Labels for a Local Food Speciality Product: The Case of Saffron

Sanjuán-López, Ana I.; Resano‐Ezcaray, Helena

doi:10.1111/1477-9552.12376

Cited by 29 publications

(24 citation statements)

References 42 publications

(92 reference statements)

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“…DPO, Organic), are useful strategies which create Appreciation of a shark-free label value by reducing information asymmetry. The literature on food products generally indicates that labels attesting links with the territory or attesting environmental friendly ways of production are well appreciated by Mediterranean people (Aprile et al, 2012;Sanjuan-Lopez and Resano-Ezcaray, 2020). As well as in our study, the literature on organic and PDO labels show that younger individuals and those with higher educational and income levels are those that may will to pay more for these attributes (Aprile et al, 2012).…”

Section: Discussionsupporting

confidence: 79%

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Consumer appreciation of a shark-free eco-label for small pelagics

Mulazzani

Piredda

Cerjak

et al. 2021

BFJ

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PurposeThe objective of this study is to assess if Italian fish consumers are sensible to shark protection and if they would contribute paying more for small pelagic fishes coming from fisheries that are certified as “shark-free”.Design/methodology/approachContingent valuation is used to estimate willingness to pay with a double approach, including a dichotomous choice and an open-ended question. Inconsistency between the two answers is allowed. This allows the correction of two sources of bias (i.e. preference uncertainty and anchoring effect) and has permitted that the two estimation methods converged to the same result.FindingsConsumers show interest for the “shark-free” label. Premium price is estimated at +26%. Variables affecting willingness to pay (WTP) in the sample are age, income, environmental attitude, knowledge of organic labels and frequency of small pelagics' consumption. Results need to be confirmed by a replication on a larger (probabilistic) sample and with a different distribution of bids.Originality/valueEcosystems provide different benefits to humankind, including non-use services, such as the satisfaction to know that a species is well conserved. Generally, appreciation is higher for what are considered charismatic species. In this paper, the authors investigate if sharks can be considered charismatic species despite their “bad reputation”. The interest in shark survival is measured indirectly using a “shark-free” label on a commercial species like anchovy, allowing to increase the value added of this low-price species.

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Section: Discussionsupporting

confidence: 79%

“…The literature on labelled products (Garavaglia and Mariani, 2017;Sanjuan-Lopez and Resano-Ezcaray, 2020) indicates that the place of residence (e.g. population with deeper roots in the territory of production) may affect the WTP.…”

Section: Datamentioning

confidence: 99%

Consumer appreciation of a shark-free eco-label for small pelagics

Mulazzani

Piredda

Cerjak

et al. 2021

BFJ

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“…Moreover, the literature stresses the fact that consumers perceive products of home-country-of-origin (as Italy is in our case) as being of higher quality than those imported [52]. We also found the same effect for the local origin attribute, in line with Tempesta and Vecchiato [53] for milk market, and Sanjuán-López and Resano-Ezcaray [54] for saffron. Despite this, our study highlights that these attributes are subordinate to taste, when consumers experienced the product.…”

Section: Choice Experiments Estimatessupporting

confidence: 81%

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

Stiletto¹,

Rozzanigo²,

Giampietri³

et al. 2021

Horticulturae

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This study investigates the preferences for ready-to-eat pomegranate arils in Italy through a discrete choice experiment (DCE) on 264 young consumers in Italy. The aim is to estimate consumers’ willingness to pay (WTP) for the reputational attributes of the product (e.g., the product origin and sales channel) and to discriminate the elicited preferences between tasting and non-tasting situations. To this purpose, a random parameter logit model was employed to assess the heterogeneity in consumer preferences. The results suggest that non-tasters attach a relevant value to the reputational attributes (e.g., +75% WTP for Italian origin). Moreover, considering the sensory features of the products, we found that consumers in this group discriminate against the proposed samples only through their visual characteristics: they prefer the sample with the largest size and red colored arils. In addition, we found that the tasting experience reduced the value attached to the reputational attributes (e.g., −50% WTP for local origin) for consumers, compared to non-tasting situation, thus shifting their preference to the samples that they appreciated the most (high liking). Specifically, we found that consumers in the tasting group preferred the product sample with the highest level of sweetness and the lowest level of sourness and astringency, showing a higher preference for sweetness. The findings contribute to the literature on consumers’ behavior on new food products (NFPs), showing that reputational attributes lose value after the tasting experience. In contrast, the sensory features of the NFPs can help tasters to reduce the information asymmetry, which traditionally represents a hurdle in purchases for new consumers. However, this depends on the individuals’ subjective preferences, as demonstrated by the significant effect of liking levels in discriminating consumers’ choices. To conclude, although these results cannot be extended to the general population, they may give some interesting insights about future trends of NFP demand.

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“…However, instead of estimating WTP for a whole product or service, studies have been focused on WTP for specific attributes of a market product or non-market service. For example, compared to the ordinary food available in markets, people have estimated WTP premiums for the attributes of non-Genetic Modified, organic, geographically-identified, high-quality, and animal welfare foods [ 12 , 13 , 14 , 15 , 16 ]. Meta-analyses summarizing and comparing these WTP studies are conducted [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Does the COVID-19 Pandemic Change Consumers’ Food Consumption and Willingness-to-Pay? The Case of China

Yue

Liu

Zheng

et al. 2021

Foods

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Since COVID-19 was first detected in China in 2019, governments around the world have imposed strict measures to curb the spread of the coronavirus, which substantially impacted peo-ple’s life. Consumers’ food consumption behavior has also changed accordingly with reduced gro-cery shopping frequency, replaced in-person grocery shopping with online shopping, and increased valuation on food. In this paper, we aim to investigate the change in Chinese consumers’ food con-sumption and their willingness to pay (WTP) for vegetables and meat, using a dataset with 1206 online samples collected between February and March 2020. Consumers’ WTP for vegetables and meat is estimated using a double-bounded dichotomous contingent valuation design, and factors affecting their WTPs are also investigated. Results show that consumers have a higher WTP for these food products during the pandemic, and their WTP is positively affected by their anticipated duration of the COVID-19, their online shopping shares, their direct exposure to infected patients, their gender, and their income. These results imply that the food industry shall try to develop online market channels as consumers are willing to share the costs, while lower-income consumers may not be able to meet their food needs with prices increased beyond their WTP and thus may call for the government’s support.

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Labels for a Local Food Speciality Product: The Case of Saffron

Cited by 29 publications

References 42 publications

Consumer appreciation of a shark-free eco-label for small pelagics

Consumer appreciation of a shark-free eco-label for small pelagics

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

Does the COVID-19 Pandemic Change Consumers’ Food Consumption and Willingness-to-Pay? The Case of China

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