Characteristics and Preferences of Chicken Meat Consumers before and during Covid-19 Pandemic in Sleman Regency

People purchase and consume poultry meat to fulfill their animal protein needs. In early 2020, COVID-19 spread globally as well as in Indonesia that changes the social and economic conditions, which further affect people’s behavior in purchasing chicken meat. There are two types of this meat—broiler and free-range chicken—with different characteristics (attributes) that affect consumer preference. Consumers can choose chicken meat according to their needs and desires by considering its attributes. This study aims to determine chicken meat consumers' characteristics before and during the COVID-19 pandemic and determine the differences in consumer preferences for broilers and free-range chickens. The research was conducted in Sleman Regency from April to May 2020. The primary data collected through an electronic form from 100 respondents chosen by random sampling. The descriptive analysis examines chicken meat characteristics, and the Fishbein Multi-attribute determines consumer preference for chicken meat. The results showed that consumers continued to buy chicken meat during the COVID-19 pandemic but changed the amount of purchase and the purchase location. Two main attributes affecting consumer preferences, both for broilers and free-range chickens, are the aroma and freshness. The third attribute affecting consumer preference for broilers is the meat color, while in free-range chicken, it's the halal status

UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.Consumer/Household Economics,

ANALISIS PREFERENSI KONSUMEN DALAM MEMBELI DAGING BROILER DI PASAR TRADISIONAL KOTA MANADO (STUDI KASUS “PASAR PINASUNGKULAN KAROMBASAN”)

ABSTRACT ANALYSIS OF CONSUMER BUYING PREFERENCES IN BROILER MEAT AT TRADITIONAL MARKET IN MANADO CITY (CASE STUDY OF THE "PINASUNGKULAN KAROMBASAN MARKET"). The goals of this study was to analyze consumer preference and attitude on attribute variation of broilers at the traditional market in Manado. Study was conducted at the Pinasungkulan market, Karombasan Manado on February 2019. Survey method was used  by deep interview supported by questionnaire. Samples were defined by accidental sampling method involving fifty respondents. The primer and secondary data were used in this study and analyzed by Chi-Square and Multi attribute Fishbein analysis. The Chi-Square analysis indicated that all attributes studied were significantly different. This was meaning that there were differences of consumers preference on broilers. On the basis of Multi attribute Fishbein analysis indicated that all broiler attribute were considered by consumers in making decision of buying broilers. Broilers were became consumer preference significantly at the Pinasungkulan Market, meaning that there was difference of consumer preference on broiler attributes. Sequences of broiler attribute from the highest consideration to the lowest consideration were meat color, skin color, meat smell, skin tenderness and meat weight. Consumer attitude on broiler meat attributed in decision of buying meat of broilers was broiler meat color.  Keywords: Broiler, consumer preferenc

Analysis of Consumer Perceptions on Quality and Food Safety in the Spanish Beef Market: A Future Application in New Product Development

During the last years, the research of food quality perception and food safety have been issue of greater attention due to the intense existing debate on aspects related to ethical considerations relative to the new agricultural production techniques, animal welfare concerns, food scares and crises and their impact in consumer's confidence, that have brought numerous questions about quality and food safety. With the Total Food Quality Model as a point of departure, this study proposes an analysis of quality perception and food safety related to beef in Spain. The objective of this paper is to focus on the focus group technique and the qualitative research, using NVivo software for the handling, analysing and interpretation of qualitative data. Results indicate the more significant factors for habits of purchase, place of shopping, quality and food safety perception, role and confidence on brands and willingness to pay for certified beef. Some of the outcomes are supported by the quantitative research results, which is currently in progress.focus groups, NVivo software, quality perception, food choice and food safety, Consumer/Household Economics, Q13,

Purchase Intention of Organic Food; Perceived Value Overview

Organic food consumption among consumers is becoming popular nowadays. The attitude has emerged in today’s modern world due to the increased in awareness of the importance to maintain a healthy lifestyle by consuming foods without unsafe additives, preservatives, flavor and coloring. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation, therefore promotes the healthy food characteristics. However, based on the reviewed of literatures, there were some inconsistencies in the previous research findings. In terms of perceived value towards organic food product, most of the research found positive and not less also discovered negative result mainly due the lack of some special value in the eyes of consumers. For instance, higher in price, not value for money, satisfied with the existing conventional food, doubts on the product guarantee and unclear declarations of the organic status. The research aims to identify the perceived value factor and its impact towards the customers’ purchase intention in Malaysia. The findings of the study indicated that out of four factors, only perceived value and health consciousness influenced the customer purchase intention. However, food safety concern and religious factors were found to have less impact on customer purchase intention. The result has shown some similarities with the previous literature where perceived value was found to have significant impact towards the customers’ willingness to purchase organic food products. Hence, this study is expected to provide understanding to both the industry players as well as academicians on the factors that influence Malaysian customer purchase intention towards organic food products as these phenomena might be different from one country to another. Future research should focus on the similar study with the extended scope to all states in Malaysia so that the findings could be compared and generalized to the entire population in Malaysia.Key words: Organic Food; Healthy; Perceived Value; Consumption, Purchase Intention Résumé: La consommation des aliments biologiques est devenue de plus en plus populaire chez les consommateurs de nos jours. L'attitude est apparue dans le monde moderne en raison de l'augmentation de la conscience de l'importance de maintenir une vie saine en consommant des aliments sans additifs dangereux, sans conservateurs, sans arômes et pigments. Les aliments biologiques sont produits sans utiliser les pesticides les plus classiques, les engrais à base d'ingrédients synthétiques ou des boues d'épuration; la bio-ingénierie, ou les radiations ionisantes encouragent donc les caractéristiques des aliments sains. Toutefois, sur la base revue des documents, il y avait des incohérences dans les conclusions de recherches antérieures. En termes de valeur perçue des produits des aliments biologiques, la plupart des recherches ont trouvé des résultats positifs et découvert aussi pas mal de résultats négatifs, principalement en raison du manque d'une certaine valeur particulière aux yeux des consommateurs. Par exemple, la hausse des prix, la satisfaction de la nourriture classique existante, des doutes sur la garantie du produit et la déclaration peu claire du statut biologique. La recherche vise à identifier les facteurs de la valeur perçue et leurs effets sur l’intention d'achat des consommateurs en Malaisie. Les conclusions de l'étude indiquent que parmi les quatre facteurs, seulement la valeur perçue et la conscience de la santé ont une l’influence sur l'intention d'achat des consommateurs. Toutefois, la préoccupation de sécurité alimentaire et des facteurs religieux ont été découvert d’avoir moins d'impact sur les intentions d'achat des consommateurs. Le résultat a montré quelques similitudes avec les documents précédents, où la valeur perçue a été trouvée d’avoir un impact significatif sur la volonté d’achat des produits alimentaires biologiques des consommateurs. Par conséquent, cette étude devrait fournir aux acteurs de l'industrie ainsi qu’aux académiciens une compréhension sur les facteurs qui influecent l’intention d'achat des produits alimentaires biologiques des consommateurs en Malaisie, car ces phénomènes pourraient être différentes d'un pays à l'autre. Les recherches futures devraient se concentrer sur une étude similaire avec un champ d'application étendu à tous les États de la Malaisie, et donc les résultats pouvaient être comparés et généralisés à toute la population en Malaisie. Mots-Clés: alimentation biologique; santé; valeur perçue; consummation; intention d’achat

Model and measurement methodology for the analysis of consumer choice of foods products

The consumer can be conceived as an imperfect problem solver. Consumer behavior with respect to food products is purposive, but the consumer is bounded by limitations of information, cognitive skills, memory and time. From this starting point, this paper develops a model of the process by which a consumer chooses a particular item (e.g. type of meat, vegetable, soft drink) from a class of food products. Different attributes of the product may playa role: hedonic, instrumental and symbolic attributes. In the model the overall preference for a product is the result of (i) the relevant perceptual dimensions and the beliefs of the consumer with respect to the performance of the product on the relevant dimensions (ii) the way the consumer trades off these product dimensions against each other (preference functions). The paper then discusses methods to measure the various variables of the model and to analyse the factors that determine preferences in a specific product class. Sensory profile construction, multidimensional scaling and factor analysis can be used to measure product perceptions. Also preference estimation methods and the data requirements for these techniques are discussed. A demonstration of the approach is provided for the choice of vegetables in The Netherlands. The paper ends with a brief discussion about the practical use of the insights obtained with this model and som~ speculation about research to make further progress in understandmg the factors determining consumer choice of food products

Consumer Perceptions of Genetically Modified Foods: A Mixed-Method Approach

Purpose – This paper aims to examine consumers’ opinions and behavioral intentions toward foods labeled as containing genetically modified (GM) (transgenic) ingredients across plant and animal-based categories. In light of marketplace changes (i.e. labeling requirements), we explore behavioral measures based on labeling options. Design/methodology/approach – Three studies, one online projective survey using a convenience sample of consumers and two experiments conducted with Amazon mTurk adult US participants, are included. Findings – Consumers have negative associations with GM products vs non-GM and are more likely to purchase unlabeled GM products. GM products may offer positive economic, societal and environmental benefits. However, the need for labeling overshadows these benefits and presence of GM labeling increased avoidance. Furthermore, changes in product opinion mediate consumers’ purchase intention and willingness to pay. Research limitations/implications – GM labeling negatively influences consumers’ opinions and behavioral intentions. This is important for legislators and marketers concerned with counter-labeling effects (e.g. Non-GMO Project Verified). Practical implications – Debates on efficacy of labeling, inclusion disclosure of ingredients, short-term risks and long-term implications are ongoing globally. Consumer reception and purchase intention can only be changed through governmental and corporate transparency. Social implications – Widespread misinformation about GM foods, presence in our food supply, impact on health, economy, environment and the marketplace still exists. The findings reflect consumers’ responses to changes proposed by the 2016 National Bioengineered Food Disclosure Standard legislation. Originality/value – With the paucity of research on consumer response to the release of a GM animal product into the food supply, this work breaks new ground as the first to examine the impact of disclosure of GM animal-based food type

A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure.

Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both food safety and sensory characteristics. The sous vide process was developed to produce food on a large scale but with superior sensory qualities compared to the products of cook-chill and cook-freeze systems. This research aimed to determine whether the sous vide process could produce meals with superior sensory properties as claimed. A literature survey indicated that craft-based assessors (chefs) claimed improved qualities in sous vide products which were not consistently supported by sensory analysts (scientists). Empirical studies were conducted to test whether sous vide and conventionally processed dishes could be distinguished by untrained assessors in a controlled laboratory environment and with assessors in an ecologically valid environment, a restaurant. In the laboratory, the sous vide meals were easily distinguishable from and less acceptable than the conventionally produced dish. In the restaurant, few significant differences were found. Thus the ecologically valid environment of the restaurant where the many extrinsic factors affect consumers' perceptions, effectively masked differences between the sous vide and conventionally prepared meals. To explore the reasons for this, a survey (n188) was conducted to determine the relative importance of the intrinsic and extrinsic factors affecting the acceptability of foods when eating out. Results included a factor analysis which clearly showed components of 'customer care' had the greatest influence on the pleasure of eating out, followed by 'drink', and the absence of 'entertainment'. The factor which included 'enjoyment of food' was eleventh in the level of influence. Two scales were also devised to assess consumers' attitudes towards complaining about problems with meals and towards the technology used to produce them. This work has demonstrated that although consumers assume that the intrinsic qualities of food are the most important facator giving them pleasure when eating out, many extrinsic factors will have a much greater influence on affecting their overall pleasure from the experience

Animal welfare decisions in Dutch poultry and pig farms

Abstract The minimum level of animal welfare (AW) is guaranteed by EU and national legislation in most European countries. Within the current international economic and political environment further improvements in the welfare of farm animals predominantly rely on market initiatives. Market initiatives set requirements in terms of AW that exceed the legal minimum standards. Participation in a particular market initiative is a voluntary choice of the farmer. The overall objective of this dissertation was to analyze the factors that determine farmers’ decision-making with regard to the implementation of AW standards, and to identify barriers to the adoption of above-legal AW standards at farm level. In this dissertation farmers’ decision-making is conceptualized as a process in which farmers trade off financial and non-financial goals. Financial goals relate to monetary aspects, whereas non-financial goals appeals to farmers’ intrinsic motivation to improve AW. This dissertation suggests that broiler and fattening pig farmers do not have a strong intrinsic motivation to switch to a production system that provides higher level of AW than the minimum legal requirements. In this respect, at farm level certain financial preconditions have to be met to enable farmers to adopt higher AW standards. More specifically, farmers require a price premium that is at least sufficient to cover extra costs as a result of higher animal welfare standards. Furthermore, it is important to manage the (perceived) uncertainty of the market and price premiums. These imply that middle-market segment could be attractive for farmers due to its high cost-efficiency, i.e., realize the highest relative increase in AW at the lowest costs, which is also in the best interest of other stakeholders in the supply chain. Furthermore as switching to a middle-market system primarily affects variable costs farmers are given the flexibility to revert to the conventional system if their expectations are not met. Middle-market segment products, as they improve on many production attributes related to AW, may also offer alternatives for consumers that take many attributes into account to form an opinion of the animal friendliness of a production system. In the light of the foregoing, further development of the middle-market segment appears to be a reasonable direction in improving AW. In order to facilitate the further development of the middle-market segment a high involvement of all stakeholders in the supply chain, i.e., slaughterhouses, processors, retail, NGOs, and the government as well is required.</p

Changing patterns of tastes and preferences for food in Great Britain

PhD ThesisRecently the importance of underlying, non-economic factors in the determination of food choice has been increasing. It is hypothesised that changes in these underlying factors, sometimes known as food preferences, are a function of fundamental changes in consumers' attitudes. Attitudes, defined as the belief about an object, the emotions associated with it and the readiness to behave in a certain way, can in turn, it is contended, be determined by socio-economic and demographic measures. The precise nature of food preference changes in Great Britain is measured, and it is shown that post hoc variables are better than a-priori variables at segmenting consumers with respect to their consumption of foods. Moreover, these post hoc variables are statistically significant determinants of the consumption of those foods which have undergone the most marked preference changes in recent years.Ministry of Agriculture, Fisheries and Food (Postgraduate Studentships)