Opportunities for Western Food Products in China: The Case of Orange Juice Demand

Chen, Xuqi; Gao, Zhifeng; House, Lisa; Ge, Jiaoju; Cheng-feng, Zong; Gmitter, Fred G.

doi:10.1002/agr.21453

Cited by 17 publications

(11 citation statements)

References 33 publications

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“…Previous research on willingness to pay for fruit and vegetable products have examined the role of quality attributes in consumer using contingent valuation. In other studies (Chen et al, 2016;Chern et al, 2003) on orange juice, participants were willing to pay more for not-from concentrate juice ($1.95/half gallon) compared with a half gallon of concentrated orange juice ($ 1.31/half gallon). However, this research did not include sensory data.…”

Section: Introductionmentioning

confidence: 88%

Consumer preference and willingness to pay for tomato juice

Zhu

Shen²,

Sims

et al. 2018

IFAM

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Tomato juice has gained popularity in recent decades. However, little is known about tomato juice consumers in the United States. The goal of this research was to determine consumer attitudes towards current tomato juice offerings and willingness to pay for high flavor quality products. A sensory panel and a nation-wide survey were conducted to learn about consumer preference toward tomato juice consumption. A new “label”, including taste review ratings, was incorporated into a choice experiment to verify whether this information successfully assisted consumers in their purchase decisions. Both the sensory analysis and the consumer online survey showed a demand for tomato juice with better flavor. The results suggest that a premium quality tomato juice with fresh aroma notes and better taste made from a premium tomato will encourage consumer purchase intent. Consumers would be willing to pay up to 30% more if trusted taste review score information was provided.

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Section: Introductionmentioning

confidence: 88%

Consumer preference and willingness to pay for tomato juice

Zhu

Shen²,

Sims

et al. 2018

IFAM

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“…Orange is one of the most abundant fruit crops in China, with more than 36,790,000 tons produced in 2015 (Chen et al 2016). High output of orange easily leads to excessive inventory and an increasing incidence of fruit decay.…”

Section: Introductionmentioning

confidence: 99%

Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

Wang

et al. 2018

J Food Sci Technol

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In order to select the non- yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non- yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC-MS, respectively. The results indicated that non- yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of fermentation., ,, and were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non- yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine.

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“…Processed food has more extrinsic and intrinsic attributes than does unprocessed food. Using juice as an example, its extrinsic attributes include brand, nutrition content claim, ingredient label, shelf-life, price, manufacturing country and package size (Lee et al , 2015), while its intrinsic attributes include calories, color and juice type (Chen et al , 2016).…”

Section: Literature Review and Analysis Frameworkmentioning

confidence: 99%

“…Taking the juice industry as an example, the output of fruit and vegetable juices increased rapidly from 9.6 billion liters in 2014 to 15.2 billion liters in 2018, representing an annualized growth of 11.7% (Industry Research Institute of China, 2019). China has become one of the largest orange juice markets in the world (Neves et al , 2020) as Chinese consumers become more health-conscious, switching from soft drinks to fruit juice products due to the perception that juice products are healthier (Chen et al , 2016; Granato et al , 2010; Vågstrand et al , 2009).…”

Section: Introductionmentioning

confidence: 99%

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

Wang

Gao

Chen

2021

BFJ

Self Cite

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PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

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Opportunities for Western Food Products in China: The Case of Orange Juice Demand

Cited by 17 publications

References 33 publications

Consumer preference and willingness to pay for tomato juice

Consumer preference and willingness to pay for tomato juice

Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

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