Higher Consumer Preference Research Articles

To Share or Not? Hybrid e‐Commerce Platform's Provision and Sharing Strategies of Consumer Credit Service

ABSTRACTAs a new financial innovation, consumer credit services are increasingly embraced by e‐commerce platforms. This paper presents a stylized model to determine when an e‐commerce platform should launch credit services and whether to share them with third‐party sellers. Our findings indicate that the platform benefits from launching credit services only when consumer preference outweighs the delinquency rate. Furthermore, service sharing can create a win‐win scenario with moderate fees and high consumer preference. Contrary to common belief, sharing services with sellers can reduce consumer surplus, suggesting that widespread use of consumer credit services is not necessarily beneficial for consumers.

MARKETING PRICING POLICY OF A RETAIL BUSINESS ENTERPRISES

Pricing policy is a core element of marketing strategy for any business, especially in the retail sector. In the context of high competition and changing consumer preferences, iterative price adjustments for goods and services become a critical factor for the success of a retail business. Therefore, the article aims to define the basic principles of forming the marketing pricing policy for a retail business. The authors highlight the fact that the marketing pricing policy of a retail business uses price as a tool to achieve specific marketing objectives. It has been proven that such a policy is based on processes and actions involving the continuous analysis and adjustment of prices for goods to balance several core marketing indicators. Future research prospects may focus on analyzing the effectiveness of specific pricing tools and methods of their implementation in the rapidly changing retail market, as well as on developing new approaches for integrating these tools into comprehensive pricing management strategies.

Genetic variability, diversity, and character association for dry fruit yield and quality in chili

ABSTRACT Despite the high nutritional value and extensive consumer preference for chili, productivity levels in India are significantly low. An experiment was carried out to study the variability, genetic diversity, and character association in 30 genotypes. Analysis of variance showed significant differences among genotypes for all the traits under study. A high magnitude of genotypic and phenotypic coefficient of variation, coupled with heritability and genetic advance, was observed for all the traits, except days to first flowering, days to first fruit set, and days to final harvest. Diversity analysis showed that the maximum intercluster distance was observed between clusters IX and XII. Results of correlation and path coefficient analysis indicated that number of fruits per plants, fruit length, fruit weight, green fruit yield per plant, number of seeds per fruit, days to first flowering, and days to final harvest were positively correlated with dry fruit yield. It is concluded that improvement in fruit yield in chili pepper could be achieved by selecting genotypes from clusters IX and XII as parents for hybridization, and traits as components that have positive effect on yield.

Development of marketing management for pomelo products in Samut Songkhram province, Thailand

The study presents a comprehensive examination of the market potential for Pomelo products in Samut Songkhram Province, Thailand, aiming to enhance marketing management strategies. It delves into consumer motivations, attitudes, and purchasing intentions towards Pomelo products, utilizing structural equation modeling to assess influencing factors. Samut Songkhram is identified as a prime region for Pomelo cultivation due to its unique river estuary soil enriched with minerals, creating a distinct taste profile influenced by a mix of saltwater, brackish water, and freshwater, dubbed the three-water area. This geographical and environmental advantage contributes to the high quality and consumer preference for the large white Pomelo variety indigenous to the area. The study explores two primary agricultural practices for growing large white Pomelos: self-cultivation by landowners and orchard leasing by other farmers. Additionally, it investigates two main distribution methods: direct sales at the farm and self-managed sales by farmers or orchard owners. A quantitative analysis involving 400 potential customers, including tourists and out-of-area customers, was conducted to gauge purchase intentions. Results from structural equation modeling indicate a significant and positive relationship between consumer motivations, attitudes, and purchase intentions, underlining the integrated influence of these factors on consumer behavior towards Pomelo products. These findings highlight the critical role of understanding consumer dynamics and the environmental uniqueness of Samut Songkhram’s Pomelos in developing targeted marketing strategies. The research underscores the significance of leveraging the unique characteristics and cultivation heritage of Samut Songkhram Pomelos to foster product differentiation and appeal, suggesting a need for innovative marketing approaches that resonate with the distinct quality and taste profiles of these local fruits.

Karadeniz Somonunun Yolculuğu: Havuzdan Sofraya

Black Sea salmon is from the Salmonidae family and is an endemic species distributed in the Black Sea. These fish, which exhibit anadromous behavior, prefer parts of rivers close to their source for reproduction and the Black Sea for feeding. The first cultivation study of this species, which has high consumer preference and economic value, was started by SUMAE in 1998. As a result of 24 years of work, F7 generation broodstock was created. In order to popularize the production of the species, the private sector was supported with broodstock. In this study, the breeding process of Black Sea salmon was examined and the introduction of the species was aimed. Today, 25 private sector enterprises have production licenses and many enterprises carry out commercial production of the species in the form of trial production with 1603 tons in total. Commercial production is concentrated in the Eastern Black Sea Region, which is the natural distribution area of the species. While enterprises that produce portion size in ponds and have restaurants prefer the red-spotted stream ecotype in production, enterprises that produce large-sized fish in dam lakes and the sea prefer the marine ecotype, which reaches sexual maturity late and has a better growth performance than other ecotypes. Since Black Sea salmon is our only endemic trout species showing typical salmon characteristics, its adaptation to the natural environmental conditions of our country for sea net cage and freshwater aquaculture is quite good.

Demand Learning Through Social Media Exposure in the Luxury Fashion Industry: See Now Buy Now Versus See Now Buy Later

Recently, luxury fashion brands can webcast fashion shows and analyze market feedback from social media exposure (SME). See now buy now (SNBN), a new product introduction system that allows consumers to purchase products after fashion shows, has been deemed a revolutionary movement in the fashion industry. Whether SNBN can replace see now buy later (SNBL), the traditional system in which consumers purchase products several months after fashion shows, is unclear. In this article we evaluate the value of demand learning through SME for SNBL and SNBN. We develop a stylish two-period model to characterize SNBL and SNBN with SME. We find that when the feedback accuracy and holding cost are sufficiently low, SNBN performs better than SNBL with SME. Furthermore, for SNBL, when the consumer valuation is relatively low, learning market responses from SME is effective and profit improvement with SME decreases. For SNBN, SME is not always effective. Our results imply that brands, such as Gucci, should sell trendy and fashionable items via SNBL without SME and classic products (products with high consumer preference) via SME. Brands, such as Burberry, should sell low holding cost products (e.g., shirts) through SNBN and high holding cost products (e.g., leather bags) through SNBL.

Online channel mode selection in a platform supply chain in the presence of consumer returns

PurposeMotivated by the real-world practice that the boom of the online selling induces a higher product return as well, selecting which online channel mode indicates who takes ownership over the product and thus bears the loss of the product return. This paper aims to seek the optimal online channel modes for the two members in a platform supply chain in the presence of product returns.Design/methodology/approachThis study aims to develop a platform supply chain that consists of one platform company and one supplier. Along with an offline distribution channel, the supplier can choose two alternative online selling modes (i.e. the reselling and agency modes) to sell its product through the online marketplace. This paper applies Stackelberg game to derive the equilibrium with different business scenarios and selects the optimal online channel modes for two parties, respectively. Moreover, this paper extends to a different supply chain with a reverse channel leadership and a different product return policy for testing the robustness.FindingsSeveral interesting and important results are derived in this paper. Firstly, it is found that the relative pricing are largely relied on the costs of two channels. Secondly, the platform supply chain may benefit from a pure channel rather than the dual-channel when this channel enjoys a relatively low cost and/or a sufficiently high consumer preference. Then, the platform and the supplier act contradictorily when selecting their optimal online channel modes. To be specific, the platform motivates to choose the online reselling mode when both the commission rate and the slotting fee are relatively low, whereas the supplier is likely to select the online agency mode under this circumstance. Finally, a win-win situation in regards to the optimal online channel mode for two parties is achievable with numerical experiments.Practical implicationsBased on the analytical studies, the results derived in the authors’ work can provide managerial insights to assist the supplier and the platform company in determining the operational decision and selecting the optimal online channel mode to deal with consumer returns. In addition, appropriate commission rate along with slotting fee will make both parties achieve a win-win situation in determining their optimal online channel mode.Originality/valueTo the authors’ best knowledge, this paper makes the first move to determine the optimal online channel mode in the content of consumer returns and study how it is affected by different product return policies.

Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (<em>Daucus carota</em>) (Cape Market variety) dices

Carrots (Daucus carota) are root vegetables that contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals. They are high in antioxidants, anticarcinogens, and immune enhancers making them excellent for the eyes. Carrots suffer from significant postharvest losses in Sri Lanka due to their perishable nature, as well as rejections due to their odd morphologies. Even though demand for carrot is high all around the country, losses are unavoidable. Freezing techniques play a vital role in maintaining freshness and avoiding deterioration simultaneously. The goal of the present study was to find the best freezing method among blast freezing (-30 °C) and conventional (-18 °C) freezing circumstances for a superior quality of frozen carrot dice. Blanched (90 °C for 3min) carrot dice (Cape market variety) were frozen and thawed, then physicochemical parameters like drip loss (%), pH and colour, and other aspects including length ratio, hardness and cutting shearing strength and sensory parameters like colour, odour, texture and overall quality changes during freezing were analyzed. The blast frozen-thawed carrot dices showed the best quality of fresh colour, 8.50 ± 2.83 of colour change, 5.573 ± 0.555 % of drip loss, 0.0333 ± 0.007 length ratio, 21.53 N ± 3.78 hardness, 0.1366 J ± 0.0361 cutting and shearing strength, and 5.6867 ± 0.01 pH than conventional frozen-thawed dices. Mann Whitney U test resulted that blast frozen carrot dices had significantly (p<0.05) higher consumer preference than conventionally treated samples during the sensory analysis.

Positioning of clothing brands in Colombia

The positioning of the brand has prominence today in the marketing world thanks to the corporate benefits that are reflected in the market, in Colombia clothing brands year after year have been growing economically, throwing large sales figures and injecting development in the national economy. The objective of this study is to know how is the positioning of clothing brands in Colombia. It is a descriptive study, from a descriptive review with referential sources on the studies that have been carried out regarding the positioning of clothing brands in the Colombian territory. The results indicate that Arturo Calle is the best positioned brand in the market thanks to its high reputation and consumer preference.

Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates.

Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handling and storage conditions. Thus, the purpose of this study was to evaluate the feasibility of utilizing ultraviolet (UV-C) as a method to preserve the qualitative features of Barhi dates under various storage circumstances. The core of this study was defining the best conditions for UV-C treatment of Barhi dates, which was accomplished using a response surface methodology (RSM) model with a central composite, rotating four-factors-mixed-levels design (CCRD). The impacts of independent variables [UV-C exposure time (1, 2, 3, 4 min), UV-C dose (1, 3, 5, 7 kJ/m2), storage time (1, 6, 11, 16, 21 days) and storage temperature (1, 5, 15, 25 °C)] on the moisture content (MC), total soluble solids (TSS), total color changes (E), firmness, total phenolic content (TPC), total viable count (TVC), DPPH antiradical activity, fructose and glucose were investigated. The results revealed that the optimum UV-C treatment and storage settings for keeping the quality features of the dates were the UV-C exposure period and dosage of 1 min and 2.07 kJ/m2, and the storage time and temperature of 18 days and 12.36 °C, respectively. At the optimum conditions, the values of 59.66% moisture content, 38.24% TSS, 60.24 N firmness value, 48.83 ΔE, 0.07 log CFU/g TVC, 5.29 mg GAE/g TPC, 56.32% DPPH antiradical activity, 6.87 g/100 g fructose and 14.02 g/100 g glucose were comparable predicted values demonstrating the suitability of the used RSM models. Overall, the perfect UV-C treatment and storage circumstances for extending the storability and shelf life and maintaining the quality features of Barhi dates were identified in this study.

Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer

Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.

Gender-disaggregated Farmers Participatory Variety Selection in Amaranth Multilocation Trials in Kenya and Tanzania

Amaranths (Amaranthus sp.) are a popular leafy vegetable grown and consumed by resource-poor people in many African countries. Greater awareness of the importance of nutritious foods has increased demand by African consumers for amaranth. Presently, most African farmers grow low-yielding local varieties of variable seed quality. High-yielding amaranth varieties that are adapted to the major agro-ecologies of eastern and southern Africa possess key traits needed by male and female farmers and meet diverse market preferences are required. The objective of this study was to identify amaranth lines adapted to major amaranth production environments in Kenya and Tanzania using a gender-disaggregated farmers participatory approach to explore possible gender differences in trait and variety preferences. Twenty amaranth entries were evaluated for vegetable yield, agronomic traits, and organoleptic taste tests in replicated, farmer-participatory variety selection trials at one location in Kenya and at four locations in Tanzania. Differences among entries (G), locations (E), and G × E interaction were significant or highly significant for marketable vegetable yield. Location followed by entry was the most important factor that explained differences in yield. G and G × E interaction biplot analysis classified the five locations into two different mega-environments, mainly based on altitude, temperatures, and soil characteristics. Marketable vegetable yield was positively correlated with leaf length, plant height, and the selection scores of female and male farmers at almost all locations. Selection scores of female and male farmers were positively correlated, indicating that male and female farmers shared similar amaranth variety preferences. Farmers identified and ranked important traits that can be used by breeders to design amaranth product profiles and develop amaranth breeding objectives. Lines combining high yield with high farmer and consumer preference scores have been retained for distinctiveness, uniformity, and stability tests for possible release as commercial varieties.

Interspecific and intraspecific cross-compatibility of Durio kutejensis and hybrid Durio zibethinus x kutejensis

Abstract. Rudarmono, Ardiarini NR, Waluyo B, Ashari S. 2022. Interspecific and Intraspecific cross-compatibility of Durio kutejensis and hybrid Durio zibethinus x kutejensis. Biodiversitas 23: 1837-1843. Lai (Durio kutejensis) and Mandong (Durio zibethinus x kutejensis) fruits that have advantages and high consumer preference values. Fruit productivity and development of Lai and Mandong plant varieties are still not optimal. The aim of this study was to analyze the level of incompatibility of interspecific and intraspecific crosses between Lai (D. kutejensis) and Mandong (D. zibethinus x kutejensis hybrid) plants. Artificial crosses were made utilizing flower samples from Mahakam, Kutai, and Batuah types of Lai plants, as well as Mandong varieties of Mandong, employing a scheme of 20 crossings that included a combination of these varieties (12 treatments), as well as each variety from the same flower and tree (8 treatments). The intensity level and incompatibility classification were determined according to Wang's (1963) method, which was based on the number of fruits formed from artificial crosses, and the pollen incompatibility intensity level (IIL) was determined according to the ratio of flowers that produced fruit from the cross to the total number of flowers crossed. The results showed that overall crosses of the same flower (selfing) from three varieties of Lai and one variety of Mandong were incompatible. Lai Mahakam x Lai Batuah crosses yielded 14.28 % harvested fruit, Lai Mahakam x Lai Mahakam crosses yielded 18.75 % harvested fruit, Lai Kutai x Lai Kutai crossings yielded 14.81 % harvested fruit, while a cross of Durian Mandong x Lai Batuah yielded 16.67 % harvested fruit. It shows partially compatible. The complete compatibility value showed the number of harvested fruit ranged from 23.44 to 46.77%, with the most significant being obtained from a Lai Mahakam x Durian Mandong cross. The Mahakam, Kutai, Batuah, and Mandong varieties are compatible with all pollen sources.

Does the improvement of public Wi-Fi technology undermine mobile network operators’ profits? Evidence from consumer preferences

Cellular data consumption by users is the main revenue source for mobile network operators (MNOs). On the one hand, technological development and expansion in Wi-Fi coverage can reduce cellular data usage. On the other hand, Wi-Fi offloading, which entails redirecting cellular traffic to a Wi-Fi network, can prevent network quality degradation as a result of explosive cellular traffic. Thus, the advancement and expansion of public Wi-Fi are both beneficial and detrimental for MNOs. Therefore, in this study, we analyze consumer preferences based on changes in the properties of Wi-Fi and cellular networks by employing a mixed logit model with stated preference data. The results indicate high consumer preference when the cellular and Wi-Fi networks are fast, Wi-Fi usability range is wide, and price is low. To analyze the impact of improving public Wi-Fi technology on MNOs, we conduct a scenario analysis. When the Wi-Fi service speed increases to 100 Mbps or more and its coverage expands to span an entire public transportation area, consumers reduce the amount of their monthly cell phone plan by 1347 Korean won (KRW) (1.15 USD) and 5141 KRW (4.40 USD), respectively. The results of this study can facilitate the determination of appropriate public Wi-Fi speeds, establish the quality of cellular networks by considering the effect on MNOs, and improve social welfare by expanding public Wi-Fi networks.

MULTIPLE SPAWNING IN ANABAS (ANABAS TESTUDINEUS) IN CAPTIVITY

Climbing perch (Anabas testudineus) is considered as an important candidate species for freshwater aquaculture, particularly due to its high consumer preference. Due to low fecundity of the species it is essential to maintain large number of brood fish for producing spawn in larg quantity. It is well known that repeated spawning in fish helps to produce higher quantity of spawn per unit body weight of female in a season, reducing the requirement of spawners and expenditure to rear them. However, there is no information available on the multiple spawning of this fish species under captive condition, to develop a standard practice for producing seed of good quality. The present study was aimed to examine the possibility of multiple induced spawning in this fish and to assess quality of eggs and spawn production through multiple spawning.

Thermophysical Properties of Brackish Water Shrimp (Litopenaeus vannamei) for Process Design and Optimization

The proximate compositions, moisture (74.2%), protein (28.07%), ash (2.62%), lipid (3.39%), and carbohydrate (4.39%) of brackish water shrimp (Litopenaeus vannamei) were determined. The density, specific heat, thermal conductivity, thermal diffusivity, and latent heat obtained as functions of the proximate composition of the shrimp and found to be 1110 kg/m3, 394 kJ/kgK, 0.5113 W/mK, 1.1773 × 10−6 m2/s, and 256.39 kJ/kg, respectively. The thermophysical values obtained were correlated with the proximate composition value. Correlation analysis reveals that specific heat (0.83), thermal conductivity (perpendicular model) (0.99), and latent heat (0.12) have positive correlation with protein content of shrimp. On the contrary, thermal diffusivity (−0.92) and thermal conductivity (parallel model) (−0.99) have negative correlation with protein content of shrimp. Further, latent heat of shrimp has a weak positive correlation (0.12) with protein content of shrimp and strong positive correlation with carbohydrate (0.82), fat (0.94), and water (1.0). Thermal conductivity (perpendicular model) has weak positive correlation with fat (0.18) and water (0.19), and has strong positive correlation with protein (0.99) and ash (0.81). Shrimp density has strong correlation with protein (0.98) followed by ash (0.86). Heat may be transferred better across the fibers of the shrimp than along the fiber. Context: Shrimp is one of the most valuable sources of high-grade protein among the seafood category. Shrimp has healthy fat a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and calcium. The global shrimp production has increased at a compound annual growth rate (CAGR) of 3.2% during the period 2011 to 2017. High market demand and consumer preference for shrimp food are attributed due to the attractive and sleek appearance, substantial flesh, ease of preparation for processing (mainly due to absence of scales), etc. With the potential and promise of further increases in production, it is essential to provide a firm base for development of technologies suitable for the value-added products from shrimp to further enhance its market expansion. Understanding on thermal properties of foods plays an important role in the design and prediction of heat transfer operations during the handling, processing, canning, storing, and distribution of foods. In addition, they are fundamentally important in mathematical modeling studies for the design and optimization of food-processing operation involving heat and mass transfer. Aims: The aim of the present study is to determine some thermophysical properties of shrimp as a function of its proximate composition to provide data for the development of appropriate equipment and processing technology for brackish water shrimp (L. vannamei). Settings and design: Proximate composition of the brackish water shrimp (L. vannamei) was measured. Prediction equations were developed to predict the thermophysical properties of shrimp. Correlation matrix was prepared to understand the dependence of proximate composition and thermophysical properties of shrimp. Materials and methods: Shrimp (L. vannamei) were obtained from an aquaculture farm in Nagapattinam. Shrimp were handled in accordance with the Codex General Principles of Food Hygiene (CAC/RCP 1-1969) and Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003). The Kjeldahl method was performed according to method 981.10 of the AOAC International. Total lipids in tissue sample were extracted and analyzed by the method. Water content was determined by oven drying at 105°C, and ashing by incineration in a muffle furnace at 525°C. Carbohydrate content was determined by difference method as given in the following equation: % Carbohydrate = 100–% (Crude protein + Total fat + Ash) × 100. Comprehensive models were used predict volume and thermal properties. Statistical analysis used: Correlation matrix of proximate composition and the thermophysical properties of shrimp were prepared to understand the dependence of thermophysical properties with the proximate composition of shrimp. Results: The predicted values of the thermophysical properties of farmed shrimp were in accordance with the already published values. The density of the shrimp is slightly higher side when compared with water alone, indicating the influence of proximate composition. Correlation matrix thus prepared, better explains dependence of thermophysical properties (specific heat, thermal conductivity, thermal diffusivity, latent heat, and density) with the proximate compositions (moisture, protein, ash, lipid, and carbohydrate) of brackish water shrimp (L. vannamei).Shrimp is “nature’s superfood,” an important source of proteins and healthy fat, and a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and calcium. The knowledge of its engineering properties is essential to its processing and preservation to increase its value as food. The thermophysical data obtained in this study could be used as input in heat transfer calculations and to establish critical control points during the drying, freezing, and thermal processing of shrimp meat.

High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set.

Historically often described as the food of gods, cocoa-based products exhibit a pleasant aroma as well as a desirable astringent, bitter, and sour taste, which results in a high consumer preference. The key taste components of cocoa were identified and characterized by combining sensory analysis, fractionation, and structure elucidation. Cocoa astringency is driven by N-phenylpropenoyl-l-amino acids, polyphenol glycosides, and flavan-3-ols, while the latter compound class also contributes to bitterness. The key principle for cocoa bitterness was shown to be the combination of alkaloids and 2,5-diketopiperazines. To understand the influence of plant genetics, breeding, and processing on the sensory profile of cocoa products, high-throughput sensometabolite quantitation must be performed throughout all of these steps. In this work, we present a rapid, sensitive, and robust quantitation method on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform, requiring minimal workup for any sample type from farm to fork. This method was applied to a global set of 75 cocoa bean samples from all over the world before and after using a uniform roasting protocol. Within this world map, geographical origin did not predetermine cocoa taste profiles, whereas simulated processing by roasting was confirmed to be crucial in profile development. This method will open avenues for further studies to ultimately enable chocolate producers to control and optimize the taste properties of products as well as to monitor raw material selection and processing.

Demand Subsidy versus Production Regulation: Development of New Energy Vehicles in a Competitive Environment

In the competitive market environment, the growth of new energy vehicles (NEVs) faces many obstacles. Demand subsidy or production regulation-related policies are widely used to promote the development of NEVs. A comparative analysis of the effects of the two types of policies on the competitive vehicle market requires further study. To fill this gap, we investigate which type of policy is more preferable from the perspective of the social planner. In this paper, we construct a Stackelberg game with a welfare-maximizing social planner and two profit-maximizing manufacturers producing NEVs and fuel vehicles (FVs), respectively. Interestingly, although both types of policies can increase the quantity of NEVs, demand subsidy also promotes the growth of total vehicles at the same time; in contrast, production regulation reduces the total vehicles. Moreover, compared with the benchmark that no policy intervention, demand subsidy generally improves social welfare, while production regulation improves social welfare only with high consumer preference for NEVs. Nevertheless, production regulation always has a positive impact on the environment, whereas demand subsidy may have a positive impact only when the NEV is very environment friendly. The numerical results show that consumer environmental preferences and the regulation of environmental impact determine which type of policy dominates the other.

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.

This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40kHz and 11W/cm2) for 0, 3 or 10min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general,the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3min generated the highest levels of L. casei 431growth, high antioxidant activity and good consumer acceptance and preference.

Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

The article reflects the possibilities of using the descriptor-profile method in modeling recipes of functional food products taking into account the consumer preferences. Preserved foods using sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. The simulation of the consumer preferences of the preserved product was carried out using a descriptor-profile method of tasting analysis. There were thirty-two features of descriptors identified for assessing organoleptic indicators and emotional customers’ perception of the product. A visual model of the consumer preferences of the preserved product was formed. The intensity and significance of each descriptor were determined. Influence of share of sprouted grain and malt extract on consumer preferences of preserved product was studied. Increasing the share of sprouted grain in the product reduced the coverage of the grain with the extract, the pallor and hardness of the grain, the intensity of brown color and the presence of malt-apple aroma. An "ideal" portrait of the product has been developed taking into account the strengths and weaknesses of the product, allowing to design organoleptic indicators at the stage of product development. High consumer preferences of the preserved product – a harmonious sweet taste with slight sourness, malt-apple-honey aroma, moderate grain hardness, lack of bitterness, – were achieved with 40% – 50% sprouted grain and 50% – 60% extract.