Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation

The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' “Non-hypothetical” willingness to pay (WTP) and hedonic evaluation were investigated. An integrated experimental approach using two Non-Hypothetical Discrete Choice Experiment (NH-DCE) was carried out before and after a hedonic evaluation test. Results showed that the health innovative products (ITPP) received similar and even lower WTP than the “control” products (TPP) from the untapped pig breeds. The TPP outperformed products enriched with healthy ingredients or with reduced undesirable compounds. The potential demand for traditional and “unaltered” product from the rustic pig breeds could contribute to their conservation. A market niche exists, where consumers appreciate these high-quality products and where no “add-ons” are required to enhance their uptake.info:eu-repo/semantics/acceptedVersio

Luminosity Measurement in the L3 Detector at LEP

One of the limiting factors in the determination of the electroweak parameters from cross section measurements of e+e- annihilation close to the Z pole is the precision of the luminosity measurement. The luminosity monitor of the L3 detector at LEP and the analysis of its data are described. Using a combination of a BGO calorimeter and a 3-layer silicon tracker, the absolute luminosity has been measured with an experimental precision of 0.08% in 1993 and 0.05% in 1994. The measurement relies on a detailed understanding of small-angle elastic e+e-(Bhabha) scattering from the experimental and theoretical point of view, as well as an excellent knowledge of the detector geometry

Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

This paper aims to investigate the influence of information on consumers’ preferences and sensory perceptions of organic food using a sample of 301 Italian organic food consumers. Consumers stated their preferences for “core organic” attributes, labels and information on food products and performed blind and informed tests on strawberry yoghurts and cookies. Data were analysed using descriptive analysis, Mann-Whitney U tests and Wilcoxon signed-rank test. Results revealed that consumers appreciate “core organic” attributes, like artisanal production and variability of sensory attributes. Comparing blind and informed tests, results showed that information affects the overall liking of products and consumers’ perception of product-specific sensory attributes. However, the influence of information on sensory perceptions depends on the product category, sensory attributes and the type of information provided

Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain

Growing Mediterranean seafood consumption, increasing consumers' awareness of food safety and quality, and changing food lifestyles are leading to the development of new food products. However, the majority of new food products launched on the market are expected to fail within the first year. One of the most effective ways to enhance new product success is by involving consumers during the first phases of New Product Development (NPD), using the so-called co-creation approach. Based on data collected through online discussion rooms, two new seafood product concepts-sardine fillets and sea burgers-were evaluated by a set of potential consumers in three Mediterranean countries-Italy, Spain, and Croatia. Textual information was analyzed by first using the topic modeling technique. Then, for each main topic identified, sentiment scores were calculated, followed by the identification of the main related emotions that were evoked. Overall, consumers seem to positively evaluate both proposed seafood product concepts, and three recurrent positive emotions (trust, anticipation, joy) were identified in relation to the main topics aroused during the discussions. The results of this study will be useful to guide future researchers and actors in this industry in the next development steps of the targeted seafood products in Mediterranean countries

The Impact of Weld Metal Creep Strength on the Overall Creep Strength of 9% Cr Steel Weldments

In this work, three joints of

Are Food Neophobic Consumers Reluctant to Innovative Traditional Pork Products? An Analysis in Six European countries using A Non-Hypothetical Choice Experiment

The EU is supporting measures to stimulate enhanced value-added products in order to promote actions that may conserve local, rustic and threatened livestock breeds. New Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) from six untapped pig breeds in Croatia (Turopolje), France (Gascon), Italy (CintaSenese), Slovenia (Kr kopolje) and Spain (Porc Negre Mallorqu ) were analysed. Consumers real purchase intention and acceptance were investigated with a specific attention on how consumers Food Neophobic attitude (FNS) may impact their preferences. An integrated experimental approach was applied using two Non-Hypothetical Discrete Choice Experiment (DCE) carried out before and after a sensory test. A mother Logit models with Random Parameters specification were estimated and the willingness to pay were derived. Preliminary results showed that food neophobic consumers are reluctant to purchase the TPP and the ITPP and exhibited lower expected and actual liking scores. When consumers are not familiar with the innovations type (meat with added dietary fiber and with natural antioxidant), the eating experience confirms expectations. However, when innovations are known, the eating experience affected preferences. In this case, marketing strategies that give consumers the occasion to taste the new products may help introducing them to new market. Acknowledgement : This study has received funding from the European Union s Horizon 2020 research and innovation programme under grant agreement No 634476 (project acronym TREASURE). The content of this paper reflects only the author s view and the European Union Agency is not responsible for any use that may be made of the information it contains