Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies

Carlucci, Domenico; Nocella, Giuseppe; Devitiis, Biagia De; Viscecchia, Rosaria; Bimbo, Francesco; Nardone, Giorgio

doi:10.1016/j.appet.2014.10.008

Cited by 265 publications

(284 citation statements)

References 65 publications

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“…Rortveit & Olsen (2009) found that consumers tend to perceive fish as a fairly inconvenient food in that it requires time-consuming preparation efforts. In addition, Pieniak et al (2007), Rortveit and Olsen (2007), Verbeke et al, (2007), and Carlucci et al (2015) showed that high levels of knowledge, experience and expertise are necessary for selecting and preparing fish, particularly fresh fish. On the other hand, increasing levels of processing influence consumers' perception of fish quality in a negative way such as loss of naturalness, healthiness and nutritional value (Arvanitoyannis et al, 2004;Debucquet, et al, 2012;Cardoso et al, 2013;Carlucci et al, 2015).…”

Section: Figure 2 About Herementioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

187

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Section: Figure 2 About Herementioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

187

113

View full text Add to dashboard Cite

show abstract

“…Many consumers are increasingly interested in additional product attributes such as ecofriendliness, organic production, and domestic/ European origin, given that general expectations with respect to price and quality are met (e.g., Ankamah-Yeboah, Nielsen, & Nielsen, 2016;Bergleiter & Meisch, 2015;Brécard, Hlaimi, Lucas, Perraudeau, & Salladarre, 2009;Brunsø et al, 2008;Carlucci et al, 2015;Claret et al, 2012;Olesen, Alfnes, Bensze Rora, & Kolstad, 2010;Whitmarsh & Palmieri, 2011).…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Willingness to Pay for Sustainable Seafood Made in Europe

Zander¹,

Feucht²

2017

Journal of International Food & Agribusiness Marketing

135

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Sustainability of increasing relevance also for seafood markets. The aim of this contribution is to analyze consumer preferences and their willingness to pay (WTP) for different sustainability claims, and to identify consumer segments according to their WTP. The contingent valuation method was applied to elicit consumers' WTP in eight European countries. The WTP varies between seven and almost 20%, depending on attribute and country. Three consumer groups become apparent: the largest group without any additional WTP, a smaller group with a moderate additional WTP of plus 17%, and a very small group with an additional WTP of more than 40%. Clear differences between countries are obvious regarding preferences for different sustainability attributes, particularly in the segment with the highest WTP. A fraction of the consumers is willing to pay significantly higher prices for sustainably produced fish from Europe: given that trustful standards are applied and well communicated.

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“…Sensory and cognitive perceptions have been recognized as key elements dictating consume attitudes toward seafood (Carlucci et al, 2015) and changes in environmental conditions have been predicted to negatively alter their taste and quality as a result of physiological stress (Borderias and Sanchez-Alonso, 2011;Dupont et al, 2014). Our work revealed that acidification and warming conditions did not significantly alter the sensory properties of C. gigas after a Each category was scored on a seven-point scale (0; 0.5; 1; 1.5; 2; 2.5; 3) except for "Overall acceptability" which was on a five-point hedonic scale.…”

Section: Discussionmentioning

confidence: 99%

Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

et al. 2017

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Reliance on the marine environment for the provision of food is ever-increasing, but future climate change threatens production. Despite this concern, the impact on seafood quality and success of the seafood industry is unknown. Using a short-term study, we test these concerns using a major aquaculture species-Crassostrea gigas-exposing them to three acidification and warming scenarios: (1) ambient pCO 2 (∼400 ppm) & control temperature (15 • C), (2) ambient pCO 2 (∼400 ppm) & elevated temperature (20 • C), (3) elevated pCO 2 (∼1,000 ppm) & elevated temperature (20 • C). Oyster quality was assessed by scoring appearance, aroma, taste, and overall acceptability. A panel of five experts was asked to score nine oysters-three from each treatment-according to agreed criteria. Results indicate that these levels of acidification and warming did not significantly alter the sensory properties of C. gigas, and notably the overall acceptability remained unchanged. Non-statistically supported trends suggest that several sensory attributes-opacity, mouthfeel, aspect of meat, shininess, meat resistance, meat texture, and creaminess-may improve under acidification and warming scenarios. These findings can be considered positive for the future of the aquaculture and food sectors. Crassostrea gigas therefore is expected to remain a key species for food security that is resilient to climate change, whilst retaining its valuable attributes.

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Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies

Cited by 265 publications

References 65 publications

Emerging trends in European food, diets and food industry

Emerging trends in European food, diets and food industry

Consumers’ Willingness to Pay for Sustainable Seafood Made in Europe

Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

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