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Spada E, De Cianni R, Di Vita G, Mancuso T. Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance. Foods 2024; 13:1092. [PMID: 38611396 PMCID: PMC11011882 DOI: 10.3390/foods13071092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/25/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers' perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers' perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations.
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Affiliation(s)
- Emanuele Spada
- Department of Agriculture (AGRARIA), University Mediterranea of Reggio Calabria, Feo di Vito, 89124 Reggio Calabria, Italy;
| | - Rachele De Cianni
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Braccini, 2, 10095 Grugliasco, Italy; (R.D.C.); (T.M.)
| | - Giuseppe Di Vita
- Department of Agriculture Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Teresina Mancuso
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Braccini, 2, 10095 Grugliasco, Italy; (R.D.C.); (T.M.)
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2
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [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: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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Merlino VM, Renna M, Nery J, Muresu A, Ricci A, Maggiolino A, Celano G, De Ruggieri B, Tarantola M. Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers' Perception towards Quality, Sustainability, and Market Availability. Animals (Basel) 2022; 12:1421. [PMID: 35681885 PMCID: PMC9179242 DOI: 10.3390/ani12111421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/04/2022] [Accepted: 05/27/2022] [Indexed: 12/04/2022] Open
Abstract
Consumers are increasingly aware of the benefits of local foods in terms of quality, sustainability, animal welfare, and safety. This research addresses two main questions: (i) is the perception towards sustainability aspects of local dairy products related to individuals' preferences for milk and cheese quality aspects? (ii) are these perceptions related to people's socio-demographic characteristics? For this purpose, a choice experiment was conducted online in Apulia (South-East Italy) involving a sample of 543 respondents. A Principal Component Analysis (PCA) was applied to analyze the consumer opinion related to dairy products' quality attributes, sustainability, and availability on the market. From the PCA, four main components (accounting the 64.5% of the total explained variance) were defined, highlighting non-overlapping choice styles of consumers, distinguished by attitudes primarily based on quality attributes of dairy products rather than sustainability characteristics or perceived higher quality of local products. Furthermore, the Availability request component described the consumer need for higher availability and/or visibility of local dairy products on the market. The effect of gender, age, and educational status of individuals emerged as significantly important for the resulting component definitions. The obtained results clearly suggest the need to increase the efficiency of communication strategies concerning local dairy products, as well as local dairy products' availability and visibility on the markets.
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Affiliation(s)
- Valentina Maria Merlino
- Department of Agricultural, Forest and Food Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (V.M.M.); (A.M.)
| | - Manuela Renna
- Department of Veterinary Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (J.N.); (A.R.); (M.T.)
| | - Joana Nery
- Department of Veterinary Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (J.N.); (A.R.); (M.T.)
| | - Arianna Muresu
- Department of Agricultural, Forest and Food Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (V.M.M.); (A.M.)
| | - Alessandro Ricci
- Department of Veterinary Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (J.N.); (A.R.); (M.T.)
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada prov.le per Casamassima, Km. 3, 70010 Valenzano, BA, Italy;
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Giovanni Amendola, 165/a, 70126 Bari, BA, Italy; (G.C.); (B.D.R.)
| | - Barbara De Ruggieri
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Giovanni Amendola, 165/a, 70126 Bari, BA, Italy; (G.C.); (B.D.R.)
| | - Martina Tarantola
- Department of Veterinary Sciences, University of Turin, L.go P. Braccini 2, 10095 Grugliasco, TO, Italy; (J.N.); (A.R.); (M.T.)
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Di Vita G, Zanchini R, Spina D, Maesano G, La Via G, D'Amico M. Exploring Purchasing Determinants for a Low Fat Content Salami: Are Consumers Willing to Pay for an Additional Premium? FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.794533] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Consumers today are increasingly moving toward healthier lifestyles and food purchasing habits. This new awareness has also prompted the meat industry, usually indicted for the use of harmful compounds and ingredients such as additives, salt, and fat, to introduce innovative measures to meet demand. This study aims to assess consumer willingness to pay an additional price premium (APP) for a healthy salami by identifying which factors are more likely to have an effect on the willingness to purchase, such as socio-demographic and product and market-related attributes. An Ordered Logit model has been applied to define factors influencing consumers' willingness to pay for a low-fat salami. Results show a favorable consumer acceptance of reduced-fat salami conveyed by the willingness of consumers to pay an additional price for this product and confirm that the health awareness of consumers is an important driving force in cured meat marketing strategies.
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Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters. Meat Sci 2022; 188:108778. [DOI: 10.1016/j.meatsci.2022.108778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 02/20/2022] [Accepted: 02/21/2022] [Indexed: 11/24/2022]
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Merlino VM, Massaglia S, Borra D, Mimosi A, Cornale P. Which Factors Drive Consumer Decisions during Milk Purchase? New Individuals' Profiles Considering Fresh Pasteurized and UHT Treated Milk. Foods 2021; 11:foods11010077. [PMID: 35010206 PMCID: PMC8750682 DOI: 10.3390/foods11010077] [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: 12/03/2021] [Revised: 12/15/2021] [Accepted: 12/21/2021] [Indexed: 12/24/2022] Open
Abstract
The cow’s milk market is going through a critical period characterised by a continuous contraction in consumption as a consequence of the lack of competitiveness on the market of the conventional product (commodity) versus numerous specialties. This paper aimed to define the profiles of milk consumers in terms of individual preferences (assessed using the best-worst scaling methodology) and socio-demographic features. A survey was conducted in several stores of large-scale retail, convenience stores, and open-air markets distributed in north-west Italy to collect data from 1216 respondents. For milk shopper purchasing habits, two consumer groups were defined and compared in terms of preferences: the fresh pasteurized milk consumer (FPc) (56% of the total sample) and the ultra-high temperature treated milk consumer (UHTc) (35%). A series of two-ways multivariate analysis of variance (MANOVA) were conducted to assess the effect of individuals’ socio-demographic characteristics and the type of milk chosen on the consumer preferences, simultaneously. Significant differences in milk purchasing habits and preferences emerged when comparing the two consumer groups (UHTc and FPc). Empirical evidence of the study supported the starting hypothesis, suggesting the significance or relevance of the consumer socio-demographic characteristic, as well as their interaction effect with the type of milk on the level of importance given to the considered milk quality attributes. On the contrary, the gender results were not significant for the milk preferences definition. The assessment of consumer preferences, associated with the individuals’ socio-demographic characteristics could have important implications for outlining more effective marketing strategies based on a more targeted communication (i.e., related to the sustainability dimension of the local product, nutritional value and brand), leading the consumer back to the commodity rediscovery concerning individuals’ features and habits.
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Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign. Eur J Investig Health Psychol Educ 2020; 10:859-875. [PMID: 34542516 PMCID: PMC8314301 DOI: 10.3390/ejihpe10030062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 11/17/2022] Open
Abstract
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne illness. Findings showed that for this type of information, a graphic is a critical element for the printed schematic. The slogan (i.e., a short statement similar to a jingle or tag-line in a commercial) may be important to consumers, but the icon was not important.
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The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage. Nutrients 2020; 12:nu12061768. [PMID: 32545561 PMCID: PMC7353460 DOI: 10.3390/nu12061768] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/17/2022] Open
Abstract
In our study, we examined whether product characteristics indicated by food labels matter in purchasing decisions for sausage made from traditional Hungarian mangalica pork; and how much consumers are willing to pay for them. On the other hand, we also tried to measure whether any changes in consumers’ preferences occurred in recent years. Two product characteristics (label of origin and different mangalica meat content) and two other factors (place of purchase and price) are examined in a discrete choice experiment based on stated preference data. According to our expectations, government-funded consumer campaigns in recent years have had an impact on consumers purchase of this traditional product, and they pay more attention to food labels, which can also be influenced by sociodemographic characteristics. Our results have been compared to a previous choice-model based research, investigating consumers’ attitude towards similar mangalica pork products. Three different types of models (multinomial logit, random parameter logit, and latent class) are employed, from which two types of models account for the heterogeneity in preferences. Based on the results, it can be concluded that the advertisements promoting traditional meat consumption had only a partial effect on consumer attitudes. Consumers clearly prefer the label of origin indicating meat from registered animals and purchasing on the farmers’ market, but according to the indication of the different mangalica meat content in the product, we have already reached conflicting results. Three consumer segments were identified: “price sensitive, loyal to label, label neutral” based on latent class model estimates.
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Patarata L, Novais M, Fraqueza MJ, Silva JA. Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. Foods 2020; 9:E676. [PMID: 32466133 PMCID: PMC7278744 DOI: 10.3390/foods9050676] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/17/2020] [Accepted: 05/21/2020] [Indexed: 12/26/2022] Open
Abstract
Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat's initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.
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Affiliation(s)
- Luis Patarata
- CECAV, Centro de Ciência Animal e Veterinária, 5001-801 Vila Real, Portugal;
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - Margarida Novais
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - Maria João Fraqueza
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - José António Silva
- CECAV, Centro de Ciência Animal e Veterinária, 5001-801 Vila Real, Portugal;
- School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
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Blanc S, Massaglia S, Borra D, Mosso A, Merlino V. Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat? ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1747952] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- S. Blanc
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - S. Massaglia
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - D. Borra
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - A. Mosso
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - V.M. Merlino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
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Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
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Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
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Public Preference for Electric Vehicle Incentive Policies in China: A Conjoint Analysis. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17010318. [PMID: 31906526 PMCID: PMC6981758 DOI: 10.3390/ijerph17010318] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 12/20/2019] [Accepted: 12/31/2019] [Indexed: 12/01/2022]
Abstract
In order to mitigate energy consumption and greenhouse gas emission in the transportation sector, countries around the world have generally adopted electric vehicles (EVs) as a new development direction of the automobile industry. Although the Chinese government has issued a series of incentive policies to promote EVs, the ownership of EVs is still insufficient due to low public purchasing enthusiasm. Thus, to better realize the promotion goal of EVs, public preference for EV incentive policies is worth investigating. Based on a large sample survey (N = 1039), this study investigated public preference for various incentive policies by using the conjoint analysis method. The results suggest that less than one third of consumers have a better understanding of the incentive policies, while more than half of the consumers know little about these policies. For consumers, the relative importance of different policy categories is ranked as follows: charging incentive policies, driving incentive policies, vehicle registering incentive policies, and purchasing incentive policies. As for different socio-demographic groups, consumers aged 26–30 years, with a monthly income higher than RMB 20,000, with high school, special secondary school, and masters (or above) educational levels regarded the relative importance of driving incentive policies as the highest; consumers from two-member families ranked purchasing incentive policies as the first one; consumers with a monthly income of RMB 15,001–20,000 and those from three-member families place registering incentive policies first; other consumers put charging incentive policies first. Based on the above results, this paper offers policy recommendations for improving consumer knowledge level of incentive policies as well as full consideration of their policy demands.
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