Produksi selada (Lactuca sativa l.) dengan penyinaran lampu led merah dan biru di malam hari pada teknologi hidroponik sistem terapung termodifikasi

This research has an aim to observe the production of lettuce (Lactuca sativa L.) on hydroponic technology of floating system with red and blue LED (Light Emitting Diode) at night. This research was conducted inside the Screenhouse in which located on the top of Griya Kads House building, Bulusan Village, Tembalang Sub-district from May to June 2017. The research was conducted by 3x3 factorial experiments in Nested Design with 3 replications. The first factor was 0, 1.5 and 3 hours irradiation of red and blue LED lights at night. The second factor was 3, 5 and 7 ml/liter of AB mix nutrient concentration which was nested in the first factor. The data collected were fresh weight, dry weight and root canopy ratio. The results of the study showed that the treatment of AB mix nutrient concentration had no significant effect on all parameters. The production of lettuce with level of 5 ml concentration of AB mix was quite good, yet 3 ml and 7 ml levels didn’t improve lettuce production. The duration of red and blue LED irradiation only resulted in an increase in the production of canopy fresh weight. This research can be concluded that 3 hours was sufficient to give the good results to improve the results of lettuce plants production. Keywords : Lettuce Production, AB Mix Nutrition, Red and Blue LED

Impact of Nutritional Information on Consumers’ Willingness to Pay for Meat Products in Traditional Wet Markets of Taiwan

The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional information for fresh meat products in traditional wet markets, this study aimed to investigate consumer purchasing intention and willingness to pay (WTP) for this nutritional information in Taiwanese traditional wet markets. A total of 1420 valid respondents were examined using the random utility theory to explain consumer purchasing intention and WTP for nutritional information. Results showed that most (over 60%) consumers in traditional wet markets have positive purchasing intent for meat products with the nutrition information provided. Furthermore, the nutrition information in traditional wet markets significantly boosts consumers’ purchasing intention and WTP when consumers have a personal health awareness on meat, have proficient experience in buying meat, and continuously receive information from health-related media. Specifically, consumers’ shopping background and their level of health consciousness would be the key factors that would alter their WTP, if provided nutritional claims

Impact of Nutritional Information on Consumers' Willingness to Pay for Meat Products in Traditional Wet Markets of Taiwan

The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional information for fresh meat products in traditional wet markets, this study aimed to investigate consumer purchasing intention and willingness to pay (WTP) for this nutritional information in Taiwanese traditional wet markets. A total of 1420 valid respondents were examined using the random utility theory to explain consumer purchasing intention and WTP for nutritional information. Results showed that most (over 60%) consumers in traditional wet markets have positive purchasing intent for meat products with the nutrition information provided. Furthermore, the nutrition information in traditional wet markets significantly boosts consumers’ purchasing intention and WTP when consumers have a personal health awareness on meat, have proficient experience in buying meat, and continuously receive information from health-related media. Specifically, consumers’ shopping background and their level of health consciousness would be the key factors that would alter their WTP, if provided nutritional claims

Meat Traceability: Traditional Market Shoppers’ Preferences and Willingness-to-Pay for Additional Information in Taiwan

Due to food scandals that shocked the retailer markets, traceability systems were advocated to regain consumers’ confidence and trust. However, while traceability systems can be more easily explored in modern markets, almost no traceability system can be found in traditional markets in Taiwan, especially when buying meat products. This study explored the preference and the willingness-to-pay (WTP) for traceability information of pork products in traditional markets in Taiwan. The random utility theory (RUT) with the contingent valuation method (CVM) was adopted to examine the total of 1420 valid responses in Taiwan. Results show that 80% of traditional market consumers are willing to pay more for traceability information of pork products. Specifically, when consumers (1) know the market price of pork, (2) do not often buy food in the traditional market, (3) live in south or north regions of Taiwan, (4) have a flexible buying schedule, (5) are aware of food safety due to frequently accessing health-related content through media, or (6) think pork grading is very important, they would tend to choose meat products with traceability information. The implication of this study suggests that there is an urgent desire for food safety labeling and traceability information system in traditional markets in Taiwan. Especially, those who usually shop in the higher-price markets are willing to pay the most for this traceability information