Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes
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Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes. / Ma, Xiu Q.; Verkuil, Julia M.; Reinbach, Helene C.; Meinert, Lene.
In: Food Science and Nutrition, Vol. 5, No. 3, 01.05.2017, p. 770-775.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes
AU - Ma, Xiu Q.
AU - Verkuil, Julia M.
AU - Reinbach, Helene C.
AU - Meinert, Lene
PY - 2017/5/1
Y1 - 2017/5/1
N2 - Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin, price, and packaging) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers (n = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%). Estimates of utility showed that Chinese consumers value fresh pork highly (0.147), followed by lean pork (0.111) and pork imported from countries other than China (0.073). The findings indicate that Chinese consumer's value both intrinsic and extrinsic attributes, and these results may help the meat industry improve China's competitive meat market by developing new and more products that are tailored to the needs of the consumer.
AB - Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin, price, and packaging) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers (n = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%). Estimates of utility showed that Chinese consumers value fresh pork highly (0.147), followed by lean pork (0.111) and pork imported from countries other than China (0.073). The findings indicate that Chinese consumer's value both intrinsic and extrinsic attributes, and these results may help the meat industry improve China's competitive meat market by developing new and more products that are tailored to the needs of the consumer.
KW - China
KW - conjoint analysis
KW - consumer decision-making
KW - imported
KW - pork
KW - quality attributes
U2 - 10.1002/fsn3.457
DO - 10.1002/fsn3.457
M3 - Journal article
AN - SCOPUS:85010711782
VL - 5
SP - 770
EP - 775
JO - Food Science & Nutrition
JF - Food Science & Nutrition
SN - 2048-7177
IS - 3
ER -
ID: 210532393