Publication
Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention
| dc.contributor.author | Argemí-Armengol, Immaculada | |
| dc.contributor.author | Villalba, D. | |
| dc.contributor.author | Ripoll, Guillermo | |
| dc.contributor.author | Teixeira, Alfredo | |
| dc.contributor.author | Álvarez-Rodríguez, Javier | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2020-01-06T14:10:30Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2020-01-06T14:10:30Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on foodrelated habits: ‘uninvolved’ and ‘innovative cook lovers’, both similarly balanced across socio-demographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions. | |
| dc.description.sponsorship | The authors express appreciation to all the colleagues who help launching of this survey questionnaire to their personal and professional contacts. G. Ripoll and A. Teixeira are members of the MARCARNE network, funded by CYTED (ref. 116RT0503). | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Argemí-Armengol, I.; Villalba, D.; Ripoll, G.; Teixeira, A.; Álvarez-Rodríguez, J. (2019). Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention. Meat Science. ISSN 0309-1740. 154, p. 11-21 | en_EN |
| dc.identifier.doi | 10.1016/j.meatsci.2019.04.001 | en_EN |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | http://hdl.handle.net/10198/20277 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.relation | 116RT0503 | |
| dc.subject | Consumer decision-making | en_EN |
| dc.subject | Convenience | en_EN |
| dc.subject | Involvement | en_EN |
| dc.subject | Pig meat | en_EN |
| dc.subject | Portugal | en_EN |
| dc.subject | Spain | en_EN |
| dc.title | Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Teixeira | |
| person.givenName | Alfredo | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 56195849200 | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
| relation.isAuthorOfPublication | 27cc89a2-6661-4d8d-a727-21109c04a74e | |
| relation.isAuthorOfPublication.latestForDiscovery | 27cc89a2-6661-4d8d-a727-21109c04a74e |