Consumers want pork with ‘adjectives'

2017 ◽  
Vol 57 (12) ◽  
pp. 2331 ◽  
Author(s):  
D. N. D'Souza ◽  
D. Cleary ◽  
R. J. E. Hewitt
Keyword(s):  
Production Systems ◽  
Consumer Preferences ◽  
Pork Products ◽  
Consumption Decisions ◽  
Brand Recognition ◽  
Extrinsic Cues ◽  
Credence Attributes ◽  
Pork Product ◽  
Welfare Production

Pork is the most consumed meat globally, but its consumption varies widely across the major pork-consuming nations. Consumers consider a wide variety of intrinsic and extrinsic cues, and credence attributes, when making purchasing and consumption decisions for food products. Brand recognition has been an important extrinsic cue for consumers, especially in the case of pork-product quality. However, the branding of fresh pork products in Australia has not been very prominent, due to the dominance of retailer ‘home-brand’ labels. However, increasingly these retailer labels are using information and branding relating to adjectives (credence attributes), for example, animal welfare, production systems, environment. The role of these credence attributes in Australia are now very much regarded by consumers as surrogate indicators of pork quality. The present paper will look at consumer preferences and attitudes to pork and the role credence attributes play when consumers purchase pork. In addition, the paper looks at the role of retailers in delivering pork with adjectives.

Consumer Preferences for Green Skin Avocados in the US Market: The Role of Experienced Quality Attributes, Credence Attributes, and Demographic Factors

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Fredy H. Ballen ◽  
Edward Evans ◽  
Yenny Katherine Parra-Acosta
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Demographic Factors ◽  
Quality Attributes ◽  
Fat Content ◽  
Factors Affecting ◽  
Credence Attributes ◽  
Consumption Data ◽  
The Us

Abstract The purpose of this paper is to assess the effect of experienced quality attributes, credence quality attributes and demographic factors affecting green-skin avocado consumption. Data for the present study came from a consumer online survey to 355 avocado consumers. Consumer preferences were modeled by an ordered logit model. Results indicate that experienced quality attributes are the main drivers for green-skin avocado followed by origin and health credence attributes, respectively. Demographic factors other than ethnicity do not play a significant role for green-skin avocado consumption. Among other things, the findings indicate that consumers place a higher valuation on higher fat content compared to low calorie content, implying that the latter attribute should not be touted at the expense of the former. To the extent possible, the industry should focus on cultivars with higher fat content and develop promotional activities to target non-Hispanic consumers. The present study constitutes an effort to contribute to the existing literature as it explores the role of health credence attributes, a topic that has not received much attention.

Emerging Industrial Revolution: Symbiosis of Industry 4.0 and Circular Economy: The Role of Universities

2020 ◽  
Vol 25 (3) ◽  
pp. 505-525 ◽  
Author(s):  
Seeram Ramakrishna ◽  
Alfred Ngowi ◽  
Henk De Jager ◽  
Bankole O. Awuzie
Keyword(s):  
Economic Growth ◽  
Circular Economy ◽  
Industry 4.0 ◽  
Business Models ◽  
Industrial Revolution ◽  
New Technologies ◽  
Production Systems ◽  
Fourth Industrial Revolution ◽  
New Jobs

Growing consumerism and population worldwide raises concerns about society’s sustainability aspirations. This has led to calls for concerted efforts to shift from the linear economy to a circular economy (CE), which are gaining momentum globally. CE approaches lead to a zero-waste scenario of economic growth and sustainable development. These approaches are based on semi-scientific and empirical concepts with technologies enabling 3Rs (reduce, reuse, recycle) and 6Rs (reuse, recycle, redesign, remanufacture, reduce, recover). Studies estimate that the transition to a CE would save the world in excess of a trillion dollars annually while creating new jobs, business opportunities and economic growth. The emerging industrial revolution will enhance the symbiotic pursuit of new technologies and CE to transform extant production systems and business models for sustainability. This article examines the trends, availability and readiness of fourth industrial revolution (4IR or industry 4.0) technologies (for example, Internet of Things [IoT], artificial intelligence [AI] and nanotechnology) to support and promote CE transitions within the higher education institutional context. Furthermore, it elucidates the role of universities as living laboratories for experimenting the utility of industry 4.0 technologies in driving the shift towards CE futures. The article concludes that universities should play a pivotal role in engendering CE transitions.

scholarly journals The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 213
Author(s):  
Małgorzata Kowalska ◽  
Paweł Turek ◽  
Anna Żbikowska ◽  
Monika Babut ◽  
Jerzy Szakiel
Keyword(s):  
Unsaturated Fatty Acids ◽  
Consumer Preferences ◽  
Enzymatic Modification ◽  
Sensory Panel ◽  
Pumpkin Seed ◽  
Consumer Evaluation ◽  
Emulsion Systems ◽  
Pumpkin Seed Oil

The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.

scholarly journals Addressing the role of extrinsic cues in neuronal polarization

2008 ◽  
Vol 319 (2) ◽  
pp. 502
Author(s):  
Shailesh K. Gupta ◽  
Rashmi Mishra ◽  
David Juncker ◽  
Karina F. Meiri ◽  
Shyamala Mani
Keyword(s):  
Extrinsic Cues ◽  
Neuronal Polarization

Exploring the Role of Interaction Effects in Visual Conjoint Analysis

2015 ◽  
Vol 137 (9) ◽  
Author(s):  
Brian Sylcott ◽  
Jeremy J. Michalek ◽  
Jonathan Cagan
Keyword(s):  
Conjoint Analysis ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Interaction Effects ◽  
Fractional Factorial ◽  
Main Effects ◽  
Full Factorial ◽  
Biased Estimates ◽  
Data Requirements

In conjoint analysis, interaction effects characterize how preference for the level of one product attribute is dependent on the level of another attribute. When interaction effects are negligible, a main effects fractional factorial experimental design can be used to reduce data requirements and survey cost. This is particularly important when the presence of many parameters or levels makes full factorial designs intractable. However, if interaction effects are relevant, main effects design can create biased estimates and lead to erroneous conclusions. This work investigates consumer preference interactions in the nontraditional context of visual choice-based conjoint analysis, where the conjoint attributes are parameters that define a product's shape. Although many conjoint studies assume interaction effects to be negligible, they may play a larger role for shape parameters. The role of interaction effects is explored in two visual conjoint case studies. The results suggest that interactions can be either negligible or dominant in visual conjoint, depending on consumer preferences. Generally, we suggest using randomized designs to avoid any bias resulting from the presence of interaction effects.

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