scholarly journals Discovering Niche Markets: A Comparison of Consumer Willingness to Pay for Local (Colorado Grown), Organic, and GMO-Free Products

2002 ◽  
Vol 34 (3) ◽  
pp. 477-487 ◽  
Author(s):  
Maria L. Loureiro ◽  
Susan Hine
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Value Added ◽  
Sociodemographic Characteristics ◽  
Niche Markets ◽  
Free Products ◽  
Different Types ◽  
Value Added Products

Demand for value-added products is highly segmented among different types of consumers. In this article, we assess consumer preferences for local, organic, and GMO-free potatoes in order to discover their potential niche markets. We identify sociodemographic characteristics that affect consumer preferences and compare the effects of different attributes on consumers' willingness to pay. Results suggest that the attribute “Colorado grown” carries a higher willingness to pay than organic and GMO-free attributes.

scholarly journals (309) Consumer Survey Reveals Poinsettia Cultivar Preferences for 2005

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1061A-1061
Author(s):  
C. Catanzaro ◽  
S. Bhatti
Keyword(s):  
Value Added ◽  
Euphorbia Pulcherrima ◽  
Niche Markets ◽  
Retail Outlets ◽  
Market Niche ◽  
Recent Trends ◽  
Paper Survey ◽  
Highly Correlated ◽  
Comparable Quality ◽  
Value Added Products

Twenty-one cultivars of poinsettia [Euphorbia pulcherrima Willd. Ex Klotzsch] were evaluated by respondents who voluntarily completed a paper survey (n=293) at TSU. Rooted cuttings from five major U.S. suppliers were potted and grown during the preceding 4 months according to standard industry practices. Cultivars were displayed without their names for the survey, and respondents were asked to rate each cultivar on a Likert-type scale, where 1=strongly dislike and 5=strongly like. The top eight rated cultivars (mean > 3.9) were all traditional red forms, which included the new cultivar `Red Dragon', followed in descending preference by `Christmas Spirit', `Freedom Red', `Cortez Electric Fire', `Prestige Red', `Premium Red', `Novia Red', and `Candlelight'. For each cultivar, the price respondents indicated they would be willing to pay was highly correlated with the Likert-type scale score. When asked about purchases in the prior year, 89% of respondents bought at least one red poinsettia. Retail outlets and prices paid varied among respondents. Color was by far the most popular criterion respondents used to determine whether they like or dislike a cultivar, followed by foliage and price. Consistent with recent trends for value-added products, consumers indicated that they would be willing to pay significantly more for a purple-painted plant with glitter than for a white-flowered plant that was otherwise of comparable quality. These results suggest that, while red poinsettias continue to dominate the poinsettia market, niche markets exist for unique flower and foliage traits created through breeding and through enhancements such as paint and glitter.

Consumer Preferences and Willingness to Pay for Value-Added Chicken Product Attributes

2011 ◽  
Vol 76 (8) ◽  
pp. S469-S477 ◽  
Author(s):  
Lorelei Martínez Michel ◽  
Sven Anders ◽  
Wendy V. Wismer
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Value Added ◽  
Product Attributes

scholarly journals Biorefinery of lignocellulosic biopolymers

2016 ◽  
Vol 2 (1) ◽  
pp. 79 ◽  
Author(s):  
Bruna Steil Boneberg ◽  
Grazielle Dias Machado ◽  
Davi Friedrich Santos ◽  
Fernando Gomes ◽  
Douglas José Faria ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Lignocellulosic Biomass ◽  
Value Added ◽  
Renewable Sources ◽  
Renewable Source ◽  
Different Types ◽  
Historic Background ◽  
Made In ◽  
Value Added Products

Lignocellulosic biomass has been widely investigated as a natural renewable source of feedstocks to produce high value added products which can replace energy and materials obtained from non-renewable sources. Polymers are products largely employed in industry in many different applications, which nowadays are mostly produced from petrochemical derivatives, generating huge amounts of waste of difficult treatment prior to disposal. In order to replace these polymers derived from petroleum, efforts have been made in the development of biopolymers, in the biorefinery context, derived from biomass possessing physicochemical properties similar to those derived from petroleum so that they can successfully replace these materials. A review on the different types of biopolymers obtained from biomass, as polysaccharides, lipids, proteins, polyesters produced by plants and microorganisms, and other assorted biopolymers is accomplished. An evaluation of physicochemical properties and applications of different types of biopolymers is approached. It is also discussed about the degradability of biopolymers differentiating oxo-degradability and biodegradability. A brief historic background about biopolymers is also exposed.

scholarly journals Consumer Acceptance and Willingness to Pay for Blueberry Products with Nonconventional Attributes

2009 ◽  
Vol 41 (1) ◽  
pp. 47-60 ◽  
Author(s):  
Wuyang Hu ◽  
Timothy Woods ◽  
Sandra Bastin
Keyword(s):  
Willingness To Pay ◽  
Value Added ◽  
Consumer Preference ◽  
Consumer Acceptance ◽  
Product Categories ◽  
Position Value ◽  
Conjoint Experiment ◽  
Organic Formulations ◽  
Value Added Products

Consumer acceptance and willingness to pay for three nonconventional attributes associated with six processed blueberry products was examined through an in-store conjoint experiment survey. Both credence and experience attributes were considered, including whether the products were produced locally, and whether they were organic or sugar-free. The results indicate heterogeneity in consumer preference and willingness to pay for different attributes across product categories. Local products and organic formulations generally received positive willingness to pay across all products. This information has implications for blueberry growers and retailers who are trying to create and position value-added products for maximum revenue.

scholarly journals A Review Pyrolysis: Different Agricultural Residues and Their Bio-Char Characteristics

2021 ◽  
pp. 80-88
Author(s):  
J. M. Makavana ◽  
P. N. Sarsavadia ◽  
P. M. Chauhan ◽  
M. S. Dulawat ◽  
U. D. Dobariya ◽  
...  
Keyword(s):  
Biomass Conversion ◽  
Agricultural Waste ◽  
Value Added ◽  
Agricultural Residues ◽  
Wide Field ◽  
Biological Processes ◽  
Different Types ◽  
Biomass Resources ◽  
Feedstock Material ◽  
Value Added Products

Due to the large availability of biomass resources, India has great potential for the production of biochar. Different types of thermochemical even biological processes have been adopted to convert biomass into value‐added products. Among those processes, pyrolysis is more convenient since it has several advantages of storing, transportation, and flexibility in solicitation such as turbines, combustion appliances, boilers, engines, etc. Fig. 1 Overview of the pyrolytic product.  Illustrates different types of the existing biomass conversion process with their respective output. The study was undertaken to investigate the properties of various agricultural residues. Until recently, the use of BC (biochar) in agriculture was mainly focused on the application of BC as a soil amendment. However, there are opportunities to investigate in this wide field of study, as there are plenty of potential relationships between various parameters, such as (but not limited to) BC(biochar) feedstock material, dose, and its characteristics, type of soil, plant species, and target elements/compounds of the treatment. Other related aspects that were investigated are BC‐enhanced composting processes and obtaining the BC via pyrolysis of agricultural waste.

scholarly journals Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 86-91
Author(s):  
S. Koohathong ◽  
K. Khajarern
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Sodium Content ◽  
White Shrimp ◽  
Different Types

This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

European consumer preference for African dried fruits

2015 ◽  
Vol 117 (7) ◽  
pp. 1886-1902 ◽  
Author(s):  
Roselyne Alphonce ◽  
Anna Temu ◽  
Valerie Lengard Almli
Keyword(s):  
Fair Trade ◽  
Consumer Preferences ◽  
Descriptive Analysis ◽  
Value Added ◽  
Consumer Preference ◽  
Content Type ◽  
Dried Fruits ◽  
European Consumer ◽  
Dried Fruit ◽  
Value Added Products

Purpose – The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory and credence characteristics driving consumer preferences. Design/methodology/approach – Data on sensory descriptive analysis and hedonic evaluation for seven samples representing three fruit types: mango, pineapple and banana, were collected together with data on Country of Origin (COO) preferences and WTP for conventional, organic and fair-trade labelled dried fruits, among Norwegian consumers (n=96). Findings – The results show that consumer preferences for a dried fruit are affected significantly by its typical aroma intensity and consumers are willing to pay a premium for both organic and fair-trade products. Two consumer groups expressing distinct COO preferences for tropical dried fruits and a third group with no country preferences are revealed. Originality/value – This study provides useful insights for dried fruit producers and market strategists in tropical countries attempting to position value-added products for maximum revenue.

scholarly journals Assessing Consumer Acceptance and Willingness to Pay for Novel Value-Added Products Made from Breadfruit in the Hawaiian Islands

2019 ◽  
Vol 11 (11) ◽  
pp. 3135 ◽  
Author(s):  
Marin Lysák ◽  
Christian Ritz ◽  
Christian Bugge Henriksen
Keyword(s):  
Food Security ◽  
Willingness To Pay ◽  
Pacific Islands ◽  
Product Information ◽  
Value Added ◽  
Consumer Acceptance ◽  
Potential Contribution ◽  
Cultural Significance ◽  
Nutritional Benefits ◽  
Value Added Products

Breadfruit is a high yielding tree crop with a long history in the Pacific Islands, with the potential to improve food security under climate change. Traditionally, it has been grown and used extensively as a food source in Hawaii, but in the past decades, it has been neglected, underutilized, and supplanted by imported staple foods. Revitalization of breadfruit is central for reducing dependency on food imports and increasing food resiliency and self-sufficiency in Hawaii. Such a process could potentially be strengthened by the development of novel value-added products. This empirical study investigates consumer acceptance and willingness to pay in two scenarios: with and without detailed product information about breadfruit and its cultural significance, nutritional benefits and potential contribution to increase local food security. A total of 440 consumers participated in the study. Participants receiving descriptive information had a higher level of acceptance and were willing to pay a higher price compared with participants who were not informed that the product was made from breadfruit: 1.33 ± 0.15 acceptance on the hedonic scale and 1.26 ± 0.23 USD (both p < 0.0001). In conclusion, repeated exposure and building a positive narrative around breadfruit products may increase consumer acceptability.

scholarly journals Prescreening Consumer Acceptance for Edible Lotus Rhizome

2016 ◽  
Vol 26 (5) ◽  
pp. 657-662
Author(s):  
Togo M. Traore ◽  
Deacue Fields ◽  
Floyd M. Woods ◽  
Amy N. Wright ◽  
Kenneth M. Tilt ◽  
...  
Keyword(s):  
United States ◽  
Consumer Choice ◽  
Southeastern United States ◽  
Value Added ◽  
Consumer Preference ◽  
Consumer Acceptance ◽  
Niche Markets ◽  
Factors Affecting ◽  
Willingness To Recommend ◽  
Value Added Products

Lotus (Nelumbo nucifera Gaertn.) is an underused edible aquatic perennial vegetable currently evaluated as a potential functional food source and promoted in the southeastern United States as a rich source of phytonutrients. There is a paucity of information concerning consumer acceptance and willingness to purchase edible, value-added lotus products in the southeastern United States. The purpose of this exploratory study was to evaluate the potential demand and consumer preference for fresh lotus rhizomes and value-added products namely lotus salad, baked lotus chips, and lotus stir-fry. Results of two taste panels indicated that lotus stir-fry was the most preferred value-added product with 77% of participants strongly liking stir-fry, whereas 92% of the participants were willing to recommend this preparation. Results suggest socioeconomic characteristics such as gender (P = 0.014), age (P = 0.005), income (P = 0.043), education (P = 0.003), shopping habits (P = 0.013), and type of meal purchased (P = 0.004) are the factors affecting consumer choice and willingness to recommend lotus stir-fry. Results provide information on consumer acceptance of fresh lotus rhizomes and value-added products. Findings of this case study will assist in analyzing consumer behavior and development of sustainable niche markets for locally cultivated fresh edible lotus rhizomes.

scholarly journals A Review on the Utilization of Lignin as a Fermentation Substrate to Produce Lignin-Modifying Enzymes and Other Value-Added Products

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2960
Author(s):  
Attia Iram ◽  
Aydin Berenjian ◽  
Ali Demirci
Keyword(s):  
Review Paper ◽  
Value Added ◽  
Special Focus ◽  
Microbial Lipids ◽  
Major Focus ◽  
Muconic Acid ◽  
Variable Nature ◽  
Different Types ◽  
Value Added Products ◽  
Fermentation Substrate

The lignocellulosic biomass is comprised of three major components: cellulose, hemicellulose, and lignin. Among these three, cellulose and hemicellulose were already used for the generation of simple sugars and subsequent value-added products. However, lignin is the least applied material in this regard because of its complex and highly variable nature. Regardless, lignin is the most abundant material, and it can be used to produce value-added products such as lignin-modifying enzymes (LMEs), polyhydroxyalkanoates (PHAs), microbial lipids, vanillin, muconic acid, and many others. This review explores the potential of lignin as the microbial substrate to produce such products. A special focus was given to the different types of lignin and how each one can be used in different microbial and biochemical pathways to produce intermediate products, which can then be used as the value-added products or base to make other products. This review paper will summarize the effectiveness of lignin as a microbial substrate to produce value-added products through microbial fermentations. First, basic structures of lignin along with its types and chemistry are discussed. The subsequent sections highlight LMEs and how such enzymes can enhance the value of lignin by microbial degradation. A major focus was also given to the value-added products that can be produced from lignin.

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