A choice experiment to compare preferences for rice in Thailand and Japan: The impact of origin, sustainability, and taste

Aoki, Keiko; Akai, Kenju; Ujiie, Kiyokazu

doi:10.1016/j.foodqual.2016.03.001

Cited by 65 publications

(51 citation statements)

References 44 publications

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“…For those less educated sample, the results are equally controversial [51,52]. Since green or organic products always have a higher price, buyers of these products tend to be people with high earnings, which is consistent with previous studies regardless of the sample representation [19,35,37,47,53]. In China, older people generally have lower levels of education.…”

Section: Socio-demographic Profile Knowledge and Motivation Of The supporting

confidence: 84%

“…Consistent with some higher education data (most are college degree or above), educational level has a positive effect on the willingness to pay for organic products [35,45]. Other studies with overrepresented samples reveal that education level has no significant impact on purchasing behavior [47].…”

Section: Socio-demographic Profile Knowledge and Motivation Of The supporting

confidence: 65%

“…Choice experiments are widely used in food marketing as well as environmental economics studies to elicit respondents' preferences and WTP for goods [13,[29][30][31][32][33][34][35]. This study applies choice experiments to investigate consumers' preferences for rice.…”

Section: Methodology: Choice Modelingmentioning

confidence: 99%

See 2 more Smart Citations

Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

2017

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Based on choice experiments conducted via face-to-face interviews with 435 participants in four provincial areas of China (Shanghai, Zhejiang, Jiangsu, and Guangdong), Chinese consumers' preferences and motives for purchasing eco-labeled rice are examined in this study. The heterogeneous effects of each motivating channel are also investigated. The results reveal positive correlations between premiums for eco-labeled rice and consumers' concerns about food safety and the environment, suggesting that health benefits and environmental considerations are the two critical motivations. The willingness to pay for eco-labeled rice does not increase with consumers' knowledge of the different production standards indicated by each eco-label. Individual characteristics that determine each class are further explored through a seemingly irrelevant regression to identify the target group of consumers for policy-makers.

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Section: Socio-demographic Profile Knowledge and Motivation Of The supporting

confidence: 84%

Section: Socio-demographic Profile Knowledge and Motivation Of The supporting

confidence: 65%

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Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

2017

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“…Interestingly, the global rice consumption was 484 million tons and tended to continuously increase (Aoki et al, 2017). The 80% of total rice has exported by six countries: Thailand, Vietnam, the United States, India, Pakistan and China since 2000 (Chen & Saghaian, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2018

Int J of Food Sci Tech

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Summary Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased final dough height (P ≤ 0.05). All addition improved tan δ (G″/G′) to be comparable to the wheat dough, but it could not improve gas production and retention. Therefore, specific volume, springiness, cohesiveness and chewiness of rice bread were lower than those of wheat bread (P ≤ 0.05). Percentage of small pores in rice bread was reduced to be comparable to wheat bread, by adding WPC. All addition could improve porosity of the rice bread.

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“…These two are separate and different things. Organic foods cannot be affected by the environmental harms or the environmental changes have to occur when it comes to manufacture or assemble anything (Aoki, Akai, & Ujiie, ). In the end when the organic food is made, it is sold in plastic bags which is then again organic but not environmentally friendly so these two variables cannot share a mutually benefited relationship.…”

Section: Discussionmentioning

confidence: 99%

Enhancing organic food identity through green marketing in Thailand: Mediating role of environmental, health, and social consciousness

2019

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Green marketing is revolutionizing all aspects of business including organic food industry. Few years back, it was hard for consumers to identify themselves with organic food but with a developed consciousness through green marketing, they are consuming such food in a larger quantity. The purpose of this study was to check the impact of green marketing on organic food identity and also to see the mediating roles of environmental, health, and social consciousness in this respective relationship. Thailand is emerging as one of the largest consumers of organic food and this study has collected data from its 308 residents through questionnaire-based survey. The results of structural equation modeling have shown that green marketing enhances organic food identity while social and health consciousness significantly mediate the relationship between them. However, the mediating role of environmental consciousness was observed insignificant in the relationship between green marketing and organic food identity. Originality of this study is in the mediating roles of consciousness dimensions which were not observed previously. Implications of this study are for food consumers, organic food manufacturers and the government of Thailand. K E Y W O R D Senvironmental consciousness, green marketing, health consciousness, organic food identity, social consciousness | 75 JERMSITTIPARSERT ET Al.

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A choice experiment to compare preferences for rice in Thailand and Japan: The impact of origin, sustainability, and taste

Cited by 65 publications

References 44 publications

Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

Consumer Choices and Motives for Eco-Labeled Products in China: An Empirical Analysis Based on the Choice Experiment

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Enhancing organic food identity through green marketing in Thailand: Mediating role of environmental, health, and social consciousness

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