Search results for "consumer preference"
showing 10 items of 12 documents
Study of Consumer Preferences in Regard to the Blonde Orange Cv. Washington Navel “Arancia Di Ribera PDO”
2016
Consumers’ attitude and preferences in regard to food ingre- dients, country of origin, social corporate responsibility toward the environment, and work conditions have changed over the last 10 years. Consumers are getting more educated and there- fore more sensitive around cultivation practices in agriculture and food processing, which increases concerns in regard to production practices in agriculture. Several studies have been conducted on consumers’ preferences about quality food, but not with regard to blonde oranges cv. Washington Navel culti- vated in southern Italy. This quality fruit is a niche product that achieved the Protected Designation of Origin (PDO) certifica- tion for high…
Pasta experience: Eating with the five senses - a pilot study
2018
Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…
Natural versus enriched food: Evidence from a laboratory experiment with chewing gum.
2019
Abstract The current study explored consumers' preferences for natural versus enriched foods and identified the underlying driving forces behind consumer interest towards both attributes. A laboratory experiment with 200 respondents was carried out, applying the incentive compatible Becker-DeGroot-Marschak mechanism to measure consumers' willingness to pay for natural and enriched attributes of chewing gum. Empirical findings reveal that the two attributes are evaluated similarly by consumers. Furthermore, structural equation modelling identified a strong interdependence between the natural and the enriched attributes, suggesting they are complementary rather than substitutes/alternatives i…
Consumer Attitudes and Preference Exploration towards Fresh-Cut Salads Using Best–Worst Scaling and Latent Class Analysis
2019
This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best&ndash
Private label food products: Consumer perception and distribution strategies
2022
Food Products Private Label PL, are foods produced by the food industries on order of food distribution companies. Their characteristic is that they are similar to industrial brands but are marketed under the name of the distribution company. Over time they have spread to countries with high per capita income, so much so that today they have become an established product in the food market. Today the PL makes it possible to overcome the criticalities that small agricultural businesses have, which cannot relate to the large-scale retail trade. The PL allow the survival of the company and the permanence of the man in the rural environment. The aim of this research was to analyze the benefits …
Restorānu nozares tirgus analīze Almati pilsētā
2020
Gaukhar Zakirova. Bakalaura darbs “Tirgus analīze par restorānu nozari Almati pilsētā”. Šajā darbā tika veikta Almati restorānu nozares analīze. Mērķis ir noteikt galvenās stratēģijas, kas uzlabo sniegumu restorānu nozarē Almati tirgū. Galvenais uzdevums ir, sasaistot teoriju un praktiskos tirgus analīzes piemērus dažādu valstu restorānu nozarē, sasniegt šī darba mērķi. Rezultāti parāda restorānu nozares mūsdienu situāciju Almati tirgū, tā stiprās un vājās puses. Bakalaura darbā ir 16 attēli, 35 tabulas, 4 pielikumi un 121 lappuses. Pētniecības periods aptver 2019 – 2020.
Factors affecting consumer preferences for “natural wine”: An exploratory study in the Italian market
2020
PurposeThe aim of this study is to understand which wine quality characteristics, consumers' attitudes and socio-demographic characteristics affect the consumers' willingness to pay (WTP) a premium price for a bottle of natural wine.Design/methodology/approachThe research is experimental and investigated the purchasing intentions of 613 Italian wine consumers within a hypothetical setting. In order to elicit WTP for natural wine, a multiple price list (MPL) in a comparison with one bottle of conventional wine, with an average price of €5 was adopted. To understand which quality attributes of wine affect the consumers' WTP for natural wine, a Tobit regression model was implemented.FindingsTh…
Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach
2019
This study assesses consumer preferences during fruit and vegetable (FV) sales, considering the sociodemographic variables of individuals together with their choice of point of purchase. A choice experiment was conducted in two metropolitan areas in Northwest Italy. A total of 1170 consumers were interviewed at different FV purchase points (mass retail chains and open-air markets) using a paper questionnaire. The relative importance assigned by consumers to 12 fruit and vegetable product attributes, including both intrinsic and extrinsic quality cues, was assessed by using the best&ndash
Effect of Pulp Pigmentation Intensity on Consumer Acceptance of New Blood Mandarins: A Cross-Cultural Study in Spain and Italy
2022
One of the current objectives of different citrus breeding programmes is obtaining new pigmented mandarins. This study investigates to what extent consumer preferences, expectations and purchase intention are affected by the appearance of new mandarins, specifically pulp pigmentation intensity. Four hundred consumers from both Italy and Spain (800 in all) participated in the study. In each country, half were informed about the healthy properties of the anthocyanins responsible for red pulp colouration, while the other half were not. Italians more readily accepted new mandarin varieties than Spaniards, which was linked to them being more familiar with blood oranges. In Italy, both slight- an…
Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?
2019
The aim of this study is to know Italian consumers’ preferences for Pasta and consumption habits. Food culture and concerns about food security and product innovation were investigated. A sample of Italian consumers was interviewed. Consumer’ profile, motivations and purchasing behavior were described. Relationships between observed variables and the latent constructs that explain the preferences were highlighted. There is asymmetric information between consumers and producers. Consumers believe Pasta is made with Italian grains, and therefore it is healthy and safe, although that’s not always the case. Intrinsic and extrinsic high quality, which derives from growing and production technolo…