers demand for organics: A latent class approach. Cien. Inv. Agr. 43(3): 408-417. This paper seeks to identify the consumer segments that constitute the market for organic products in Metropolitan Lima, Peru. The employed classification methodology, Latent Class Analysis, is implemented within a structural framework that is capable of identifying key relations such as the link between educational attainment and organic product consumption. This study builds on primary data gathered at the study site involving interviews with 547 organic consumers at a limited number of bio-fairs and bio-shops. Our results identify two segments: core and middle-level consumers. Although both segments exhibit similar concerns towards the environment, healthiness and tastiness, the core level exhibits higher preferences for the remaining attributes, controlling for demographical variables. Finally, this research provides evidence that educational attainment increases the likelihood of being a middle-level organic consumer.

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“…Fresh products like fruits and vegetables are frequently spoiled, especially in countries with tropical and subtropical climate (FAO, 2011). Some plant pathogens start the spoilage in the field while others just proliferate and cause substantial spoilage after harvesting, significantly reducing the shelf life of fresh foods (Rembiałkowska, 2007;Shafie and Rennie, 2012). Several alternatives for controlling post-harvest microbial spoilage have been currently used, such as careful culling, storage at low temperatures or under controlled atmospheres and application of fungicides (Tournas and Katsoudas, 2005).…”

Section: Introductionmentioning

confidence: 99%