scholarly journals Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Insects ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 435
Author(s):  
Davide Menozzi ◽  
Giovanni Sogari ◽  
Cristina Mora ◽  
Marta Gariglio ◽  
Laura Gasco ◽  
...  
Keyword(s):  
Treatment Group ◽  
Willingness To Pay ◽  
Meat Products ◽  
Protein Source ◽  
Consumer Acceptance ◽  
Feed Production ◽  
Intention To Purchase ◽  
Feed Source ◽  
Information Treatment ◽  
Nutritional Benefits

The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.

How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects

2021 ◽  
pp. 1-10
Author(s):  
G. Sogari ◽  
D. Menozzi ◽  
C. Mora ◽  
M. Gariglio ◽  
L. Gasco ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Animal Welfare ◽  
Purchase Intention ◽  
Online Survey ◽  
Meat Products ◽  
Control Group ◽  
Positive Effects ◽  
Natural Behaviour ◽  
Intention To Purchase ◽  
Information Treatment

The opportunity to use insects as protein sources for poultry has many environmental advantages. Moreover, the administration of insects to poultry can provide animal welfare and health benefits, allowing the expression of their natural behaviour, reducing aggression, and supplying nutrients. However, there is limited research on consumer’s acceptance of farmed animals fed with insects. Our study aims to understand consumers’ attitude towards, intention to purchase, and willingness to pay (WTP) for meat obtained from a farmed duck fed on: (1) an insect-based meal; and (2) live insect diet. We conduct an online survey of 565 Italian meat consumers, including an information treatment regarding the sustainability and nutrition benefits of using insects as feed. Our results demonstrate that providing more information about the positive effects of using insects in feed production may motivate those more interested in environmental issues to purchase insect-fed duck meat products. Compared to the control group, the purchase intention of consumers in the treatment group is also affected by their attitude towards animal welfare. Their WTP for such products is directly affected by their previous entomophagy experience. Attitude and intention to purchase an insect-fed duck are the main predictors of consumers’ WTP for a duck fed with both insect-meal and live insects. This study provides insights for policymakers and the private sector. We suggest that increasing consumers’ awareness by communicating the positive environmental impact of the use of insect as feed can potentially differentiate meat products for consumers and influence their purchase preferences.

scholarly journals Does Physical Activity Influence Consumer Acceptance of Gene Edited Food?

2021 ◽  
Vol 13 (14) ◽  
pp. 7759
Author(s):  
J. Ross Pruitt ◽  
Kaitlyn M. Melton ◽  
Marco A. Palma
Keyword(s):  
Physical Activity ◽  
Willingness To Pay ◽  
Activity Level ◽  
Environmental Benefits ◽  
Consumer Acceptance ◽  
Adoption Process ◽  
Genetically Modified Food ◽  
Costs And Benefits ◽  
Production Technologies ◽  
Nutritional Benefits

Consumer acceptance of new and emerging food production technologies is tied to their understanding of costs and benefits of the product. Advances in bioengineering not only provide direct nutritional benefits to the consumer, but also environmental benefits that improve sustainability. Improved consumer understanding of the benefits of innovative bioengineered food products can aid in the adoption process. We track participants’ physical activity level to determine whether this trait impacts willingness to pay for bioengineered foods. Additionally, we determine whether consumers are willing to pay a premium for gene edited food relative to genetically modified food. The results indicate that there is no link between physical activity and willingness to pay for genetically edited food. Additional results suggest that there is a premium among Asian and other respondents but not by gender.

scholarly journals Assessing Consumer Acceptance and Willingness to Pay for Novel Value-Added Products Made from Breadfruit in the Hawaiian Islands

2019 ◽  
Vol 11 (11) ◽  
pp. 3135 ◽  
Author(s):  
Marin Lysák ◽  
Christian Ritz ◽  
Christian Bugge Henriksen
Keyword(s):  
Food Security ◽  
Willingness To Pay ◽  
Pacific Islands ◽  
Product Information ◽  
Value Added ◽  
Consumer Acceptance ◽  
Potential Contribution ◽  
Cultural Significance ◽  
Nutritional Benefits ◽  
Value Added Products

Breadfruit is a high yielding tree crop with a long history in the Pacific Islands, with the potential to improve food security under climate change. Traditionally, it has been grown and used extensively as a food source in Hawaii, but in the past decades, it has been neglected, underutilized, and supplanted by imported staple foods. Revitalization of breadfruit is central for reducing dependency on food imports and increasing food resiliency and self-sufficiency in Hawaii. Such a process could potentially be strengthened by the development of novel value-added products. This empirical study investigates consumer acceptance and willingness to pay in two scenarios: with and without detailed product information about breadfruit and its cultural significance, nutritional benefits and potential contribution to increase local food security. A total of 440 consumers participated in the study. Participants receiving descriptive information had a higher level of acceptance and were willing to pay a higher price compared with participants who were not informed that the product was made from breadfruit: 1.33 ± 0.15 acceptance on the hedonic scale and 1.26 ± 0.23 USD (both p < 0.0001). In conclusion, repeated exposure and building a positive narrative around breadfruit products may increase consumer acceptability.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

Information and taste interventions for improving consumer acceptance of edible insects: a pilot study

2020 ◽  
pp. 1-12
Author(s):  
E. Woolf ◽  
C. Maya ◽  
J. Yoon ◽  
S. Shertukde ◽  
T. Toia ◽  
...  
Keyword(s):  
Pilot Study ◽  
Developed Countries ◽  
Protein Source ◽  
Consumer Acceptance ◽  
Edible Insects ◽  
Post Intervention ◽  
Educational Session ◽  
Effective Interventions ◽  
Insects As Food

Insects are a sustainable protein source with poor consumer acceptance in developed countries. An Eating Insects Conference and Tasting Demonstration was hosted with a goal of promoting consumption of edible insects. The event consisted of an educational session that provided information about entomophagy followed by a cooking and tasting demonstration of edible insects. Pre- and post-intervention surveys were conducted to assess the effect of the event on participants’ acceptance of entomophagy. Forty-three attendees completed the surveys. After attending the event, participants felt more knowledgeable about entomophagy, which positively correlated with willingness to consume edible insects. Participants who believed that entomophagy is sustainable were more willing to consume edible insects than those who did not. Although all participants consumed insects at the tasting demonstration, those with prior consumption experiences had significantly higher post-intervention willingness scores, indicating repeated exposures may be necessary for improving consumer acceptance of edible insects. The event raised awareness of using insects as food and provided useful information for developing effective interventions to promote insect consumption.

scholarly journals THE EFFECT OF CONSUMER PERCEPTIONS AND LIFESTYLE ON WILLINGNESS TO PAY PREMIUM PRICE WAGYU PRODUCTS

2020 ◽  
Vol 16 (2) ◽  
pp. 129
Author(s):  
Yuli Kartika Dewi ◽  
Jessica Gosal Gosal
Keyword(s):  
Regression Analysis ◽  
Willingness To Pay ◽  
Research Method ◽  
Quantitative Research ◽  
Meat Products ◽  
Sampling Technique ◽  
Total Sample ◽  
Analytical Tool ◽  
Consumer Perceptions ◽  
Premium Price

<p class="Abstract1">Willingness to pay premium price is the willingness of individuals to spend a greater amount of money with the aim of getting a product or service of higher quality than other products or services. This study conducted a study of the effect of consumer perceptions and lifestyles on the willingness to pay premium prices of Wagyu products. As we know that the price of Wagyu beef is quite high, around Rp. 300,000 - Rp. 850,000 per kilogram depending on the quality. The purpose of this study was to determine: (1) the effect of consumer perceptions on the willingness to pay premium prices of Wagyu products; (2) the influence of lifestyle on the willingness to pay premium price of Wagyu products. The research method used is quantitative research. The population in this study are all consumers who have bought Wagyu meat in different cities with an infinite amount. Sampling in this study used a purposive sampling technique with a total sample of 123 people who had bought Wagyu products. Data collection techniques using a questionnaire with a Likert scale. This study uses multiple regression analysis test as an analytical tool to test hypotheses. Data from the questionnaire were analyzed to test factors and test variables using SPSS 21. The results of this study showed: (1) consumer perceptions had a positive and significant effect on willingness to pay premium prices for Wagyu meat products; (2) lifestyle has a positive and significant effect on the willingness to pay premium prices of Wagyu products.</p>

scholarly journals AKSEBILITAS KONSUMEN TERHADAP BERBAGAI BAHAN BAKSO

2018 ◽  
Vol 12 (2) ◽  
pp. 21-33
Author(s):  
Uci Sukarno Putri ◽  
Agustina Widyasworo ◽  
Ahmad Rofiq Ghozali
Keyword(s):  
Statistical Tests ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Organoleptic Test ◽  
Consumer Panel ◽  
Meat Animal ◽  
Better Than

Seeing the need for beef animal foods that continue to increase, but beef on the market does not meet the market's needs, experts have the initiative to meat. Animal meat in this study was beef, chicken, duck and rabbit. One of the processed meat products that has long been known and very popular with Indonesian people is meatballs. This research is used for various types of meatball ingredients. The level of consumer acceptance used in this study uses organoleptic tests through sensory devices. Penel that in this study is a consumer panel consisting of 30 investigators. Palatability of panelists can be done through an organoleptic test which includes taste, color, aroma, texture and elasticity by waiting for RAL statistical tests. The results of acceptability study showed that the respondent's response to beef meatballs was not higher / better than recurrent meatballs (chicken, duck, rabbit).

scholarly journals Consumer Acceptance of Fermented Drinks in Malaysia

2021 ◽  
Vol 6 (11) ◽  
pp. 306-314
Author(s):  
Norzalila Kasron ◽  
Musaalbakri Abdul Manan ◽  
Mohd Nur Hafiz Mat Azmin ◽  
Nor Azlina Saari ◽  
Malisah Abd Latip
Keyword(s):  
Willingness To Pay ◽  
Functional Foods ◽  
Raw Materials ◽  
Value Added ◽  
Sampling Technique ◽  
Peninsular Malaysia ◽  
Market Potential ◽  
Government Support ◽  
Consumer Acceptance ◽  
Underlying Structure

Fermented beverages have become a powerful player in the global beverage sector because of the increased demand for health products and their nutritional benefits to societies. This study aimed to identify consumer acceptance and willingness to pay for fermented drinks developed by MARDI. It also will evaluate the market potential of products among industry players. In this study, the data was collected using structured questionnaire and face-to-face interviews focused on the population in Peninsular Malaysia. The population's selection by stratified random sampling technique and the major survey locations included mall and hypermarket. Exploratory factor analysis (EFA) was used to discover the underlying structure of observed variables. A total of 400 respondents had participated in the study. A field survey conducted showed that 54% of respondents knew about functional foods and 55% of these are aware of functional foods based on fruits were in the market. The survey found that 30% of respondents had taken fermented drinks before, while the rest had never known this drink. Age and income have a significant influence on consumers' willingness to pay fermented drinks at a reasonable price if this product is available in the Malaysian market. Government support is needed to encourage the cultivation of indigenous fruit in Malaysia. It can be done through the provision of seed subsidies and financial resources to farmers in expanding and increasing the supply of these raw materials for the production of value-added products.

scholarly journals Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries

2021 ◽  
Vol 5 ◽  
Author(s):  
Oscar Zollman Thomas ◽  
Christopher Bryant
Keyword(s):  
Dairy Products ◽  
Predictive Power ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Taste Perception ◽  
Purchase Intent ◽  
Consumer Adoption ◽  
Willingness To Buy ◽  
The Usa ◽  
The Uk

Concern with the ethical, environmental and health consequences of the livestock industry is pushing the growth of a sector of animal-free alternatives. Advancing research is allowing these products to increasingly deliver experiences on a par with and beyond the products they originally sought to emulate, but widespread consumer adoption has not yet been realised. This research surveyed 5,054 individuals from Brazil, Germany, India, the UK and the USA, examining the nature and extent of acceptance of dairy products derived from precision fermentation, one of the three main pillars of alternative proteins. We find substantial consumer acceptance across countries for these products, animal-free dairy cheese, seeing 78.8% of consumers as probably or definitely likely to try such a product, with 70.5% probably or definitely likely to buy, substantially higher than previous research has found for cultivated meat products. Consumers anticipated animal-free dairy cheese to be significantly more tasty than current vegan cheese products, and just as tasty and safe as basic animal-derived cheese while rating it as significantly more ethical and environmentally friendly. Multiple linear regression revealed that within dietary identifiers, vegetarianism and veganism were strong predictors of willingness to buy but flexitarianism showed the strongest predictive power for willingness to buy. Of all variables, the strongest predictor of willingness to buy was current level of cheese consumption. Further regressions revealed that taste perception was key to driving purchase intent across all countries. The implications of these results for the development of the animal-free dairy sector are discussed.

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