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dc.contributor.authorArgemí i Armengol, Immaculada
dc.contributor.authorVillalba Mata, Daniel
dc.contributor.authorRipoll, Guillermo
dc.contributor.authorTeixeira, A.
dc.contributor.authorÁlvarez Rodríguez, Javier
dc.date.accessioned2019-04-08T16:59:57Z
dc.date.available2020-04-05T22:09:43Z
dc.date.issued2019
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/10459.1/66157
dc.description.abstractThe role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on foodrelated habits: 'uninvolved' and 'innovative cook lovers', both similarly balanced across sociodemographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.meatsci.2019.04.001
dc.relation.ispartofMeat Science, 2019, vol. 154, p. 11-21
dc.rightscc-by-nc-nd, (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationCarn de porc
dc.subject.classificationCompra d'aliments
dc.subject.otherPork
dc.subject.otherGrocery shopping
dc.titleCredence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-04-08T16:59:58Z
dc.identifier.idgrec028533
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2019.04.001


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cc-by-nc-nd, (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2019