To cook or not to cook: A means-end study of motives for choice of meal solutions

Costa, A.I.A.; Schoolmeester, D.; Dekker, M.; Jongen, W.M.F.

doi:10.1016/j.foodqual.2005.08.003

Cited by 189 publications

(138 citation statements)

References 28 publications

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“…This trend can also be appreciated in our analysis. Furthermore, the HVMs enable us to confirm the first hypothesis of our study, which claimed that concrete attributes hold more weight than abstract attributes in the food purchase decision structure, as maintained by authors such as Steenkamp (1998) and Costa et al (2003), among others. Flavor and price are found to influence both of the consumer segments considered, supporting findings obtained by Wier and Calverley (2002), Baker et al (2004), andArvola et al (2008) among others, who have reported better flavor as one of the key issues in organic food consumption along with price (Ritcher et al, 2000;Cicia et al, 2002;Giraud, 2006).…”

Section: Discussionsupporting

confidence: 78%

“…First, in low involvement products (the consumer behaviour literature classes food products are low-involvement goods, mainly because food expenses account for a small share of personal or household income (Bell and Marshall, 2003) and also because they are high frequency purchases Costa et al, 2003), concrete attributes may be more relevant than abstract ones. These authors suggest as much, when they show that the main influence in food purchase decisions comes from habit and symbolic and emotional issues.…”

Section: Research Hypothesesmentioning

confidence: 99%

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Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market

Barrena

Sánchez²

1970

Span. j. agric. res.

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Increasing saturation, maturity and globalisation in the agricultural goods market is forcing suppliers to innovate in order to sustain their business performance. One of the options open to them is to gain a deeper understanding of existing and potential customers in order to develop marketing strategies tailored to meet their priorities. This paper contributes to this option by identifying the food choice process for regular and occasional consumers of organic products. Consumer behaviour is modelling using the means-end chain method, which, as well as consumers' interest in product attributes also considers their knowledge of themselves and their personal involvement in the organic food choice process. The results show that the purchase choice between both consumer groups. For regular consumers the two main components in the final purchase choice are health and self-image. Therefore market positioning should pay attention to these personal consumer priorities in addtition to the product differentiating features. Break down the cognitive barriers that continue to hamper the development of this market.Additional key words: consumer behaviour, laddering interview, means-end chain, positioning, regular organic consumption. ResumenFrecuencia de consumo y cambios en los determinantes de la decisión de compra: de los atributos a los valores en el mercado de los alimentos ecológicos El creciente fenómeno de saturación, maduración y globalización de los mercados agroalimentarios, obliga a la oferta al diseño de innovadoras estrategias de actuación, con el fin de conseguir aceptables niveles de rentabilidad de sus negocios. Una de sus opciones potenciales es conocer en profundidad el comportamiento del actual y potencial comprador para adaptar las actuaciones comerciales a sus prioridades. Este trabajo, en este contexto, contribuye identificando el proceso de compra para compradores habituales y ocasionales de alimentos ecológicos. El análisis de dicho comportamiento del consumidor se realiza utilizando la metodología de Means-End Chain, que considera, además del interés por los atributos del producto, el conocimiento de sí mismos que tienen los compradores, y su implicación personal en el proceso de elección en alimentos ecológicos. Los resultados indican que las elecciones de compra difieren entre ambos grupos. Para los consumidores habituales los dos factores claves en la elección de compra son la salud y la buena valoración personal. Pueden, por lo tanto, estos aspectos de la persona ser utilizados tanto en el posicionamiento de mercado como en las actuaciones de diferenciación del producto, reduciendo las barreras del conocimiento que siguen limitando el desarrollo de este mercado.Palabras clave adicionales: cadena medio fin, comportamiento del consumidor, consumo habitual de alimentos ecológicos, entrevista laddering, posicionamiento.

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Section: Discussionsupporting

confidence: 78%

Section: Research Hypothesesmentioning

confidence: 99%

Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market

Barrena

Sánchez²

1970

Span. j. agric. res.

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“…However, in the same study, no significant relationship was found between ready-meal consumption and convenience orientation (20) . Generally, people have negative attitudes towards ready meals, and a negative image of ready meals regarding taste, nutritional value and healthiness (3,21,22) . However, De Boer et al (23) found that consumers with a high consumption of ready meals perceive convenience foods as time saving, healthier and as having a better value for money than consumers reporting low consumption of ready meals (23) .…”

mentioning

confidence: 99%

Ready-meal consumption: associations with weight status and cooking skills

Horst

Brunner

Siegrist

2010

Public Health Nutr.

171

154

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Objective: The ready-meal market has grown considerably in recent years. At the same time, a degradation of traditional cooking skills has been observed. Ready meals are often rich in energy, fat and sugar and lack vegetables; however, studies investigating associations between ready-meal consumption, overweight and cooking skills are lacking. The present study examines whether demographic factors, overweight, beliefs about the nutritional value and taste of ready meals and cooking skills are associated with ready-meal consumption. Design: Cross-sectional survey. Setting: Ready-meal consumption, weight status, cooking skills, beliefs about the taste and nutritional value of ready meals and demographic variables were assessed with self-administered questionnaires. Data were analysed with one-way ANOVA and multiple regression analysis. Subjects: A total of 1017 adults from the German-speaking part of Switzerland. Conclusions: Cooking skills were identified as a strong predictor of ready-meal consumption. The importance of cooking skills as a barrier to healthy eating should be explored, as it is plausible that cooking skills will further decrease in the future. Next, the study provided evidence for an association between ready-meal consumption and overweight. Further research should examine the importance of ready meals for the overweight epidemic.

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“…O crescimento do mercado -novos consumidores -, e as alterações do ambiente concorrencial fazem com que a aproximação entre as empresas e seus fornecedores ganhe importância. O consumidor, mesmo quando realiza sua alimentação fora de domicílio, mantém a preocupação em consumir alimentos frescos e ricos em verduras e legumes, em substituição à comida com elevado teor calórico -rico em carboidrato e gordura -, o que designa a preocupação com uma alimentação mais saudável (COSTA, et al 2007;RODRIGUES;PROENÇA, 2011).…”

Section: Serviços De Alimentaçãounclassified

Cadeia de suprimentos de perecíveis: como restaurantes selecionam e se relacionam com fornecedores de hortaliças

Pigatto

2017

Eco.Reg.

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The increased meals outside has allowed the companies that offer the food service a increase in financial revenues, but increased the requirements for purchase of quality inputs. Thus, this article aims to analyze the perishables supply chain used by firms that operate in the food service, specifically the process of vegetables purchasing by small restaurants and their relationships with farming suppliers. Was utilized as analysis object, restaurants located in the northwestern regions of the State of São Paulo situated more than 600 km from the main supply vegetables center (CEAGESP). We chose a field research through data collection by semistructured questionnaires, applied in a personal interview with qualitative and quantitative data analysis.Although narrow, the relationship between the two chain links (restaurants and agricultural suppliers) revealed to were positioned nearer to the market competitive than to the collaborative market.

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To cook or not to cook: A means-end study of motives for choice of meal solutions

Cited by 189 publications

References 28 publications

Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market

Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market

Ready-meal consumption: associations with weight status and cooking skills

Cadeia de suprimentos de perecíveis: como restaurantes selecionam e se relacionam com fornecedores de hortaliças

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