Consumer awareness of citrus fruit attributes

Abstract

Reports on research into the level of consumer awareness of the attributes of citrus fruit. Claims it is necessary to convert consumer attitudes towards healthy eating into appropriate consumer behaviour. Hypothesizes that consumer knowledge of some important attributes of fruit and vegetable products is low, and that better informed consumers might make better informed purchasing decisions. Describes the methodology and results of the survey which finds evidence that consumers are largely illinformed about the attributes of the citrus fruit that they purchase.

Quality perceptions under evolving information conditions: Implications for diet, health and consumer satisfaction

“…It is evident that ignorance by consumers of product attributes at the time of purchase can lead to a mismatch between purchases and consumption preferences (Poole, 1996;Poole and Baron, 1996). Research by Sulé Alonso et al (2002) on the perceived quality of fruit showed that intrinsic attributes exert a greater influence on perceived quality in fruit products than do extrinsic attributes, but it is the extrinsic attributes -size, texture and shape -that are the most used evaluate the quality of fruits.…”

“…Research by Sulé Alonso et al (2002) on the perceived quality of fruit showed that intrinsic attributes exert a greater influence on perceived quality in fruit products than do extrinsic attributes, but it is the extrinsic attributes -size, texture and shape -that are the most used evaluate the quality of fruits. Moreover, industry practices which enhance external characteristics (such as degreening to enhance colour) may impair intrinsic characteristics of eating quality (Poole andGray, 2002, 2003).…”

“…For fresh fruits, expectations about the eating experience cannot be assured through external inspection of the product at the time of purchase, nor necessarily through experience. Limited information provided by the supply industry, unexploited product differentiation by marketers, and lack of awareness among consumers of quality attributes, and of the intrinsic heterogeneity of fresh produce, can lead to reduced consumer satisfaction, which in turn affects consumption patterns and attenuates the impact of policy initiatives to improve diet and health (Poole, 1996;Poole and Baron, 1996;Poole andGray, 2002, 2003). This article reports research which probes these information problems experienced by consumers and explores information policies that might enhance dietary choices and the satisfaction -even pleasure -of healthy eating.…”

Consumer preference for mandarins: implications of a sensory analysis

“…Other studies that have examined consumer preferences for citrus attributes include Poole and Baron (1996). In this research, consumers in the United Kingdom were surveyed in 1995 to examine consumer awareness of citrus attributes.…”

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness

“…Further, a negative eating experience reduces repeat purchase. For example, 98% of consumers use past experience to help decide which citrus fruits to buy (Poole and Baron 1996). Consumers may also be less willing to try new, less‐familiar sweet cherry cultivars marketed distinctly (Jaeger and others 2005).…”