Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles

Ortíz, Alberto; Díaz‐Caro, Carlos; Tejerina, David; Escribano, M.; Crespo, E; Gaspar, P.

doi:10.1016/j.meatsci.2020.108373

Cited by 15 publications

(9 citation statements)

References 28 publications

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“…A number of studies have derived consumer segments with a focus on consumer attitudes (Apostolidis & McLeay, 2016;Götze & Brunner, 2021;Malek et al, 2018) or lifestyle (Ortiz et al, 2021), and less frequently in combination with self-reported meat purchases or consumption (Cordts et al, 2014;Escriba-Perez et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

A segmentation of fresh meat shoppers based on revealed preferences

2023

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Meat‐focused diets are highly debated considering their environmental and health consequences. A change in consumption patterns in industrialized countries seems inevitable. To inform marketers and policymakers on how to mitigate meat consumption as a means of obtaining sustainability goals, the present study identifies consumer segments based on their actual purchases of fresh meat cuts using German household scanner data for the year 2014. Our revealed‐preference approach suggests that pork and beef traditionalists and convenience‐oriented pork buyers may react to financial incentives. Poultry and premium red meat lovers may be influenced by targeted labeling and quality signals. Overall, low‐meat consumption patterns seem to be less prevalent in Germany than commonly portrayed. [EconLit Citations: C38, D12, E21, Q18].

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Section: Introductionmentioning

confidence: 99%

A segmentation of fresh meat shoppers based on revealed preferences

2023

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“…Furthermore, there is an amalgam of academic works that analyse the factors that influence the sale and/or satisfaction with a pork product in its different formats: bacon [24,25], chops [26,27], loin [28], hindquarters [15] or, simply, the acquisition of pork [29][30][31] or Iberian pork [32]. Similarly, the study of consumer perceptions about the characteristics of the product-e.g., flavour, appearance.…”

Section: Introductionmentioning

confidence: 99%

Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis

Jiménez

Sánchez-Cubo

Mondéjar-Jiménez

2022

Foods

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Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this study aimed to carry out an exhaustive review of the literature, relying on both descriptive and bibliometric analyses, the latter being through the application of clustering techniques by simple centres. The main results and conclusions are as follows: (1) consumer perceptions, behaviours and attitudes towards food are the main focus of research in this area; (2) the ingredients and additives of meat products are the main concerns in the industry regarding such products; (3) sausages are the dominant meat product; (4) and pork, as well as other types of meat, fall under the generic umbrella term meat. Furthermore, there is a lack of studies considering age, sex and income cohorts. Such lack might have led to finding consumer behaviour and the welfare of animals not significant despite the presupposed positive correlation. The main limitations for researchers are around the availability of budgets and the existence of trade secrets.

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“…Em produtos cárneos, questionários com diferentes abordagens metodológicas e diferentes paradigmas de pesquisa, e.g. quali ou quantitativos, foram utilizados com sucesso em carne bovina (Ellies-Oury et al, 2019), suína (Ortiz et al, 2021), de peixes (Mitra et al, 2021) e ovina (Alanís et al, 2022). No entanto, estudos com enfoque em carne de frango são escassos.…”

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Carne de Frango - Um estudo sobre o consumo, atitudes e o comportamento do consumidor brasileiro

Vannier

Filho²,

Pagani³

et al. 2022

J. Eng. Exact Sci.

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A carne de frango é a proteína animal com maior perspectiva global de crescimento em consumo e produção. Desta forma, conhecer os fatores relacionados à percepção dos consumidores pode gerar informações valiosas para a sua cadeia produtiva. Neste contexto, avaliou-se no presente estudo a percepção de 393 consumidores brasileiros, recrutados por amostragem não probabilística de conveniência, quanto a atributos intrínsecos e extrínsecos relacionados à carne de frango, através de perguntas abertas e fechadas se utilizando de questionário disponibilizado online. Com base nos resultados, a Análise de Agrupamentos Hierárquicos (HCA) identificou dois grupos distintos de consumidores, denominados de “Grupo Consciente” e “Grupo Superficial”. Observou-se, de modo geral, que os consumidores associaram características intrínsecas como aroma, sabor e suculência à qualidade geral do produto. Notou-se ainda que fatores que promovem a segurança e sustentabilidade da produção podem agregar valor ao produto. Conclui-se que apesar do grande consumo desse produto pela população, a segmentação e caracterização se mostraram fundamentais para acessar informações únicas sobre suas atitudes e comportamentos.

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Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles

Cited by 15 publications

References 28 publications

A segmentation of fresh meat shoppers based on revealed preferences

A segmentation of fresh meat shoppers based on revealed preferences

Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis

Carne de Frango - Um estudo sobre o consumo, atitudes e o comportamento do consumidor brasileiro

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