Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach

Massaglia, Stefano; Borra, Danielle; Peano, Cristiana; Sottile, Francesco; Merlino, Valentina Maria

doi:10.3390/foods8070266

Cited by 86 publications

(85 citation statements)

References 81 publications

(64 reference statements)

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“…In fact, the attention to food safety justifies an increasing willingness to pay for food traceability [117,118]. However, the knowledge of the product (in terms of quality, safety, and certifications) is important in order to determine the consumers' "willingness to pay" for a food product with traceability systems which integrate new ICT [117,119,120]. The blockchain could be an important tool especially for certifications [121].…”

Section: Information and Communication Technologies And Local Productsmentioning

confidence: 99%

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

2020

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Extra virgin olive oil sustainability shows that it is strictly connected to local production and certifications. However, consumers’ behaviour toward a local product is tied with the information exchange between producers and consumers. The aim of the research is to analyse, using a logistic regression model, if the attitudes, habits, and behaviours of the consumers influence their opinion on the sustainability of local extra virgin olive oil, relative to the three dimensions of sustainability (environmental, socio-cultural, and economic). This study tries to combine studies about agri-food sustainability and consumers’ behaviour about local consumption, in an attempt to evaluate their attitude towards an agroecology food regime. Indeed, this information can be useful in order to plan adequate and specific interventions to improve the sustainability of the extra virgin olive oil production. The results indicate that the opinion about the sustainability of local extra virgin olive oil is linked to the information exchange between producers and consumers. This confirms that local alternative trade channels require numerous interventions in order to simplify and improve such exchange, both from a managerial and political point of view. Moreover, it can be useful to develop the information and communication technologies, in order to ensure the reliability, the transparency, and the security of the information exchange. This can also be useful to prevent frauds that are very common for this product.

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Section: Information and Communication Technologies And Local Productsmentioning

confidence: 99%

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

2020

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“…The BW is a multivariate quantitative methodology which allows the exploration of the priorities reported from individuals in terms of food sector. The priority given by the individuals were also analyzed by grouping the sustainability definitions into the four dimensions (economic, governance, social and environmental) as well as considering consumer socio-demographic variables [34,35].…”

Section: Which Consumer?mentioning

confidence: 99%

Sustainability for Food Consumers: Which Perception?

et al. 2019

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A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer’s related perception. In this research the Best–Worst scaling methodology was adopted to explore the priorities declared by a sample of 801 consumers among 12 different sustainability definitions selected from the scientific literature. The choice experiment was carried out through face-to-face interviews during two food and wine events closely related to the sustainability theme in the food sector. The respondents considered as sustainability priority definition the “preservation of natural resources”, followed by “decent working conditions” and “accessibility for everyone to healthy and safe food”. Moreover, 5 consumer’s clusters were identified according to the priorities assigned to the different sustainability definitions, as well as to individuals socio-demographic characteristics. The description of the priorities assigned by the clusters to the different sustainability definitions have also been described as guidelines for consumer attitudes towards the different sustainability dimensions (environmental, social, economic and governance).

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“…A choice experiment was conducted in two metropolitan areas in Northwest Italy. The relative importance assigned by consumers to 12 fruit and vegetable product attributes, including both intrinsic and extrinsic quality cues, was assessed by using the best–worst scaling (BWS) methodology [ 18 ]. The BWS results show that “origin”, “seasonality”, and “freshness” were the most preferred attributes that Italian consumers took into account for purchases, while no importance was given to “organic certification”, “variety”, or “brand”.…”

Section: A Synopsis Of Special Issues Researchmentioning

confidence: 99%

“…Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products” we bring together articles which encompass the wide scope of multidisciplinary research and perspectives in the space related to the determination of key factors involved. The articles included can be considered to cover stakeholders in the perception chain, from ‘the Senses’ regarding fundamental interactions [ 10 , 11 , 12 ], on to ‘Physiological responses’ [ 13 , 14 ], ‘Food choice’ itself, [ 15 , 16 ] and on to studies looking at ‘Purchasing decision processes’ [ 17 , 18 ], and finally to key factors in relation to behaviors in the ‘Market itself’ [ 19 ]. Moreover, we include an in-depth review of extrinsic vs. intrinsic factors themselves in a sweetness in beverage context which brings a unique perspective to beverage design for the future [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Byrne

2020

Foods

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Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

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Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach

Cited by 86 publications

References 81 publications

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

Sustainability for Food Consumers: Which Perception?

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

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