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Bouichou EH, Fadlaoui A, Bouayad A, Allali K. An hedonic evaluation of the impacts of vertical coordination on business performance amongst apple producers in Morocco. Heliyon 2024; 10:e27745. [PMID: 38533009 PMCID: PMC10963229 DOI: 10.1016/j.heliyon.2024.e27745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 03/04/2024] [Accepted: 03/06/2024] [Indexed: 03/28/2024] Open
Abstract
We present an econometric analysis of the marketing of apples in Morocco that investigates the relationship between vertical coordination arrangements and the prices of apples for farmers. In this study, the hedonic method is used to evaluate the vertical coordination of apple fruit chains by analyzing the marginal implicit price of different product characteristics. We examine the variables influencing apple prices for farmers, comprising intrinsic factors related to the farm's characteristics and quality attributes such as fruit variety and fruit diameter. Additionally, we consider extrinsic variables associated with marketing factors, including vertical coordination systems, payment terms, seasonality of sale, cold storage, and geographical origin. Based on a nationally representative survey of 190 apple growers in the southeast of Morocco, an empirical analysis is conducted. Results highlight the pivotal role of apple growers' experience in elevating farm-level prices, indicating a deeper understanding of market dynamics. Significant price variations are tied to quality attributes, notably a 19.2% premium for larger apples (75-85 mm diameter), indicating market preference. The economic analysis underscores the influence of apple varieties, with Golden commanding a 16.4% higher price, indicating heightened consumer demand. Additionally, the study found that marketing factors, vertical coordination models, payment terms, seasonality of sale, cold storage, and geographical origin also have a positive impact on apple prices. Furthermore, vertical coordination models positively impact apple and prices provide producers with guidance for effective supply chain coordination. These insights, extending beyond theory, serve as a roadmap for policymakers to support the agricultural sector. Equipped with knowledge of business performance, farmers can implement targeted measures to enhance the marketing value of their agricultural products, fostering resilience and profitability in the Moroccan apple sector.
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Affiliation(s)
- El Houssain Bouichou
- Department of Economic and Social Sciences Applied to Agriculture, Agronomic and Veterinary Institute Hassan II, Madinat Al Irfane, B.P. 6202, Rabat 10101, Morocco
- Economics and Sociology and Quality Regional Agricultural Research, P.O. Box 578 (VN), CRRA Meknes 50000, INRA Morocco
| | - Aziz Fadlaoui
- Economics and Sociology and Quality Regional Agricultural Research, P.O. Box 578 (VN), CRRA Meknes 50000, INRA Morocco
| | - Abdelghani Bouayad
- Laboratory for Social Sciences and Economics, Faculty of Economic and Social Legal Sciences, Moulay Ismail University, B.P. 3201 Toulal, Meknes 50000, Morocco
| | - Khalil Allali
- Department of Economic and Social Sciences Applied to Agriculture, Agronomic and Veterinary Institute Hassan II, Madinat Al Irfane, B.P. 6202, Rabat 10101, Morocco
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Manfrin Artêncio M, Cassago ALL, da Silva RK, Carvalho FM, Da Costa FB, Rocha MTL, de Moura Engracia Giraldi J. The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee. J SENS STUD 2023. [DOI: 10.1111/joss.12827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Singh A, Seo HS. Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic. Foods 2023; 12:foods12050914. [PMID: 36900431 PMCID: PMC10001261 DOI: 10.3390/foods12050914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023] Open
Abstract
Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, using either their utensils ("Personal") or uniform utensils provided ("Uniform"). Participants also rated their liking of forks/spoons, bowls, and eating environments, respectively, and attentiveness to sensory evaluation under each utensil condition. Results of the in-home testing showed that participants liked ramen noodle samples and their flavors under the "Personal" condition significantly more than under the "Uniform" condition. Ramen noodle samples evaluated under the "Uniform" condition were significantly higher in terms of saltiness than those evaluated under the "Personal" condition. Participants liked forks/spoons, bowls, and eating environments used under the "Personal" condition significantly more than those used under the "Uniform" condition. While overall likings of ramen noodle samples, evaluated under the "Personal" condition, significantly increased with an increase in hedonic ratings of forks/spoons or bowls, such significant correlations were not observed under the "Uniform" condition. In other words, providing uniform utensils (forks, spoons, and bowls) to participants in the in-home testing can reduce the influences of utensils on consumer likings of ramen noodle samples evaluated at home. In conclusion, this study suggests that sensory professionals should consider providing uniform utensils when they want to focus solely on consumer perception and acceptance of food samples by minimizing influences of environmental contexts, especially utensils, in the "in-home" testing.
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Fioresi DB, Ramos AC, Bertolazi AA, Pereira LL. Adherence and concordance among
Q‐Graders
in the sensory analysis of coffees. J SENS STUD 2022. [DOI: 10.1111/joss.12805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Deusélio Bassini Fioresi
- Federal Institute of Espírito Santo, Coffee Design Group Venda Nova do Imigrante, Rua Elizabeth Minete Perim Espírito Santo Brazil
| | | | | | - Lucas Louzada Pereira
- Federal Institute of Espírito Santo, Coffee Design Group Venda Nova do Imigrante, Rua Elizabeth Minete Perim Espírito Santo Brazil
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Beekman TL, Seo HS. Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Seo HS, Buffin K, Singh A, Beekman TL, Jarma Arroyo SE. Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Spence C. Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience. FRONTIERS IN COMPUTER SCIENCE 2021. [DOI: 10.3389/fcomp.2021.644054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The coffee drinking experience undoubtedly depends greatly on the quality of the coffee bean and the method of preparation. However, beyond the product-intrinsic qualities of the beverage itself, there are also a host of other product-extrinsic factors that have been shown to influence the coffee-drinking experience. This review summarizes the influence of everything from the multisensory atmosphere through to the sound of coffee preparation, and from the typeface on the coffee packaging through the drinking vessel. Furthermore, the emerging science around sonic seasoning, whereby specific pieces of music or soundscapes, either pre-composed or bespoke, are used to bring out specific aspects in the taste (e.g., sweetness or bitterness) or aroma/flavor (nutty, dark chocolate, dried fruit notes, etc.) of a coffee beverage is also discussed in depth. Relevant related research with other complex drinks such as beer and wine are also mentioned where relevant.
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Labbe D, Rytz A, Strube A, Leloup V. Impact of mug shape and beverage volume on instant coffee perception. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104150] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bemfeito CM, Guimarães AS, de Oliveira AL, Andrade BF, de Paula LMAF, Pimenta CJ. Do consumers perceive sensory differences by knowing information about coffee quality? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ribeiro MN, Carvalho IA, Sousa MMM, Coelho LM, Rezende DC, Pinheiro ACM. Visual expectation of craft beers in different glass shapes. J SENS STUD 2020. [DOI: 10.1111/joss.12618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michele N. Ribeiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Iago A. Carvalho
- Institute of Computing Universidade Estadual de Campinas Campinas Brazil
| | - Maísa M. M. Sousa
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Laura M. Coelho
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Daniel C. Rezende
- Department of Administration and Economics Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Ana C. M. Pinheiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
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Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda. Foods 2020; 9:foods9101495. [PMID: 33086720 PMCID: PMC7589873 DOI: 10.3390/foods9101495] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/08/2020] [Accepted: 10/14/2020] [Indexed: 12/28/2022] Open
Abstract
This review aims to tackle the challenge of understanding how visual design cues can affect behavioural outcomes in a food context. The review answers two key questions: (1) What are the effects of the most important visual design cues on behavioural outcomes and how can they be explained? (2) What are the research gaps in this area? We start from a comprehensive taxonomy of visual design cues delineating the most important visual design cues. Next, we evaluate the extant research based on a structured, narrative literature review on visual design cues in the food domain. We differentiate between object processed and spatially processed visual design cues in food choice contexts and show how they affect behavioural outcomes through a range of psychological processes (attention, affective-, cognitive- and motivational reactions, food perceptions and attitudes). We end with recommendations which take into account the current food store context, the state-of-art in measuring psychological processes and behavioural outcomes and the specific food-, person- and context-related moderators. This review offers guidance for research to untangle the complexity of the effect of visual design cues in a food choice context.
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Sousa MMD, Carvalho FM, Pereira RG. Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103902] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Pich J, Chuquichambi EG, Blay NT, Corradi GB, Munar E. Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Pramudya RC, Choudhury D, Zou M, Seo HS. “Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Croijmans I, Speed LJ, Arshamian A, Majid A. Expertise Shapes Multimodal Imagery for Wine. Cogn Sci 2020; 44:e12842. [PMID: 32383201 PMCID: PMC7379309 DOI: 10.1111/cogs.12842] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 03/18/2020] [Accepted: 04/06/2020] [Indexed: 01/19/2023]
Abstract
Although taste and smell seem hard to imagine, some people nevertheless report vivid imagery in these sensory modalities. We investigate whether experts are better able to imagine smells and tastes because they have learned the ability, or whether they are better imaginers in the first place, and so become experts. To test this, we first compared a group of wine experts to yoked novices using a battery of questionnaires. We show for the first time that experts report greater vividness of wine imagery, with no difference in vividness across sensory modalities. In contrast, novices had more vivid color imagery than taste or odor imagery for wines. Experts and novices did not differ on other vividness of imagery measures, suggesting a domain-specific effect of expertise. Critically, in a second study, we followed a group of students commencing a wine course and a group of matched control participants. Students and controls did not differ before the course, but after the wine course students reported more vivid wine imagery. We provide evidence that expertise improves imagery, exemplifying the extent of plasticity of cognition underlying the chemical senses.
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Affiliation(s)
- Ilja Croijmans
- Faculty of Social and Behavioral SciencesUtrecht University
| | | | - Artin Arshamian
- Department of Clinical NeuroscienceKarolinska Institutet
- Department of PsychologyStockholm University
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Carvalho FM, Moksunova V, Spence C. Cup texture influences taste and tactile judgments in the evaluation of specialty coffee. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103841] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Li X, Qi Y, Spence C, Wan X. Influence of teaware on subjective ratings of, and taste expectations concerning, tea. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103834] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103802] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Carvalho FM, Spence C. Cup colour influences consumers’ expectations and experience on tasting specialty coffee. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Spence C, Carvalho FM. Assessing the influence of the coffee cup on the multisensory tasting experience. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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