Consumer preferences for local production and other value-added label claims for a processed food product

PurposeThe production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.Design/methodology/approachThe three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.FindingsThe average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.Originality/valueThis is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

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Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽

10.3390/insects12020123 ◽

2021 ◽

Vol 12 (2) ◽

pp. 123

Author(s):

Roberta Moruzzo ◽

Simone Mancini ◽

Fabio Boncinelli ◽

Francesco Riccioli

Keyword(s):

Health Risk ◽

Physical Health ◽

Food Industry ◽

Consumer Preferences ◽

Food Product ◽

Food Sources ◽

Food Neophobia ◽

Significant Interest ◽

Set Up ◽

Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

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An Analysis of Consumer Preferences for Value-Added Seafood Products Derived from Crawfish

Agricultural and Resource Economics Review ◽

10.1017/s106828050000397x ◽

2002 ◽

Vol 31 (2) ◽

pp. 157-170 ◽

Cited By ~ 18

Author(s):

R. Wes Harrison ◽

Timothy Stringer ◽

Witoon Prinyawiwatkul

Keyword(s):

Conjoint Analysis ◽

Consumer Preferences ◽

Value Added ◽

Utility Functions ◽

Ordered Probit ◽

Probit Models ◽

Seafood Products ◽

Ordered Probit Models ◽

Old Men

Conjoint analysis is used to evaluate consumer preferences for three consumer-ready products derived from crawfish. Utility functions are estimated using two-limit tobit and ordered probit models. The results show women prefer a baked nugget or popper type product, whereas 35- to 44-year-old men prefer a microwavable nugget or patty type product. The results also show little difference between part-worth estimates or predicted rankings for the tobit and ordered probit models, implying the results are not sensitive to assumptions regarding the ordinal and cardinal nature of respondent preferences.

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Attribute Non-Attendance and Consumer Preferences for Online Food Products in Germany

German Journal of Agricultural Economics ◽

10.30430/69.2020.1.31-48 ◽

2020 ◽

Vol 69 (1) ◽

pp. 31-48

Author(s):

P. Christoph Richartz ◽

Lukas Kornher ◽

Awudu Abdulai

Keyword(s):

Latent Class ◽

Consumer Preferences ◽

Mixed Logit ◽

Meat Products ◽

Food Product ◽

Latent Class Models ◽

Preference Heterogeneity ◽

Significant Heterogeneity ◽

Processing Strategies ◽

Class Models

In this article, we apply a choice experiment meth-od to examine consumers’ preferences for online food product attributes, using survey data for German consumers for meat products. We use both mixed logit and latent class models to analyze preference heterogeneity and sources of heterogeneity, as well as endogenous attribute attendance models to account for consumers’ attribute processing strategies. The empirical results reveal significant heterogeneity in preferences for online meat attributes among consumers. We also find that consumers’ willingness to pay estimates are highly influenced by their attribute processing strategies.

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Degree of processing and nutritional value of children’s food products

Public Health Nutrition ◽

10.1017/s1368980021003876 ◽

2021 ◽

pp. 1-8

Author(s):

Célia Regina Barbosa de Araújo ◽

Karla Danielly da S Ribeiro ◽

Amanda Freitas de Oliveira ◽

Inês Lança de Morais ◽

João Breda ◽

...

Keyword(s):

Nutritional Value ◽

Saturated Fat ◽

Food Product ◽

Food Products ◽

Nutritional Composition ◽

Retail Stores ◽

Processed Food ◽

Minimally Processed ◽

Cross Sectional ◽

Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

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Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

Unri Conference Series: Community Engagement ◽

10.31258/unricsce.2.112-116 ◽

2020 ◽

Vol 2 ◽

pp. 112-116

Author(s):

Atria Martina ◽

Wahyu Lestari ◽

Tetty Marta Linda ◽

Saberina Hasibuan ◽

Imelda Wardani

Keyword(s):

Food Security ◽

Sweet Potato ◽

Raw Materials ◽

Food Product ◽

Nutritional Composition ◽

The Body ◽

Processed Food ◽

Sensory Features ◽

Purple Sweet Potato ◽

Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

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Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i4.12681 ◽

2020 ◽

Vol 4 (4) ◽

pp. 512-521

Author(s):

Durry Munawar ◽

Dewi Sri Jayanti ◽

Raida Agustina

Keyword(s):

Weight Loss ◽

Food Product ◽

Food Products ◽

Drying Rate ◽

Processed Food ◽

Airflow Velocity ◽

Drying Time ◽

The Public ◽

Gnetum Gnemon ◽

Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

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PRICE AND VALUE COMPETITIVENESS OF UKRAINIAN MERCHANDISE EXPORTS

Ekonomìka ì prognozuvannâ ◽

10.15407/eip2021.02.007 ◽

2021 ◽

Vol 2021 (2) ◽

pp. 7-31

Author(s):

Oleh Pustovoit ◽

◽

Keyword(s):

Gas Turbines ◽

Consumer Preferences ◽

Export Price ◽

Value Added ◽

High Price ◽

Economic Science ◽

Steam Turbines ◽

Water Steam ◽

Price Competitiveness ◽

Qualitative Changes

In economics, "competitiveness" remains a very general concept, and its use in applied research does not allow combining their results and making unambiguous conclusions. This process is also complicated by the fact that the concept is composite and has two components – the price competitiveness and the value competitiveness. The latter can serve as an indicator of qualitative changes in the economy. However, this aspect of competitiveness in developing countries is still disregarded by researchers. Therefore, it is safe to say that today there are no studies, which, with a high level of accuracy, can analyze the value competitiveness of exports in such countries. Economists usually focus their efforts on the analysis of export price competitiveness and one of its main factors, which is the exchange rate of the national currency. However, this approach has limited cognitive capabilities, because the emergence of new centers of global growth, such as China and India is impossible to explain, based only on the high price competitiveness of their exports. The article attempts to solve some accumulated problems in economic science. In particular, based on the results of the analysis of modern definitions of the concept of "competitiveness", the author proposes to expand its content, generalizing the level of conformity of goods (services) to consumer preferences of market participants. This conceptual position is used to deepen the understanding of the basic, value and price competitiveness of products. A method for assessing the dominant role of value (price) competitiveness of exports in ensuring its dynamics has been developed. According to the results of the of methodology, it was found that in Ukraine’s export markets, the cyclical process of alternating growth of value or price competitiveness of this country’s products is mostly interrupted. The reason for this is the high price competitiveness of raw material exports, which is mainly attained due to low wages in the economy. In international markets, value competitiveness is inherent in a relatively small number of product groups of Ukrainian products. These include: insulated wires, cables and other insulated electrical conductors; fiber optic cables; turbojet engines, turboprop and other gas turbines; weapons, ammunition, their parts and accessories; electric heating devices and apparatus; vessels intended for the carriage of persons or goods; tugs and pushers; parts of aircraft; cars for transportation of passengers, cargoes, including self-propelled ones; water steam turbines and other steam turbines; and women's and men's clothing. It is substantiated that from the point of view of finding a new strategy of economic growth for Ukraine, the most urgent issues are not those of intensifying export activities, but those of updating the composition of the largest export commodity groups. Leading positions among them should be occupied by goods with a large share of value added, and increased technological complexity and value competitiveness. The beginning of this process will mean the emergence of new qualitative changes in the economy, and the effectiveness of public policy of economic reform.

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Willingness to pay estimates informing agribusiness decision making: a cautionary tale

International Food and Agribusiness Management Review ◽

10.22434/ifamr2017.0115 ◽

2018 ◽

Vol 21 (7) ◽

pp. 865-882 ◽

Cited By ~ 2

Author(s):

Courtney Bir ◽

Ann M. Cummins ◽

Nicole Olynk Widmar ◽

Christopher A. Wolf

Keyword(s):

Decision Making ◽

Willingness To Pay ◽

Consumer Preferences ◽

Food Product ◽

Cautionary Tale ◽

Reliability Of Results ◽

Multiple Methods ◽

Business Decisions ◽

Insight Into ◽

Improve Reliability

Multiple methods to improve reliability of results when using willingness-to-pay (WTP) to evaluate consumer preferences have been developed. This study compared methods of accounting for attribute non-attendance (ANA) in WTP for food product attributes. Both inferred and stated ANA were studied and estimates of WTP for pork chop and bacon attributes were compared. A larger number of significant differences were found between stated or inferred ANA corrected models than between corrected and uncorrected models. Significant correlations between inferred and stated ANA were not present and WTP estimates from correcting for inferred ANA (IANA) or stated ANA were statistically different from one another. Exploring WTP estimates across ANA corrected models is imperative for improving models to provide insight into consumer preferences. These insights can be used in making production decisions in order to meet consumer demands and inconsistent results can lead to conflicting business decisions.

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Development of a DNA-based Assay to Detect and Quantify Tropane Alkaloids Producing Thornapple Contaminations in Processed Food

CHIMIA International Journal for Chemistry ◽

10.2533/chimia.2019.422 ◽

2019 ◽

Vol 73 (5) ◽

pp. 422-425 ◽

Cited By ~ 1

Author(s):

Anna Weston ◽

Peter Brodmann ◽

Maximilian Widmer ◽

Julian Bartel ◽

Eric Kübler

Keyword(s):

Genetically Modified Organisms ◽

Tropane Alkaloids ◽

Food Product ◽

Food Products ◽

Datura Stramonium ◽

Processed Food ◽

Panicum Miliaceum ◽

Main Ingredient ◽

Nutrient Source ◽

Specificity And Sensitivity

Contaminates such as pesticides, toxic molecules of natural origin, genetically modified organisms and others can occur in processed food, especially if the main ingredient grows in open fields exposed to the environment. In particular, some health threatening toxic compounds are natural ingredients of plants that grow wild next to vegetables intended for consumption and can therefore enter the crop yield and stay there undetected. The tropane alkaloids-containing nightshade thornapple Datura stramonium, often grows in close vicinity to millet (Panicum miliaceum) a widely cultivated cereal, representing an important nutrient source in different countries of Asia and Africa. Discriminating thornapple from millet during harvest is not easy and consequently, millet-containing food products are often contaminated with tropane alkaloids from thornapple. In this work, two DNA specific hydrolysis probe qPCR methods were developed for Datura stramonium and Panicum miliaceum in order to detect thornapple contamination in millet-containing food products. The specificity and sensitivity of the developed assay system allows for its application in screenings during food product testing.

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