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Siddiqui SA, Bhowmik S, Afreen M, Ucak İ, Ikram A, Gerini F, Mehdizadeh M, Ayivi RD, Castro-Muñoz R. Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review. Nutrition 2024; 119:112305. [PMID: 38199031 DOI: 10.1016/j.nut.2023.112305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/31/2023] [Accepted: 11/19/2023] [Indexed: 01/12/2024]
Abstract
In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Shuva Bhowmik
- Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, Dunedin, New Zealand; Department of Food Science, University of Otago, Dunedin, New Zealand; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Maliha Afreen
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - İlknur Ucak
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Francesca Gerini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Raphael D Ayivi
- Department of Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA; Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 80 - 233, Gdansk, G. Narutowicza St. 11/12, Poland.
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Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products. Meat Sci 2022; 193:108952. [PMID: 36049392 DOI: 10.1016/j.meatsci.2022.108952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 12/31/2022]
Abstract
Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent attitude. In conclusion, the findings showed that factors impacting nutritional quality, chemical and biological hazards, animal welfare, beliefs, and fraud could affect consumers' perception of how safe meat products are. Consumers positively perceive sensory attributes and recognize meat's nutritional value, still concerned with fat. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received by consumers through media strongly influences perception and behaviour. The negative stigmatization of meat and meat products and beliefs often not scientifically-based shapes consumer perception. Their sensory impact and price frame the acceptance of animal production or processing modifications.
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Yener D. THE EFFECTS OF HALAL CERTIFICATION AND PRODUCT FEATURES ON CONSUMER BEHAVIOR: A SCENARIO-BASED EXPERIMENT. INTERNATIONAL JOURNAL OF MANAGEMENT STUDIES 2022. [DOI: 10.32890/ijms2022.29.2.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
With the rise in the population of Muslims globally, the issue of halal products is becoming increasingly important. The fact that consumers prefer halal products and demand more of these products has attracted companies’ attention as well. The certification of halal products and product type affects the behavior of consumers towards these products. Besides that, the countries that produce the products, whether Muslim or not, is a matter of concern for consumers who are sensitive about halal products. In this study, halal product certification, how consumer behavior changes according to product type, and the country where the product is produced were examined. A scenariobased experiment was used to test the hypotheses developed, and the effects of independent variables on consumer purchase intention, trust, and perceived risk were examined. The religiosity scale was used as a control variable to control consumer religious sensitivities in the study. The results showed that halal-certified products and Muslim country product origin led to a higher level of consumer purchase intention, trust, and lower levels of perceived risk. Besides that, the existence of halal certification increased purchase intention for utilitarian products. Based on the results, the interaction of halal certification and country of origin has a significant impact on consumer purchase intention, while the interaction of halal certification and product type has a significant impact on consumer purchase intention as well as perceived risk. Halal certification increases both consumer purchase intention and trust in products produced by non-Muslim countries.
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Affiliation(s)
- Dursun Yener
- Faculty of Political Science, Management Department İstanbul Medeniyet University, Türkiye
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4
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Manning L, Kowalska A. Considering Fraud Vulnerability Associated with Credence-Based Products Such as Organic Food. Foods 2021; 10:1879. [PMID: 34441656 PMCID: PMC8393577 DOI: 10.3390/foods10081879] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/02/2021] [Accepted: 08/11/2021] [Indexed: 12/14/2022] Open
Abstract
Organic foods carry a premium price. They are credence-based foods, i.e., it is difficult for consumers to evaluate the premium aspects of organic food under normal use. In global supply chains, organic food is purchased on institutional trust (certification, logos, standards) rather than on relational trust. Relying on institutional trust makes consumers vulnerable to criminals who intentionally label conventional product as organic or develop sophisticated organized crime networks to defraud businesses and consumers. The aim of this research is to explore cases of organic fraud that are emergent from academic and gray literature searches to identify ways to strengthen future capabilities to counter illicit activities in a globalized food environment. Each case is considered in terms of perpetrator motivations (differentiated as economic, cultural, and behaviorally orientated drivers), the mode of operation (simple or organized), the guardians involved/absent, and the business and supply chain level vulnerabilities the cases highlight. The study finds that institutional trust is particularly vulnerable to fraud. Supply chain guardians need to recognize this vulnerability and implement effective controls to reduce the likelihood of occurrence. However, in some cases considered in the study, the guardians themselves were complicit in the illicit behavior, further increasing consumer vulnerability. Future research needs to consider how additional controls can be implemented, without increasing supply chain friction that will impact on food trade and supply, that can ensure consumers are purchasing what they believe they are paying for.
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Affiliation(s)
- Louise Manning
- School of Agriculture, Food and the Environment, Royal Agricultural University, Stroud Road, Cirencester, Gloucestershire GL7 6JS, UK
| | - Aleksandra Kowalska
- Institute of Economics and Finance, Maria Curie-Skłodowska University, pl. Marii Curie-Skłodowskiej 5, 20-031 Lublin, Poland;
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Suhandoko AA, Chen DCB, Yang SH. Meat Traceability: Traditional Market Shoppers' Preferences and Willingness-to-Pay for Additional Information in Taiwan. Foods 2021; 10:foods10081819. [PMID: 34441596 PMCID: PMC8393634 DOI: 10.3390/foods10081819] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/01/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Ardiansyah Azhary Suhandoko
- International Master Program of Agriculture, National Chung Hsing University, No. 145 Xingda Rd., South District, Taichung 40227, Taiwan;
| | - Dennis Chia-Bin Chen
- Massey College of Business, Belmont University, 1900 Belmont Boulevard, Nashville, TN 37212, USA;
| | - Shang-Ho Yang
- Graduate Institute of Bio-Industry Management, National Chung Hsing University, No. 145 Xingda Rd., South District, Taichung 40227, Taiwan
- Correspondence:
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Saville R, Mahbubi A. Assessing Muslim travellers' preferences regarding food in Japan using conjoint analysis: An exploratory study on the importance of prayer room availability and halalness. Heliyon 2021; 7:e07073. [PMID: 34095572 PMCID: PMC8165419 DOI: 10.1016/j.heliyon.2021.e07073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 03/15/2021] [Accepted: 05/12/2021] [Indexed: 11/29/2022] Open
Abstract
This study investigates the priorities of food preference attributes of Muslim travellers in Japan to identify Muslim consumers' willingness to pay for food at establishments that offer religion-related services and to divide Muslim travellers in Japan into consumer segments. A mixed methods approach combining a questionnaire survey (386 respondents) and semi-structured, in-depth interviews (12 respondents) was employed. Food preference priority attributes were examined using discrete-choice conjoint analysis, while willingness to pay was investigated via the incentive-compatible elicitation of a consumer's reservation price range, commonly known as ICERANGE, procedure. Muslim travellers were segmented via hierarchical clustering. The results indicate that Muslim travellers in Japan prioritise prayer room availability first and halalness second when dining out. Other attributes, which figure less strongly, include access, word of mouth, and price. Muslim travellers in Japan are willing to pay 1.4 to 1.7 times more than the average price of a meal when the establishment also offers a religion-related service such as a prayer room. Moreover, the study identifies four segments of Muslim travellers in Japan: prayer-room oriented, halal-label oriented, low-budget oriented, and high-end oriented. The study's findings offer valuable insights for business owners and managers who seek to target Muslim travellers in Japan.
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Affiliation(s)
- Ramadhona Saville
- Department of Agribusiness Management, Tokyo University of Agriculture, Tokyo, Japan
| | - Akhmad Mahbubi
- Department of Agribusiness Management, Tokyo University of Agriculture, Tokyo, Japan.,Department of Agribusiness, Syarif Hidayatullah State Islamic University, Jakarta, Indonesia
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7
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Rejeb A, Keogh JG, Rejeb K, Dean K. Halal food supply chains: A literature review of sustainable measures and future research directions. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-106-116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Although sustainability represents a high-profile topic in supply chain management, it remains an unexplored research area for Halal food supply chains (HFSCs). Hence, to bridge this knowledge gap, we conducted a systematic literature review to identify the measures necessary for the development of sustainable HFSCs and potential research gaps at the nexus of sustainability and Halal food literature.
Study objects and methods. We carefully analyzed forty (40) papers selected from leading, highly-ranked journals to answer the following research question: “What are the measures necessary for the development of sustainable Halal food supply chains?”
Results and discussion. The findings revealed that the improvement of Halal processes through the implementation of quality management systems, the effectiveness of Halal labeling, and the use of technology could enhance the economic performance of HFSCs. Furthermore, HFSC’s sustainability efforts are strengthened by enhancing trust and transparency benefitting human resource skills development, promoting animal welfare issues, and increasing regulatory compliance. The implementation of environmental protection measures is a primary driving factor for environmental sustainability activities. Environmental sustainability could be fostered by a shift to the application of greening practices and the support of environmentalism in the Halal food industry.
Conclusion. The findings of this study provide critical managerial implications for Halal food practitioners as they can have a summary of the previous studies and thus use it as a benchmark for introducing sustainable measures in their Halal food firms.
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Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach. SUSTAINABILITY 2021. [DOI: 10.3390/su13052490] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.
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European Consumers' Willingness to Pay for Red Meat Labelling Attributes. Animals (Basel) 2021; 11:ani11020556. [PMID: 33672549 PMCID: PMC7923784 DOI: 10.3390/ani11020556] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/12/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Given the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a survey with hypothetical choice situations (choice experiment), 2900 responses were collected. Advanced econometric models were estimated to identify the diversity of preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer in each country. Nevertheless, national origin and organic labels were highly valued in most countries. Abstract Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.
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Rejeb A, Rejeb K, Zailani S. Are Halal Food Supply Chains Sustainable: A Review And Bibliometric Analysis. ACTA ACUST UNITED AC 2021. [DOI: 10.1080/15378020.2021.1883214] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Abderahman Rejeb
- Department of Logistics and Forwarding, Doctoral School of Regional Sciences and Business Administration, Széchenyi István, University, Györ, Hungary
| | - Karim Rejeb
- Department of Software Engineering, Higher Institute of Computer Science El Manar, Ariana, Tunisia
| | - Suhaiza Zailani
- Department of Operations Management and Information System, Faculty of Business and Accountancy, University Malaya, Kuala Lumpur Malaysia
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Cooper SL, Butcher LM, Scagnelli SD, Lo J, Ryan MM, Devine A, O’Sullivan TA. Australian Consumers Are Willing to Pay for the Health Star Rating Front-of-Pack Nutrition Label. Nutrients 2020; 12:E3876. [PMID: 33352995 PMCID: PMC7765932 DOI: 10.3390/nu12123876] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 12/13/2020] [Accepted: 12/15/2020] [Indexed: 11/22/2022] Open
Abstract
The Australia and New Zealand Ministerial Forum on Food Regulation has supported the recommendations set out in the 2019 Health Star Rating System Five Year Review Report. Specifically, the forum supported, in principle, Recommendation 9, to mandate the Health Star Rating if clear uptake targets were not achieved while the system is voluntary. Given that mandatory labelling is being considered, it is important to investigate how much consumers value the Health Star Rating in order to understand potential consumer uptake and inform industry. The aim of this study was to assess consumers' valuation of the Health Star Rating system by analysing their willingness to pay for a packaged food product with the Health Star Rating label, utilising a double-bounded dichotomous choice contingent valuation approach. The results indicate that almost two-thirds of Australian household grocery shoppers were willing to pay more for a product with the Health Star Rating, on average up to an additional 3.7% of the price of the product. However, public health nutrition benefits associated with consumers' willingness to pay more for products with the Health Star Rating is currently limited by the lack of guarantee of the systems' accuracy. Given consumer support, a well validated and comprehensive Health Star Rating labelling system can potentially improve health outcomes, cost effectiveness and reduce environmental impacts.
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Affiliation(s)
- Sheri L. Cooper
- School of Health and Human Sciences, Gold Coast Campus, Southern Cross University, Southern Cross Drive, Bilinga, QLD 4225, Australia
| | - Lucy M. Butcher
- School of Health and Medical Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia; (L.M.B.); (A.D.); (T.A.O.)
- Foodbank WA, 23 Abbott Road, Perth Airport, WA 6105, Australia
| | - Simone D. Scagnelli
- School of Business and Law, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia; (S.D.S.); (M.M.R.)
| | - Johnny Lo
- School of Science, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia;
| | - Maria M. Ryan
- School of Business and Law, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia; (S.D.S.); (M.M.R.)
| | - Amanda Devine
- School of Health and Medical Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia; (L.M.B.); (A.D.); (T.A.O.)
| | - Therese A. O’Sullivan
- School of Health and Medical Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia; (L.M.B.); (A.D.); (T.A.O.)
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12
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Bhatti MA, Godfrey SS, Ip RHL, Gaarder MØ, Aslam S, Steinheim G, Wynn P, Hopkins DL, Horneland R, Eik LO, Ådnøy T. An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway. ACTA AGR SCAND A-AN 2020. [DOI: 10.1080/09064702.2020.1842488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Muhammad Azher Bhatti
- Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, Ås, Norway
- Fatland Ølen AS, Ølen, Norway
| | | | - Ryan H. L. Ip
- School of Computing and Mathematics, Charles Sturt University, Wagga Wagga, Australia
| | | | - Shakar Aslam
- Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, Ås, Norway
| | - Geir Steinheim
- Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, Ås, Norway
| | - Peter Wynn
- Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, Australia
| | - David L. Hopkins
- Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, Australia
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, Australia
| | | | - Lars Olav Eik
- Department of International Environment and Development Studies (Noragric), Norwegian University of Life Sciences, Ås, Norway
| | - Tormod Ådnøy
- Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, Ås, Norway
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13
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Is There a Promising Market for the A2 Milk? Analysis of Italian Consumer Preferences. SUSTAINABILITY 2020. [DOI: 10.3390/su12176763] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Milk consumption has been on the decline for decades. Part of the cause for this is due to changes in consumer behavior and interest in healthy eating. The aim of this study was to estimate the premium price that consumers are willing to pay for A2 milk. A2 milk is a newcomer type of product containing only A2 beta-casein that is spreading in many countries of the world as a functional food. In addition, it is produced by traditional breeds of cattle that are adapted to the marginal areas and could be a virtuous model of the sustainable management system to which the consumer lately seems to turn in an increasingly conscious way. To accomplish this aim, contingent valuation has been used, which permits using a survey and a direct estimation of the premium price that consumers are willing to pay (WTP). The question format used is a dichotomous choice valuation based on a double-bound model. Statistical analysis was carried out using descriptive statistical analysis. The empirical results reveal that consumers are willing to pay a premium for A2 milk. In addition, individuals interested in product quality and already buying functional products are attracted to this type of product.
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Zhang Y, Baker D, Griffith G. Product quality information in supply chains: a performance-linked conceptual framework applied to the Australian red meat industry. INTERNATIONAL JOURNAL OF LOGISTICS MANAGEMENT 2020. [DOI: 10.1108/ijlm-06-2019-0157] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThis paper aims to address the association between the quality and quantity of information in supply chains and the costs and benefits of generating, using and sharing it.Design/methodology/approachThe authors’ conceptual framework draws on multiple disciplines and theories of the value and use of product information. Controllable aspects of information, its quality and quantity, are the focus of the study as drivers of firm and chain performance. Structural equation models of constructs at two stages of the Australian red meat supply chain are employed, using data from a survey of 81 sheep and cattle breeders and commercial producers.FindingsInformation quality influences performance more for some product attributes than others and is more influential than is information quantity. Information sharing for many attributes generates benefits only at high cost. Investment in measurement and transmission technologies is supported for intrinsic and extrinsic measures of quality. Differences in respondents' evaluation of information quality are interpreted as evidence of persistent chain failure.Originality/valueTo the authors' knowledge, this is the first attempt at quantifying and comparing the benefits and costs of information sharing across multiple stages of a supply chain and the first to assess quantitatively the role played by information quality and quantity in generating costs and benefits.
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15
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Aboah J, Lees N. Consumers use of quality cues for meat purchase: Research trends and future pathways. Meat Sci 2020; 166:108142. [PMID: 32298942 DOI: 10.1016/j.meatsci.2020.108142] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 04/07/2020] [Accepted: 04/07/2020] [Indexed: 10/24/2022]
Abstract
This paper aims to explore the trends in the research design used for assessing important quality cues in the meat industry and determine the most important quality cues that consumers use in their purchasing decisions. A Journal Article Network Analysis and non-parametric comparative analyses were used to collate the studies and analyse their findings respectively. Results indicate a predominate use of point-of-purchase surveys to collect data and consumers' stated preference to evaluate the important quality cues. At an aggregated analytical level, the five most important quality cues (country of origin, food safety certification, price, production system and quality certification labels) are extrinsic and relate to credence attributes. However, different rankings of important quality cues are obtained at a disaggregated analytical level based on meat type. The paper proposes that exploring the interconnection between meat quality cues and how they influence consumers in different market segments based on the value proposition of the retailer as a foreseeable future research pathway.
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Affiliation(s)
- Joshua Aboah
- Department of Global Value Chains & Trade, Faculty of Agribusiness & Commerce, Lincoln University, P O Box 85084, Lincoln 7647, Christchurch, New Zealand. @lincolnuni.ac.nz
| | - Nic Lees
- Department of Agribusiness and Markets, Lincoln University, PO Box 85084, Lincoln 7647, Christchurch, New Zealand
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Rebollar R, Lidón I, Gil-Pérez I, Martín J. How should I tell you this? The effects of the image used to convey that a natural yogurt is sweetened on consumer expectations and willingness to buy. Food Res Int 2019; 126:108721. [DOI: 10.1016/j.foodres.2019.108721] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 10/25/2022]
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17
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Capturing consumer value and clustering customer preferences in the Indonesian halal beef market. Meat Sci 2019; 156:23-32. [PMID: 31125944 DOI: 10.1016/j.meatsci.2019.05.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/08/2019] [Accepted: 05/13/2019] [Indexed: 11/23/2022]
Abstract
The Indonesian consumer behavior has changed over the last decades, and hence reviewing consumer value is crucial for the halal beef industry. This study explores halal beef consumer preferences and its segmentation. The research design constituted descriptive with a quantitative approach. Focus group discussions and consumer surveys were conducted through face-to-face interview toward 440 middle-class Muslim households in Indonesian top ten cities. The data analysis uses conjoint and clusters analysis. The essential attributes of halal beef in the order of priority are a red color, zero residues, latest production, halal guarantee label positions for each cluster, clean, tender, and flavor (p-value = 0.000). Beef consumers consist of four clusters comprising sanctity, clarity, quality, and safety. Based on demographic characteristics, the age and family size differences among groups were not significant, with each p-value at 0.356 and 0.189, while based on consumption and buying preference, each cluster has not significantly different in their beef consumption level, with a p-value at 0.102.
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Religion, Food Choices, and Demand Seasonality: Evidence from the Ethiopian Milk Market. Foods 2019; 8:foods8050167. [PMID: 31100898 PMCID: PMC6560392 DOI: 10.3390/foods8050167] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/10/2019] [Accepted: 05/13/2019] [Indexed: 11/17/2022] Open
Abstract
The impact of religious behavior on food systems in developing economies has been understated in scholarly studies. With its different Christian, Islamic, and traditional faiths, Ethiopia emerges as a suitable country to investigate the impact of religious practices on demand. The inclusion of livestock products in Ethiopian diets is extremely low, even by African standards, a phenomenon often explained by supply and marketing problems combined with low income levels. We deviate from this dominant narrative and single out the impact of religion. We show how fasting practices of Orthodox Christians, the largest religious group, affect milk intake decisions and channels through which consumed milk is sourced. Employing country-wide data collected by the Living Standards Measurement Studies, we find, as expected, that Orthodox fasting adversely affects milk consumption and decreases the share of milk sourced from own production in Orthodox households, an effect we quantify in this paper. Moreover, we observe spillover effects of Orthodox fasting on other religious groups in dominant Orthodox localities. Our findings improve understanding of the broader societal implication of religiously inspired consumption rituals and underscore the challenges resulting from religion-induced demand cycles to design policies that aim at developing the livestock sector.
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Evaluation of barriers in the adoption of halal certification: a fuzzy DEMATEL approach. JOURNAL OF MODELLING IN MANAGEMENT 2019. [DOI: 10.1108/jm2-03-2018-0031] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeHigher level of customer satisfaction for halal products can be achieved by the effective adoption of halal certification through assessment and accreditation (HCAA). There are certain issues that seem detrimental towards the adoption of HCAA. The purpose of this paper is to identify the major barriers towards the adoption of HCAA and evaluate inter-relationships among them for developing the strategies to mitigate these barriers.Design/methodology/approachThe barriers towards the adoption of HCAA are identified through an integrative approach of literature review and expert’s opinion. The inter-relationship among the identified barriers is evaluated using fuzzy-based decision-making trial and evaluation laboratory (fuzzy DEMATEL) technique, which categorises them into influential and influenced group.FindingsThe evaluation of inter-relationship among barriers using fuzzy DEMATEL indicates four influencing barriers and six influenced barriers towards the adoption of HCAA. Further, findings suggest an extensive government, and management support is vital in terms of commitment, resources and actions to realise the benefits attributed with HCAA.Research limitations/implicationsThe inter-relationship among barriers is contextual and based on the perception of experts which may be biased as per their background and area of expertise. This study pertains to a specific region and can be extended to the generalised certification system.Originality/valueThe empirical base of the research provides the inter-relationship among the barriers towards the adoption of HCAA which can be effectively used as input in the decision-making process by producers, manufacturers and distributor. The policy maker can analyse the cause group and effect group of barriers to formulate policies that would help in the adoption of HCAA.
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Maison D, Marchlewska M, Syarifah D, Zein RA, Purba HP. Explicit Versus Implicit "Halal" Information: Influence of the Halal Label and the Country-of-Origin Information on Product Perceptions in Indonesia. Front Psychol 2018; 9:382. [PMID: 29623061 PMCID: PMC5874312 DOI: 10.3389/fpsyg.2018.00382] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 03/08/2018] [Indexed: 11/30/2022] Open
Abstract
Halal refers to what is permissible in traditional Islamic law. Food that meets halal requirements is marked by a halal label on the packaging and should be especially attractive to those Muslims who follow the set of dietary laws outlined in the Quran. This research examines the role of the halal label (explicit cue) and the country-of-origin (COO) (implicit cue) in predicting positive product perceptions among Muslim consumers. We hypothesized that when an explicit sign of "halalness" (i.e., halal label) relating to a particular product is accompanied by an implicit sign of anti-"halalness" (i.e., non-Islamic COO information), Muslim consumers who pay attention to the dietary laws of Islam would have negative perceptions of such a product. We tested our assumptions in an experiment conducted among Indonesian participants who declared themselves as Muslims (n = 444). We manipulated: (a) exposure to the halal label, and (b) the COO information. Religion-based purchase behavior was measured as a moderator variable. Positive product perceptions were measured as a dependent variable. The results showed that the halal label itself had limited influence on product perceptions. However, we found that positive product perceptions significantly decreased among people who were high in religion-based purchase behavior in response to exposure to non-Islamic COO information accompanied by a halal label. In conclusion, people who are high (vs. low) in religion-based purchase behavior do not seem to trust halal-labeled food produced in a country with other than an Islamic tradition.
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Affiliation(s)
| | | | - Dewi Syarifah
- Department of Industrial and Organizational Psychology, Airlangga University, Surabaya, Indonesia
| | - Rizqy A. Zein
- Department of Personality and Social Psychology, Airlangga University, Surabaya, Indonesia
| | - Herison P. Purba
- Department of Industrial and Organizational Psychology, Airlangga University, Surabaya, Indonesia
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Emerging Halal food market: an Institutional Theory of Halal certificate implementation. MANAGEMENT RESEARCH REVIEW 2016. [DOI: 10.1108/mrr-06-2015-0147] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The emergence of the Halal food market as one of the largest consumer food markets has encouraged firms to implement Halal food certification. However, the theoretical gap in Halal studies and the unequal focus of Halal food certification research prove the deficiency of theoretical development and understanding. Hence, this paper aims to ascertain the theoretical background of Halal food certificate implementation.
Design/methodology/approach
The paper reviews and synthesises literature focusing on Halal certification, food certification and the Institutional Theory factors that could potentially explain the impetus of Halal food certificate implementation.
Findings
The Institutional Theory offers a suitable explanation that grounds the motivation to implement Halal food certification. The highly institutionalised Halal industry comprising government regulations, Muslim demands for Halal foods and intense industry competition instigate Halal food certificate implementation. Three propositions are presented and a conceptual model is developed.
Research limitations/implications
The notions of this paper are based on the institutional perspective, i.e. the external motivation factors. An alternative view on a management theory that explains the internal motivation factors would provide a more comprehensive interpretation of reasons to implement Halal food certification. Nevertheless, the Institutional Theory offers strong understandings behind the motivation to implement Halal food certification.
Practical implications
Discussions and propositions from this paper could contribute to theory formation that is unique to Halal or Muslim food certification. This paper could also provide a sense of direction for researchers in mapping out future research undertakings.
Originality/value
The paper presents a valuable understanding of the dynamic of the Institutional Theory in the field of Halal food certification. It is the first attempt that considers the institutional isomorphism of government decree, consumer demand and inter-firm competition as motivation factors of Halal food certificate implementation.
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The effect of varying educational intervention on consumers’ understanding and attitude toward sustainability and process-related labels found on chicken meat products. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.09.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci 2014; 98:361-71. [DOI: 10.1016/j.meatsci.2014.06.025] [Citation(s) in RCA: 454] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 06/18/2014] [Accepted: 06/19/2014] [Indexed: 11/23/2022]
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Yunos RM, Mahmood CFC, Mansor NHA. Understanding Mechanisms to Promote Halal Industry-The Stakeholders’ Views. PROCEDIA - SOCIAL AND BEHAVIORAL SCIENCES 2014; 130:160-166. [DOI: 10.1016/j.sbspro.2014.04.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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