How information influences consumers' perception and purchasing intention for farmed and wild fish

Wongprawmas, Rungsaran; Sogari, Giovanni; Gai, Francesco; Parisi, Giuliana; Menozzi, Davide; Mora, Cristina

doi:10.1016/j.aquaculture.2021.737504

Cited by 27 publications

(22 citation statements)

References 71 publications

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“…Generally, wild-caught fish appears to be preferred over farmed ones, apart from Lebanese inland residents. This is in line with previous studies that highlighted preferences of consumers may vary from wild-caught to farmed fish according to different parameters (Mitra 2020;Mitra et al 2021;Wongprawmas et al 2022).…”

Section: Discussionsupporting

confidence: 92%

Drivers of fish choice: an exploratory analysis in Mediterranean countries

et al. 2022

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Fish is an important source of healthy proteins and an important economic sector in Mediterranean countries. Despite the wealth of knowledge acquired in Western countries, a gap has been found in studies in developing countries, as in the Mediterranean southern shore. Therefore, we aimed to investigate consumers’ perceptions of finfish attributes, with qualitative tools as focus groups, given the exploratory nature of the research. The focus groups have been held in Italy, Lebanon, Spain, and Tunisia; in each country, one was held in seaside areas and one in inland areas, in order to control for the availability of fish that shapes consumers’ evaluations and expectations. The focus groups have been analysed through content and semantic analyses. Results of the study yielded main themes recurring in the discussions that have been categorized along such dimensions: (1) definition of fish products; (2) context; (3) search attributes; (4) experience attributes; and (5) credence attributes. Among attributes, the ones mostly guiding consumers’ choices seem to be freshness and fish species, which are used as proxies for quality and sensory attributes. Most of the respondents preferred delicate white fish, while some exceptions were found in Tunisian respondents preferring blue fish and they also were the only ones who were not looking for convenient and already cleaned products. Trust also represented a critical element in guiding the decisions of consumers: with a lack of trust, consumers deviate from preferring local products, as noticeable especially in Lebanese respondents’ opinions. Credence attributes such as animal welfare and sustainability received a minor attention from all the respondents.

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Section: Discussionsupporting

confidence: 92%

Drivers of fish choice: an exploratory analysis in Mediterranean countries

et al. 2022

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“…Since there is a distinction between objective and subjective knowledge [17], in our research, special attention was paid to these two aspects of knowledge. Previous studies have confirmed, similarly to ours, that consumers with a higher level of subjective knowledge eat fish more frequently [12,15,34], and that subjective knowledge is a stronger predictor of fish consumption behaviour than objective knowledge [13,15,42]. Subjective knowledge about fish also contributes to consumers' intention to participate in various value-added-food-related activities (i.e., culinary tourism) which indirectly also contributes to higher fish consumption [43].…”

Section: Discussionsupporting

confidence: 86%

Fish Consumption: Influence of Knowledge, Product Information, and Satisfaction with Product Attributes

et al. 2022

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Due to its numerous health benefits, fish consumption should be strongly encouraged. Fish consumption, however, is a complex phenomenon influenced by various factors. The aim of this research is to examine the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in a nationally representative sample of people responsible for food purchasing within households in Croatia (n = 977) and Italy (n = 967). Fish consumption was well predicted (R2 = 15%) by the proposed structural model, using the partial least squares structural equation modelling method (PLS-SEM). The obtained results confirm that subjective knowledge (β = 0.277, p < 0.001) and satisfaction with product attributes (β = 0.197, p < 0.001) are predictors of fish consumption. Subjective knowledge was influenced by product information (β = 0.161, p < 0.001), as well as by satisfaction with product attributes (β = 0.282, p < 0.001), while objective knowledge had an influence on product information (β = 0.194, p < 0.001). Although satisfaction with product attributes was the strongest predictor of subjective knowledge in both countries (βCRO = 0.244, βIT = 0.398), it had a greater effect among Italians (p = 0.001), while the impact of product information (βCRO = 0.210, βIT = 0.086) was more pronounced among Croatians (p = 0.010). Since the mediating role of subjective knowledge in all models was confirmed, action focused on enhancing subjective knowledge should be taken to increase fish consumption.

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“…Seafood has positive health attributes, such as reduced cardiovascular disease risk or better neural development during childhood ( Boase et al, 2019 ; Menozzi et al, 2020 ; Willett et al, 2019 ). Thus, especially the health benefits seem to have a high influence on the purchasing behaviour of the consumer ( Hoque and Alam, 2020 ; Pulcini et al, 2020 ; Wongprawmas et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…However, the general perception of aquaculture products in most European countries tends to be negative, e.g., due to concerns about animal welfare, potential climate impacts on aquaculture production, as well as general sustainability characteristics ( Alexander et al, 2016 ; Claret et al, 2016 ; Feucht et al, 2018 ; Hoerterer et al, 2022a ; Wongprawmas et al, 2022 ). This negative perception is believed to have the greatest impact on the low consumption rates of farmed fish in Europe and can be mainly linked to false and misleading information in the media ( Govaerts, 2021 ; Heide and Olsen, 2017 ; Krešić et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%