Consumers’ Perceptions of Novel Process Technologies: The Case of High Pressure Processed Chilled Ready Meals

Consumers’ growing concerns with regard to the food supply chain continue to influence their perceptions of emerging novel food processes. The main objective of this study was to explore consumers’ perceptions and potential purchase motivations for chilled ready meals produced using high pressure processing. In-depth one-to-one soft laddering interviews were conducted in-home with 40 purchasers of chilled ready meals, aged between 18 and 44 years, living in Dublin City and County, Ireland. The in-depth discussions explored a range of issues concerning consumers’ acceptance of high pressure processing, as well as their preferences for high pressure processed chilled ready meal concepts. The results of the study showed that consumers were generally receptive towards high pressure processing of chilled ready meals. Subsequent discussions revealed where consumer acceptance issues could potentially arise concerning the application of high pressure processing to chilled ready meals. The soft laddering technique revealed distinct differences between consumer groups across consumption patterns and life stages with regard to their purchase preferences and potential purchase motivations. The insights generated from this research can assist companies design consumer-relevant communication strategies, which effectively differentiate high pressure processed chilled ready meal from incumbent products.Means-end Chain, Consumer Acceptance, Novel Process Technologies., Agricultural and Food Policy,

Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

This study utilizes the Total Food Quality Model to gain a better understanding of how Malaysian consumers make their decision to purchase fresh/chilled meat. We examine the association between quality cues and desired values (quality attributes) with regard to food that is guaranteed Halal, safe to eat, healthy and nutritious, has a good taste, represents good value for money, and is produced in a way that protects the environment and worker welfare. The findings reveal that different quality cues assume different levels of importance when pursuing different desired values

Determining the Rationality of Marketing Strategy on Farms

The focus of farm management, as a discipline, has reflected historically the assumption that farms are embedded in near-perfectly competitive market structures. The common validity of this assumption is plain. As open systems, farms have asymmetric relationships with their environment: they are significantly more influenced by it than influencing it. However, farmers seem often not to appreciate the implications of this for their management options. Nor, arguably, is the farm management discipline yet well equipped to analyse initiatives that farmers might contemplate to enhance their control over market outcomes, specifically, as a means of exerting greater control over business performance. In this paper a framework for the analysis of the prospects for product differentiation of farm output is presented in an attempt to fill this lacuna. Introduction As an academic discipline, historically farm management (FM) has been focused on management decision making (Charry and Parton 2002). The domain of physical agricultural production activities may have been taught within farm management qualifications, but the discipline has persistently involved analysis for decisions. Within it farms are characterised as purposeful, open, complex systems having to cope with substantial stochasticity (Dillon 1992). Economics has been the discipline used to most effect to analyse farm management decisions (Malcolm 2004).Farm Management,

The effect of freshness in a foodservice context

The purpose of this research was to study how consumers respond to differences in the freshness of lettuce based only on sensory properties in the foodservice context. Another objective was to measure consumer response to the modification of the consumption context. Data was collected from consumer studies in two separate restaurants with three different products (n=238). The reference sample was a packaged ready-to-eat lettuce, which was compared using two freshly prepared samples. The results indicated that consumers did recognize differences between product properties that depend on the level of freshness when served in a foodservice environment. By serving fresh products, the perceived level of sensory quality showed a significant increase. Keywords: Foodservice, Freshness, Vegetables, Fresh-cut, Sensory evaluation, Consumer perception, Lettuce, Contex

Semantic Communications in Networked Systems

We present our vision for a departure from the established way of architecting and assessing communication networks, by incorporating the semantics of information for communications and control in networked systems. We define semantics of information, not as the meaning of the messages, but as their significance, possibly within a real time constraint, relative to the purpose of the data exchange. We argue that research efforts must focus on laying the theoretical foundations of a redesign of the entire process of information generation, transmission and usage in unison by developing: advanced semantic metrics for communications and control systems; an optimal sampling theory combining signal sparsity and semantics, for real-time prediction, reconstruction and control under communication constraints and delays; semantic compressed sensing techniques for decision making and inference directly in the compressed domain; semantic-aware data generation, channel coding, feedback, multiple and random access schemes that reduce the volume of data and the energy consumption, increasing the number of supportable devices.Comment: 9 pages, 6 figures, 1500 word

Consumers’ perceptions and experiences of food quality in purchasing fresh food from retail outlets in Malaysia

Malaysia, like many other developing countries, is experiencing major change within its retail food industry. A number of pull factors including an increase in personal disposable income, greater urbanisation, changes in lifestyle and an increasing interest in food safety have contributed to the emergence of modern supermarkets and hypermarkets in Malaysia. Previous studies into the impact of modern food retailing suggest that many consumers will shift their food purchasing behaviour from the traditional retail outlets to modern retail formats which offer better quality products, lower prices, a more comfortable environment and the convenience of one-stop shopping.A shopping-mall intercept survey of more than 500 food shoppers in the Klang Valley revealed that despite the expansion of modern retail formats in Kuala Lumpur, most consumers still purchase the majority of their fresh/chilled meat and fresh fruit and vegetables from traditional retail outlets. Although modern retail outlets and traditional markets share many of the same variables which influence respondents’ choices of retail stores, the traditional markets for fresh/chilled meat are anticipated to remain strong as many consumers perceive that the food available from these markets is guaranteed Halal and safe to eat. Furthermore, consumers still appreciate the personalised service offered by trusted and knowledgeable vendors, which is seldom offered when purchasing fresh food from a modern retail outlet. Among the main drivers for consumers to purchase their fresh fruit and vegetables from a traditional market were the ability to bargain on price, the lower price offered and the wider range of fresh produce available.In the attempt to identify the relationship between the perceived quality cues and quality attributes in respondents’ decisions to purchase fresh food, the findings from this study reveal that a number of variables were utilised by respondents to evaluate a multiple number of desired values. The freshness of both fresh/chilled meat and fresh fruit and vegetables signifies that the food will have a good taste, a good texture/mouth feel, be healthy and nutritious and represent good value for money. Fresh/chilled meat that is free from growth promotants and fresh produce that is free from chemical residues indicates that the food is safe to eat, healthy and nutritious and has been produced in a manner that was not harmful for the environment or worker welfare. The findings of the study have practical implications for producers, food marketers and the government