Measuring consumer quality judgements

Abstract

Many on-farm-processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements about product quality for farmhouse Cheddar cheeses based on utilities derived from the product attributes, and the trade-off against price. Determines key Cheddar cheese attributes through in-depth interviews with specialist cheese consumers and employs conjoint analysis to estimate the utilities associated with these attributes based on a wider choiceexperiment survey of farmhouse Cheddar consumers. A``price sensitivity meter'' technique was used to establish acceptable price ranges as perceived by the latter group. Results from market simulations suggest that the consumer price sensitivity for farmhouse cheese is likely to be low. The analysis also revealed that those attributes associated with the traditional characteristics of farmhouse Cheddar have the highest utilities and that any characteristics similar to industrial Cheddar were largely unattractive to the consumers of farmhouse cheese.

Cheese quality at farmers markets: observation of vendor practices and survey of consumer perceptions

“…These findings are in agreement with the results of Kupiec (2001) and Glenn Wells (1994), both of whom identified flavour as an important attribute to cheese consumers. Glenn Wells (1994) also reported freshness to be important among the consumers surveyed.…”

“…Kupiec (2001) conducted a study of farmhouse cheese in Edinburgh, Glasgow and Aberdeen. He identified the following four criteria to assess quality of cheese.…”

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

“…The product attributes and their possible levels were selected on the basis of the results of two focus groups (n = 16; 8 members per session), data from literature 11,20,26 as well as from the results of a preliminary sensory study which identified sensory properties of NAB beers on sale in Italy (QDA techniques and sensory mapping). The attributes studied included product features such as colour and flavour, marketing mix variables such as price attribution, and structural characteristics such as packaging and general claims.…”

Low-Calorie Chocolates and Acceptability/Sensory Properties

“…The stimuli or the raw material for a conjoint measurement study comprises single, stand-alone elements. These elements of phrases are combined with other phrases to form a concept [ 59 ] , enabling a number of products to be compared and ranked based on their attributes [60][61][62] . For example, the developer might decide to incorporate certain ingredients with known health bene fi ts or create the product under a speci fi ed brand name [ 63 ] .…”