Linking Dark Chocolate Product Attributes, Consumer Preferences, and Consumer Utility: Impact of Quality Labels, Cocoa Content, Chocolate Origin, and Price

2021 ◽  
pp. 1-20
Author(s):  
Wilmer S. Sepúlveda ◽  
María Teresa Maza ◽  
Pilar Uldemolins ◽  
Elio G. Cantos-Zambrano ◽  
Irinuska Ureta
Keyword(s):  
Consumer Preferences ◽  
Dark Chocolate ◽  
Product Attributes ◽  
Chocolate Product

scholarly journals Consumer PReferences for Dark Chocolate Products Fortified with Spirulina Platensis Using Analytical Hierarchy Process Method

2020 ◽  
Vol 147 ◽  
pp. 03021
Author(s):  
Gisela Karina Asti ◽  
Nurfitri Ekantari
Keyword(s):  
Analytical Hierarchy Process ◽  
Theobroma Cacao ◽  
Bitter Taste ◽  
Consumer Preferences ◽  
Population Level ◽  
Dark Chocolate ◽  
Chocolate Product ◽  
Hierarchy Process ◽  
Β Carotene ◽  
Process Method

Chocolate is a product made from cocoa (Theobroma cacao) beans and fat which is very popular because of its taste and nutrition. Dark chocolate has health benefits because of it’s contains antioxidants in the form of phenols and flavonoids. In previous study, the addition of β-carotene extract from S. platensis with a dose of 0.372% to dark chocolate products was aimed to fulfilling energy intake and vitamin A needs. Thus, it’s important to know the consumer pReferences for dark chocolate products fortified with S. platensis. This study aimed to determine the priority weight of the attributes for consumers and measure consumer pReferences for dark chocolate products fortified with S. platensis. This study used the Analytical Hierarchy Process method. Data were collected by distributing questionnaires to 100 respondents unskilled who representing the population level in Yogyakarta, using purposive random sampling. The results showed that the priority attributes of consumer in choosing dark chocolate products fortified with S. platensis are taste, sub-attribute of bitter taste (47.8%), price, sub-attribute of low price (53.3%), product benefits, subattribute of nutritional benefit (38.2%), flavor, sub-attribute of sweet flavor (64.2%), texture, sub-attribute of smooth texture (57.7%), aroma, sub-attribute of typical chocolate aroma (72.8%), and packaging, sub-attribute of packaging 2 (Lindt packaging) (25.8%). Meanwhile, the choice of dark chocolate products according to the consumer pReferences is dark chocolate product fortified with S. platensis with priority weight of 55.8%.

scholarly journals PRODUCT ATTRIBUTES DETERMINE THE PREFERENCE OF HERBAL MEDICINE CONSUMERS

2020 ◽  
Vol 1 (3) ◽  
pp. 149-154
Author(s):  
Himmatul Miftah ◽  
Ita Novita ◽  
H Tsuwaibah ◽  
M. A. Sunaryo
Keyword(s):  
Consumer Behavior ◽  
Herbal Medicine ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Medicinal Products ◽  
Product Attributes ◽  
Herbal Medicinal Products ◽  
Herbal Medicine Product ◽  
Close Relationship ◽  
Herbal Medicinal

Abstract: The emergence of a wide variety of herbal medicinal products requires marketers to better understand consumer behavior. The various brands offered make consumers tend to have certain preferences before making a purchase decision. This study aims to determine the attributes of herbal medicinal products that determine the level of consumer preference in the purchasing process and the closeness of the attributes to consumer preferences. The method used is interviews with consumers which are then processed with conjoint analysis to determine the attributes that are most important to consumers in making a purchase. The research concludes that the most important attributes in purchasing herbal medicine in order from the most important are the properties, price, expiration time and packaging. There is a close relationship between the combination of attributes studied and consumer preferences for herbal medicine. This study is limited to four attributes and does not use ranking ratings on the stimulus or combination of attributes, consumer behavior. The uniqueness of this study is to analyze the attributes simultaneously.   Keywords: Herbal medicine product attributes, consumer preferences, conjoin analysis, level of importance

Product Standardization and Attribute Saliency: A Three-Country Empirical Comparison

1994 ◽  
Vol 2 (1) ◽  
pp. 7-28 ◽  
Author(s):  
Johann P. Du Preez ◽  
Adamantios Diamantopoulos ◽  
Bodo B. Schlegelmilch
Keyword(s):  
Consumer Preferences ◽  
Country Of Origin ◽  
Marketing Mix ◽  
Empirical Comparison ◽  
Product Attributes ◽  
Cultural Characteristics ◽  
Stages Of Development ◽  
Free Products ◽  
Car Industry ◽  
Product Standardization

Standardizing the marketing mix across different countries is limited by numerous factors. Focusing specifically on the scope for product standardization in the car industry, this paper empirically investigates the extent to which consumer preferences may act as barriers to standardization. Consumers from Korea, Spain and France—three countries at different stages of development and with distinct socio-cultural characteristics—are compared in terms of the importance they attach to various product attributes with particular emphasis on country-of-origin information and “green “ features. The results reveal a large number of significant differences between the three subsamples and illustrate the substantial barriers to standardization that can exist even for such relatively culture-free products as cars.

Optimal Experimental Design of Human Appraisals for Modeling Consumer Preferences in Engineering Design

2008 ◽  
Author(s):  
Christopher Hoyle ◽  
Wei Chen ◽  
Bruce Ankenman ◽  
Nanxin Wang
Keyword(s):  
Experimental Design ◽  
Engineering Design ◽  
Model Building ◽  
Consumer Preferences ◽  
Information Matrix ◽  
Product Attributes ◽  
Design Algorithm ◽  
Split Plot ◽  
Demographic Attributes ◽  
Plot Structure

Human appraisals are becoming increasingly important in the design of engineering systems to link engineering design attributes to customer preferences. Human appraisals are used to assess consumers’ opinions of a given product design, and are unique in that the experiment response is a function of both the product attributes and the respondents’ demographic attributes. The design of a human appraisal is characterized as a split-plot design, in which the respondent demographic attributes form the whole-plot factors while the product attributes form the split-plot factors. The experiments are also characterized by random block effects, in which the design configurations evaluated by a single respondent form a block. An experimental design algorithm is needed for human appraisal experiments because standard experimental designs often do not meet the needs of these experiments. In this work, an algorithmic approach to identify the optimal design for a human appraisal experiment is developed, which considers the effects of respondent fatigue and the block and split-plot structure of such a design. The developed algorithm seeks to identify the experimental design which maximizes the determinant of the Fisher Information Matrix, labeled as the D-criterion of a given design. The algorithm is derived assuming an ordered logit model will be used to model the rating responses. The advantages of this approach over competing approaches for minimizing the number of appraisal experiments and model-building efficiency are demonstrated using an automotive interior package human appraisal as an example.

Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products

2017 ◽  
Vol 55 ◽  
pp. 45-57 ◽  
Author(s):  
Mohammed H. Alemu ◽  
Søren B. Olsen ◽  
Suzanne E. Vedel ◽  
Kennedy O. Pambo ◽  
Victor O. Owino
Keyword(s):  
Consumer Preferences ◽  
Food Products ◽  
Product Attributes ◽  
Shopping Location

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

Exploring consumer preferences for hedonic and utilitarian food attributes

2015 ◽  
Vol 117 (12) ◽  
pp. 3039-3063 ◽  
Author(s):  
Natalia Maehle ◽  
Nina Iversen ◽  
Leif Hem ◽  
Cele Otnes
Keyword(s):  
Consumer Preferences ◽  
Food Products ◽  
Relative Importance ◽  
Product Attributes ◽  
Food Category ◽  
Environmentally Conscious ◽  
Environmental Friendliness ◽  
Content Type ◽  
Trade Offs ◽  
Decision Making Processes

Purpose – The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer’s choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers’ decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value. Design/methodology/approach – The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes. Findings – The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments. Originality/value – To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.

scholarly journals Consumer Preferences for Attributes of Interest of Honey Products

2017 ◽  
Vol 2 (3) ◽  
pp. 26
Author(s):  
Christina Whidya Utami ◽  
Steven Willyanto Harjono
Keyword(s):  
Consumer Goods ◽  
Consumer Preferences ◽  
Consumer Products ◽  
Quantitative Approach ◽  
Product Attributes ◽  
Main Thing ◽  
The Right ◽  
Attribute Combination ◽  
Glass Packaging

In selling products is the main thing to note, because of the appeal of consumer products will be a consideration in buying consumer goods. The appeal may be packaging, taste, price, volume or other product attributes. To cultivate the right product attributes required preferences of consumers. The purpose of this research is to know the attributes and combinations of product attributes Borneo Hive the most preferred by consumers. This research uses a quantitative approach with an analysis conjoint use SPSS program 20.0. The sample used in this study is 50 consumers ever buy Borneo Hive and product attributes are examined is the packaging, volume and price. The results of this study showed that the most preferred product attributes consumers Borneo Hive is the volume of packaging and prices followed. And for the most preferred attribute combination is the glass packaging with a volume of 500 ml - 350 ml with the price of IDR 30,000–IDR.40,000.

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