Consumer research: extrinsic variables in food studies

Abstract

PurposeThe article aims to address two questions: “What are the important extrinsic variables in consumer food studies?” and “Which are focused on the most?”Design/methodology/approachAn extensive search of previous literature was conducted to find data on papers related to extrinsic variables in food studies. Both an electronics search through computerized library databases (Web of Science, Food Science and Technology Abstract), and reference lists from relevant research papers were used.FindingsThe article finds that acceptance and intention to purchase measures regarding foods are associated with consumption and purchase process and are used as an indirect way of obtaining data to understand consumer behavior. Although the importance of intrinsic variables such as color, aroma, flavor and texture in food acceptance and choice are very well recognized, several studies have shown that other variables also play an important role in food acceptance, preference, choice and intention to purchase. This article presents the more studied extrinsic variables using the conjoint analysis and repertory grid methods.Research limitations/implicationsThis article shows data only on repertory grid and conjoint analysis. There are other methodologies such as focus group, laddering interviews and questionnaires that can be used to investigate the role of extrinsic variables on consumer attitude.Originality/valueContext variables are the most studied extrinsic variables. Production method, nutritional information, protected denomination of origin/certification and origin are some of these variables and are directly linked with consumer concerns about the product. The authors believe that the change in consumer behavior globally drives the search for motives that better explain choices.

Consumption frequency and degree of abstraction: A study using the laddering technique on beef consumers

“…As already stated, credence attributes relating to health factors, safety and even ethical and environmental issues are growing in importance according to findings made by various authors, such as Iop, Teixeira, and Deliza (2006) and Loureiro and Umberger (2007). What is more, new issues are emerging since the food safety crisis.…”

“…They do nevertheless acknowledge that people act according to their beliefs and attitudes and that these are changing with respect to food. In the same vein, Iop et al (2006) identify an increase in product concerns regarding food due to the growing relevance of factors such as production methods, nutritional value, origin, certification, etc. in the purchase decision.…”

“…Ultimately, as suggested by Latvala and Kola (2004) consumers' increasing concern towards food safety issues has increased the demand for quality attributes. Others authors go so far as to insist that, in these circumstances, not only product attributes, but also purchase motivation and personal values should be studied (Bernués, Olaizola, & Corcoran, 2003;Iop et al, 2006;Mannion, Cowan, & Gannon, 2000, among others).…”

Agricultural trade in example of milk from perspective of multi-criteria analysis

“…Production method, nutritional information, protected denomination of origin/certification and origin were directly linked with consumer concerns about the product until the financial crisis (Iop et al 2006). At present, the given economic situation is also affected by the problems arising from changes in the structure of the population's consumer basket, where the conditions of the global financial crisis and a whole series of economic measures have forced a large percentage of the population to buy cheaper, lower quality food products in view of the fact that food costs are still one of the major key elements of the annual and everyday family budget.…”

Stated choice experimentation, contextual influences and food choice: A case study

“…The attributes and attribute levels defining the fruit design (Table 1a) were chosen as a combination of attributes available at point-of-purchase and those used in previous research (e.g., Iop, Teixeira, & Deliza, 2006;Jaeger et al, 2001;van der Pol & Ryan, 1996). Information relating to processing, price, brand, country of origin and production method is readily available in most retail outlets.…”