Consumer willingness to pay for traditional food products

Reflecting the growing interest from both consumers and policymakers, and building on recent developments in Willingness to Pay (WTP) methodologies, we evaluate consumer preferences for an archetypal traditional food product. Specifically we draw on stated preference data from a discrete choice experiment, considering the traditional Hungarian mangalitza salami. A WTP space specification of the generalized multinomial logit model is employed, which accounts for not only heterogeneity in preferences but also differences in the scale of the idiosyncratic error term. Results indicate that traditional food products can command a substantial premium, albeit contingent on effective quality certification, authentic product composition and effective choice of retail outlet. Promising consumer segments and policy implications are identified. (authors' abstract

An emperical study on innovative traditional food products and customer acceptance using Theory of Planned Behavior

The contribution of traditional foods to the diets of the people cannot be overlooked and also its contribution to social development such jobs opportunities and increases the family income for small scale traditional food industry. In order to preserve and sustaining the traditional foods for future generation, the traditional food products business operators need to refine the processing, the packaging, the attribute of traditional foods and some innovation need to be made in response to the new societal needs. It is however important to get an insight into consumers' perceptions, expectations and attitudes towards innovations related to traditional food product. Thus, this study is conducted to find out the determinants that influence customers purchase intention and behavior towards the innovative traditional food products with the use of Theory of Planned Behavior. This study is also conducted to analyze the relationship of attitude, social norms and perceived behavior control towards purchase intention and behavior of innovative traditional food products. The data was collected about 120 consumers from shopping malls in Melaka. Factor analysis was proposed in this study. The multiple regressions were used to examine the relationship and to test the six hypotheses. Results showed that attitude, social norm and perceived behavior control have positive relationship towards the purchase intention and behavior of innovative traditional food products

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. Those technologies are not well documented and are being lost with the trend to urbanization and consumption of convenience, ready-to-eat food. In the so-called developed world, there is still a considerable demand for traditionally processed (sea)food products, wherein the raw material and the final product are of high value. Muxama or mojama is a traditional, highly valued food product prepared from dry-cured tuna loins that is a delicatessen in the southern Iberian Peninsula: Algarve (Portugal) and Andalucía, Murcia, Alicante, and Valencia (Spain). The tuna (mostly Thunnus obesus and T. albacares) loins are salted and dried following a typically artisanal process that incorporates empirical knowledge passed down numerous generations since at least the tenth century Common Era (Aníbal J and Esteves E, Muxama and estupeta: traditional food products obtained from tuna loins in South Portugal and Spain, Traditional food products 2016, Lindkvist KB et.al, Can Geogr-Géogr Can 52:105–20,2008, Gallart-Jornet L et.al, La salazón de pescado, una tradición en la dieta mediterránea [The salting of fish, a tradition in the Mediterranean diet] 2005.). The production process changed little over the years but is different among locations, even supporting distinct certifications. The stability of muxama derives from the reduced water activity. Furthermore, the drying method has secondary effects on flavor, color, and nutritional value of the product. In southern Portugal and Spain, muxama is the prime food product obtained from tuna at the end of the traditional quartering of tunas, named ronqueamento in Portugal or ronqueo in Spain. Other food products obtained from tuna include Estupeta, Mormos, Rabinhos, Faceiras and Orelhas, Ventresca, Tarantela and Sangacho, Espinheta, Tripa, Bucho, and Ovas. These products result from employing different manufacturing procedures and processes. In this paper, we tentatively describe the main features of the processing stages and traditional food products obtained from tuna produced in the southern Iberian Peninsula (Portugal and Spain) and discuss the interactions of knowledge systems and transmission of traditional knowledge regarding its production.This study received national funds from FCT-Foundation for Science and Technology (Portugal) [UID/Multi/04326/2019] (EE) and [UID/MAR/00350/ 2019 CIMA] (JA).info:eu-repo/semantics/publishedVersio

How is Modernity Accepted by Consumers with Respect to Traditional Food Products? The Case of Traceability

Up till now, no researches have been done on consumers’ acceptability of new technical supporters of traceability, especially for traditional food products. Therefore, in the framework of the EU research project TRACE, we carried out focus group discussions, individual laddering interviews (with hierarchical value maps) and a choice-based conjoint experiment. Traceability is a fashionable word with different meanings whether it comes to producers or to consumers. The formers link it to technical aspects while the latter see in it a path for safe and good quality food products. How to intersect these two dimensions when advertising trend and consumer expectations are focusing on traditional food products? In France, consumers are familiar with the word traceability, however, they are not aware of the new supports of food traceability. They are still not ready for sophisticated systems and prefer the labeling ones. The more abstract the traceability support is, the more complex traceability seems to be perceived by them. Interestingly, we questioned consumers on traceability supports, they mainly responded on origin and label of origin as a simple way to track food products. This indicates that traditional origin labeled food products are considered as naturally tracked, while industrial products are perceived to come from a less identifiable source, and are better accepted with the guarantee of brand.Traceability supports, traditional, consumers, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

A Web-Based geographical information system prototype on Portuguese traditional food products

Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Geospatial TechnologiesPortuguese traditional food products use certification labels from EU quality schemes to distinguish from other food products. With the number of traditional food products increasing every year, how to manage the information more efficiently and how to spread the information to the public more clearly and interactively become the challenges. Considering the geographic distribution is one of the key features of the traditional food products, the web-based GIS is a potential system to manage and share the information. In this thesis, the prototype of web-based GIS is designed as three tiered software architecture comprising of web application, web service and spatial database. The prototype provides the possibility to integrate with the information from other sources. For the information managers, the prototype takes advantage of the web, open specifications and open source software. Therefore, it minimizes the barrier of the migration from original information system, and the information management is easy to be done in the web browser. For the public, the web map is easy to use and user-friendly. In the end, the potential improvement in the management web interface is discussed, and the further development such as introducing more roles into the system and having the usability test are pointed out

Marketing management capabilities and price setting: An empirical analysis in the EU traditional food sector

In the EU, small and medium sized enterprises (SMEs), which constitute the majority of firms in the food industry, are fighting for survival as they face growing market competition from large firms (Knight, 2000). On the other hand, market opportunities for SMEs are connected to the evolution of consumer preferences toward food quality, especially for traditional food products (O’Reilly and Haines, 2004). To profit from such opportunities SMEs need to adapt their strategies, focussing on consumer requirements and improving their marketing activities. The purpose of this paper is to evaluate the marketing capabilities of SMEs producing traditional food products. Following the theoretical approach of Market Orientation (Kara et al., 2005; Jaworski and Kohli, 1993), our analysis is based on an assessment of the marketing management process (Kotler, 2004). The methodology refers to a survey made by a questionnaire published on the web, and a sample of 371 firms coming from Belgium, Italy, Spain, the Czech Republic, and Hungary. Cluster analysis was applied to find different levels of the firms’ market orientation. Moreover we used an ordinal regression model to explain the relationships between the ability of firms to influence the price and the variables affecting marketing management capability. The results revealed a certain lack of appropriate skills in the analysed firms’ marketing management, confirming literature evidence concerning SMEs. Nevertheless, cluster analysis outlined a group of firms that represent 40% of the sample, and these have good marketing capabilities and are market oriented. In addition, the firms show poor ability to influence price.traditional food products, marketing capabilities, ordinal regression model., Marketing,

Consumers preferences and buying behavior towards traditional food products in Chile: a conjoint analysis

118 p.A study was carried out in Chile in order to evaluate consumers’ preferences for traditional food products employing conjoint analysis. A total of 234 questionnaires were filled by respondents from two Chilean cities, Santiago and Talca. A homemade marmalade and three product attributes with its respective levels were chosen (price, quality label and package appearance). Nine profiles were generated applying orthogonal design with SPPS conjoint analysis 9.0. Respondents were asked to rank pictorial cards according their preferences. The results suggest that the attribute quality label is the most important cue, influencing consumer’s choice behavior for a traditional food product. Even more, a quality label certified by SAG achieved the highest utility. In addition, respondents were willing to pay more for a labeled product than for a product without a quality label. However, promotional and communication campaigns are needed to inform consumers about the importance and characteristics of a quality signal. This could allow achieving the potential advantages of a labeling program. Further research is required to corroborate the results shown in this study, as well as to identify the variables affecting the consumption pattern of traditional food products, and the willingness to pay for them

Research trends on the contribution of traditional food products to child nutrition in Africa’s drylands

Studies have described the diversity of traditional food resources and products (TFPs) in Africa. However, there is no study that maps the current scientific knowledge on the subject and establishes the most promising trends for their valorization in child nutrition. This review fills this gap and guides interventions to combat child malnutrition in Africa focused on local TFPs. A total of 596 scientific publications were exported from Scopus database, followed by bibliometric analysis using the biblioshiny web interface in R version 4.1.3. and by an interpretative analysis of clusters. The study revealed that the publications in our collection cover the period of 1971 to 2022 and were published in 269 journals and involved 2375 authors. Eight research clusters emerged from the mapping as trends. The most significant clusters highlighted that improving dietary diversity, providing sources of vitamin A, used as nutritious ingredients in the development of food products and incorporated into school feeding programs, are ways in which TFPs contribute to child nutrition. Knowledge gaps were identified and can be addressed through future research to fully leverage the opportunities offered by the diversity of traditional food products in Africa drylands to effectively combat child malnutrition. Keywords: Traditional food products, Child malnutrition, Nutritional contribution, Research trends, Africa dryland

Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention

Purpose – On-site dining at restaurants can create a positive or negative feeling that affects customer attitudes, but this activity was affected by COVID-19 pandemic. After the pandemic has subsided, on-site dining behaviour began to recover, and restaurants need a competitive advantage to be successful. This study aims to analyse the factors that influence customers’ involvement with traditional Chinese food and whether this involvement with traditional Chinese food has an impact on intention to revisit and positive e-WOM. Design/Methodology/Approach – The study follows a quantitative approach based on the study’s framework. Data were collected through a survey using a purposive sampling method in five major cities in Indonesia, achieving a sample size of 221 respondents. PLS-SEM was used with SmartPLS™ version 3.3.3 to analyse the data obtained through the survey. Findings – The results show that food quality, nostalgia, convenience orientation, health involvement, involvement in luxury, and staff service have a positive relationship with involvement in traditional Chinese food, and that the involvement in traditional Chinese food itself has a significant influence on intention to revisit and positive e-WOM. Originality of the research – The study provides new insights and managerial implications for the involvement approach in the tourism industr