scholarly journals Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1955
Author(s):  
Patchimaporn Udomkun ◽  
Cargele Masso ◽  
Rony Swennen ◽  
Bhundit Innawong ◽  
Apollin Fotso Kuate ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Central Region ◽  
Nutritional Value ◽  
Consumer Preferences ◽  
Household Survey ◽  
Consumer Preference ◽  
Cooking Methods ◽  
Southwest Nigeria ◽  
Survey Sample ◽  
Similarity And Difference

Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers’ choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers’ choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers’ choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production.

Make It Hot? How Food Temperature (Mis)Guides Product Judgments

2020 ◽  
Vol 47 (4) ◽  
pp. 523-543 ◽  
Author(s):  
Amanda P Yamim ◽  
Robert Mai ◽  
Carolina O C Werle
Keyword(s):  
Public Policy ◽  
Willingness To Pay ◽  
Consumer Research ◽  
Nutritional Value ◽  
Consumer Preferences ◽  
Policy Implications ◽  
Calorie Intake ◽  
Consumption Decisions ◽  
Health Goal ◽  
Product Judgments

Abstract Despite being a basic food property, food temperature has been largely neglected by consumer research thus far. This research proposes that consumers spontaneously infer that warm foods contain more calories, an unexplored lay belief we named the “warm is calorie-rich” intuition. Eight studies reveal that this deep-seated intuition has powerful implications in terms of guiding (and often biasing) product judgments and consumption decisions. Temperature-induced calorie inferences are rooted in perceptions that warm foods are more filling and tastier than cold ones, which enhance warm foods’ desirability and affect consumer choices. The preference for warm products is mitigated when food energy does not provide utility to consumers though, such as when consumers have a health goal active, and it reverses when consumers purposefully aim to reduce their calorie intake. The “warm is calorie-rich” intuition is important for marketers and managers because warm food temperatures can increase willingness to pay (by 25%) and amount served (+27%), as well as influence consumer preferences. This intuition also has important public policy implications: consumers tend to underestimate the nutritional value of cold foods, resulting in increased consumption of calories (+31%) and fat (+37%).

scholarly journals Consumer Preferences and Willingness to Pay for Mud Crabs in Southeast Asian Countries: A Discrete Choice Experiment

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2873
Author(s):  
Zubayer Sayeed ◽  
Hiroaki Sugino ◽  
Yutaro Sakai ◽  
Nobuyuki Yagi
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Sustainable Consumption ◽  
Consumer Preference ◽  
Southeast Asian ◽  
Scylla Serrata ◽  
Asian Countries ◽  
Mud Crab ◽  
Important Species ◽  
Mud Crabs

The mud crab (Scylla Serrata) is an economically important species found in the mangroves and estuaries of tropical countries and is a popular seafood product in the coastal areas of Southeast Asian markets. The aim of this study is to identify factors affecting consumer preference of mud crabs, and to understand consumers’ willingness to pay (WTP) for these factors in a Singapore market where imported mud crabs from other Asian countries are sold. The results showed that the country of origin matters to participants, affecting purchasing decisions, and consumers were willing to pay approximately 16.48 SGD (11.49 USD, the average price of four shops: 35.55 USD/kg for one mud crab) more if the mud crabs were from Sri Lanka if compared with Indonesian or Cambodian mud crabs. Moreover, consumers were willing to pay 25.08 SGD (17.48 USD) more if the mud crabs were alive and 13.40 SGD (9.34 USD) less if the mud crabs were frozen compared with fresh, but not alive, mud crabs. Furthermore, consumers’ preference in mud crab was associated with the consumers’ religion. Some groups of consumers preferred female mud crabs with eggs over male mud crabs, while other groups preferred male crabs. The results identified diverse consumer preference of mud crabs and, therefore, could provide new insights that are useful for sustainable consumption of mud crabs in the region.

scholarly journals Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 86-91
Author(s):  
S. Koohathong ◽  
K. Khajarern
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Sodium Content ◽  
White Shrimp ◽  
Different Types

This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

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 Ethnocentrism, Trust, and the Willingness to Pay of Chinese Consumers for Organic Labels from Different Countries and Certifiers

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Shijiu Yin ◽  
Fei Han ◽  
Yiqin Wang ◽  
Wuyang Hu ◽  
Shanshan Lv
Keyword(s):  
Willingness To Pay ◽  
Service Providers ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Developed Countries ◽  
Chinese Consumers ◽  
Consumer Ethnocentrism ◽  
Chinese Consumer ◽  
The Difference ◽  
High Level

Although numerous studies have examined consumer preference for organic foods, few have focused on consumer willingness to pay (WTP) for organic labels from dissimilar countries or certifiers. We conducted a choice experiment to examine how Chinese consumer ethnocentrism and trust on organic labels and certifiers may affect their WTP for organic labels from different countries as well as for different certifiers. Chinese consumers did not show a high level of ethnocentrism, and this may lead to inconsistencies in their WTP for organic labels. Significantly, consumer preferences for certifiers did not change remarkably with the increase in consumer ethnocentrism. Chinese consumers generally preferred organic labels from developed countries (or US-invested organic certifiers). With increases in the trust in labels, consumer WTP for each type of organic label increased in general, but the difference between WTPs for organic labels from different countries decreased. Similar results were observed in consumer WTP for certifiers. Determining distinct preferences for organic labels from various sources and countries can be a valuable reference for manufacturers or international certification service providers to choose target markets and for governments to establish their certification systems.

scholarly journals Consumer preferences for the quality characteristics of sorghum grain in Eastern Uganda: A choice experiment approach

1970 ◽  
Vol 29 (4) ◽  
pp. 497-512
Author(s):  
K.M. Kakuru ◽  
F. Bagamba ◽  
P. Okori
Keyword(s):  
Grain Size ◽  
Willingness To Pay ◽  
Choice Experiment ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Sweet Taste ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Implicit Prices ◽  
Eastern Uganda

Sorghum (Sorghum bicolor) is an important staple food crop for millions of food insecure people in the Semi-Arid Tropics. However, the crop has not been fully exploited due to undesirable consumer characteristics. The objective of this study was to identify quality characteristics that consumers of sorghum prefer so as to increase its consumption in Uganda. Quality in this study was evaluated based on four sensory characteristics of atapa (atapa is a local name for sorghum paste in Eastern Uganda): colour, aroma, taste and texture; and grain size. A choice experiment was conducted to analyse consumer preferences for quality characteristics of atapa. The discrete choices obtained from the choice experiment were analysed using Mixed Logit models fitted in preference- and willingness to pay-space. Results revealed that sweet taste, good aroma, elastic texture and big grain size had positive effects on the consumer preference. In terms of magnitude, sweet taste had the largest effect on consumer preference followed by aroma. Grain size was important because consumers believed that the bigger the size, the more the flour that would be obtained after milling. None of the colours was found to be important; instead respondents associate the existing colours of different varieties with their known texture, taste and aroma. There were also significant positive implicit prices for the preferred (non-colour) attributes, implying that consumers were willing to pay a price premium for sweet taste, good aroma, elastic texture and big grain size. The highest premium would be paid for sweet taste (US$ 0.69) followed by good aroma (US$ 0.39). We also evaluated five hypothetical varieties (1, 2, 3, 4 and 5) based on the implicit prices of the individual attributes that constitute the varieties. We found out that varieties with a good taste, good aroma, elastic texture and big grain size had larger total willingness to pay values than those missing any of these attributes. We conclude that sweet taste and aroma and elastic texture are the most important quality attributes of atapa. Thus, we recommend to sorghum breeders to consider these quality attributes in their breeding programmes if consumption of sorghum-based foods is to increase.

scholarly journals Consumer Preferences and Willingness to Pay for Potting Mix with Biochar

Energies ◽  
2021 ◽  
Vol 14 (12) ◽  
pp. 3432
Author(s):  
McKenzie Thomas ◽  
Kimberly L. Jensen ◽  
Dayton M. Lambert ◽  
Burton C. English ◽  
Christopher D. Clark ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Online Survey ◽  
Product Information ◽  
Consumer Preferences ◽  
Market Potential ◽  
Marginal Costs ◽  
Consumer Demographics ◽  
Market Shares ◽  
Potential Market ◽  
Dedicated Energy Crops

Biochar is a co-product of advanced biofuels production from feedstocks including food, agricultural, wood wastes, or dedicated energy crops. Markets for soil amendments using biochar are emerging, but little is known about consumer preferences and willingness to pay (WTP) for these products or the depth of the products’ market potential for this product. This research provides WTP estimates for potting mix amended with 25% biochar, conditioned on consumer demographics and attitudes about product information labeling. Data were collected with an online survey of 577 Tennessee home gardeners. WTP was elicited through a referendum contingent valuation. Consumer WTP for an 8.81 L bag of 25% biochar potting mix is $8.52; a premium of $3.53 over conventional potting mix. Demographics and attitudes toward biofuels and the environment influence WTP. Biochar amounts demanded are projected for the study area’s potential market. Optimal prices, profits, and market shares are estimated across different marginal costs of producing biochar potting mix.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

scholarly journals Diversity in Nutrient Content and Consumer Preferences of Sensory Attributes of Peanut (Arachis hypogaea L.) Varieties in Ugandan Agroecosystems

2021 ◽  
Vol 13 (5) ◽  
pp. 2658
Author(s):  
Rose Nankya ◽  
John W. Mulumba ◽  
Hannington Lwandasa ◽  
Moses Matovu ◽  
Brian Isabirye ◽  
...  
Keyword(s):  
Arachis Hypogaea ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Nutrient Content ◽  
Intraspecific Diversity ◽  
Laboratory Evaluation ◽  
Organoleptic Characteristics ◽  
Arachis Hypogaea L ◽  
Cultivated Peanut ◽  
Nutrient Amounts

The cultivated peanut (Arachis hypogaea L.) is one of the most widely consumed legumes globally due to its nutrient content, taste, and affordability. Nutrient composition and consumer preference were determined for twenty local farmer (landrace) and commercial peanut varieties grown in the Nakaseke and Nakasongola districts of the central wooded savanna of Uganda through sensory and laboratory evaluation. Significant differences in nutrient content (p < 0.05) among peanut varieties were found within and across sites. A significant relationship between nutrient content and consumer preference for varieties within and across sites was also realized (Wilk’s lambda = 0.05, p = 0.00). The differences in nutrient content influenced key organoleptic characteristics, including taste, crunchiness, appearance, and soup aroma, which contributed to why consumers may prefer certain varieties to others. Gender differences in variety selection were significantly related to consumer preference for the crunchiness of roasted peanut varieties (F = 5.7, p = 0.016). The results imply that selecting different varieties of peanuts enables consumers to receive different nutrient amounts, while experiencing variety uniqueness. The promotion of peanut intraspecific diversity is crucial for improved nutrition, organoleptic appreciation and the livelihood of those engaged in peanut value chains, especially for the actors who specialize in different peanut products. The conservation of peanut diversity will ensure that the present and future generations benefit from the nutritional content and organoleptic enjoyment that is linked to unique peanut varieties.

Exploring the Role of Interaction Effects in Visual Conjoint Analysis

2015 ◽  
Vol 137 (9) ◽  
Author(s):  
Brian Sylcott ◽  
Jeremy J. Michalek ◽  
Jonathan Cagan
Keyword(s):  
Conjoint Analysis ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Interaction Effects ◽  
Fractional Factorial ◽  
Main Effects ◽  
Full Factorial ◽  
Biased Estimates ◽  
Data Requirements

In conjoint analysis, interaction effects characterize how preference for the level of one product attribute is dependent on the level of another attribute. When interaction effects are negligible, a main effects fractional factorial experimental design can be used to reduce data requirements and survey cost. This is particularly important when the presence of many parameters or levels makes full factorial designs intractable. However, if interaction effects are relevant, main effects design can create biased estimates and lead to erroneous conclusions. This work investigates consumer preference interactions in the nontraditional context of visual choice-based conjoint analysis, where the conjoint attributes are parameters that define a product's shape. Although many conjoint studies assume interaction effects to be negligible, they may play a larger role for shape parameters. The role of interaction effects is explored in two visual conjoint case studies. The results suggest that interactions can be either negligible or dominant in visual conjoint, depending on consumer preferences. Generally, we suggest using randomized designs to avoid any bias resulting from the presence of interaction effects.

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