Personal determinants of organic food consumption: a review

Purpose - A lot of literature is available that discusses personal determinants of organic food consumption. However different models and determinants are used in the literature. This paper aims to provide an overview, within a framework linking Schwartz' values theory and the theory of planned behaviour (TPB). Also it seeks to focus on the importance of affective attitude, emotions, personal norm, involvement and uncertainty related to organic food consumption. Design/methodology/approach - The paper is based on secondary data sources, namely the literature concerning personal determinants of organic food consumption. Findings - Both the values theory and the theory of planned behaviour have been referred to as relevant theories for better understanding consumers' choice for organic food. Organic food consumption decisions can be explained by relating attributes of organic food with more abstract values such as "security", "hedonism", "universalism", "benevolence", "stimulation", "self-direction" and "conformity". Appealing to these values can positively influence attitudes towards organic food consumption. Besides attitude, subjective and personal norm and (perceived) behavioural control influence consumption of organic food. Research limitations/implications - More research related to the role of uncertainty (reduction) during the process of buying organic food is recommended. Practical implications - Relatively little research has examined the affective component of attitude and emotions in relation to organic food consumption, while these may play an important role as drivers of involvement and thus help to jolt food purchasers out of their routine of buying conventional food and set a first step to adopt organic food. Originality/value - To the authors' knowledge, this is the first paper providing a comprehensive overview and linking the literature on organic food consumption to the values theory and the theory of planned behaviour, including the role of personal norm and focusing on emotions. The proposed integration of mental processing in an organic food consumption model leads to interesting hypotheses and recommendations for policy makers, researchers and stakeholders involved in the organic food market

The nutritional and toxicological value of organic vegetables : consumer perception versus scientific evidence

Purpose - The present study aims to explore and compare consumer perception and scientific evidence related to food quality and food safety aspects of organic versus conventional vegetables. Design/methodology/approach - Primary data on consumer perception were gathered in 2006-2007 through a consumer survey with Flemish adults (n = 529) and compared with scientific evidence from literature. Consumers of organic and conventional vegetables were selected by means of a convenience sampling procedure. Subjects were asked to complete a self-administered questionnaire concerning the perception of the nutritional and toxicological value of organic relative to conventional vegetables. Data processing and analysis included descriptive analysis (frequency distributions), data reduction (Cronbach's alpha test, factor analysis), bivariate analysis (correlations, t-test, ANOVA) and multivariate analysis (stepwise multiple regression). Findings - It was found that organic vegetables are perceived as containing less contaminants and more nutrients, and as such, being healthier and safer compared to conventional vegetables. However, not enough evidence is currently available in the literature to support or refute such a perception, indicating a certain mismatch between consumer perception and scientific evidence. The gap between perception and evidence is larger among older consumers with children. The perception is stronger when the consumption frequency is higher, but is independent of gender, place of residence (rural or urban), education and income level. Also non-users, on average, perceive that organic vegetables have a nutritional and toxicological advantage over conventional vegetables. Research limitations/implications - A non-probability convenience sampling method was applied which limits generalisation of the findings beyond the sample characteristics. Originality/value - This paper is original in comparing consumer perception and scientific facts related to both nutritional and safety aspects of organic versus conventional vegetables

Use of integral experiments for the assessment of a new 235

The Working Party on International Nuclear Data Evaluation Co-operation (WPEC) subgroup 29 (SG 29) was established to investigate an issue with the 235U capture cross-section in the energy range from 0.1 to 2.25 keV, due to a possible overestimation of 10% or more. To improve the 235U capture crosssection, a new 235U evaluation has been proposed by the Institut de Radioprotection et de Sûreté Nucléaire (IRSN) and the CEA, mainly based on new time-of-flight 235U capture cross-section measurements and recent fission cross-section measurements performed at the n_TOF facility from CERN. IRSN and CEA Cadarache were in charge of the thermal to 2.25 keV energy range, whereas the CEA DIF was responsible of the high energy region. Integral experiments showing a strong 235U sensitivity are used to assess the new evaluation, using Monte-Carlo methods. The keff calculations were performed with the 5.D.1 beta version of the MORET 5 code, using the JEFF-3.2 library and the new 235U evaluation, as well as the JEFF-3.3T1 library in which the new 235U has been included. The benchmark selection allowed highlighting a significant improvement on keff due to the new 235U evaluation. The results of this data testing are presented here

Grating Transition Radiation. A Source of Quasi-Monochromatic Radiation.

Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel

Importance of health and environment as quality traits in the buying decision of organic products

This paper aims to explore consumer preference for fresh vegetables labelled as organic in combination with health and environment related quality traits. The study decomposes organic farming into its main quality aspects and measures consumers’ preference structure for organic, in general, and for specific organic quality traits in particular. By means of stated choice preference modelling, the following hypotheses are tested: consumers prefer health over environment related quality traits; the organic label plays a significant role in consumers’ choice for organic products; organic farming is perceived as healthier and more environmentally friendly than conventional farming; purchase intention is mainly driven by health related quality traits; both health and environmental concerns influence purchase frequency, though to a different extent. The choice experiment was completed by 527 participants,with four repetitions per participant. The health-related traits score better than environmental traits in shaping consumer preference for organic vegetables. Consumers prefer organic products over B-branded products, but not over A-branded products, which suggests that consumers classify organic products among other quality niche products. However, they attribute a better score to the health and environment related quality traits of organic products, indicating a difference in quality cues between organic products and quality products in general. Price becomes less important, whereas presence of an organic label becomes more important with increasing buying intensity of organic vegetables. Undesirable traits, such as pesticide residue levels trigger a stronger response than desirable traits, such as environmental or health benefits. The measurement of the role of health and environment quality traits in consumers’ decision to buy organic or not is of relevance given the current debate on the factual differences between organic and conventional vegetables. Furthermore, the use of the stated choice preference to test the hypotheses is original and relevant

The influence of subjective and objective knowledge on attitude, motivations and consumption of organic food

Purpose - Although the organic market has expanded in recent years, it remains small. Some researchers argue that consumers' lack of knowledge concerning organic food is an important factor slowing down growth. This paper aims to focus on the factors influencing objective and subjective knowledge with regard to organic food production and the relationship between both types of knowledge and consumer attitudes and motivations towards organic food and its consumption. Design/methodology/approach - A literature review is presented, relating to the impact of knowledge on behaviour in general and, more specifically, on organic food consumption. Several hypotheses are formulated concerning the relationship between objective and subjective knowledge, attitudes and organic food consumption and these are tested on organic vegetable consumption in Flanders (Belgium). Multiple regression models, a probit model and an analysis of variance are applied to a sample of 529 completed questionnaires (response rate = 44 per cent). The respondents were selected in January 2007 using a convenience sampling technique. Socio-demographic variables are used to check representativeness. Findings - In the sample, the level of objective knowledge regarding organic vegetables is high. Attitudes towards the consumption of organic vegetables are generally positive. The strongest motivations for consuming organic vegetables are that they are produced without synthetic pesticides, are better for the environment, healthier, of higher quality and taste better. The strongest perceived barriers are overly high prices and lack of availability. Objective and subjective knowledge with regard to organic food production show a positive correlation. Higher levels of objective and subjective knowledge concerning organic food are positively related to a more positive attitude towards organic food, greater experience of it and a more frequent use of information. Membership of an "ecological organisation" (VELT) is also related to higher levels of knowledge. Some variables have a significant positive relationship with subjective knowledge, but not with objective knowledge. Attitude is significantly and positively influenced by subjective knowledge, VELT-membership, norm, motivations and female gender. Perceived barriers have a significant negative influence on attitude. The likelihood of consuming organic vegetables is significantly and positively influenced by VELT-membership, subjective knowledge, attitude, motivations and the presence of children in the household. Whilst objective knowledge, norm and female gender have a significantly positive influence on attitude towards organic vegetables, they have no significant influence on the likelihood of actually consuming organic vegetables. Originality/value - Whilst several researchers argue that knowledge may be a very important factor in increasing organic food consumption, few have studied the mechanisms behind it. To the authors' knowledge this is the first paper describing the impact of knowledge on organic food consumption in such detail. By assessing the impact of knowledge, as well as other factors, on organic food consumption, greater insight is gained with regard to organic food consumption behaviour

Consumer attitude and behaviour towards tomatoes after 10 years of Flandria quality labelling

In recent years, trust in food safety and food quality has decreased as a result of consecutive food crises. Consequently, numerous quality labels signalling process-related credence characteristics have been established. One of these labels is the Belgian Flandria quality label for fresh fruit and vegetables. Based on cross-sectional data collected through a self-administered consumer survey (n = 373), this paper addresses consumer attitudes, behaviour and perception towards tomatoes in general, and the Flandria tomato label in particular. Buyers, who constitute 26.8% of the sample, perceive Flandria tomatoes as superior to other tomatoes because of their guarantee of origin, better taste and stricter production control. However, they also report the strongest perception of Flandria as an ordinary tomato as compared to non-buyer segments. Overall, findings indicate that the Flandria label - after being intensively used for 10 years for a wide range of other fruits and vegetables besides tomatoes - has become fairly standard for tomatoes with little perceived differentiation apart from its certified production and origin