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Consumer Response (consumer + response)
Selected AbstractsPERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] Consumer Response to Information about a Functional Food Product: Apples Enriched with AntioxidantsCANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2009Armenak Markosyan Interest in functional foods has been growing as consumers become increasingly concerned with diet and nutrition. This article measures consumers' responses to apples enriched with an antioxidant coating. Antioxidant-enriched apples are believed to provide additional health benefits reducing the risk of cancer and heart diseases. We discuss the consumer's benefit-risk trade-offs. Although functional food products provide health benefits beyond basic nutrition, some consumers may reject them because they utilize new technology. Face-to-face consumer surveys with contingent valuation questions were conducted in Seattle and Spokane, Washington in 2006. Consumers who choose where to shop based on organic availability are less likely to pay a premium for apples enriched with antioxidants. Also, there is evidence that consumers in Spokane are more likely to pay a premium for the product than consumers in supermarkets in Seattle. Information regarding the potential health benefits of antioxidants has a positive significant effect on consumers' willingness to pay (WTP). The estimated mean WTP suggests that there is a small premium associated with this product in the mind of an average consumer. L'intérêt pour les aliments fonctionnels ne cesse de croître étant donné que les consommateurs s'intéressent de plus en plus au régime alimentaire et à la nutrition. Le présent article évalue la réaction des consommateurs à la vente de pommes enrobées d'antioxydants. On croit que les pommes enrichies d'antioxydants procureraient des bienfaits supplémentaires pour la santé en diminuant le risque de cancer et de cardiopathies. Nous avons examiné les avantages et les risques pour le consommateur. Bien que les aliments fonctionnels apportent des bienfaits pour la santé en plus d'une nutrition de base, certains consommateurs peuvent les refuser parce qu'ils ont nécessité l'utilisation de nouvelles technologies. En 2006, nous avons effectué, à Seattle et à Spokane dans l'État de Washington, des sondages en personne à l'aide de l'approche des préférences exprimées. Les consommateurs qui choisissaient un magasin d'alimentation en fonction de la disponibilité de produits biologiques étaient moins enclins à payer une prime pour obtenir des pommes enrichies d'antioxydants. Les consommateurs de Spokane ont semblé plus enclins à payer une prime pour ce produit que les consommateurs qui fréquentaient les supermarchés de Seattle. L'information sur les bienfaits potentiels des antioxydants sur la santé a des répercussions positives considérables sur la volonté de payer des consommateurs. La volonté de payer moyenne estimative laisse supposer que, dans l'esprit du consommateur moyen, ce produit procure un certain avantage. [source] Consumer response to tobacco smoke in service settingsJOURNAL OF CONSUMER BEHAVIOUR, Issue 4 2010Frederic B. Kraft Establishing smoking policies which accommodate customers' smoking preferences is a major problem for restaurants, bars, hotels, and other firms in the service industry. This study is based on the premise that tobacco smoke can be considered a component of both the physical and ambient retail service environment. Because of legal and ethical concerns, the presence or absence of environmental tobacco smoke (ETS) in two types of eating facilities (bar and fine dining restaurant) was operationalized by the presentation to respondents of photographs which pictured customers in a setting where smoking was either present or absent. The success of this method of manipulation of the treatment variable was assessed with a thought listing procedure. Thought listing responses indicate that both treatments (type of facility and smoking policy) were adequately conveyed by the photographs. Results indicate that cognitive, emotional, and behavioral responses were all negatively affected by the presence of tobacco smoke. The conclusion is that managers who permit smoking in their facilities risk losing non-smoking patrons while smokers are little affected by either the presence or absence of smoke. The major contributions of this study include both the exploration of tobacco smoke as part of the retail service environment for eating establishments and the use of thought listings as a manipulation check for variables which were manipulated through use of photographs depicting the treatment conditions. Copyright © 2010 John Wiley & Sons, Ltd. [source] Consumer response to functional foods produced by conventional, organic, or genetic manipulationAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2004Bruno Larue The agro-food industry is developing a "second generation" of genetically modified (GM) foods that can offer functional health benefits to consumers. Many consumers, however, are turning to organic foods in order to avoid GM foods. This report attempts to differentiate consumer valuation of functional health properties in conventional, organic, and GM foods. A representative sample of 1,008 Canadian household food shoppers responded to twelve stated-choice experiments during a telephone survey. Because opinions about organic and GM foods varied greatly, random parameters logit models were used to analyze their choices. Results indicate that many Canadian consumers will avoid GM foods, regardless of the presence of functional health properties. For others, the introduction of GM functional plant foods should increase acceptance of GM production methods, but many consumers will likely avoid functional foods derived from GM animals. The organic food industry could also profit from the introduction of organic functional foods. [EconLit citations: I120; D120.] © 2004 Wiley Periodicals, Inc. Agribusiness 20: 155,166, 2004. [source] Interest rate transmission in the UK: a comparative analysis across financial firms and productsINTERNATIONAL JOURNAL OF FINANCE & ECONOMICS, Issue 1 2009Ana-Maria Fuertes Abstract This paper differentiates itself from the existing literature by testing for heterogeneities in the interest rate transmission mechanism using a large sample of 662 monthly retail rate histories (1993,2004) on seven key deposit and loan products. Error correction models are estimated to analyse the long-run pass-through, the long-run mark-up and the short-run speed of adjustment. The prediction that the official and retail rates move together in the long run is supported by the data. The evidence suggests weak between-product heterogeneity but notable differences were found between financial firms in the way they adjust their rates, which could hinder the achievement of monetary policy objectives. Consumer responses to official rate changes could therefore be more phased and intricate than hitherto believed. Heterogeneity in adjustment is found to be linked to menu costs and key financial ratios under managerial control. Copyright © 2008 John Wiley & Sons, Ltd. [source] Consumer responses to new food quality information: are some consumers more sensitive than others?AGRICULTURAL ECONOMICS, Issue 3 2009Zhifeng Gao Choice experiment; Consumer type; Consumer willingness to pay; Food quality information Abstract Missing information prevails in consumer purchase decisions and studies on consumer preferences. Previous research ignores the relationship between consumer types and their responses to new quality attribute information. In this article, consumer responses to new attribute information are compared across consumer groups. Results show that single households with low income are more responsive to new information than married households with high income. Both groups respond to new information more intensively when a cue attribute, Certified U.S. Product, is presented to consumers. [source] How Today's Consumers Perceive Tomorrow's Smart Products,THE JOURNAL OF PRODUCT INNOVATION MANAGEMENT, Issue 1 2009Serge A. Rijsdijk This paper investigates consumer responses to new smart products. Due to the application of information technology, smart products are able to collect, process, and produce information and can be described as "thinking" for themselves. In this study, 184 consumers respond to smart products that are characterized by two different combinations of smartness dimensions. One group of products shows the smartness dimensions of autonomy, adaptability, and reactivity. Another group of smart products are multifunctional and able to cooperate with other products. Consumer responses to these smart products are measured in terms of the innovation attributes of relative advantage, compatibility, observability, complexity, and perceived risk. The study shows that products with higher levels of smartness are perceived to have both advantages and disadvantages. Higher levels of product smartness are mainly associated with higher levels of observability and perceived risk. The effects of product smartness on relative advantage, compatibility, and complexity vary across product smartness dimensions and across product categories. For example, higher levels of product autonomy are perceived as increasingly advantageous whereas a high level of multifunctionality is perceived disadvantageous. The paper discusses the advantages and pitfalls for each of the five product smartness dimensions and their implications for new product development and concludes with a discussion of the limitations of the study and suggestions for further research. [source] Social entrepreneurship: understanding consumer motives for buying The Big IssueJOURNAL OF CONSUMER BEHAVIOUR, Issue 3 2005Sally A. Hibbert Abstract This paper examines consumer response to a particular social entrepreneurship initiative, The Big Issue. Focusing on consumer motivation, the research explores the utilitarian value of the product as compared to the desire to help the homeless as the primary motivation for purchase. The research found that, although the utilitarian value partly motivated purchase, consumers widely perceived there to be a helping dimension to the exchange. Consumers valued the empowerment goals espoused by The Big Issue and found it rewarding to play a part in the empowerment process. The appearance and manner of The Big Issue vendors influenced consumer reactions to the initiative, indicating a need for careful management of ,beneficiary portrayal' in this context. [source] CONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORSJOURNAL OF SENSORY STUDIES, Issue 6 2007L.W. FRANDSEN ABSTRACT Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the milk. Consumer background characteristics were collected through a questionnaire concerning demographic and consumption pattern variables as well as assessments using two attitude scales: a modified food neophobia questions and a set of milk xenophobia questions. A multivariate data analytical method (L-shaped partial least squares regression) was used to model the variation in the authenticity evaluation simultaneously from two different sources: the storage/feed effects as described by the sensory panel and the consumer background variables. Results showed that milk samples with storage/feed characteristics were evaluated as "foreign" (not Danish) by some segments of the consumers. PRACTICAL APPLICATIONS Very small differences in a food product, here milk, sometimes cannot be discerned by standard sensory methods. The test in this article , authenticity test , is able to assess such differences. In this article, it is studied whether there are influences of the consumer on the results of the authenticity test, to see if this test is broadly applicable. With respect to milk, a number of effects appear that have an effect on the acceptance of milk as a result of fodder and storage time. These factors can be of use for milk producers, and the differences in the acceptance of the products between the consumers may help milk producers to aim products to consumer segments. [source] DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS,JOURNAL OF SENSORY STUDIES, Issue 5 2002KAY L. McNEILL ABSTRACT This study was undertaken to establish category and product descriptive characteristics of commercial creamy style peanut butters for use in subsequent modeling of consumer response. An established descriptive lexicon for peanut flavor was modified with additional appearance and texture terminology to describe these samples. To determine the full category space for the appearance, flavor and texture characteristics for commercial creamy style peanut butters, a highly trained descriptive panel screened 42 brands. A subset of 22 peanut butters was identified which represented the available range of appearance, flavor and texture variations and determined the product category. These 22 commercial creamy style peanut butters were subsequently evaluated and quantitatively described using 4 appearance, 19 flavor and 12 texture descriptors. Using both hierarchical clustering and principal component analysis, 4 logical associative groupings of products were identified: store and name brands, natural brands, reduced fat brands, and some store or name brands with unique or unusual appearance, flavor or texture characteristics. Omission of products with redundant characteristics within a factor grouping enabled further reduction to 15 products for subsequent quantitative consumer testing to establish a model for descriptive analysis as a predictor of consumer research responses. [source] Application of agglomerative hierarchical clustering to identify consumer tomato preferences: influence of physicochemical and sensory characteristics on consumer responseJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2006Marta Serrano-Megías Abstract A multiple regression model was developed to predict the acceptability of the four tomato varieties studied (Aranka, Cherry, Beef and Pitenza). Agglomerative hierarchical clustering showed the presence of four consumer clusters. One cluster preferred small tomatoes (Aranka and Cherry) and another cluster the larger tomatoes (Beef and Pitenza). In the sensorial analysis Aranka was the preferred variety, scoring more highly in taste, odour, acidity, sweetness and hardness. In the physicochemical analysis Aranka also obtained the highest values for titratable acidity (TA) and sugars (SSC), confirming that these parameters are important in tomato flavour. Lower values for both sets of parameters were reflected by lower consumer acceptability, with Beef and Pitenza receiving the lowest score for these flavours attributes (except odour). A significant correlation between the sensorial and physicochemical parameters was also observed: odour was positively correlated with calibre, while taste, acidity, hardness and acceptability were negatively correlated with calibre, pH and SSC/TA and positively correlated with SSC and TA. Copyright © 2005 Society of Chemical Industry [source] Chemical composition and physical properties of extruded snacks containing crab-processing by-productJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2003Michael G Murphy Abstract The crab-processing industries generate millions of pounds of by-product annually, which results in a loss of edible product and presents a considerable waste disposal problem. The purpose of this research was to investigate the use of crab-processing by-product (CB) in the development of a calcium-rich expanded snack. The specific objectives were to examine the effects of type of CB (wet or dry), feed composition and screw speed (150 or 250 rpm) on selected properties of extruded snacks. Product formulations consisting of 0,400 g kg,1 CB combined with corn meal and potato flakes were processed in a twin-screw extruder. The resulting extrudates were analysed for proximate and mineral (calcium, sodium) composition, pH, water activity (aw), total plate count, bulk density, expansion ratio and colour. Both CB type and level of incorporation had significant effects (P < 0.05) on the calcium content, expansion ratio, bulk density and pH of the extrudates. Increasing the CB level resulted in increased calcium content (from 5.1 to 52.4 mg g,1) and pH (from 6.1 to 8.8). Screw speed had no significant effects (P > 0.05) on expansion ratio and bulk density. A high processing temperature (157 °C) and low aw resulted in undetectable microbial growth on the extrudates. This research demonstrates that ground crab-processing by-product can be successfully incorporated into an expanded snack product. Further research will evaluate consumer response to this novel value-added product. Copyright © 2003 Society of Chemical Industry [source] Can you trust a customer's expression?PSYCHOLOGY & MARKETING, Issue 10 2010Insights into nonverbal communication in the retail context Synthesizing knowledge from psychology and marketing research, an understanding of nonverbal communication can help address when and how customers express their underlying feelings in retail interactions that are not evident in direct verbal expressions. Examining nonverbal behavior as an indirect measure of consumer response can enable retailers to better understand the needs of their customers. Nonverbal communication theory is used to develop a conceptual framework that builds on prior research on the situation, expressivity, social status, display rules, and their effects on customer expression. Lay wisdom suggests that customer expression should be revealing (e.g., "the eyes are the windows to the soul"). However, research reveals a myriad of situational factors that may lead customers to mask their true feelings. This paper offers nine theoretical propositions and summarizes research evidence related to these pro-positions from various substantive domains for marketing research. © 2010 Wiley Periodicals, Inc. [source] Consumer vulnerability to scams, swindles, and fraud: A new theory of visceral influences on persuasionPSYCHOLOGY & MARKETING, Issue 7 2001Jeff Langenderfer Scams exact a huge toll on consumers and society at large, with annual costs in the United States alone exceeding $100 billion. The global proliferation of the Internet has enabled con artists to export their craft to a rapidly expanding market and reach previously untapped consumers. In spite of the prevalence of scams around the world, there has been virtually no academic attention devoted to understanding the factors that might account for why individuals differ in their scamming vulnerability. Building on the background of elder consumer disadvantage and informed by the authors' own survey of expert opinion, this article presents a tentative theory of scamming vulnerability. The proposed theory incorporates the effects of visceral influences on consumer response to scam offers and hypothesizes a role for various moderating factors such as self-control, gullibility, susceptibility to interpersonal influence, and scam knowledge. Theoretical propositions are provided for future empirical investigation. © 2001 John Wiley & Sons, Inc. [source] Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz winesAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2010K.A. LATTEY Abstract Background and Aims:, This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results:, The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ,bitterness', ,hotness', ,metallic', ,smoky' and ,pepper' were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ,red berry', ,floral', ,caramel' and ,vanilla' aroma, ,acidity', ,green' flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces -related flavour. Conclusions:, A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study:, This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences. [source] Best Nonparametric Bounds on Demand ResponsesECONOMETRICA, Issue 6 2008Richard Blundell This paper uses revealed preference inequalities to provide the tightest possible (best) nonparametric bounds on predicted consumer responses to price changes using consumer-level data over a finite set of relative price changes. These responses are allowed to vary nonparametrically across the income distribution. This is achieved by combining the theory of revealed preference with the semiparametric estimation of consumer expansion paths (Engel curves). We label these expansion path based bounds on demand responses as E-bounds. Deviations from revealed preference restrictions are measured by preference perturbations which are shown to usefully characterize taste change and to provide a stochastic environment within which violations of revealed preference inequalities can be assessed. [source] When communication challenges brand associations: a framework for understanding consumer responses to brand image incongruityJOURNAL OF CONSUMER BEHAVIOUR, Issue 1 2006Henrik Sjödin In this conceptual paper, the authors review literature on how consumers react when a piece of brand communication is incongruent with established brand associations. Although brand experts typically criticize such brand image incongruity, it is a fact that companies do communicate in a way that challenges existing associations, for example in advertising or when launching brand extensions. The article integrates previous work,which has been scattered across several poorly connected domains,into a coherent framework. The authors propose effects of brand image incongruity on consumers' processing and evaluation. They also identify marketing implications and avenues for future research. The propositions imply opportunities for brand management, thus suggesting the need for a balanced view on brand image incongruity. Copyright © 2006 John Wiley & Sons, Ltd. [source] PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] Consumer responses to new food quality information: are some consumers more sensitive than others?AGRICULTURAL ECONOMICS, Issue 3 2009Zhifeng Gao Choice experiment; Consumer type; Consumer willingness to pay; Food quality information Abstract Missing information prevails in consumer purchase decisions and studies on consumer preferences. Previous research ignores the relationship between consumer types and their responses to new quality attribute information. In this article, consumer responses to new attribute information are compared across consumer groups. Results show that single households with low income are more responsive to new information than married households with high income. Both groups respond to new information more intensively when a cue attribute, Certified U.S. Product, is presented to consumers. [source] CONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHEJOURNAL OF SENSORY STUDIES, Issue 2 2008ANA GIMÉNEZ ABSTRACT Sandiness, one of the most common defects of dulce de leche, is caused by lactose crystallization. In order to study consumer reaction to the presence of different levels of this defect, survival analysis statistics was applied to the consumer acceptance/rejection data of the samples. Limits for this defect were estimated by working with 10% and 25% consumer rejection probabilities. The consumers were also asked to score the sample sandiness according to their perception, using a 9-point scale. Cluster analysis and correspondence analysis performed showed the heterogeneity of the consumer responses toward sandiness in dulce de leche. Significant correlations were established between consumer sandiness and the number of crystals and sandiness as measured by a panel of trained assessors, the latter being the best indicator of sandiness as perceived by the consumers. It could be established that the consumers' and assessors' sandiness perception is clearly influenced by the presence of agglomerates, their size distribution and number. PRACTICAL APPLICATIONS Sandiness is an important defect for a segment of consumers who rejected samples with high levels of sandiness, suggesting the importance of avoiding the occurrence of this defect. Survival analysis methodology was used to estimate the maximum level of sandiness in dulce de leche before consumers reject it. As sandiness is a sensory defect that often limits the shelf life of dulce de leche, the calculated sensory limits could be used in future studies to estimate the sensory shelf life of dulce de leche. [source] How Today's Consumers Perceive Tomorrow's Smart Products,THE JOURNAL OF PRODUCT INNOVATION MANAGEMENT, Issue 1 2009Serge A. Rijsdijk This paper investigates consumer responses to new smart products. Due to the application of information technology, smart products are able to collect, process, and produce information and can be described as "thinking" for themselves. In this study, 184 consumers respond to smart products that are characterized by two different combinations of smartness dimensions. One group of products shows the smartness dimensions of autonomy, adaptability, and reactivity. Another group of smart products are multifunctional and able to cooperate with other products. Consumer responses to these smart products are measured in terms of the innovation attributes of relative advantage, compatibility, observability, complexity, and perceived risk. The study shows that products with higher levels of smartness are perceived to have both advantages and disadvantages. Higher levels of product smartness are mainly associated with higher levels of observability and perceived risk. The effects of product smartness on relative advantage, compatibility, and complexity vary across product smartness dimensions and across product categories. For example, higher levels of product autonomy are perceived as increasingly advantageous whereas a high level of multifunctionality is perceived disadvantageous. The paper discusses the advantages and pitfalls for each of the five product smartness dimensions and their implications for new product development and concludes with a discussion of the limitations of the study and suggestions for further research. [source] Commercializing new technologies: consumers' response to a new interfaceTHE JOURNAL OF PRODUCT INNOVATION MANAGEMENT, Issue 5 2002Paschalina (Lilia) Ziamou Successful commercialization of new technologies is the riskiest and most rewarding form of new product development activity. New technologies are often commercialized using innovative interfaces that determine how consumers interact with a new product to obtain its functionality. Consumers' perception of uncertainty about the performance of a novel interface is a key issue in the acceptance of new products involving new interfaces. Specifically, when firms commercialize a new interface, they face two major challenges: First to identify the optimal functionality for the new interface, and second, to effectively communicate with consumers in order to reduce uncertainty about the performance of the new interface and increase adoption intentions. Despite the theoretical and managerial importance of research on consumers' response to a novel interface, very little empirical research has been conducted in this area. Building on prior research on new product development, human-computer interaction, and consumer decision-making, this article examines the factors that influence consumers' judgments of uncertainty about the performance of a new interface and consumers' adoption intentions. Specifically, we conducted an experiment to investigate the effect of the newness of the functionality of a new product and the effect of imagery on consumers' uncertainty about the performance of a novel interface and consumers' adoption intentions. Our results show that consumers perceive lower uncertainty about the performance of a new interface and higher intentions to adopt a new product when the new interface is introduced with a new (vs. pre-existing) functionality. Furthermore, our results suggest that when a new interface is introduced with a new functionality, imagining the product in use increases consumers' uncertainty about the performance of the new interface and decreases their intention to adopt the new product. In contrast, when a new interface is introduced with a pre-existing functionality, imagining the product in use decreases consumers' uncertainty about the performance of the new interface and increases their intention to adopt the new product. Our findings provide valuable guidelines for marketers in formulating new product development and communication strategies for new products involving a new interface. © 2002 Elsevier Science Inc. All rights reserved. [source] Demand for Domestic and Imported Table Wine in British Columbia: A Source-differentiated Almost Ideal Demand System ApproachCANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2004R. Carew The premium quality wine market in British Columbia has grown substantively over the past decade. However, few empirical studies exist to quantify how consumers have responded to these wines. This paper employs a source-differentiated almost ideal demand system (AIDS) model with time-varying parameters to estimate the demand for premium quality wines using scanner sales data from the British Columbia wine market. The empirical findings reveal that consumers' response to foreign-produced wines differs from that for wine produced locally. It is evident that the expenditure elasticities for British Columbia, European and Rest-of-the-World white wines are larger than those for red wines. The high expenditure elasticities associated with British Columbia white wines may suggest that these wines are associated with higher quality. We reject the hypotheses of block separability and product aggregation. There is no evidence of structural change from the tests employed in this paper. Le marché du vin de qualité supérieure a considérablement pris de l'expansion en Colombie-Britannique ces dix dernières années. Les auteurs utilisent un modèle à demande quasi idéale avec différenciation de la source et paramètres variant dans le temps pour estimer la demande de vin de qualité supérieure à partir des chiffres de vente sur le marché provincial. Les résultats empiriques indiquent que les consommateurs ne réagissent pas aux vins étrangers de la même façon qu'aux vins du cru. Les élasticités des dépenses sont manifestement plus nombreuses pour les vins blancs de la Colombie-Britannique, d'Europe et d'autres régions que pour les vins rouges. Les fortes élasticités liées aux vins blancs du cru laissent croire que ces derniers sont d'une grande qualité. Les auteurs rejettent l'hypothèse d'une séparabilité par bloc et de l'agrégation des produits. Les tests employés dans le cadre de cette recherche ne révèlent aucun changement structural. [source] Consumer reaction to product recalls: factors influencing product judgement and behavioural intentionsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 1 2007Celso Augusto De Matos Abstract In order to evaluate the factors influencing consumers' responses to product recalls, two surveys were conducted among Brazilian automobile owners and two regression models tested. Results indicated that (i) product judgement was significantly affected by corporate social responsibility (CSR), blame attributed to the company and whether or not consumers had a car made by the brand considered; and (ii) behavioural intentions were significantly affected by CSR, consumers' involvement with the message, perceived danger, product judgement and whether or not consumers had a car made by the brand considered. Findings revealed, however, that CSR is a better predictor of the product judgement than of the behavioural intentions, in accordance with recent studies indicating that CSR affects consumer judgements and behaviour differently. Finally, these two models are discussed and compared with previous research. [source] Guilt appeals: Persuasion knowledge and charitable givingPSYCHOLOGY & MARKETING, Issue 8 2007Sally Hibbert This paper applies the persuasion knowledge model to explain consumers' responses to charity guilt appeals. With data obtained through a stimuli-driven survey, the research examines the relationships between knowledge of persuasion tactics and charities, and the level of felt guilt experienced in response to an advertisement and subsequent donation intentions. The findings show that guilt arousal is positively related to donation intention, and that persuasion and agent knowledge impact the extent of guilt aroused. The research confirms that consumers are active rather than passive processors of marketing communications by revealing the role of persuasion and agent knowledge as methods of coping with and informing responses to guilt appeals. Specifically, the research finds that manipulative intent and the respondents' skepticism toward advertising tactics in general are negatively related to guilt arousal but that their affective evaluation and beliefs about a charity are positively related to feelings of guilt. However, it also shows that there is a positive direct relationship between perceived manipulative intent and the intention to donate. © 2007 Wiley Periodicals, Inc. [source] Consumer Response to Information about a Functional Food Product: Apples Enriched with AntioxidantsCANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2009Armenak Markosyan Interest in functional foods has been growing as consumers become increasingly concerned with diet and nutrition. This article measures consumers' responses to apples enriched with an antioxidant coating. Antioxidant-enriched apples are believed to provide additional health benefits reducing the risk of cancer and heart diseases. We discuss the consumer's benefit-risk trade-offs. Although functional food products provide health benefits beyond basic nutrition, some consumers may reject them because they utilize new technology. Face-to-face consumer surveys with contingent valuation questions were conducted in Seattle and Spokane, Washington in 2006. Consumers who choose where to shop based on organic availability are less likely to pay a premium for apples enriched with antioxidants. Also, there is evidence that consumers in Spokane are more likely to pay a premium for the product than consumers in supermarkets in Seattle. Information regarding the potential health benefits of antioxidants has a positive significant effect on consumers' willingness to pay (WTP). The estimated mean WTP suggests that there is a small premium associated with this product in the mind of an average consumer. L'intérêt pour les aliments fonctionnels ne cesse de croître étant donné que les consommateurs s'intéressent de plus en plus au régime alimentaire et à la nutrition. Le présent article évalue la réaction des consommateurs à la vente de pommes enrobées d'antioxydants. On croit que les pommes enrichies d'antioxydants procureraient des bienfaits supplémentaires pour la santé en diminuant le risque de cancer et de cardiopathies. Nous avons examiné les avantages et les risques pour le consommateur. Bien que les aliments fonctionnels apportent des bienfaits pour la santé en plus d'une nutrition de base, certains consommateurs peuvent les refuser parce qu'ils ont nécessité l'utilisation de nouvelles technologies. En 2006, nous avons effectué, à Seattle et à Spokane dans l'État de Washington, des sondages en personne à l'aide de l'approche des préférences exprimées. Les consommateurs qui choisissaient un magasin d'alimentation en fonction de la disponibilité de produits biologiques étaient moins enclins à payer une prime pour obtenir des pommes enrichies d'antioxydants. Les consommateurs de Spokane ont semblé plus enclins à payer une prime pour ce produit que les consommateurs qui fréquentaient les supermarchés de Seattle. L'information sur les bienfaits potentiels des antioxydants sur la santé a des répercussions positives considérables sur la volonté de payer des consommateurs. La volonté de payer moyenne estimative laisse supposer que, dans l'esprit du consommateur moyen, ce produit procure un certain avantage. [source] | |||||||||||||