scholarly journals Consumer willingness to pay for plant-based foods produced using microbial applications to replace synthetic chemical inputs

PLoS ONE ◽  
2021 ◽  
Vol 16 (12) ◽  
pp. e0260488
Author(s):  
Beshir M. Ali ◽  
Frederic Ang ◽  
H. J. van der Fels-Klerx
Keyword(s):  
Willingness To Pay ◽  
Food Choice ◽  
Latent Variable ◽  
Food Systems ◽  
Consumer Preferences ◽  
Food Products ◽  
Analysis Data ◽  
Plant Production ◽  
Wheat Bread ◽  
Sustainable Food

Analysis of consumer preferences and willingness-to-pay (WTP) for sustainable foods produced using new agri-food technologies is required to enhance the uptake of innovations that accelerate the transition towards sustainable food systems. Consumers’ willingness to buy new food products, with no or limited consumption experience, mainly depends on their food choice motivational orientations (promotion- vs prevention-orientation). The objective of this study was to elicit consumers’ WTP for foods that are produced with microbial applications during the plant production phase with the aim to reduce the use of synthetic chemicals in crop farming, as well as to understand the associations of food choice motives, personal and socio-demographic factors with the WTP. We used contingent valuation to elicit consumers’ WTP for three food products (wheat bread, consumer potatoes and tomato sauce) through online surveys. Data were collected from 291 consumers, primarily from Italy, Germany and the Netherlands. Descriptive statistics, latent variable modelling and logistic regression were used to analysis data. Results show that more than two-third of the respondents are willing to pay premiums of at least 0.11 euro per kg of food products for reductions in synthetic chemical use by at least 50% due to microbial applications. The amount of WTP increases with the level of reductions in synthetic chemical use. The majority of the respondents are promotion-oriented consumers in relation to their food involvement, and are more likely to pay premiums for the sustainably produced food products. Environmentally concerned consumers are also more likely to pay premiums, whereas health concerned consumers are not. This study contributes to understanding of consumers’ attitude and perceived health risks towards foods obtained using microbial applications, and the heterogeneity of their preferences. Results provide insights for identifying potential buyers of foods produced using microbial applications, and to set prices according to the levels of consumers’ WTP.

scholarly journals Sustainable agri-food products: A review of consumer preference studies through experimental economics

2018 ◽  
Vol 64 (No. 12) ◽  
pp. 554-565 ◽  
Author(s):  
Lucio CECCHINI ◽  
Biancamaria TORQUATI ◽  
Massimo CHIORRI
Keyword(s):  
Willingness To Pay ◽  
Experimental Economics ◽  
Consumer Choice ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Food Products ◽  
Sustainable Food ◽  
Additional Information ◽  
Premium Price ◽  
Increased Sensitivity

In the last few decades, the interest of consumers towards sustainable agri-food products has been growing. This trend reflects changes in the consumption patterns, which have been deeply influenced by the increased sensitivity concerning social and environmental issues. In this sense, several studies, with different methodological approaches, have investigated consumers’ willingness to pay and its determinants for products with different sustainability labels. To systematise the obtained results, this paper offers a review of the studies that used experimental economics in studying consumer preferences for sustainable food and agricultural products. The 41 studies included in the review were selected on the basis of the pre-identified criterion according to the systematic review approach. Albeit discordant, the results show that a large share of consumers is willing to pay a premium price for products with eco-friendly and organic certifications. Animal welfare, ‘local’ production, or social certification appear to have a lower influence on consumer choice of purchasing. Additional information is able to modify consumer expectations and consequentially their willingness to pay, depending on the individual’s responsibility and awareness.

scholarly journals The Willingness to Pay in the Food Sector. Testing the Hypothesis of Consumer Preferences for Some Made in Italy Products

2020 ◽  
Vol 12 (15) ◽  
pp. 6275 ◽  
Author(s):  
Lucio Cappelli ◽  
Fabrizio D’Ascenzo ◽  
Maria Felice Arezzo ◽  
Roberto Ruggieri ◽  
Irina Gorelova
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Value Systems ◽  
Specific Reference ◽  
Extensive Literature ◽  
Food Sector ◽  
Sustainable Food ◽  
Mass Consumption ◽  
Premium Price ◽  
Made In

Previous publications have shown that Italian consumers are willing to pay a premium price for certain categories of Made in Italy products. The premium price has proven to be higher in the food sector. This study provides an extensive literature review on the topic and aims to test a hypothesis regarding consumer preferences towards some Made in Italy food products of mass consumption (olive oil, meat and fish), with specific reference to the value systems that influence the purchase. This paper studies the correlation between the potential willingness to pay a premium price for the mentioned products and the characteristics of consumers’ sample. The results obtained confirm the willingness to pay for Made in Italy products and correlate the willingness to pay a premium price with the level of education of the respondents to the questionnaire. Thus, these findings show that consumers with a higher educational level tend to make more sustainable food choices and by doing so lean toward a sustainable lifestyle.

scholarly journals Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1380
Author(s):  
Derek Victor Byrne
Keyword(s):  
Food Choice ◽  
Consumer Preferences ◽  
Affective Response ◽  
Consumer Preference ◽  
Food Products ◽  
Key Factors ◽  
Extrinsic Factors ◽  
Current Trends ◽  
Final Acceptance

Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

scholarly journals Personal and Psychological Traits Influencing the Willingness to Pay for Food with Nutritional Claims: A Comparison between Vice and Virtue Food Products

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 733 ◽  
Author(s):  
Belinda López-Galán ◽  
Tiziana de-Magistris
Keyword(s):  
Willingness To Pay ◽  
Emotional Eating ◽  
Consumer Preferences ◽  
Food Products ◽  
Potato Chips ◽  
Psychological Traits ◽  
Eating Style ◽  
Managerial Implications ◽  
Food Decisions ◽  
The Impact

Several studies have demonstrated the usefulness of nutritional claims (NCs) to help consumers make more informed food decisions. However, fewer studies have investigated the effect of personal and psychological consumer characteristics on their food purchase decision. Hence, the main aim of this study is to examine the impact of body image, emotional eating style, anxiety traits, and body mass index on consumer preferences for multiple NCs on the front of the package (FOP) of hedonic (potato chips) and utilitarian (toasted bread) products carrying the same NCs. Therefore, a real choice experiment (RCE) has been used and the willingness-to-pay-space model was estimated to analyse the interaction between personal and psychological characteristics and consumer preferences. The main finding suggests differences in purchase behaviour between potato chips and toasted bread. In particular, consumers are willing to pay more for toasted bread with one NC than potato chips with one NC. Moreover, personal and psychological consumer characteristics influence the purchase behaviour regarding food products with nutritional claims. However, only the anxiety trait appears to explain the differences between the selection of both types of food products. In line with this new evidence, we proposed some behavioural, political, and managerial implications.

scholarly journals Consumer Preferences for Locally Made Specialty Food Products Across Northern New England

2005 ◽  
Vol 34 (2) ◽  
pp. 204-216 ◽  
Author(s):  
Kelly L. Giraud ◽  
Craig A. Bond ◽  
Jennifer J. Bond
Keyword(s):  
Willingness To Pay ◽  
New England ◽  
Contingent Valuation ◽  
New Hampshire ◽  
Food Item ◽  
Consumer Preferences ◽  
Food Products ◽  
Dichotomous Choice ◽  
Northern New England ◽  
Contingent Valuation Methods

Does willingness to pay a premium for local specialty food products differ between consumers in Maine, New Hampshire, and Vermont? Two food categories are investigated: low-end ($5) and high-end ($20) products. Premia estimates are compared across states and across base prices within states using dichotomous choice contingent valuation methods. Results suggest that the three states of northern New England have many similarities, including comparable price premia for the lower-priced good. However, there is some evidence that the premium for the higher-priced good is greater for the pooled Vermont and Maine treatment than for the New Hampshire treatment. Vermont and New Hampshire residents are willing to pay a higher premium for a $20 than for a $5 food item, while the evidence suggests that Maine residents are not.

scholarly journals Consumers’ Sense of Farmers’ Markets: Tasting Sustainability or Just Purchasing Food?

2016 ◽  
Author(s):  
Elisa Giampietri ◽  
Dieter Koemle ◽  
Xiaohua Yu ◽  
Adele Finco
Keyword(s):  
Agricultural Production ◽  
Choice Experiment ◽  
Food Systems ◽  
Consumer Preferences ◽  
Environmental Benefits ◽  
Sustainable Food ◽  
Alternative Food Systems ◽  
Policy Makers ◽  
Production And Consumption

Sustainable food consumption has attracted a widespread attention during last decades by scholars, policy makers and consumers. In line with this, farmers’ markets (FMs) have the potential to encourage sustainable agricultural production and consumption. By reducing the number of actors and distances along the food chain, these alternative food systems foster the reconnection between farmers and consumers and contribute to different social, economic and environmental sustainable goals. This paper provides insights on the role of consumers' sustainability concerns related to their motivation for shopping at FMs. By means of a choice experiment, we analyze the determinants of consumers’ WTP for buying apples at FMs. We are particularly interested in understanding how attitudes towards the three sustainability dimensions are related to consumer preferences in this context. We find that consumer attitudes towards direct contact with producers, contributing to farmers’ income, and environmental benefits can be directly related to product characteristics that are specific to FMs.

scholarly journals Consumer preferences and willingness to pay for the health aspects of food

2011 ◽  
Vol 59 (4) ◽  
pp. 167-176 ◽  
Author(s):  
Simona Miškolci
Keyword(s):  
Czech Republic ◽  
Willingness To Pay ◽  
Food Systems ◽  
Consumer Preferences ◽  
Stated Preference ◽  
Contingent Valuation Method ◽  
Evaluation Studies ◽  
Secondary Data ◽  
Price Premium ◽  
The Czech Republic

Agri-food systems in the Czech Republic are currently undergoing a profound transformation toward high-value products. Appropriate policies are needed to guide this transformation, presupposing good understanding of consumer preferences. Having established a general framework for the analysis of food choice and quality perception, second part of the paper gives overview of results of stated preference evaluation studies conducted in the Czech Republic. The objective of secondary data analysis is to evaluate consumer preferences and willingness to pay for the food quality with the special attention to an evaluation of consumer preferences for health aspects of the food. The consumers’ relative preferences toward the different dimensions of a product’s quality are measured from the consumers’ perspective via their preference scores on various dimensions of quality derived from Analytic Hierarchy Process (AHP). Price premium consumers are willing to pay for the high quality product is investigated using Contingent valuation method (CV). In general, the empirical evidence supports the hypothesis that health ensuring and enhancing characteristics together with sensorial characteristics significantly affect consumers’ preferences for food and most consumers are willing to pay a price premium in order to ensure required quality of food.

Sign in / Sign up

Export Citation Format

Share Document