Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences

Mesías, F.J.; Martínez-Carrasco, Federico; Martínez, José Ma. Serrano; Gaspar, P.

doi:10.1002/jsfa.4217

Cited by 76 publications

(70 citation statements)

References 15 publications

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“…Thus, exploring consumer reactions to farming system and nutrition related claims can contribute to a better understanding of the value that consumers attach to both types of information provided. In general, there is little data on consumer reactions to a combination of sustainability related and functional food attributes [10,27] and none of the studies involved Polish consumers. Therefore, the main aim of this research was threefold: (1) to analyse the importance of the free range and organic production method and nutrition related attributes of eggs to Polish consumers, thus determining the overall utility that each of these attributes provides, (2) to identify segments of consumers that react differently to production method and nutrition related claims on eggs, and (3) to gain insight into prospects for combining sustainability and nutrition related claims on eggs.…”

Section: Nutritional Enhancement Of Eggsmentioning

confidence: 99%

“…Several studies have investigated consumer preferences for egg attributes [27,34,35]. Freshness, visual characteristics, origin and price are commonly among the most important information consumer take into account in the decision making process to buy eggs, but production methods and origin of eggs gain more and more attention [9,27,34,35].…”

Section: Consumer Attributesmentioning

confidence: 99%

See 1 more Smart Citation

Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Żakowska‐Biemans

Tekień

2017

Sustainability

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Abstract:The main purpose of this study was to determine the structure of consumer preferences regarding information on farming system and nutritional enhancement of eggs to verify if consumers are willing to accept products combing sustainability and nutrition related claims. The data was collected within a CAPI (Computer Assisted Personal Interviews) survey on a representative sample of 935 consumers responsible for food shopping. A discrete choice-based conjoint method was selected in eliciting consumer preferences among different product profiles with varying levels of attributes. A hierarchical cluster analysis was used to identify four distinct clusters that differed significantly in terms of importance attached to production system attributes and socio-demographic profiles. The results of the experiment showed that price and farming system had the most significant mean relative importance in shaping consumers' preferences, while other attributes such as nutrition and health claims, egg size, package size and hen breed were far less important. Free range eggs had the highest relative importance for consumers despite the fact that organic egg production systems are governed by much stricter animal welfare standards. Our segmentation revealed that two of our four clusters may be more easily reached by information on animal welfare related attributes in egg production than the others. The results of our study provide the policy makers and marketing practitioners with insights applicable for communication and pricing strategies for eggs with sustainability claims.

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Section: Nutritional Enhancement Of Eggsmentioning

confidence: 99%

Section: Consumer Attributesmentioning

confidence: 99%

Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Żakowska‐Biemans

Tekień

2017

Sustainability

View full text Add to dashboard Cite

show abstract

“…(Parrott, 2004). Mesias et al (2011) showed that consumers prefer table eggs produced in alternative farming systems, because they meet their beliefs about animal welfare or because they think that such eggs are less rich in cholesterol and total fat. In brief, such products are considered healthier, safer and more ethically produced, compared with those originating from conventional farming systems.…”

Section: Introductionmentioning

confidence: 99%

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

Radu-Rusu¹,

Usturoi²,

Leahu³

et al. 2014

SA J. An. Sci.

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This study was carried out to investigate the effect of conventional farming systems for laying hens (standard cage batteries) and new alternative systems (improved cages and free range), approved by European Union (EU) poultry welfare legislation, on the chemical and nutritional quality of table eggs. The biological material consisted of eggs laid by 1200 Lohmann Brown hens, aged 27 weeks, fed similarly (a corn-wheat-soymeal diet). Conventional AOAC methods were used to analyse the eggs, and gross energy was calculated based on organic matter energy. All data were subjected to ANOVA statistical computation. The eggs produced in conventional cages compared with those laid in free-range farming conditions, presented significantly higher concentrations of total lipids (11.40 ± 0.65 g/100 g vs. 10.78 ± 0.87 g/100 g), cholesterol (211 ± 6.31 µg/egg vs. 202 ± 7.79 µg/60 g egg) and gross energy (0.36 ± 0.007 MJ/egg vs. 0.35 ± 0.012 MJ/egg). Consequently, it could be stated that under similar dietary conditions, the cage-free system influenced hens to produce eggs with a higher nutritive value than in the other systems.

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“…In recent years, several Brazilian researchers, Kimura et al (2011), Della Lucia et al (2011, Mesias et al (2011), Deliza et al (2010), Reis (2007), Della Lucia (2005), Souza et al (2004), Carneiro (2002), Dantas (2001), Costa (1999) and Deliza (1996), have used this technique to study the influence of the packaging, labeling, or the product itself on the behavior of consumers of soy based fermented products, light strawberry yogurt, functional and organic eggs, irradiated fruits, yogurt,…”

Section: Introductionmentioning

confidence: 99%

Sugarcane spirit market share simulation: an application of conjoint analysis

et al. 2012

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This study evaluated the influence of packaging and labeling attributes of sugarcane spirit on consumers' behavior by applying the results of conjoint analysis in sugarcane spirit market share simulation. Firstly, a conjoint analysis was performed aiming to estimate the part-worths of each consumer for some sugarcane spirit packaging and labeling attributes. These part-worths were used in the market share simulation using the maximum utility model. It was observed that some packaging and labeling attributes affected consumer's purchase intention and that most consumers showed a similar preference pattern regarding these attributes. These consumers showed preference for the Seleta brand, which was bottled in 700 mL clear glass bottles with a metal screw cap that bore a label illustration unrelated to sugarcane spirit production process and had the information "aged 36 months in oak barrels". This study also showed that conjoint analysis and the use of its results in the market share simulation proved important tools to better understand consumer behavior towards intention to purchase sugarcane spirit.

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Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences

Abstract: It was found that price is the most important attribute determining consumer preferences, followed by the hens' feed and their rearing conditions. It was also found that only some groups of consumers are willing to pay the premium necessary for alternative methods of production.

Cited by 76 publications

References 15 publications

Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

Sugarcane spirit market share simulation: an application of conjoint analysis

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