Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

The 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...

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Detalles Bibliográficos
Autores: Argemí i Armengol, Immaculada, Villalba Mata, Daniel, Ripoll, Guillermo, Teixeira, A., Álvarez Rodríguez, Javier
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/66157
Acceso en línea:https://doi.org/10.1016/j.meatsci.2019.04.001
http://hdl.handle.net/10459.1/66157
Access Level:acceso abierto
Palabra clave:Carn de porc
Compra d'aliments
Pork
Grocery shopping
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spelling Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intentionArgemí i Armengol, ImmaculadaVillalba Mata, DanielRipoll, GuillermoTeixeira, A.Álvarez Rodríguez, JavierCarn de porcCompra d'alimentsPorkGrocery shoppingThe 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.Programa Iberoamericano de Ciencia y Tecnología para el DesarrolloElsevier2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.meatsci.2019.04.001http://hdl.handle.net/10459.1/66157reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.meatsci.2019.04.001Meat Science, 2019, vol. 154, p. 11-21cc-by-nc-nd, (c) Elsevier, 2019info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/661572026-06-24T12:42:17Z
dc.title.none.fl_str_mv Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
title Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
spellingShingle Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
Argemí i Armengol, Immaculada
Carn de porc
Compra d'aliments
Pork
Grocery shopping
title_short Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
title_full Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
title_fullStr Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
title_full_unstemmed Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
title_sort Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
dc.creator.none.fl_str_mv Argemí i Armengol, Immaculada
Villalba Mata, Daniel
Ripoll, Guillermo
Teixeira, A.
Álvarez Rodríguez, Javier
author Argemí i Armengol, Immaculada
author_facet Argemí i Armengol, Immaculada
Villalba Mata, Daniel
Ripoll, Guillermo
Teixeira, A.
Álvarez Rodríguez, Javier
author_role author
author2 Villalba Mata, Daniel
Ripoll, Guillermo
Teixeira, A.
Álvarez Rodríguez, Javier
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carn de porc
Compra d'aliments
Pork
Grocery shopping
topic Carn de porc
Compra d'aliments
Pork
Grocery shopping
description The 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.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.meatsci.2019.04.001
http://hdl.handle.net/10459.1/66157
url https://doi.org/10.1016/j.meatsci.2019.04.001
http://hdl.handle.net/10459.1/66157
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.meatsci.2019.04.001
Meat Science, 2019, vol. 154, p. 11-21
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2019
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2019
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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