Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

Abstract

PurposeThis study explains Indonesian consumers' choice of poultry meat attributes and the willingness to pay (WTP) for these attributes using a discrete choice experiment.Design/methodology/approachThe survey was conducted for the traditional and modern channels and involved a sample of 440 respondents in the Greater Jakarta area. A discrete choice experiment was employed as the study framework and in designing the questionnaire. A multinomial logistic regression analysis was used to evaluate consumers' preference for poultry attributes in modern and traditional channels.FindingsConsumers preferred warm poultry meat, government certification and product information labeling on poultry meat. The WTP for warm poultry meat was the highest, which is indicating that freshness is crucial for consumers to ensure quality. Moreover, consumers had more trust in government certification than private certification for food safety and were willing to pay more for product information labeling on poultry meat.Practical implicationsThe government can use the model as a decision support to improve poultry meat quality at sales channels in Indonesia including to close sales channels where sick poultry are sold and thus address food safety concerns caused by the avian influenza outbreak.Originality/valueThis study shows that understanding the WTP for poultry meat attributes enables the government to control the poultry sales channels and stimulates producers to supply the market with a safer poultry meat quality using the price mechanism.

Food safety knowledge, attitudes, and practices among female food handlers engaged in home-based online food businesses in Jordan during the COVID-19 pandemic

“…However, the primary origins of the food safety challenge may be recognized as follows: first, there are ineffective food safety control measures, second, some customers choose to buy foods from traditional sources with a low degree of food safety and third, most people value price and presentation when purchasing food. These factors indicate that customer preferences have nothing to do with food safety ( Indrawan et al., 2021 ; Indrawan et al., 2018 ). A third of all food produced for human consumption is wasted or thrown away.…”

Pelatihan Pemilihan Daging Ayam Sehat Layak Konsumsi Sebagai Upaya Pencapaian SDGS di Desa Balumbang Jaya

“…Pengetahuan masyarakat terkait pemilihan daging ayam yang baik sangat diperlukan terlebih lagi hal ini menjadi dasar pertimbangan bagi masyarakat dan juga konsumen untuk memilih dan membeli daging ayam. Konsumen daging ayam di Indonesia memandang bahwa kesegaran daging ayam sebagai atribut terpenting yang berkaitan dengan kualitas daging ayam tersebut (Indrawan et al 2021) Konsumen mempunyai karakteristik berbeda-beda yang membuat pengambilan keputusan untuk melakukan pembelian daging ayam menjadi bervariasi. Konsumen memperhatikan berbagai macam atribut yang melekat pada daging ayam yang dijadikan sebagai pertimbangan dalam pengambilan keputusan untuk membeli (Fauzi dan Wijaya 2021).…”

“…Sedangkan, karkas beku adalah karkas segar yang telah mengalami proses pembekuan di dalam blast freezer dengan temperatur bagian dalam daging minimum -12 °C (BSN 2009). Indrawan et al 2021) menyatakan bahwa preferensi dan keinginan untuk membeli (willing to pay) produk daging ayam dari konsumen masih terkonsentrasi pada jenis daging hangat baik pada pasar tradisional maupun pada pasar modern. Walaupun daging ayam hangat ini dianggap memenuhi persyaratan kualitas daging yang dianggap segar, namun demikian sagi segi keamanan pangan kurang memenuhi aspek keamanan pangan (Indrawan et al 2018).…”

Consumer Perception of Charolais Mixed Breed (Lembu Sado) Meat Consumption in Terengganu, Malaysia

“…Consumer demand in relation to food is shifting towards products that are safe, nutritious and good quality (Indrawan et al 2018;Kantono et al 2021). Psychological factors such as perceptions, belief, motivations, attitudes, lifestyle values, as well as social and cultural factors, shape consumers' personalities and influence their behaviour (Tsitsos et al 2020;Indrawan et al 2021). Consumers like meat and their products to be fresh, juicy, flavourful, tender, and nutritious (Dransfield, 2001(Dransfield, , 2003Ngapo & Dransfield, 2007).…”

“…Moreover, there was enough information that consumers receive regarding meat and meat quality is provided through advertisement, information campaigns, labels or brands. This information is used by consumers, together with other factors, to create their quality expectations, which in turn influence the choice of product, purchasing decisions and willingness to pay Indrawan et al 2021).…”