Consumer preferences for three dimensions of country of origin of a processed food product

2020 ◽  
Vol 122 (11) ◽  
pp. 3361-3382 ◽  
Author(s):  
Hideo Aizaki ◽  
Kazuo Sato
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Country Of Origin ◽  
Food Product ◽  
Food Products ◽  
Three Dimensions ◽  
Processed Food ◽  
Content Type ◽  
First Case ◽  
Best Worst Scaling

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.

scholarly journals Understanding preferences of German flower consumers: the desire for sustained beauty

2018 ◽  
Vol 46 (6) ◽  
pp. 560-576
Author(s):  
Meike Rombach ◽  
Nicole Widmar ◽  
Elizabeth Byrd ◽  
Vera Bitsch
Keyword(s):  
Latent Class Analysis ◽  
Latent Class ◽  
Consumer Preferences ◽  
Federal State ◽  
Class Analysis ◽  
Cut Flower ◽  
Cut Flowers ◽  
Content Type ◽  
Relative Preference ◽  
Best Worst Scaling

PurposeThe purpose of this paper is to provide insights for flower retailers, horticultural practitioners and marketing managers into the prioritisation of cut flower attributes by German residents.Design/methodology/approachApplying a best–worst scaling approach, this analysis identified the relative ranking of importance amongst product attributes relevant to German consumers when buying fresh cut flowers. A latent class analysis determined four flower consumer segments for further study. The study builds on a sample of 978 consumers and is consistent with the most recent German census in terms of age, gender, income and federal state.FindingsThe best-worst analysis showed that intrinsic flower attributes, in particular appearance, freshness and scent were found to be more important to German consumers than the extrinsic attributes studied, namely, price, country of origin and a certification indicating fair trade. The latent class analysis determined four consumer segments that desire either budget, luxury or ethical flowers or more information about flowers. For all identified consumer segments, appearance was the attribute of greatest importance. The segments that desired luxury or ethical flowers, as well as the segment that desires more information were interested in appearance, but also had relatively large shares of preferences dedicated to flower freshness guarantees. The preference for freshness guarantees in addition to appearance may be interpreted jointly as a desire for not only beautiful and aesthetically pleasing flowers, but for sustained beauty.Originality/valueInternationally, the study fills a research gap by exploring consumer’s relative preference for cut flower attributes. In contrast to existing studies on consumer preferences for flowers in Germany, the present study builds on a sample that was targeted in terms of age, gender, net household income and federal state to the most recent German census.

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

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.

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

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.

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

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.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

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

2019 ◽  
Vol 73 (5) ◽  
pp. 422-425 ◽  
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.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

Country of Origin Labelling: The Last Frontier of the Geographic Perceptions of Food

2010 ◽  
Vol 1 (3) ◽  
pp. 266-267
Author(s):  
Alberto Alemanno
Keyword(s):  
Country Of Origin ◽  
Food Products ◽  
Processed Food ◽  
The Eu

EU consumers are becoming increasingly concerned about not only the characteristics and qualities of the food products that they are buying but also their origin. To address these concerns, the EU is considering – similarly to other countries – the introduction of mandatory country of origin labelling (COOL) for both unprocessed and processed food.

Food advertising as a mirror of intercultural differences: the case of the UK and Greece

2015 ◽  
Vol 117 (4) ◽  
pp. 1256-1272 ◽  
Author(s):  
Andriani Theocharous
Keyword(s):  
Interdisciplinary Approach ◽  
Product Category ◽  
Food Products ◽  
Three Dimensions ◽  
Communication Style ◽  
Content Type ◽  
Cultural Traditions ◽  
Cultural Preferences ◽  
The Uk ◽  
Entertainment Value

Purpose – The purpose of this paper is to identify cultural preferences in advertising style in the UK and Greece through the comparison of advertisements for food products of local brands. Design/methodology/approach – In total, 39 advertisements were collected from local food magazines in 2012-2013. Each copy was content-analyzed based on three dimensions of advertising style: advertising forms, appeals, and verbal communication style. Findings – The analysis of the copies shows a tendency for Greek advertisements to adopt a forceful style and to convey an abundance of factual information in direct forms, combined with emotional appeals emphasizing local origin, nostalgia, and long-standing cultural traditions. On the contrary, UK copies tend to emphasize the entertainment value of advertisements, while communicating rational appeals in an informal register. Research limitations/implications – The variations in advertising style for the promotion of food products in the UK and Greece reflect the different ways in which advertising works, and potential differences in consumers’ decision making when it comes to the purchase of the products. The findings could have relevance for the design and transcreation of multinational food campaigns, and they could facilitate the development of research questions to be addressed in food marketing and advertising and consumer behaviour research. Originality/value – The study adopts an interdisciplinary approach to the analysis of the copies and the interpretation of findings, which draws on marketing and advertising and integrates a linguistic analysis of the text. By focusing on a particular product category and origin, it attempts to comprehensively account for their effect on advertising practices.

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