Spicy Pepper Consumption and Preferences in the United States

Lillywhite, Jay M.; Simonsen, Jennifer E.; Uchanski, Mark E.

doi:10.21273/horttech.23.6.868

Cited by 18 publications

(11 citation statements)

References 16 publications

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“…Lillywhite et al. (2013) surveyed pepper consumption in the United States and noted that more than 60% of their survey respondents were “likers” of spicy foods. These authors also reported that jalapeno peppers were the most popular fresh spicy pepper purchased, consistent with high utility scores from both cheese dip test groups (RTE and RST) for jalapeno pepper flavor in the current study (Figure 4).…”

Section: Resultsmentioning

confidence: 99%

Consumer perception of restaurant and ready‐to‐eat cheese dips

Best

Racette

Drake

2023

Journal of Food Science

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Cheese dips are an expanding category sold as ready to eat (RTE) in grocery stores or served hot in restaurants (RST). The purpose of this study was to determine key consumer attributes for cheese dips and evaluate if key drivers of purchase for cheese dips were distinct between grocery store or restaurant purchase. An online survey (n = 931) was conducted. Participants were asked two different sets of questions based on the location they most frequently purchased and consumed cheese dip in the past 6 months, at a restaurant (n = 480) or from a grocery store (n = 451). Consumers first evaluated psychographic and agree/disagree questions regarding cheese dip and then completed maximum difference exercises focused on color and other extrinsic cheese dip attributes. Finally, an adaptive choice-based conjoint was used to determine the relative importance of cheese dip attributes. Clustering of conjoint utility scores revealed differences in preference for spiciness, but similar preferences for other attributes within both consumer groups. RTE and RST consumers indicated that their ideal cheese dip was white in color, moderately thick, and of medium spiciness with small visible pepper pieces and jalapeno pepper flavor. For both consumer groups, spiciness was the most important characteristic of cheese dips, followed by package for RTE consumers and pepper flavor and consistency for RST consumers. Regardless of consumption context, consumers have similar ideal characteristics for cheese dips.

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Section: Resultsmentioning

confidence: 99%

Consumer perception of restaurant and ready‐to‐eat cheese dips

Best

Racette

Drake

2023

Journal of Food Science

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“…‘Jalapeño’ peppers’ moderate pungency and year-round availability also boosts its consumption in domestic and international markets. For instance, in the United States, a survey administered to 1104 consumers in 2012 found that ‘Jalapeño’ peppers were the most popular and preferred product among seven types of hot peppers [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

Preferences in ‘Jalapeño’ Pepper Attributes: A Choice Study in Mexico

Toledano

Reyes

Kallas

et al. 2021

Foods

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Background: According to Mexican growers of ‘Jalapeño’ peppers, its commercialization is the primary limitation. Thus, consumer knowledge is critical to develop added-value strategies. The objective of this study was to identify ‘Jalapeño’ quality attributes to determine consumer preferences and willingness to pay, based on socioeconomic characteristics. Methods: A nationwide face-to-face survey was carried out using the discrete choice experiment method. The survey included 1200 consumers stratified by gender, age and region. Results: Heterogeneity analysis using the probabilistic segmentation model revealed three types of consumers: A price-sensitive segment, non-demanding consumers without specific preferences and selective consumers with a preference shifted toward specific ‘Jalapeño’ characteristics. Thus, detail-oriented producers must compete through price strategies, based on the marketplace (markets on wheels, grocery stores, or supermarkets) and through some quality attributes preferred by selective consumers. Therefore, results suggest that farmers should grow the correct varieties with appropriate agronomic management to cope consumer preferences. Conclusions: This paper contributes to the growing body of the ‘Jalapeño’ literature by explicitly investigating consumer preferences and willingness to pay for them.

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“…Different groups show preferences for different kinds of chili with different pungency degree (Lillywhite, Simonsen, & Uchanski, ). Different production methods have different effects on the taste of vegetables (Stokkom et al., ).…”

Section: Resultsmentioning

confidence: 99%

Regional Pungency Degree in China and Its Correlation with Typical Climate Factors

Wang

Cheng

et al. 2018

Journal of Food Science

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Chili is an indispensable condiment in Chinese dishes. Due to regional environmental and cultural differences, there are certain differences in the regional food spicy degree. This study analyzed the pungency degree of dishes in 21 regions of China and created a pungency degree map using experiments and statistics. Seven typical climatic factors were selected, such as temperature and humidity, to analyze the most influential climatic factor on pungency degree through multiple regression methods. This study sampled 300 dishes of 12 cities in three typical provinces (Sichuan, Hubei, and Zhejiang) and found out the SHU (pungency degree in Scoville Heat Units) of dishes to supplement the study. The results suggest that Guizhou cuisine is the most pungent, where the proportion of dishes with chili is more than 50%. In the pungency degree map of the 21 Chinese regions, southwest China has cuisine that is strongly pungent, and the next pungent cuisine area includes the middle reaches of the Yangtze River, Shanxi, and Ningxia. The cold area in northeast China, including Qinghai and Beijing, is the area of intermediate pungent cuisine. Central and eastern parts of China belong to the light pungent cuisine area. The field sampling of 12 cities also confirmed that the pungency degree of regions is Sichuan > Hubei > Zhejiang. The multiple regression analysis results suggest that the most influential climatic factor is the average sunshine duration which has negative correlation with pungency degree. Practical Application Environment correlative dietology is an emerging and important discipline in China. This research has helped us to enrich our data on chili dishes and expand our geo‐environmental food database. In terms of the flavor of the dishes, objective data were used instead of the former subjective comments for quantitative analysis. Since ancient times, there has been a traditional saying of spicy dehumidification and perspiration. This study uses mathematical statistical analysis methods to innovatively analyze the correlation between regional chili taste and geographical environment climate. These are all conducive to the establishment of scientific and healthy food flavor models.

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Spicy Pepper Consumption and Preferences in the United States

Cited by 18 publications

References 16 publications

Consumer perception of restaurant and ready‐to‐eat cheese dips

Consumer perception of restaurant and ready‐to‐eat cheese dips

Preferences in ‘Jalapeño’ Pepper Attributes: A Choice Study in Mexico

Regional Pungency Degree in China and Its Correlation with Typical Climate Factors

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