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A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

Joo-Hyung Cho (Department of Culinary Science & Foodservice Management, Sejong University, Seoul, Korea)
Moon-Hyang Oh (Department of Hospitality Management, Sejong University, Seoul, Korea)
Kisang Ryu (Department of Culinary Science and Foodservice Management, Sejong University, Seoul, Korea)
Jin-Ju Choi (Department of Culinary Science and Foodservice Management, Sejong University, Seoul, Korea)
Chang-Ho Chung (Department of Culinary Science and FoodService Management, Sejong University, Seoul, Korea)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 9 March 2015

Abstract

Purpose

This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of Dongchimi products, examining consumer preferences for general products and purchase intentions based on eating-out behavior, dietary lifestyle and demographic characteristics. Finally, the study examined male and female consumers more than 18 years old who have eaten Dongchimi, particularly their consumption behavior.

Design/methodology/approach

This study was based on preliminary in-depth interviews of consumers to investigate consumer Dongchimi consumption behavior. The authors examined their demographic characteristics, dining-out behavior, dietary lifestyles, how often they buy pickled products and the circumstances in which they consume Dongchimi products. Various statistical analyses were performed with SPSS 18.0, including frequency analysis of the general characteristics of subjects, chi-square test for difference verification as well as factor analysis and cluster analyses.

Findings

More than half of the respondents eat Dongchimi products only once or twice every six months or once or twice a year. Consumers prefer Dongchimi’s glass bottle packaging with two to three servings of white radish, the original version of Dongchimi. Furthermore, cross-analysis comparing purchase intentions of Dongchimi products among clusters revealed significant differences (χ2 = 212.58, df = 2, p < 0.001). The group most concerned with taste and diet showed 100 per cent purchase intention. However, the group most interested in convenience showed only 50 per cent purchase intention for Dongchimi products. The group primarily concerned with health showed little intention to purchase.

Originality/value

Food scholars have investigated consumption behaviors of domestic consumers in developing kimchi products, but research on Dongchimi is lacking, especially of consumption behaviors by actual consumers. Using certain determinants (marital status, expense of dining out, frequency of buying pickled products and food-related lifestyle), the authors analyzed the purchasing intentions of consumers of Dongchimi products. The results show that married consumers who spend heavily on dining out and purchase pickled foods frequently, but who are also concerned about taste and diet, were those with the highest intention to purchase Dongchimi products.

Keywords

Acknowledgements

This research was supported by the international collaborative R&D program funded by the Agency for Korea National Food Cluster (20120309).

Citation

Cho, J.-H., Oh, M.-H., Ryu, K., Choi, J.-J. and Chung, C.-H. (2015), "A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products", Nutrition & Food Science, Vol. 45 No. 2, pp. 310-325. https://doi.org/10.1108/NFS-08-2014-0070

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited