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 Consumer Acceptance and Willingness to Pay for Blueberry Products with Nonconventional Attributes

2009 ◽  
Vol 41 (1) ◽  
pp. 47-60 ◽  
Author(s):  
Wuyang Hu ◽  
Timothy Woods ◽  
Sandra Bastin
Keyword(s):  
Willingness To Pay ◽  
Value Added ◽  
Consumer Preference ◽  
Consumer Acceptance ◽  
Product Categories ◽  
Position Value ◽  
Conjoint Experiment ◽  
Organic Formulations ◽  
Value Added Products

Consumer acceptance and willingness to pay for three nonconventional attributes associated with six processed blueberry products was examined through an in-store conjoint experiment survey. Both credence and experience attributes were considered, including whether the products were produced locally, and whether they were organic or sugar-free. The results indicate heterogeneity in consumer preference and willingness to pay for different attributes across product categories. Local products and organic formulations generally received positive willingness to pay across all products. This information has implications for blueberry growers and retailers who are trying to create and position value-added products for maximum revenue.

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.

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 Discovering Niche Markets: A Comparison of Consumer Willingness to Pay for Local (Colorado Grown), Organic, and GMO-Free Products

2002 ◽  
Vol 34 (3) ◽  
pp. 477-487 ◽  
Author(s):  
Maria L. Loureiro ◽  
Susan Hine
Keyword(s):  
Willingness To Pay ◽  
Consumer Preferences ◽  
Value Added ◽  
Sociodemographic Characteristics ◽  
Niche Markets ◽  
Free Products ◽  
Different Types ◽  
Value Added Products

Demand for value-added products is highly segmented among different types of consumers. In this article, we assess consumer preferences for local, organic, and GMO-free potatoes in order to discover their potential niche markets. We identify sociodemographic characteristics that affect consumer preferences and compare the effects of different attributes on consumers' willingness to pay. Results suggest that the attribute “Colorado grown” carries a higher willingness to pay than organic and GMO-free attributes.

scholarly journals Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal

2021 ◽  
Vol 24 (3) ◽  
pp. 499-522
Author(s):  
Hugo De Groote ◽  
Bernard Munyua ◽  
Djibril Traore ◽  
John R.N. Taylor ◽  
Mario Ferruzzi ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Pearl Millet ◽  
Product Information ◽  
Cost Effective ◽  
Consumer Acceptance ◽  
Small Enterprise ◽  
Small Scale ◽  
Experimental Auctions ◽  
Consumer Interest ◽  
Information Consumers

Small-scale affordable extruders create new opportunities for small enterprise food processors to manufacture nutritionally enhanced products. Still, consumer interest in these products needs to be assessed first. Affective tests with 296 consumers in Dakar, Senegal, evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF). Willingness-to-pay (WTP) was elicited through experimental auctions under two treatments: firstly without information, then with information. Consumers liked FtFF (taste, aroma, appearance) but were indifferent to instant. They did not appreciate wholegrain flour (appearance) or premix (appearance, aroma and taste). Without information, consumers showed no differences in WTP. With information, consumers paid premiums for FtFF (27-30%) (both treatments), and premix (17%), instant (9%), and wholegrain (-10%) (one treatment). Costs of instant, wholegrain and premix products were lower than consumers’ WTP, indicating potential profits, but not those of FtFF. There is a market for instant cereals in Senegal. Consumers require product information in order to compromise on some attributes to benefit from instant, fortified and wholegrain pearl millet products. Manufacture would be cost-effective, but FtFF costs need to be reduced.

scholarly journals Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1139D-1140
Author(s):  
Dru N. Montri ◽  
Kathleen M. Kelley ◽  
Elsa S. Sánchez
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Value Added ◽  
Consumer Acceptance ◽  
State University ◽  
Product Characteristics ◽  
Pennsylvania State University ◽  
Food Items ◽  
Strong Interest ◽  
Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

scholarly journals Consumer Acceptance and Willingness to Pay for Prebiotic Kuini Juice in Malaysia

2021 ◽  
Vol 11 (2) ◽  
pp. 232
Author(s):  
Norzalila Kasron ◽  
Siti 'Aisyah Baharudin ◽  
Saiful Bahri Saari ◽  
Mohd Nur Hafiz Mat Azmin ◽  
Nor Azlina Saari
Keyword(s):  
Willingness To Pay ◽  
Agricultural Research ◽  
Contingent Valuation Method ◽  
Value Added ◽  
Peninsular Malaysia ◽  
Government Support ◽  
Consumer Acceptance ◽  
Objective Analysis ◽  
Health Food ◽  
Valuation Method

Changing consumers' lifestyles and food consumption patterns provide an excellent opportunity to develop the prebiotics market in Malaysia. Therefore, Malaysia is trying to improve products based on local ingredients such as kuini juice developed by the Malaysian Agricultural Research and Development Institute (MARDI). The high fibre content found in kuini makes it suitable to be used as one of the essential ingredients in prebiotic drinks.  This research attempted to analyse consumer acceptance and willingness to pay for prebiotic kuini juice.  A survey was conducted in Peninsular Malaysia, where 400 respondents were interviewed using a structured questionnaire.  Exploratory factor analysis, Kaiser-Meyer-Olkin test and Bartlett's Test of Sphericity were utilised for objective analysis 1, while the Contingent Valuation Method was utilised for objective analysis 2.  The result showed that 73% of respondents had taken prebiotic juice in the past. The tendency to choose prebiotic kuini juice by MARDI was 52% compared to existing products in the market. Significant findings determined consumers' preference factors, including product marketing and promotion, which influenced the purchasing of prebiotic kuini juice. The willingness to pay by respondents was lower at RM4.10/300ml bottle than the actual price bid at RM5.70/300ml bottle. As consumer awareness of health increases, it was an opportunity for the health food industry to expand the functional food market. However, some improvements should be adjusted to ensure prebiotic kuini juice can compete with other similar products in the market. Government support is needed to encourage indigenous fruits cultivation and to produce value-added products. 

scholarly journals Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Yutika Narzary ◽  
Sandeep Das ◽  
Arvind Kumar Goyal ◽  
Su Shiung Lam ◽  
Hemen Sarma ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Potential Hazard ◽  
Cultural Significance ◽  
Fish Products ◽  
Fermented Fish ◽  
Food Industries ◽  
Catabolic Activity ◽  
Technology Processes ◽  
Value Added Products

AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

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 Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

2019 ◽  
Vol 20 (3) ◽  
pp. 89-97
Author(s):  
B.S Swathi ◽  
G.P.R Lekshmi ◽  
M.S. Sajeev
Keyword(s):  
Cooking Quality ◽  
Value Added ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Tropical Fruit ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Postharvest Loss ◽  
Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta  comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

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