Consumer Perception of Food Attributes

Consumer Perception of Food Attributes

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Consumer Perception of Food Attributes by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781315296197
Publisher: CRC Press Publication: June 19, 2018
Imprint: CRC Press Language: English
Author:
ISBN: 9781315296197
Publisher: CRC Press
Publication: June 19, 2018
Imprint: CRC Press
Language: English

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers.

Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers.

Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

More books from CRC Press

Cover of the book Fibrous Polymeric Composites by
Cover of the book Sleep and Psychosomatic Medicine by
Cover of the book Elements Of Nuclei by
Cover of the book Post-Construction Liability and Insurance by
Cover of the book Extractive Metallurgy of Niobium by
Cover of the book Underwater Signal and Data Processing by
Cover of the book Public Private Partnerships in Construction by
Cover of the book Crisis Management of Chronic Pollution by
Cover of the book Power System Protective Relaying by
Cover of the book Construction Quality Management by
Cover of the book Bioclimatic Housing by
Cover of the book What Every Engineer Should Know About Excel by
Cover of the book The Nine Old Men: Lessons, Techniques, and Inspiration from Disney's Great Animators by
Cover of the book Point Set Theory by
Cover of the book Coastal Engineering by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy