scholarly journals The comparison of seafood consumption preferences and habits in Ordu and Samsun (Turkey)

2020 ◽  
Vol 37 (3) ◽  
pp. 259-265
Author(s):  
Onur Güvenin ◽  
Naciye Erdoğan Sağlam
Keyword(s):  
Consumer Preferences ◽  
Educational Status ◽  
Income Level ◽  
Poultry Meat ◽  
Seafood Consumption ◽  
Consumption Behavior ◽  
Fresh Fish ◽  
Fish Meat ◽  
Seafood Products ◽  
Survey Results

This study aims to determine the consumption behavior of seafood of people in Ordu and Samsun by a questionnaire composed of 17 questions. The questionnaire was randomly applied on 1287 people. Some characteristics such as age, gender, profession, educational status and income level of people were also considered to correct results. 37.1% of the respondents who consumed seafood products between 1-3 kg stated that they choise more poultry meat (44.4%) than fish meat (17%). Searching consumption of seafood due to seasons; 39% in winter and 33.7 % in fall. And also, from spring to winter, consumption of seafood has increased. According to the consumer preferences, 94.4% of preferred fresh fish and that 19% preferred weekly, 48.7% preferred fish once a month. Anchovy (43.7%) is the most commonly consumed seafood, and its consumption is common as frying (47.6%). When the consumer preferences were examined, it was determined that 94.4% preferred fresh fish, 19% preferred weekly, 48.7% preferred fish once a month. When the survey results are evaluated considering the fish potential of Ordu and Samsun provinces, we see that it is well below the potential.

scholarly journals Studying the Dietary Habits of Seafood Consumption among Saudis and Residents in the Province of Delam at Prince Sattam bin Abdulaziz University: دراسة العادات الغذائية لاستهلاك الأسماك بين السعوديين والمقيمين بمحافظة الدلم بجامعة الأمير سطام بن عبد العزيز

2019 ◽  
Vol 3 (3) ◽  
Author(s):  
Maalem Haasan Al- Moaleem
Keyword(s):  
Public Health ◽  
Saudi Arabia ◽  
Dietary Habits ◽  
University Education ◽  
Seafood Consumption ◽  
Fresh Fish ◽  
Fish Meat ◽  
Side Dish ◽  
The Impact ◽  
Fried Potatoes

  This study was conducted in order to identify the dietary habits of fish consumption in the province of Delam in Saudi Arabia where four hundred and fifty questionnaire were distributed to the employees of Prince Sattam bin Abdulaziz University during the month of Rabee I until Rajab 1440H. The results of the analysis in three hundred answered questionnaire showed that the sample of Saudis was (84.7%) and the percentage of university education (68.7%). The study showed that fish meat ranked third in the preference for meat types and that the fresh fish is preferred in the purchase followed by canned fish. The preferred types of fish are shrimp, grouper, kennad, net, poetic, nagel, and white. Moreover, the study confirmed that (46.3%) of individuals prefer to eat it once a week, cooked at home, and grilled. Furthermore, preferred side dish with fish was fried potatoes. The study indicates that the percentage of fish consumed by non- Saudis is higher which was twice in the week for non- Saudis and once a week for Saudis. This may be due to different dietary habits among individuals or the impact of prices, consumption habits, or distance from the coast. The study concluded the need for further studies to educate individuals about the benefits of fish and the importance of Public Health.  

scholarly journals Consumers’ Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2650 ◽  
Author(s):  
Davide Menozzi ◽  
Thong Tien Nguyen ◽  
Giovanni Sogari ◽  
Dimitar Taskov ◽  
Sterenn Lucas ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Fish Species ◽  
Consumer Preferences ◽  
European Countries ◽  
Health Claims ◽  
Fish Fillet ◽  
Fish Products ◽  
Fresh Fish ◽  
Seafood Products ◽  
Environmental Labels

Seafood products are important sources of protein and components of a healthy and sustainable diet. Understanding consumers’ preferences for fish products is crucial for increasing fish consumption. This article reports the consumer preferences and willingness to pay (WTP) for different fish species and attributes on representative samples in five European countries (n = 2509): France, Germany, Italy, Spain, and the UK. Consumer choices were investigated for fresh fish in a retail market under hypothetical situations arranged by a labelled choice experiment conducted for seven fish species: Cod, herring, seabass, seabream, salmon, trout, and pangasius. The results show the highest premiums for wild-caught fish than farm-raised alternatives. Ready-to-cook products are generally preferred to whole fish, whereas fish fillet preference is more species-specific. The results show positive premiums for a sustainability label and nutrition and health claims, with high heterogeneity across countries and species. With consumers’ preferences and WTP being largely country- and fish-dependent, businesses (fish companies, retailers, and others) should consider the specific market context and adapt their labelling strategies accordingly. Public authorities campaigns should inform consumers about the tangible benefits related with health and environmental labels.

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

2002 ◽  
Vol 31 (2) ◽  
pp. 157-170 ◽  
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.

scholarly journals Consumer Attitudes toward the Use of Gene Technology in Breakfast Products: Comparison between College Students from the U.S. and China

2015 ◽  
Vol 4 (6) ◽  
pp. 143 ◽  
Author(s):  
Nanying Wang ◽  
Jack E. Houston ◽  
Gregory Colson ◽  
Zimin Liu
Keyword(s):  
College Students ◽  
Consumer Preferences ◽  
Genetically Modified ◽  
Marketing Strategies ◽  
Chinese Market ◽  
Developed Country ◽  
Information Campaigns ◽  
Gm Foods ◽  
Survey Results ◽  
The U.S

Second-generation Genetically Modified (GM) crops are associated with consumer-oriented benefits such as improvement of nutritional quality. Given such an evolving market environment, this paper presents differences in consumer preferences and valuations for genetically modified breakfast grain products. The perception of consumers from a developing country, China, is discussed and compared to attitudes in a developed country, the U.S. The survey results reveal that there are notable differences in the attitude and perception of college students across these two countries. Purchase intent for GM foods was low, unless a benefit was promised, and some modifications are viewed more positively than others. Overall, it appears that GM foods may be acceptable in the U.S. and Chinese market. The findings in this study have potential implications for establishing various GM marketing strategies and information campaigns.

scholarly journals Demografik Faktörlerin Balık Eti Tüketimindeki Etkisi: Ankara İli Örneği

2016 ◽  
Vol 4 (5) ◽  
pp. 356 ◽  
Author(s):  
Osman Orkan Özer ◽  
Gonca Gül Yavuz ◽  
Umut Gül
Keyword(s):  
Decision Tree ◽  
Sample Size ◽  
Sampling Method ◽  
Central Anatolia ◽  
Seafood Consumption ◽  
Consumption Behavior ◽  
Face To Face ◽  
Chaid Analysis ◽  
Dependent Variables ◽  
And Behavior

This study was carried out in order to analyze seafood consumption level of consumers in Central Anatolia Region (Province Ankara) and their consumption behavior. Proportional sampling method was used in determining sample size and sample size was determined as 167. Data were collected from randomly chosen individuals with face-to-face interviews. As a result of study, in order to determine possible effects of socio-economic properties of consumers on seafood consumption, CHAID analysis which is one of the decision tree analyses was used. According to the results of analysis; it can be said that dependent variables of income, education and age have effect on attitude and behavior of consumers while gender have no effect on consumption behaviors.

scholarly journals Assessment of Fishery Products Consumption Behavior: the Case of Turkey

2017 ◽  
Vol 17 (1) ◽  
pp. 101 ◽  
Author(s):  
İbrahim Yilmaz ◽  
Serpil Yilmaz ◽  
M. Tunca Olguner
Keyword(s):  
Essential Amino Acids ◽  
Omega 3 ◽  
High Quality ◽  
Consumption Behavior ◽  
Fish Meat ◽  
Fisheries Policy ◽  
History Of ◽  
Fishery Products ◽  
Safe Food ◽  
Fisheries Law

From the early history of humanity until today, fish and other fishery products have always been involved in human diet. The intake of a sufficient number of proteins has been enabled through high-quality fish meat containing a significant quantity of essential amino acids as well as omega-3 fatty acids. According to the studies, 150 grams of fish, meets the needs of a 50-60% of daily protein intake for an adult. A large part of fishery production in Turkey (86%), is consumed fresh. Turkey, within the scope of Common Fisheries Policy is trying to harmonize fisheries with the EU. A failure to update the 1380 coded Fisheries Law and rapid issuing of EU compatible regulations, safe food for consumers, high quality products along the year for processing industry and marketers, as well as the inability to ensure sustainable price development for the producers, prevent the success of the sector. The aim of this study was to determine the consumption behavior when taking fishery products in terms of food safety, reliability, product quality as well as the level of income and education.

scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

The assessment of the attitude of Sicilian consumers towards wild and farmed seafood products – a sample survey

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rosalinda Allegro ◽  
Antonino Calagna ◽  
Daniela Lo Monaco ◽  
Valentina Ciprì ◽  
Carmelo Bongiorno ◽  
...  
Keyword(s):  
Sampling Design ◽  
Multiple Correspondence Analysis ◽  
National Level ◽  
Sample Survey ◽  
Farmed Fish ◽  
Content Type ◽  
Fresh Fish ◽  
Face To Face ◽  
Probabilistic Sampling ◽  
Seafood Products

PurposeThe purpose of the paper was to know and evaluate consumption, preferences and the knowledge of labelling legislation about wild and farmed seafood products.Design/methodology/approachA sample survey on Sicilian families was conducted through a direct interviews between October 2015 and October 2016 to study the attitudes of Sicilian consumers towards wild and farmed fish and seafood products. A stratified two-stage sampling design was chosen with variable probability of inclusion of the units of first stage and 1,700 subjects were interviewed.FindingsThe results obtained showed that the 69.4% of respondent ate fresh fish at least once a week and the 86% of respondents consumed aquaculture products at least once a month. Also, the 77.3% of respondents did not know the current legislation on the labelling. Multiple correspondence analysis allowed to identified three profiles of Sicilian families and binary logit model was used to examine the factors that influenced different frequency of fresh fish consumption in general and farmed seafood products in particular.Research limitations/implicationsExtending the research throughout the Italian territory would have allowed further comparisons at the national level.Practical implicationsThe research provides useful information on Sicilian consumers that could be used by policymakers and by marketing communications company.Social implicationsThis research, on a restricted group of European consumers (Sicilian), characterised by living in an island, reinforce the knowledge regarding seafood consumers.Originality/valueThis study used a probabilistic sampling design and a face-to-face questionnaire which produce results more robust in compare to surveys used more frequently such as non-probabilistic sampling design.

What Factors Influence Consumer Preferences for Search and Credence Seafood Characteristics? an Empirical Analysis in Kentucky and South Carolina

2018 ◽  
Vol 18 (2) ◽  
Author(s):  
English Ratliff ◽  
Michael Vassalos ◽  
Wuyang Hu
Keyword(s):  
South Carolina ◽  
Online Survey ◽  
Predictive Power ◽  
Consumer Preferences ◽  
Direct Marketing ◽  
Demographic Variables ◽  
Purchasing Decisions ◽  
Consumption Frequency ◽  
Seafood Products ◽  
The Impact

AbstractConsistent with preferences for other food products, consumers increasingly care about a range of search and credence seafood characteristics such as: environmental effects and product form. This study utilized a dataset obtained from an online survey, and a Multivariate Ordered Probit formulation to examine the impact of: demographic characteristics, lifestyle preferences, and seafood consumption frequency on preferences for selected seafood attributes. The findings indicate that the factors influencing consumer preferences differ across the attributes examined. Although some demographic variables have a statistically significant effect on consumers’ preferences for seafood attributes other than price, their predictive power was limited regarding preferences for wild-caught, fresh seafood and the impact of sustainability on purchasing decisions. Furthermore, consumers who utilize direct marketing outlets have stronger preferences towards fresh and wild-caught seafood products.

scholarly journals Surveying seafood consumption - a methodological analysis

2006 ◽  
Vol 24 (1) ◽  
pp. 12 ◽  
Author(s):  
Mecki Kronen ◽  
Brian McArdle ◽  
Pierre Labrosse
Keyword(s):  
Fish Consumption ◽  
Data Sets ◽  
Seafood Consumption ◽  
Fresh Fish ◽  
Individual Interviews ◽  
Consumption Data ◽  
Resource Requirements ◽  
Per Capita ◽  
Questionnaire Surveys ◽  
The Village

This paper addresses the need to establish a fast, effective and reliable method for collecting fish and seafood consumption data at the village level. Two different approaches, a community participatory and a classical survey one were tested and validated against each other. Using fully structured questionnaire surveys also reliability of results obtained from household and individual interviews were compared. Furthermore, taking fresh fish consumption as an example, three different methods were assessed to approximate best per capita consumption. Approaches and methods are validated in terms of time and human resource requirements, and data quality by comparing data sets obtained in Polynesian and Melanesian communities. Adding efficiency criteria, adoption of household average consumption surveys is concluded to best combine reliable data and least time and financial requirements. Per capita fresh fish consumption was found to best estimated using a simplified WHO system that takes into account gender-age correction factors.

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