To read this content please select one of the options below:

Consumer preference mapping for rice product concepts

Prisana Suwannaporn (Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand)
Anita Linnemann (Department of Agrotechnology and Food Sciences, Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands)
Ravipim Chaveesuk (Program in Agro‐industry Technology Management, Kasetsart University, Bangkok, Thailand)

British Food Journal

ISSN: 0007-070X

Article publication date: 13 June 2008




Rice consumption per capita in many Asian countries is decreasing constantly, but American and European citizens are eating more rice nowadays. A preference study among consumers was carried out with the aim of determining new rice product characteristics in order to support export of Thai rice. This paper aims to report the results


The research was based on both secondary and primary data collection. The secondary data included exploratory surveys of rice and its products which were conducted in some of Thailand's potential rice export markets. Exploratory primary data were collected through qualitative focus group research. A quantitative questionnaire with 1,128 consumers of target nationalities was conducted to access consumer attitudes and preferences with respect to rice and rice products.


Rice products were grouped with factor analysis and could be characterized by convenience (explained variance 33.9 per cent), grain variety (21.2 per cent), and tradition/naturalness (12.8 per cent). Rotated factor score plot of the preference for rice products among different nationalities showed a similarity in the preference for the tradition/natural products. Convenient products were preferred in higher income Asian countries and the non‐rice eating countries. These three product categories were correlated with consumers' ideas concerning the health‐supporting character of processed food.


Consumers' rice preferences differed greatly among nationalities. Rice exporters have to understand these different preferences in order to offer the right products to their customers. Assuming consumer preferences to be comparable to one's own country's preference can cause new product failure. This paper confirms existing differences and presents details and backgrounds of these differences.



Suwannaporn, P., Linnemann, A. and Chaveesuk, R. (2008), "Consumer preference mapping for rice product concepts", British Food Journal, Vol. 110 No. 6, pp. 595-606.



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited

Related articles