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.

DNA Barcoding Revealed Mislabeling and Potential Health Concerns with Roasted Fish Products Sold across China

2019 ◽  
Vol 82 (7) ◽  
pp. 1200-1209 ◽  
Author(s):  
XIONG XIONG ◽  
FANGYING YUAN ◽  
MANHONG HUANG ◽  
LIXIA LU ◽  
XIAOHUI XIONG ◽  
...  
Keyword(s):  
Dna Barcoding ◽  
Fish Species ◽  
Morphological Characteristics ◽  
Economic Loss ◽  
High Price ◽  
Snack Food ◽  
Fish Fillet ◽  
Potential Health ◽  
Fish Products ◽  
Republic Of China

ABSTRACTRoasted fish fillet is a popular snack food in the People's Republic of China, and the market appeal can be reflected by the high price, which exceeds 330 RMB/kg in some cases. However, the labeled fish common name generally cannot be connected with a particular species, and the processing treatments make it a challenging task to identify fish species based on morphological characteristics. This study used full DNA barcoding and mini-DNA barcoding for species identification of 202 specimens sorted from 64 roasted fish fillet products sold across China, which belonged to 32 distinct brands and claimed 16 fish common names on the label. Given the absence of a harmonization in defining these common names in China, scientific literature and the Latin-Chinese dictionary of fish names (http://fishdb.sinica.edu.tw/) were consulted to define at least the family for each common name, and an identified species outside the expected family was determined to be mislabeled. Results highlighted a high mislabeling rate of 75.5%. Even worse, fish species were identified as belonging to multiple families, not only from several products of the same brand under the same common name but also from several specimens sorted from the same product. Moreover, a health issue was highlighted by the identification of toxic Tetraodontidae species from one product. To protect the consumers from economic loss and even health risks, we recommended amendments to existing legislation and the compilation of a list of acceptable market names for fish species in China. Meanwhile, DNA barcoding is a powerful tool in fish forensics, and we recommended the use of this technique to assure the accurate species labeling of fish products.HIGHLIGHTS

scholarly journals Formation of consumer properties of salted fish products of the South of Russia as a trend of increasing state food security

2020 ◽  
pp. 84-90
Author(s):  
N. V. Chibich ◽  
E. E. Ivanova
Keyword(s):  
Muscle Tissue ◽  
Fish Species ◽  
Consumer Preferences ◽  
Silver Carp ◽  
The South ◽  
Fish Products ◽  
Salted Fish ◽  
Color System ◽  
Food Dyes

The aim of the research is to develop the requirements for the consumer properties of salted fish products from fish of the South of Russia based on an analysis of consumer preferences obtained as a result of a sociological survey and determining the possibility of adjusting the color of salted fish products in accordance with the developed requirements. The objectives of the study are: development of requirements for the consumer properties of salted fish products from the fish of the South of Russia based on the analysis of consumer preferences obtained as a result of a sociological survey; selection of food colors for processing salted fish; determination of color characteristics (color formula) of salted fish colored with food dyes using the RGB color system using the FastColorPick computer program. The objects of the study are fish from the South of Russia: pilengas (Mugil so-iuy Basilewsky), silver carp (Hypophtalmichtys molitrix Val.), Common carp (Caprinus carpio), golgfish (Carassius auratus gibelio). As a result of the studies, it has been found that consumers prefer the color of salted fish products, which is similar to the color of the muscle tissue of salmonids. In order to obtain the desired color of salted fish products from the South of Russia, it is possible to color them with food dyes. An effect similar in color to that of salmon fish species has been obtained by staining the muscle tissue of the studied fish species with a 0,3% solution of E160c wig dye and 0,1% solution of neolin DR dye. As a result of treating fish with a solution of E120 carmine dye, a shade is formed that is not characteristic of the natural color of salmon fish.

scholarly journals Effects of processing methods on nutritional composition of fish pampus argenteus (white pomfret) in iran

10.5219/1274 ◽  
2020 ◽  
Vol 14 ◽  
pp. 412-416
Author(s):  
Ali Aberoumand
Keyword(s):  
Shelf Life ◽  
Fish Species ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Fish Fillet ◽  
Processing Methods ◽  
Fish Products ◽  
Nutritional Values ◽  
Frying Process ◽  
Pampus Argenteus

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

scholarly journals European Consumers’ Willingness to Pay for Red Meat Attributes

2021 ◽  
Author(s):  
Emilia Cubero Dudinskaya ◽  
Simona Naspetti ◽  
Georgios Arsenos ◽  
Emmanuelle Caramelle-Holtz ◽  
Terhi Latvala ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Meat Products ◽  
International Study ◽  
Red Meat ◽  
Health Claims ◽  
Heterogeneous Preferences ◽  
Country Level ◽  
European Consumer ◽  
The United Kingdom

Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provide red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2.900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. Results indicate substantial differences between the most relevant attributes for the average consumers, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

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 Fish out of water: consumers’ unfamiliarity with the appearance of commercial fish species

2021 ◽  
Author(s):  
Marine Cusa ◽  
Luara Falcão ◽  
Joseph De Jesus ◽  
Cristina Biolatti ◽  
Lancelot Blondeel ◽  
...  
Keyword(s):  
Policy Implementation ◽  
Fish Species ◽  
European Countries ◽  
Correct Identification ◽  
Stakeholder Dialogue ◽  
Commercial Fish ◽  
Fish Products ◽  
Market Transparency ◽  
Poor Understanding

AbstractSeafood labels play an increasingly key role in assisting consumers in purchasing processed and featureless fish products, and in encouraging sustainable fishing and aquaculture practices. While informed purchasing choices are typically influenced by traceability and labelling awareness, they also depend on the consumers’ ability to identify and discriminate the fish species available on the market, which to date remains notably unexplored. We asked 720 people across six European countries to identify pictures of six fish species commonly sold in Europe. We reveal that European consumers have a poor understanding of the appearance of the fish they consume (overall ∼ 30% correct identification), with British consumers performing the poorest and Spanish ones doing best. We noted cultural association with some species, whereby the most regionally consumed fish are more easily recognized. We argue that despite recent improvements in technological solutions, stakeholder dialogue, and policy implementation, seafood market transparency will remain open to malpractice until consumers restore connection with their food.

scholarly journals European Consumers’ Willingness to Pay for Red Meat Labelling Attributes

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 556
Author(s):  
Emilia Cubero Dudinskaya ◽  
Simona Naspetti ◽  
Georgios Arsenos ◽  
Emmanuelle Caramelle-Holtz ◽  
Terhi Latvala ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Meat Products ◽  
International Study ◽  
Red Meat ◽  
Health Claims ◽  
Heterogeneous Preferences ◽  
Country Level ◽  
European Consumer ◽  
The United Kingdom

Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

Product Innovation in the Crafts Sector

2019 ◽  
Vol 5 (2) ◽  
pp. 100-109
Author(s):  
Maria Sarmento ◽  
Marlene Amorim ◽  
Marta Ferreira Dias ◽  
Mara Madaleno
Keyword(s):  
Product Innovation ◽  
Consumer Preferences ◽  
New Products ◽  
European Countries ◽  
Added Value ◽  
Timely Manner ◽  
European Context ◽  
Territorial Identity ◽  
Relevant Topic ◽  
The Creation

Background: Innovation can result from progressive or significant changes to existing products leading to improvements in performance and user value. This is the type of innovation that is more easily perceived by the consumer, as it results in the creation of new products or the improvement of existing ones. Innovation in the Crafts Sector is a relevant topic to address market changes, and meet evolving consumer preferences. In this vein, artisans need to meet the calls for regularly investing in the design of new products and processes, with the purpose of achieving the sustainability of their business. Methods: This article addresses the existing calls for contextualizing the crafts sector and for fostering product innovation in this area, by investigating the barriers and problems faced by artisans, as well as by exploring existing experiences in overcoming them. The article builds on data collected in five European countries, under the scope of the Erasmus+ Project Craftsmanship+ “Fostering a New and Competitive Approach to Crafts and Semi Industrial high added-value sectors”1. Results and Conclusion: The aim is to analyze the importance of the crafts sector in a European context. This article contributes in a timely manner to the understanding of the crafts sector by paying attention to the obstacles that artisans face in order to ensure the sustainability of their business by introducing product innovation into their organization and/or market. This study offers a collection of innovation experiences in realities that are very significant for territorial identity, and thus aims to provide an incentive for further research.

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.

A Review of Aquaculture Practices and Their Impacts on Chemical Food Safety from a Regulatory Perspective

2015 ◽  
Vol 98 (3) ◽  
pp. 541-549 ◽  
Author(s):  
Joe O Boison ◽  
Sherri B Turnipseed
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Foreign Exchange ◽  
Fish Species ◽  
Food Production ◽  
Supply And Demand ◽  
Fish Products ◽  
Regulatory Perspective ◽  
The World ◽  
Aquaculture Industry

Abstract Aquaculture is currently one of the most rapidly growing food production industries in the world. The increasing global importance for this industry stems primarily from the fact that it is reducing the gap between the supply and demand for fish products. Commercial aquaculture contributes significantly to the economies of many countries since high-value fish species are a major source of foreign exchange. This review looks at the aquaculture industry, the issues raised by the production of fish through aquaculture for food security, the sustainability of the practice to agriculture, what the future holds for the industry in the next 10-20 years, and why there is a need to have available analytical procedures to regulate the safe use of chemicals and veterinary drugs in aquaculture.

Sign in / Sign up

Export Citation Format

Share Document