Increasing Consumer Preference Research Articles

Acceptability tilapia fish (Oreochromis niloticus) jerky: an application of the many-facets Rasch Model

Tilapia fish jerky is a fish product through the process of soaking spices and drying. The soaking and drying time influenced to acceptability consideration. The purpose of this research was to observe preference organoleptic. This study used the soaking and drying time to according hedonic preferences of ten panelists evaluating four criteria. Soaking time along was 10, 15, and 20 hours. Drying time along was 5, 10, and 15 hours. Ensuring data were used by the many-facets Rasch Model. The study found as long as soaking and drying time 10 hours and 5 hours preferences panelists to color, texture, odor, and taste. Taste criteria easy to judge by panelists. Color criteria are hard to judge by panelists. Tilapia fish jerky by soaking in seasoning formula for 10 hours and drying for 5 hours can be recommended to increase consumer preference.

(Not) Near and Dear: COVID-19 Concerns Increase Consumer Preference for Products That Are Not “Near Me”

AbstractThis research examines how COVID-19 influences consumer responses to product offerings identified as being available “near me” versus “not near me.” We theorize that the heightened sense of...

Strengthening agriculture-nutrition linkages to improve consumption of nutrient-dense perishable foods in India - existing evidence and way forward

The triple burden of malnutrition in India is largely contributed by poor quality diets lacking adequate intake of nutrient dense perishable foods (NDPFs) - milk, eggs, fruits and vegetables. This is intriguing because India is one of the largest producers of NDPFs. This review examines possible reasons for this disparity. Poor post-harvest infrastructure, price volatility, unorganized supply chains, long-standing government policies favouring cereals and increasing consumer preference of convenience foods are identified as major reasons for the low intake of NDPFs. While nutrition-sensitive agriculture interventions appear promising to improve intakes of NDPF, stronger evidence is needed to scale up these interventions.

Consumer Preference for Certified Sustainable Palm Oil with Environmental Sustainability Attributes: A Choice Experiment Approach

Increasing consumer preference for sustainable palm oil necessitates a paradigm shift towards certified sustainable palm oil (CSPO), and the introduction of CSPO cooking oil, with environmental attribute certification and eco-labelling, will be hallmarks of the necessary sustainability standard. In this study, we applied a choice experiment to investigate supply side consumer preferences, and to estimate willingness to pay (WTP) for cooking oil certified under Roundtable for Sustainable Palm oil (RSPO). Sustainability standards for the palm oil industry were introduced to address environmental issues, such as biodiversity conservation, and the harmful reduction in CO2 emission. To achieve this, we examined Malaysian consumer knowledge of the CSPO, and investigated its influence on their choice of palm oil supply value chain model, considering biodiversity conservation, CO2 reduction and the willingness to pay (WTP). The main finding of this study indicated that Malaysian consumers are willing to pay more than a 5% price premium for RSPO certified palm (cooking) oil, while the most prioritized attributes is the mass balanced supply chain model that included both moderate levels of biodiversity conservation and of CO2 emission.

New Opportunities for Restaurant Business Development Based on Computer Modeling of Consumer Preferences

The restaurant business is one of the most significant hospitality industry people. However, competition is very high here. Therefore, restaurants are looking for new ways to improve, so the article is devoted to studying the theoretical basis and developing recommendations for developing the restaurant business based on consumer requests. To develop measures, the authors used a theoretical-empirical method, namely, the development of methodological foundations based on the study of theoretical sources, the formation of recommendations on their basis and their empirical testing to form the final proposals. The authors examined consumer literature and consumer inquiries; analyzed traditional and new ways of managing consumer demand. The study's value is that the authors have developed methodological recommendations; namely, they proposed an algorithm for the restaurant business's development, taking into account computer modeling of consumers' preferences and schematically and graphically depicted ways to increase consumer preferences in a restaurant. The suggested recommendations have been tested in real restaurants, which has proven their effectiveness and applicability. The study showed that restaurants need to re-evaluate and review their business strategy and development periodically. There is no universal mechanism that would suit absolutely any restaurant. Still, the steps and principles proposed in the algorithm allow you to start/improve restaurant business development strategy correctly based on computer modeling of consumer preferences.

When time pressure counters the zero price effect

Purpose The freemium pricing model is dominant in digital products such as mobile applications. While limited evaluation of a product such as when a consumer is under time pressure, has been found to increase consumer preference for the free version (“the zero price effect”), this paper aims to explore moderators that attenuate or reverse that effect. Design/methodology/approach Three experiments test the role of anchoring effects induced by time pressure in moderating the zero price effect. Findings The studies offer evidence that anchoring effects induced by time pressure can be directed to reduce preference for free versions of products. In addition, these effects are mediated by the perceived performance risk of a product and an upper boundary condition for monetary price level is found. Research limitations/implications This research demonstrates exceptions to time pressure’s role in intensifying the zero price effect. Future research could focus on additional moderators of the effect such as the need for certainty and examine time pressure’s effect on in-app purchases. Practical implications These findings can be directly applied by marketers of digital products using a freemium pricing model who wants to use time pressure to create urgency with customers without pushing them toward the free version of a product. Originality/value This paper finds exceptions to the zero price effect where consumers exhibit a stronger preference for the paid (vs free) version of a product when under time pressure.

Assessing the Impact of Large-Scale Trends on Ontario’s Pedestrian Fatality Rate

Pedestrian-involved collisions are a key contributor to roadway fatalities in Ontario; pedestrian deaths have been growing as a proportion of total road fatalities. This study aimed first to determine trends in the pedestrian fatality rate in Ontario over time and, second, to assess the impact of select large-scale trends on pedestrian fatalities. Large-scale trends were identified through a review of the literature and hypotheses were tested using Ontario collision data from 2002 to 2016. The following four key areas were assessed for their impact: (1) the aging demographic; (2) the impact of increasing consumer preference for light trucks; (3) the potential for an increase in alcohol-consuming pedestrians associated with a decrease in alcohol-consuming drivers, and; (4) increasing inattention, caused, in part, by pedestrians and drivers using electronic devices. A quadratic model, with a minimum at 2010, best described changes in Ontario’s pedestrian fatality rate, suggesting a transition from a decreasing to increasing trend at that time. Results of the four key areas were: (1) the proportion of pedestrians aged 75 and older being killed has been increasing over time, a trend that can be fully explained by their increased representation in Ontario’s population, a trend which is expected to continue; (2) similarly, the increase in the proportion of pedestrians killed by a light truck can be explained by their increased representation in Ontario’s registered vehicle population; (3) the odds of a pedestrian being alcohol positive have been decreasing over time; and (4) the odds are higher that a driver who kills a pedestrian is inattentive.

푸드 디자인 속성이 소비자 선호도와 구매의도에 미치는 영향: 미쉐린 가이드 서울 2020을 중심으로

Purpose - This study aims to provide basic data for establishing a marketing strategy after empirically analyzing the effect of design properties of food on consumers preferences and purchase intentions through menu images of restaurants selected in the Michelin Guide Seoul 2020. Design, data, and methodology -A total of 216 questionnaires were analyzed for general consumers nationwide. The main contents of the study consist of food design, properties of food design, consumer preference, theoretical consideration of purchase intention, and design and analysis of the study. Result - As a result of the study, factors excluding food color among food design attributes had a significant influence on consumer preference and purchase intention. In addition, it was confirmed that consumer''s preference had a significant influence on purchase intention. Accordingly, it is necessary to seek effective measures to increase consumer preference, and to further increase consumer preference and purchase intention through sub-factors of food design attributes and marketing.

The Effect of Myco-Biocontrol Based Formulates on Yield, Physiology and Secondary Products of Organically Grown Basil

The development of organic farming as a result of increasing consumer preference for organic food has led to the development and registration of new pest-control products for certified organic production. In this study, the effects of three biocontrol products containing spores and mycelium of Arthrobotrys oligospora—Artis®, Beauveria bassiana—Bora®, and Coniothyrium minitans—Öko-ni® were tested on four basil (Ocimum basilicum L.) cultivars: ‘Aromat de Buzau’, ‘Serafim’, ‘Macedon’ and ‘Cuisoare’. The application of Öko-ni® increased basil yields by 8% relative to Control. The application of Bora® increased chlorophyll content of basil leaves by 2% and the activity of photosynthesis by 66% relative to the Control. Basil essential oil (EO) content was increased by 18% with the application of Artis® and by 34% with the application of Bora® and Öko-ni®, respectively. The content of phenolic compounds analyzed by HPLC varied; caffeic acid concentration was higher in the plants treated with Öko-ni®, hyperoside, isoquercitrin and rutin concentrations were higher in those treated with Artis®, while the quercitrin content was higher in Bora®-treated plants. The two main EO constituents that were identified were linalool and methyl chavicol in ‘Aromat de Buzau’, linalool and eugenol in ‘Serafim’, neral and geranial in ‘Macedon’, also linalool and eugenol in ‘Cuisoare’. The investigated myco-biocontrol products had positive effects on basil fresh biomass and EO content and also influenced the content of phenolic compounds.

Effect of Social Media and Situational Variations on Consumers Brand Preference: Empirical Evidence from Beer Brands in Nekemte Town

Now a day’s marketers try to increase customer preference for brands and try to prevent competition from taking over the minds of these acquired customers. This study aims to examine the effect of social media and situational factors on consumer preference for beer product brands in Nekemte Town. This study adopted explanatory research design supported with deductive research approach. The population of the study was comprised of beer consumers in the town. Convenience and purposive sampling techniques were used to trace the final respondents. The five-point Likert scale structured questionnaire was used to collect data from 351 respondents. Correlation and regression analysis techniques were employed to calculate the magnitude of association among the study variables and determine the percentage of changes in brand preferences caused by the explanatory variables. The finding from the association analysis reveals that the explanatory variables were statistically significant and associated with the brand preference of consumers for beer products. Similarly, the finding from the causation analysis reveals that predictive factors such as situational variations and social media were statistically significant, and their coefficient of determination (R²) is equal to 0.626, which indicates that 62.6% of the variation that occurred in the consumer’s perception of beer brands explained by the model. Based on these findings, the researcher suggest that beer producers who want to stay ahead of the competition should consider changes in the context of consumer preferences, and should adopt social media promotion strategies appropriately emphasizing awareness and leaving a positive impression on their pages; in order to increase consumer preference for the company's beer brand and improve its positioning.

Pemberdayaan Pokdakan Mina Usaha Rumbai Bukit dalam pengolahan mie kaya nutrisi untuk meningkatkan imunitas tubuh di masa pandemi

Pandemic in the form of Covid-19 is a new type of disease caused by SARS-CoV-2 virus or Corona virus which can cause health problems in the form of respiratory system disorders, starting from mild symptoms such as flu, to lung infections, such as pneumonia. To maintain body immunity against Covid 19, nutritious food ingredients in the form of catfish are needed. Catfish is a type of fish that has a high economic value, where apart from being easy to cultivate, this fish also contains very high nutrients, namely 17.63% protein, 1.07% ash, 2.23% fat (DW), 12.14%, fat (WW), moisture content 81.57%, 47.15% saturated fatty acids, MUFA 40.41%, PUFA 12.45%. Therefore, it is very good for consumption during a pandemic. However, not everyone likes to consume catfish fresh, so it is processed in the form of catfish noodles. To increase consumer preference for catfish noodles, natural dyes from spinach and carrots are added which will give green and orange colors and attract consumers, so that ultimately nutrient-rich noodles are produced. This activity was carried out with 10 participants by implementing health protocols that aim to provide insight and practical knowledge to community groups in Rumbai Bukit Village, Rumbai District about fish noodle processing techniques so that they can increase family income, especially during the pandemic. The enthusiasm of the participants was very high so that the activity went smoothly. From the post-test results, it was found that 100% of the participants had understood the diversification techniques of fishery product processing.

Managing a closed-loop supply chain with take-back legislation and consumer preference for green design

In the context of the take-back legislation and the consumer preference for green product design, we construct a single-period stylized model of the manufacturer with the goal of profit maximization. The manufacturer’s optimal green product design, production, and recycling strategies are determined under the requirement of the mandated targets (including collection and recycling rates). We especially emphasize the impacts of the mandated targets and the consumer preference for green product design on the manufacturer’s optimal strategies and profit. We find that the manufacturer’s optimal strategies are affected by the potential recycling benefit of the cores. Stricter mandated recycling rate always causes a decline in the profit. However, stringent mandated collection target does not always have a negative impact on the profit and the change of its impact closely depends on the sum of the collection and the disposal cost of the manufacturer. In addition, higher consumer preference for green product design always brings an increase in the profit. From the perspective of motivating product design, the mandated targets and the consumer preference for green product design can motivate the manufacturer to implement the green product design. Finally, we investigate the environmental implications of the mandated targets and the consumer preference for green product design. Stricter mandated targets and the increasing consumer preference for green product design may bring undesirable outcomes. Based on the above conclusions, key policy implications can be generated that the government should set appropriate mandated collection and recycling targets in accordance with the characteristics of product recovery instead of pursuing too high targets, otherwise it neither improves environmental performance nor encourages green product design. Besides, when products are environmental-friendly enough, consumers should avoid excessive pursuit of green product design, otherwise they hurt the environment. Finally, the manufacturer cannot be incentivized to implement green product design with too low or too high maximum potential recycling benefit with the green product design.

Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions.

The aim of this work was to determine amino acid composition and in vitro antioxidant activities of Monodora myristica protein hydrolysate and its membrane ultrafiltration peptide fractions. The Alcalase hydrolysate was fractionated using ultrafiltration membranes to produce peptide sizes of <1, 1-3, 3-5, and 5-10kDa. The results showed that sequential fractionation resulted in higher glycine and glutamic acid and glutamine contents. Analysis of in vitro antioxidant properties showed that fractionation of the M. myristica hydrolysate led to significant (p<.05) improvements in 2,2-diphenyl-1-picrylhydrazyl radical scavenging, metal chelation activity, ferric reducing antioxidant power (FRAP), and hydroxyl (OH) radical scavenging activity. Linoleic acid oxidation was significantly (p<.05) attenuated by the peptide fractions. We conclude that peptide antioxidant activities were significantly (p<.05) improved by membrane fractionation, especially the 3-5kDa fraction. PRACTICAL APPLICATIONS: The use of protein hydrolysate fractions with potential to prevent oxidation, which can reduce shelf life of foods and cause degenerate diseases due to cell damage is proposed for Monodora myristica. The demand for natural products and negative health issues associated with artificial food ingredients have led to increased consumer preference for natural sources of antioxidants. The protein hydrolysate and membrane fractions produced in this work showed high antioxidant ability that could qualify them to replace toxic synthetic antioxidants in foods. Peptide fractions had better metal chelation than the hydrolysates, which is important because chelation of metal ions can decrease the amount of free iron available to participate in the Fenton reaction and ultimately decrease the formation of toxic free radicals. Incorporation of the peptides into foods will enhance scavenging of toxic free radicals that may form during storage, thereby improving product freshness and shelf life in addition to preventing human degenerative diseases.

Genotypic variation for phenolic compounds in developing and whole seeds, and storage conditions influence visual seed quality of yellow dry bean genotypes

Seed coat colour is an important determinant of the visual quality of dry beans, as seeds are sold as a dry commodity. Phenolic compounds have a major effect on the colour of bean seeds. The objectives of the study were to determine the changes in phenolic compounds during seed development and in whole seeds of yellow bean genotypes with contrasting seed coat colour, and the effects of storage temperature and duration on seed phenolics and colour. Condensed tannin, phenolic acid, flavonoids, and antioxidant activity were observed as early as 10 d after flowering in the developing seeds of Arikara Yellow, which darken at harvest and during postharvest storage. In contrast, for CDC Sol and AAC Y073 seeds which remain yellow, phenolic compounds and antioxidant activity were consistently low. Seed brightness (L*) and yellow colour (b*) were negatively correlated with phenolic compounds and antioxidant activity, and conversely seed redness (a*) was positively correlated with phenolic compounds, confirming a negative influence of phenolic compounds on seed coat colour. Yellow bean genotypes had low anthocyanin but were high in β-carotene. Storage temperature influenced condensed tannin and seed coat colour, whereas the duration of storage influenced phenolic compounds, antioxidant activity, and seed coat colour. Higher temperatures (20 or 30 °C) and longer storage duration (120 or 180 d) generally resulted in darker seeds with increasing redness compared with seeds stored at 6 °C or for 60 d. AAC Y073 and CDC Sol with improved seed coat colour may increase consumer preference, value, and marketability of yellow beans.

Competitive dual-collecting regarding consumer behavior and coordination in closed-loop supply chain

Facing multiple collecting channels for used products, consumers may choose the online collection service provided by third-party platforms for convenience, which also brings competition to other channels. To explore the influence of consumer behavior on the competitive dual-collecting supply chain, we build two closed-loop supply chain models with dual-collecting channels: one in which the used products are collected by the retailer and the third-party (model RT) and another in which the used products are collected by the manufacturer and the third-party (model MT). Results show that, with increasing consumer preference to the third-party collecting channel in model RT, the manufacturer’s optimal decisions maintained, while the optimal collecting prices of the retailer and the third-party decrease. In model MT, the manufacturer’s optimal decisions are not affected by consumer preference, but the third-party’s collecting price decreases. In addition, the numerical analysis shows that in both models, the total collecting quantity and the overall profit decrease. Accordingly, we use revenue sharing contracts and two-part tariff contracts to coordinate the reverse channels. We find that the latter one can coordinate both model RT and model MT, while the former one cannot, and besides, the influence of consumer preference on contract parameters is studied.

Sustainability certifications and product preference

PurposeThe aim of this study is to investigate the influence of sustainability certifications on consumer preferences. The study investigates whether product certifications have a significant influence on consumer preferences and examines which certificate groups work best from a marketer's perspective for matching the different consumer preferences.Design/methodology/approachThe study uses a quantitative survey approach, based on a conjoint analysis carried out in the Brazilian juice market.FindingsThe results of 210 respondents indicate that the certifications chosen generally increase the evaluation of products. The effects, however, differ significantly between the three segments identified, especially between the two most important ones that have a combined market share of almost 90%. Our results show that demographic differences between the clusters are only marginal, as are the specific certification preferences, with a small advantage for organic certification.Research limitations/implicationsThe certificates chosen serve as an example that represents the various categories. The utility of similar certificates of the same category might be different. The scope of the research is also limited to the market for ready-to-drink juice.Practical implicationsUsing a dual targeting strategy, this study makes relevant recommendations for managing product certification. On the one hand, managers should consider a highly priced, certified product and, on the other, a low priced, uncertified product for satisfying identified demands. Decisions with regard to certification differentiation should mostly rely on the specific costs of the process because of limited consumer differentiation.Originality/valueThis study contributes to the literature on the influence that product certification has on consumer preferences by adding to the matter of certificate choice, especially from a marketer's perspective. Resolving this issue is important for facilitating the choice of those certificates that contribute most toward increasing consumer preference. Little research has been conducted into different certification groups and categories or the joint appearance of their different labels. Most of the research being carried out is aimed at the food market in developed countries, particularly in North America and Europe. Research in an emerging economy, therefore, introduces new scientific insights.

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides

The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (w/w) did not significantly alter the quality attributes of the strawberry puree. In addition, this study also monitored the rheological properties, composition (total soluble solids, total phenolic content, flavonoids, and tannin content), physicochemical attributes (color, water activity, pH) and sensorial properties of XOS-enhanced (5%, w/w) strawberry puree after thermal processing (HTST: 75 °C, 15s and UHT: 121 °C, 2s) and storage after 1, 15, and 36 days at 4 °C and 55 °C. At 5% (w/w) concentration, the addition of XOS increased consumer preference without significantly compromising quality attributes. Thermally treated strawberry puree (HTST and UHT) were less preferred by consumers than fresh puree. However, all strawberry samples incorporated with XOS (5%, w/w) received statistically higher scores than the samples without the XOS addition. Thus, the proposed supplementation of strawberry puree with XOS could be a viable solution to increase consumers’ dietary fiber intake with little need for behavioral changes.

Morphological predictors of slaughter yields using 3D digitizer and their use in a common carp breeding program

Slaughter yields are traits of high interest especially for fish species sold in processed form like headless carcass or fillets, as well as with regard to increasing consumer preference for easy-to-prepare fish products. However, slaughter yields cannot be measured on live fish and thus their genetic improvement through mass selection is impossible. The usual alternatives are sib selection and/or indirect selection on correlated traits or morphological predictors of slaughter yields. In the present study, we assessed the possibility of using a combination of 3D digitized landmarks and ultrasound measurements in genetic improvement of slaughter yields in common carp. DNA – pedigreed market-size carp (n = 1553 fish) were produced from a partial factorial design of 20 dams and 40 sires. Morphological predictors were recorded in real-time using a 3D digitizer and ultrasound tomography, and combined by multiple linear regression to predict slaughter yields. The 3D model-predicted headless carcass and fillet yields explained 59% and 50%, respectively, of the total phenotypic variation in slaughter yields. Genetic parameters of model-predicted yields and of the best individual predictor (3D_P2 – ratio between abdominal fillet thickness – E8 and external 3D ventral height) were similar or slightly lower when compared to previous 2D-based predictors (Prchal et al., 2018a, 2018b, 2018c). This was also the case for the expected genetic gain using indirect selection on the same simple predictor for fillet yield improvement (0.48% fillet units for 3D vs. 0.52% for 2D). 3D model-predicted yields and especially simple predictors thus have a solid potential for genetic improvement of slaughter yields in common carp. While they are not better than 2D predictors, they are much more convenient and faster to collect in the field, as they do not imply post-processing of images. These practical aspects should be taken into account in the future carp breeding program.

How to “Nudge” your consumers toward sustainable fashion consumption: An fMRI investigation

Consumers often have positive attitudes about green marketing, yet their fashion purchases are not linked to sustainability, revealing an unbalanced psychological state. Based on balance theory, we explain how environmental priming can increase consumer preferences for fashion products with green logos. Using fMRI, we identify the neural representation of the green logo effect as significant activations in the anterior cingulate cortex (ACC). Prior exposure to environmental priming messages increased brain activations in the superior parietal lobule (SPL) and the bilateral lingual gyri (LG) during green-related communication, reflecting brain processes of relational reasoning and leading to increased preference for fashion products that bear a green logo. We discuss managerial implications related to the effectiveness of “nudge” communication techniques in setting up the tone for sustainable fashion marketing.

Does E-Cigarette Advertising Increase Consumer Preference for E-Cigarettes? A Systematic Review and Meta-Analysis

Background: Studies show that some harmful components of nicotine-containing e-cigarettes are higher than in traditional cigarettes. Whether nicotine-cigarette advertising should be banned has become a hot topic, although there is a lack of comprehensive data analysis on the issue. Our study aimed to assess the association between e-cigarette advertising and consumers’ e-cigarette preferences and provide the basis for formulating a more appropriate e-cigarette advertising policy. Methods: Relevant studies were identified by conducting a literature search via the PubMed, EMBASE, Web of Science, and CENTRAL databases until October 2019. We included randomized controlled trials (RCTs), cohort studies, and cross-sectional studies that reported Odds Ratio (OR) with a 95% Confidence Interval (CI) for the effect of e-cigarette advertising on consumers’ e-cigarette preferences. Results: Fifteen studies, including 94,031 participants, met the inclusion criteria. The pooled OR was 1.34 (95% CI: 1.28-1.40, I2 = 54.0%, P = 0.002). Of 15 studies, 3 cohort studies (OR = 1.32, 95% CI: 1.08-1.56), 5 cross-sectional studies (OR = 1.33, 95% CI: 1.28-1.40), and 7 RCTs (OR= 1.43, 95% CI: 1.17-1.69) were pooled separately via the random-effects model. In the subgroup analyses, the increased preferences were more evident in non-smokers (OR = 1.41, 95% CI: 1.29-1.43), adolescents (OR = 1.54, 95% CI: 1.42-1.66), and participants from the United States (OR = 1.56, 95% CI: 1.42-1.70). Conclusions: This study suggested that e-cigarette advertising was associated with a 34% increase in consumers’ e-cigarette preferences, which could be used to remind policymakers to control e-cigarette advertising, especially for nicotine-containing e-cigarettes. Funding Statement: This study was funded by Huazhong University of Science and Technology Double First-Class Funds for Humanities and Social Sciences. Declaration of Interests: The authors declare that they have no conflict of interests. Ethics Approval Statement: Ethical approval is not required for this systematic review.