Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat

Bernués, A.; Olaizola, A. M.; Corcoran, Kate

doi:10.1016/s0309-1740(02)00327-3

Cited by 217 publications

(172 citation statements)

References 25 publications

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“…These aspects might be altered owing to individual behavior, context, culture, available information (Font‐i‐Furnols & Guerrero, 2014), concerns, lifestyles, and socio‐demographic characteristics (Bernués, Olaizola, & Corcoran, 2003; Grunert et al., 2004). Among socio‐demographic variables, our findings demonstrated that, as expected, living area and gender had a positive significant effect on purchasing decisions but a negative significant effect for WTP.…”

Section: Discussionmentioning

confidence: 99%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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Section: Discussionmentioning

confidence: 99%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Although not a choice experiment study, Bernués et al (2003) is an exemption who investigated consumers' preferences for proper animal feeding and found that it was even more important than the preference for origin/region of production [28]. Another study is Font i Furnols et al (2011) who found that a proper feeding system was an important cue to determine a consumer's purchasing intention whereas price information was a minor factor for 391 European consumers [29].…”

Section: Literature Reviewmentioning

confidence: 99%

Urban Chinese Consumers’ Willingness to Pay for Pork with Certified Labels: A Discrete Choice Experiment

Wang

2018

Sustainability

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Abstract:The paper aims to investigate Chinese consumers' willingness-to-pay (WTP) for pork characterized by four attributes, namely food safety certification labels, location-of-origin, "free from veterinary drug residues" label, and price, based on a choice experiment conducted among 844 consumers from Jiangsu and Anhui provinces, China. A Random Parameter Logit model was estimated to elicit consumers' WTP. The results showed that Jiangsu consumers' WTP for pork with a "Organic Food" certification (26.78 Yuan) was the highest among all attributes, followed by "Green Food" certification (20.22 Yuan), "free from veterinary drug residues" label (23.18 Yuan), and location-of-origin (12.77 Yuan). However, there was only a moderate preference for "Safe Food" certification (8.10 Yuan). In addition, respondents from the more developed region (i.e., Jiangsu) had significantly higher WTP for all attributes than respondents from Anhui, a less developed region.The Random Parameter Logit model shows that better educational attainment and higher income were two factors that were associated with a higher WTP. The main policy recommendations are that public awareness of the different types of verifications should be improved and that authorization of certification logos should be enforced strictly so that food with certification logos are always reflective of the standard being followed.

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“…However, effective communication has to take into account differences among consumers' concerns. In this respect, authors distinguish differences in terms of purchasing motives and labelling preferences (Bernués et al, 2003) or risk perception (Frewer et al, 2005). Further, consumer concerns differ according to the type of food hazard (Miles and Frewer, 2001).…”

Section: Trust and Informationmentioning

confidence: 99%

“…The objective information is not automatically reflected by the perception, because the latter not only depends upon the amount of information released, but also upon the emotional content of the message (Rosa, Sanchez, & Barrena, 2006). Moreover, the objective content of the message will be perceived differently by different consumer segments (Bernués, Olaizola, & Corcoran, 2003;Frewer, Fischer, Scholderer, & Verbeke, 2005;Miles & Frewer, 2001;Verbeke & Vackier, 2004).…”

Section: Introduction and Research Questionmentioning

confidence: 99%

Pathways to increase consumer trust in meat as a safe and wholesome food

2006

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This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.

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Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat

Cited by 217 publications

References 25 publications

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Urban Chinese Consumers’ Willingness to Pay for Pork with Certified Labels: A Discrete Choice Experiment

Pathways to increase consumer trust in meat as a safe and wholesome food

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