Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

Evaluation of microalgae diets on flavor characteristics of Pacific oysters (Crassostrea gigas) during fattening

Due to the large breeding density and the influence of seasonal changes, the quality of oysters declined. Oysters are often fattened with specific microalgae before sale to improve their quality. Here, the purpose of this study was to study the effects of different microalgae diets on the flavor characteristics of Crassostrea gigas (C. gigas) after three weeks of fattening. The result showed that there was a certain correlation between the fatty acid composition of C. gigas and microalgae. The equivalent umami concentration values of C. gigas fed with Chlorella vulgaris and Pavlova viridis (5.34 and 4.91 g/100 g, respectively) were significantly higher than that of the control group. Gas chromatography-ion mobility spectrometry analysis showed 48 volatile organic compounds, and the principal component analysis plot showed an obvious separation between the C. gigas. These results indicated that diets had a significant effect on the flavor components of oysters.

Investigating the Acceptance of a New Bivalve Product in the Greek Shellfish Market: The Non-Indigenous Pearl Oyster Pinctada imbricata radiata

Greece exhibits the lowest seafood per capita consumption amongst European Mediterranean countries, and the investigation of consumer attitudes to new seafood products would bridge the gap among producers and consumers by promoting the vertical integration of the supply chain. However, limited information exists about consumer preferences for bivalves in the Mediterranean and for wild bivalves in particular. The present study aims to investigate, for the first time, consumers’ attitudes towards the purchase and consumption of bivalves, and more specifically, towards the edible pearl oyster Pinctada imbricata radiata, in the Greek shellfish market. Adult participants from the entire country completed a questionnaire covering the basic marketing aspects of bivalve and pearl oyster consumption, such as choice, purchase, reasons for consuming bivalves, confidence in product’s hygiene certification, media influence, etc. Data analysis included uni- and multi-variate statistics to examine the possible relations between the consumers’ demographics and socio-economic characteristics, and bivalve marketing aspects. Results showed that the majority of Greek consumers chooses traditional shellfish shops for purchasing pearl oysters, prefers a certification of quality, and trusts the confirmation provided by the veterinary authorities. Consumers’ attitudes vary considerably according to their demographics and socio-economic characteristics. Multivariate models revealed that the married, highly educated consumers that live in urban places were more reluctant to try new shellfish products and to accept an innovative way of market supply. The results reflect the positive attitude of Greek consumers towards the consumption of pearl oyster, a fact that would be helpful for decision makers in the planning of production, which in turn would promote bivalve consumption in the Greek shellfish market.

Oyster eaters: From consumer practices to the representation of risks

This article focuses on a study of the representation of the health risks associated with oyster consumption. The research was initially part of an interdisciplinary project looking at the differences between diploid and triploid oysters. The triploid oyster has been genetically modified to stem reproduction, the process responsible for milt, in order that it can be consumed all year round. According to biologists, however, this modification can be a source of risks. Based on this premise, we sought to determine first the overall perception of risks in oyster consumption and second whether or not these risks were reflected in the consumers' representation, most notably through a study of their practices. The theoretical framework adopted was therefore social representations. To achieve our objective, we questioned different people on how they viewed this seafood product. A longitudinal study of practices was conducted over an eight-month period (July 2015-February 2016) in 29 households in France. These regular consumers were asked to record in a consumption log all their practices of intention, purchasing/fishing and consumption as they related to oysters during this period. Regular interviews were conducted based on this consumption log. In total, 86 interviews were conducted and transcribed in full, and a computer-assisted lexical analysis (Alceste) was performed on the data. The results showed that, although the consumers were aware of the risks identified by the experts, they were in control of them, particularly in relation to the trust they placed in intermediary bodies. These results were interpreted according to the relationships between beliefs and practices.