Article
Food Science & Technology
Mohammed Ziaul Hoque, Nazmoon Akhter, Mohammad Shafiur Rahman Chowdhury
Summary: This study examines the demand for traceability information attributes in seafood markets, particularly in emerging markets like Bangladesh. The results indicate that consumers prioritize vitamins, cholesterol, and preservatives, while showing less concern for microbiological contamination and pesticide residues. Consumers are more likely to choose fish with traceability information that meet safety control standards, and are willing to pay a higher price for this information.
Article
Agronomy
Jay Lillywhite, Chadelle Robinson
Summary: U.S. per-capita chile consumption and foreign imports have increased while domestic production has fallen. Understanding consumer preferences regarding chile attributes can help U.S. producers remain competitive.
Article
Green & Sustainable Science & Technology
Teresa Paiva, Telma A. Jacinto, Mafalda Cruz Sarraguca, Paula Coutinho
Summary: Meat consumption is expected to increase globally, which will have negative impacts on the environment and climate change. However, only 30.6% of respondents are willing to reduce meat consumption for environmental reasons. Age group 23-49 shows greater concern for animal welfare. Communication between suppliers and producers, as well as support from regional governmental institutions, are crucial to protect and promote the value of a local beef breed.
Article
Food Science & Technology
Peter Sedik, Martina Hudecova, Kristina Predanocyova
Summary: The aim of this study is to explore the differences in honey preferences among different age generations in Slovakia. The primary data was collected through an online questionnaire survey in 2022 with 1850 Slovak consumers of honey. Multiple correspondence analyses and non-parametric tests were used to investigate the preferences across Generation Z, Generation Y, Generation X, and Silver Generation. The results indicate that the Silver Generation consumes honey for its nutritional values and prefers dark monofloral honey, while Generation Z does not use honey in cosmetics or consume it for its nutritional values and prefer polyfloral honey.
Article
Fisheries
Beatriz Rodriguez-Salvador, Domingo Calvo Dopico
Summary: The purpose of this study was to examine consumer preferences for the origin and traceability of fish products. A survey was conducted in Spain with 215 individuals responsible for household food purchases. The results revealed that consumers mainly associate the traceability of fish products with their origin, and most of them seek differentiated products based on origin. However, a small proportion of consumers hold a preference for traceable fish products. This research provides valuable insights for producers and marketers in the Spanish fish market.
FISHERIES RESEARCH
(2023)
Article
Food Science & Technology
Airong Zhang, Emma Jakku
Summary: This study investigated the relative importance of food attributes for consumers, finding that consumers generally consider endogenous attributes (such as safety and freshness) more important, while exogenous attributes (like GM-free and organic) are less important. The study also identified three distinct consumer profiles with different preferences for food attributes: Not Fussy, Quality First, and Choosy.
Article
Energy & Fuels
Di Liu, Zhaoming Qin, Haochen Hua, Yi Ding, Junwei Cao
Summary: This paper proposes an incremental incentive mechanism for incentive-based demand response and analyzes its advantages over existing mechanisms. In addition, a reinforcement learning algorithm is introduced to address the bidding issue in the day ahead market. Numerical simulations demonstrate the effectiveness of the proposed mechanism and the stability of the algorithm in highly uncertain environments.
Article
Food Science & Technology
Ruopin Qu, Jing Chen, Wenjing Li, Shan Jin, Glyn D. Jones, Lynn J. Frewer
Summary: Various food safety and environmental problems in China have raised consumer awareness of food safety issues and negative environmental impacts. This research assessed consumer preferences and willingness to pay (WTP) for food safety and ecosystem delivery attributes associated with apples, demonstrated through the application of different traceability systems. The results indicated significant consumer preferences for traceability information, including in relation to lower pesticide usage and application of organic fertilizer during primary production. The models demonstrated heterogeneous preferences among participants, dividing them into three classes: non-price-sensitive (53.5%), pesticide-sensitive (21.7%), and price-sensitive (24.8%).
Article
Fisheries
Bin Yuan, Yuhu Cui, Wei Liu, Wenqian Sheng, Hanxiao Xu, Lin Yang
Summary: This study measures customer preferences and willingness to pay for various oyster trait qualities, providing marketable information for oyster breeding. The research finds that customer preferences for oyster characteristics vary widely, with the highest willingness to pay for the shell size trait. Furthermore, consumer preferences for oyster trait attributes differ between low-market-value consumers and high-market-value consumers.
Article
Mathematics, Applied
Gian-Italo Bischi, Fabio Tramontana
Summary: This paper presents a discrete-time dynamic model that explains the choices of adaptive consumers who adjust their demand for a product based on the difference between the observed price and their perceived fair price. The model also takes into account the endogenous modification of consumers' preferences based on past consumption experience. The introduction of a saturation effect leads to a unimodal preference function, transforming the invertible map to a noninvertible one and resulting in different global dynamic properties that affect the structure of attractors and basins of attraction. The study investigates the structure of basins of attraction and the influence of contact bifurcations using geometric and numerical methods guided by critical and prefocal curves.
COMMUNICATIONS IN NONLINEAR SCIENCE AND NUMERICAL SIMULATION
(2023)
Article
Agronomy
Joel Bruneau, Albert I. Ugochukwu
Summary: Traceability regulations aim to protect consumers, but may conflict with country-of-origin labeling. Research suggests that mandatory traceability regulations can improve welfare if costs are low enough, while country-of-origin rules are considered to be third-best solutions.
Article
Food Science & Technology
Aron Torok, Matthew Gorton, Ching-Hua Yeh, Peter Czine, Peter Balogh
Summary: The value of Geographical Indications (GIs) to consumers is compared to leading manufacturer's brands in a study of sausages in Hungary, with results showing that GIs can generate higher consumer value. However, consumers' taste preferences may not align with GI specifications. The study also identifies two consumer segments, with the majority valuing the GI label and a minority being brand conscious.
Article
Food Science & Technology
Shan Jin, Yiying Cao, Glyn Jones, Wenjing Li, Lynn J. Frewer
Summary: Food traceability can help identify safe foods and authenticate production characteristics. Chinese consumers expressed greater intentions to buy traced foods than UK consumers overall, and traced beef and milk had higher purchase intentions than traced apples in both countries. Attitudes and perceived affordability were the main determinants of purchase intentions for UK consumers, while perceived affordability and perceived ease of use were the main determinants for Chinese consumers.
Article
Food Science & Technology
Giulia Sesini, Greta Castellini, Paola Iannello, Linda Lombi, Edoardo Lozza, Luigi Lucini, Guendalina Graffigna
Summary: The demand for organic food has increased in recent years, as well as the requests for food authentication and safety. Omics technologies can effectively respond to these needs, enhance the transmission of food safety information, and differentiate between organic and conventional products. However, there is limited knowledge about consumers' perception of this novel certification approach.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Greta Castellini, Giulia Sesini, Paola Iannello, Linda Lombi, Edoardo Lozza, Luigi Lucini, Guendalina Graffigna
Summary: Traceability of food is crucial for ensuring food quality and safety. The application of omics traceability technologies can increase consumers' trust. Despite limited knowledge, Italians have positive attitudes towards omics technologies, particularly when it comes to organic vegetables. Young people with higher environmental concerns are more likely to embrace these technologies.
