Chinese consumers’ preferences and willingness to pay for traceable food quality and safety attributes: The case of pork

Wu, Linhai; Wang, Shuxian; Zhu, Dandan; Hu, Wuyang; Wang, Hongsha

doi:10.1016/j.chieco.2015.07.001

Cited by 127 publications

(110 citation statements)

References 46 publications

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“…Their study show that young males and married respondents who have higher household incomes are more likely to trace information using the beef traceability system, whereas more educated females have a stronger desire to access more specific information related to fresh produce. Similarly, Wu et al [30] also indicated that age, monthly family income and education level are significant factors in explaining the preferences and WTP of Chinese consumers for traceability information. They found that young consumers or consumers with high income and education levels had a high WTP for traceable foods.…”

Section: Literature Reviewmentioning

confidence: 99%

Consumer Preferences for Traceable Fruit and Vegetables and Their Influencing Factor in Indonesia

Slamet¹,

Nakayasu²

2017

J-SustaiN

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Through a consumer survey in the Jabodetabek region, this paper examines the characteristics of consumers who prefer traceable fresh fruits and vegetables (FFV) in Indonesia and analyses the influencing factors that help explain why consumers purchase traceable FFV. A descriptive analysis, factor analysis, and binary logistic regression model were used to analyse the data. The results of this study show that respondents who consider buying the traceable product are lower than respondents who prefer to buy the ordinary product. This study also indicates that well-educated consumers and modern shoppers are more likely to buy traceable FFV. Although consumer income level has no significant impact on the traceable preference, the respondents who are more sensitive to the price are less likely to buy the traceable FFV. Another important result is the positive attitude towards traceable product, food safety concern, environmental concern, importance consideration of certification & product brand, and degree of trust. These are the factors which explain why consumers prefer to buy traceable FFV.

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Section: Literature Reviewmentioning

confidence: 99%

Consumer Preferences for Traceable Fruit and Vegetables and Their Influencing Factor in Indonesia

Slamet¹,

Nakayasu²

2017

J-SustaiN

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“…Recently, with import of pork due to free trade agreement (FTA) and consumer’s demand of high quality pork, producing high quality pork is becoming more and more important than quantitative production. According to the report of Wu et al (2015), preference and willingness to pay of consumers for pork consumption was significantly influenced by quality certification followed by appearance and traceability information. This tendency was also reported in the study of Papanagiotou et al (2013).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Choi¹,

Lee²,

Jung³

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH24 h and pH14 d were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.

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“…Perhaps this is because trust in positive information is still not high in China (Sirieix, Kledal, & Sulitang, 2011;Chen, 2013). For example, Wu, Wang, Zhu, Hu, and Wang (2015) found that the WTP for certified traceable food in China was very "limited". This therefore suggests that government and private entities involved in food safety labeling, information and consumer education have a substantial amount of work to do to gain the trust of the Chinese consumers.…”

Section: Resultsmentioning

confidence: 99%

Fear and trust: How risk perceptions of avian influenza affect Chinese consumers’ demand for chicken

Zhou

Turvey

et al. 2016

China Economic Review

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Chinese consumers’ preferences and willingness to pay for traceable food quality and safety attributes: The case of pork

Cited by 127 publications

References 46 publications

Consumer Preferences for Traceable Fruit and Vegetables and Their Influencing Factor in Indonesia

Consumer Preferences for Traceable Fruit and Vegetables and Their Influencing Factor in Indonesia

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Fear and trust: How risk perceptions of avian influenza affect Chinese consumers’ demand for chicken

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