Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

Research output: Contribution to journalJournal articleResearchpeer-review

Xiu Q. Ma, Julia M. Verkuil, Helene C. Reinbach, Lene Meinert

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.

Original languageEnglish
JournalFood Science and Nutrition
Volume5
Issue number3
Pages (from-to)770-775
Number of pages6
ISSN2048-7177
DOIs
Publication statusPublished - 1 May 2017
Externally publishedYes

    Research areas

  • China, conjoint analysis, consumer decision-making, imported, pork, quality attributes

ID: 210532393