Factors influencing consumer behavior relating to the purchase of honey part 2. Product quality and packaging

Roman, Adam; Popiela-Pleban, Ewa; Kozak, M.; Roman, Katarzyna

doi:10.2478/jas-2013-0027

Cited by 27 publications

(20 citation statements)

References 7 publications

(9 reference statements)

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“…The result shows that consumers' sensory preferences by age, gender, and education are not identical for all regional products and that, therefore, studies should analyze sensory preferences for different food products and not generalized consumer preferences based on just one food product. The statistically significant difference between consumers with different age, gender, education, and location in the evaluation of the analyzed honey and not in the analyzed cheese and ham may be explained by the specificity of honey because the liking and choice of honey is affected by other factors like families' personal preference for certain species (Grunert, , ; Roman, Popiela‐Pleban, Kozak, & Roman, ; van Trijp, Hoyer, & Inman, ; Velčovská, ).…”

Section: Resultsmentioning

confidence: 99%

Consumers' hedonic liking of different labeled and conventional food products in Slovenia

Skubic

Erjavec²,

Ule

et al. 2018

Journal of Sensory Studies

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In recent years, like others in Europe, the Slovenian government has introduced national and European quality schemes and launched a campaign to inform consumers and boost demand for local products. Very few studies consider consumers' hedonic liking of different food products labeled with Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI) indications. This study therefore aims to fill this research gap and identify whether information affects the hedonic liking of various typical Slovenian PDO/PGI-labeled products compared to their alternative conventional food products, whether Slovenian consumers like different typical Slovenian PDO/PGI-labeled food products relative to their conventional food products, and which food products they sensorically prefer. The study findings show consumer hedonic liking is identical for all PDO/PGI-labeled regional products, yet their sensory preferences reveal some significant differences between the analyzed products by age, gender, and education. Accordingly, studies should employ different sensory analyses for different food products and not generalized consumer hedonic liking/preference based on just one food product. Practical applicationsThe finding that consumers do not hold hedonic preferences for either PDO/PGI-labeled or conventional products when both informed and blind has significant implications for the Slovenian government, the marketers of labeled products and consumer policy aiming to promote better labeled products. For transition countries like Slovenia that have recently introduced food products labeling meeting EU standard but have a relatively small food industry based on local ingredients, traditional recipes, and production methods, our findings reveal the need to extend and intensify promotion and communication activities that highlight the guaranteed quality and use of local ingredients to boost consumers' preferences for PDO/PGI-labeled products like cheese, ham, and honey.

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Section: Resultsmentioning

confidence: 99%

Consumers' hedonic liking of different labeled and conventional food products in Slovenia

Skubic

Erjavec²,

Ule

et al. 2018

Journal of Sensory Studies

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show abstract

“…Batt and Liu (2012) found that in purchasing honey from a retail store (exploratory factor analysis revealed), there were three principal constructs most influential in the purchase decision: brand reputation, origin and value for the money. A study conducted by Roman, Popiela-Pleban, Kozak, and Roman (2013) showed that most consumers said they only purchase honey with domestic origin, although almost half of them said they had not checked the provenance on the label. Likewise, Pocol and Bolboac a (2013) found that respondents preferred to buy honey from a local Romanian producer and had more knowledge in domestic rather than imported honey.…”

Section: Introductionmentioning

confidence: 99%

“…According to Belay, Solomon, Bultossa, Adgaba, and Melaku (2015), many consumers still think that if honey has crystallized it has gone bad or has been adulterated with sugar, but granulation is one of the characteristics for honey. In fact, the ongoing process of crystallization applies to all honeys (Roman et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Reprint of “Attitudes towards honey among Italian consumers: A choice experiment approach”

et al. 2016

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Honey is becoming increasingly popular with consumers for its nutritional benefits as well as many other functions. The objective of this article is to determine which factors influence consumers' purchase intentions and to assess the importance of certain honey characteristics to enable identification of the constituents of an ideal honey profile. This information will lead to satisfaction of consumers' preferences and formulation of marketing strategies that support honey makers. We applied a choice experiment to the Italian honey market to define the preferences and the willingness to pay for key characteristics of the product. A face-to-face questionnaire survey was conducted in 2014 (January-July) among Italian consumers; it was completed by 427 respondents. A latent class model was estimated and four classes were identified, with different preferences, illustrating that respondents seem to be heterogeneous honey consumers. Results suggest the "organic" attribute was more important than others factors, such as the place where the honey was produced (landscape), but less important than the country of origin; local Italian honey was preferred to foreign honey. Respondents showed a higher willingness to pay (WTP) for honey from their country of origin versus the production method used. Our results suggest that while organic beekeeping might be an important strategy for diversification, if suitable communication is not taken into consideration, the added value of the production method might not be perceived by consumers.

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“…honey has crystallized it has gone bad or has been adulterated with sugar, but granulation is 103 one of the characteristics for honey. In fact, the ongoing process of crystallization applies to 104 all honeys (Roman et al, 2013). 105…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Attitudes towards honey among Italian consumers: A choice experiment approach

et al. 2016

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4Honey is becoming increasingly popular with consumers for its nutritional benefits as well as 5 many other functions. The objective of this article is to determine which factors influence 6 consumers' purchase intentions and to assess the importance of certain honey characteristics to 7 enable identification of the constituents of an ideal honey profile. This information will lead to 8 satisfaction of consumers' preferences and formulation of marketing strategies that support 9 honey makers. 10We applied a choice experiment to the Italian honey market to define the preferences and the 11 willingness to pay for key characteristics of the product. A face-to-face questionnaire survey 12 was conducted in 2014 (January-July) among Italian consumers; it was completed by 427 13 respondents. A latent class model was estimated and four classes were identified, with different 14 preferences, illustrating that respondents seem to be heterogeneous honey consumers Results 15 suggest the "organic" attribute was more important than others factors, such as the place where 16 the honey was produced (landscape), but less important than the country of origin; local Italian 17 honey was preferred to foreign honey. Respondents showed a higher willingness to pay (WTP) 18 for honey from their country of origin versus the production method used. Our results suggest 19 that while organic beekeeping might be an important strategy for diversification, if suitable 20 communication is not taken into consideration, the added value of the production method 21 might not be perceived by consumers. 22 23

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Factors influencing consumer behavior relating to the purchase of honey part 2. Product quality and packaging

Cited by 27 publications

References 7 publications

Consumers' hedonic liking of different labeled and conventional food products in Slovenia

Consumers' hedonic liking of different labeled and conventional food products in Slovenia

Reprint of “Attitudes towards honey among Italian consumers: A choice experiment approach”

Attitudes towards honey among Italian consumers: A choice experiment approach

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