Exploring the factors influencing consumer preference toward dairy products: an empirical research

Bahety, Pankaj Kumar; Sarkar, Souren; De, Tanmoy; Kumar, Vineet; Mittal, Ankesh

doi:10.1108/xjm-03-2022-0062

Cited by 9 publications

(8 citation statements)

References 37 publications

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“…Rabiei et al (2021) also identified income and product quality as major determining factors of milk brand preference and purchase decision among Iranian consumers. Comparable findings were also reported by Bahety et al (2022) amongst powdered milk consumers in India.…”

Section: Regression Resultssupporting

confidence: 75%

“…In a study titled "Exploring the factors influencing consumer preference toward dairy products" conducted in India, P. K. Bahety, S. Sarkar, T. De, V. Kumar and A. Mittal (2022) determined the factors that impact consumers' inclination towards milk products. Data for the study were obtained from a sample of 912 respondents comprising of (49.1%) females and (50.9%) males using structured questionnaire and convenience sampling technique.…”

Section: Empirical Reviewmentioning

confidence: 99%

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Influencing Factors of Consumers’ Brand Preference of Powdered Milk

Rita Inoni,

Ogundare

2024

iem

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Oghenenyerhovwo Rita Inoni E-mail: oghenenyerhovwo.inoni@dou.edu.ng Ph.D, Dennis Osadebay University Asaba. Delta State, Nigeria https://orcid.org/0000-0002-3656-2000 Justice Taiwo Ogundare E-mail: justice.ogundare@dou.edu.ng Ph.D., Dennis Osadebay University Asaba. Delta State, Nigeria https://orcid.org/0000-0002-8622-9206 Abstract: Consumer brand preference (CBP) is a precursor to a consumer’s final purchase decision of a product, and is an important area in the field of consumer buying behaviour. This is particularly so owing to the multitudinous array of competing products in the market place. Thus, the purpose of this study is to investigate the variables that influence consumers' brand preferences for powdered milk in the study area. In order to realise the objectives of the study, data were drawn from a sample of 381 milk consumers in Delta and Edo States in Southern Nigeria, using stratified and purposive sampling methods. The data generated were analysed with descriptive and inferential statistics including frequency tables, cross tabulation, ANOVA and multiple regression. The results of the cross-tabulation of monthly income and milk brands reveal that ‘Dano’is the most preferred (17.3%) powdered milk brand, while ‘Milksi’ is the least preferred (5.8%) by consumers across all income groups. The multiple regression results indicate that CBP for milk powder is significantly influenced by consumers’ attitude, reference groups, product quality, consumption emotions, television advertisement and product price, with positive consumption emotions as the dominant predictor. The study also found significant variation in CBP with respect to educational status, household size and income. Therefore, milk producing companies should adopt pragmatic pricing and marketing strategies to reach desired target segments in order to sustain customers’ patronage and ensure they remain loyal to their brands. Keywords: consumer brand preference; purchase decision; consumption emotions; powdered milk; Nigeria JEL classification: D12, M30, M31

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Section: Regression Resultssupporting

confidence: 75%

Section: Empirical Reviewmentioning

confidence: 99%

Influencing Factors of Consumers’ Brand Preference of Powdered Milk

Rita Inoni,

Ogundare

2024

iem

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“…Based on data in Table 4, the density of all treatments was not significantly different. The lowest density of milk soft candy was treated with 45% (1.68 g/cm 3 ), and the highest was found in the addition of 30% red Dragon fruit (2.21 g/cm 3 ). The decrease in the density value was caused by an increase in the volume of soft milk candy, which was given the addition of red Dragon fruit, which was more than the volume of soft milk candy without the addition of red Dragon fruit.…”

Section: Resultsmentioning

confidence: 96%

“…Milk contains nutritional elements that are very good for growth and health. The management of dairy products has the aim of diversifying milk, increasing the shelf life of milk for a longer time, adding nutritional value with various additional food ingredients in the form of fruits [2], increasing consumer attractiveness for dairy products [3], and increasing the value-added products [4]. Milk processing can be done by making one product, namely milk soft candy.…”

Section: Introductionmentioning

confidence: 99%

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

et al. 2023

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To modify soft candy made of dairy goat milk could be conducted by adding salad dressing consisting of mayonnaise, yogurt drinks, and red Dragon fruit. This research was carried out to evaluate its nutritional contents and physical and organoleptic properties. This study used a completely randomized design with five treatments and four replications. They were soft candy with 0% red Dragon fruit (T0), 30% red Dragon fruit (T1), 35% red Dragon fruit (T2), 40% red Dragon fruit (T3), and 45% red Dragon fruit (T4). Data obtained were analyzed using analysis of variance (Anova). For any significant results (P<0.05), then further analysis was carried out using Duncan's Multiple Range Test (DMRT). The results showed that the treatments (T3 and T4) had a significant effect (P<0.05) on organic matter, protein, and fat contents, hence, they had no significant effect (P>0.05) on moisture and dry matter contents. The physical properties study showed that the treatments had no significant effect (P>0.05) on the density yet, a significant effect (P<0.05) on the yield. The treatment increased the panelists' preference for color (5.16 – 5.51), aroma (5.15 – 5.46), taste (5.61 – 5.69), texture (5.50 – 5.74), and tenderness (5.43 –5.70). It is concluded that the soft candy with 30% red Dragon fruit is the preferred one.

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“…It can therefore be inferred that the sample with dandelion leaves had the highest acceptability concerning taste as a result of the other health benefits the consumers thought they would derive from it. Health consciousness was found amongst other factors influencing consumer preference for dairy products 40 . It is not surprising that "koose" and leaves prepared with dandelion leaves had a more appealing taste to the panellists than the ones prepared from moringa.…”

Section: Overall Tastementioning

confidence: 99%

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana

Glago¹,

Nyefene²,

Darko³

et al. 2023

American J. of Food Technology

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Background and Objective: Koose as an economical Ghanaian local dish prepared from cowpea can be eaten with moringa leaves or velvet tamarind leaves as a meal in the Northern part of Ghana. As part of strategies to promote the consumption of Ghanaian local dishes, the study sought to review the form of preparing and presenting the meal, introduce a different approach to the preparation and presentation of the meal as well as preparing the meal with dandelion leaves and testing its acceptability within the Wa Township. Materials and Methods:The study employed a descriptive survey design with a sample size of 156 consumers as panellists for sensory evaluation of three samples of the food. The sensory characteristics of the three samples of "koose" and leaves were judged by panellists using the hedonic scale of five-point on the sensory attributes of appearance, overall taste, moisture, texture, aroma, preparation and acceptability amongst other things. Results: Using the Kruskal-Wallis Test, significant differences were seen in appearance across the 3 categories of food samples. The findings revealed that the appearance of "koose with leaves" presented as koose salad was preferred over the usual koose mashed with leaves presented. The sample prepared with dandelion leaves were perceived to be more moist and tender than the samples prepared from moringa leaves. The preparation of samples 2 and 3 was perceived to be more hygienic than sample 1. The study revealed that koose salad was more accepted. Conclusion: Local dishes will have to be presented neatly and attractively to boost patronage as consumers will find more attractively served dishes more acceptable.

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Exploring the factors influencing consumer preference toward dairy products: an empirical research

Cited by 9 publications

References 37 publications

Influencing Factors of Consumers’ Brand Preference of Powdered Milk

Influencing Factors of Consumers’ Brand Preference of Powdered Milk

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

Consumer Perception on New Ways of Preparing and Presenting “Koose” and Leaves in Wa, Ghana

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