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There has been a steady decline in beef consumption in Ireland for over a decade, although 1997 data show that this decline has been reversed. A cognitive representation of perceived meat quality based on prior to purchase considerations, point of purchase considerations and consumption stage considerations was used as a conceptual framework to investigate which quality factors have influenced the decline of beef consumption in Ireland. A representative sample of Irish beef consumers was surveyed in 1997. After measuring the determinants of perceived beef quality, an attribute level factor analysis was used to examine inter‐dependence between the variables. In all, seven factors, accounting for 58 per cent of the variance, were derived. Discriminant analysis found that two of the factors, safety and meat status, differentiated significantly between those who had maintained and those who had reduced beef consumption.

The ideal farmhouse cheese profile for 256 Irish farmhouse cheese consumers was one with a strong flavour, a hard texture, a wax packaged wheel, made with pasteurised milk, nutritional information present on the package, a white coloured cheese and a price of €3.17 per 200g. Least squares regression was used to estimate part worths for the conjoint analysis. A cluster analysis revealed there were two clusters with different ideal product profiles. Cluster one preferred cheese made with pasteurised milk, while cluster two preferred one made with unpasteurised milk. Market simulation experiments simulated market shares for nine products (six semi‐hard farmhouse cheeses, one soft farmhouse cheese and two factory cheeses), as well as the ideal product profiles for each cluster (two in total). The “ideal” product profile for each cluster was identified as having the largest market share, under both models of analysis.

Consumers have an important role to play in preventing food‐borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on their food safety knowledge and practice.

Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to data on food safety knowledge and practice, collected by individual face‐to‐face questionnaires with domestic food preparers (n=1,020) and refrigerator swabs (n=726).

From the food safety questionnaires four factors were identified as important for inclusion in the HCA. This analysis identified three groups of consumers based on the knowledge factors; they were “Conscientious” (21 per cent), “Cavalier” (25.4 per cent) and “Careful” (53.3 per cent) food handlers. In terms of food safety knowledge, the higher risk consumers were found to be in the Cavalier food handler group. This group of food handlers also engaged in less hygienic food handling practices. This group were more likely than the other groups to be less than 45 years of age, male, living in urban environments and those with higher levels of formal education.

The identification of consumer groups with respect to food safety is important as it can inform more effective tailoring and targeting of food consumer safety education programmes to reach higher risk groups and individuals. This is the first study to not only identify the demographic characteristics of higher risk groups, but also to relate the levels of food safety knowledge/practice to levels of contamination in the fridges of such at risk groups using HCA and PCA.

There has been an increase in the consumption of pork in recent years. Reports on a survey of the attitudes of Dublin consumers to pork. Identifies the quality factors which consumers consider when purchasing and eating pork, in particular pork chops. Determines the relative importance of these factors and ascertains consumer attitudes to the quality of pork available. Examines the responses of different market segments. Finds that most consumers are happy with the quality of available pork, and leanness is by far the most important quality factor for consumers when buying pork chops. Marbling should not be visible. Identifies tenderness and flavour as the most important attributes of the eating quality of pork chops. Juiciness was the third most important eating quality factor and many consumers perceived pork to be dry. Suggests that the production of leaner meat must observe any effects that proposed changes in procedure may have on these eating quality attributes. Concludes that payment systems should reflect the consumer demand for leanness, and ways of payment that reflect consumer needs in tenderness and flavour also need to be developed. Finds that, in relation to market segments, males and the ABC1 socio‐economic group were more likely to be satisfied with the tenderness of pork chops than females or consumers from other socio‐economic groups.

Understanding consumer perception of risk and how it affects behaviour is a key issue for both consumers and the food industry. This paper aims to assess the food safety risks consumers associate with purchasing minced beef and to ascertain the most prevalent of these risks. Results show that consumers are most concerned about the physical, psychological and performance risks associated with minced beef. Physical risk pertains to perceived threats the product poses to the health of the consumer, while psychological risk refers to perceived worries or concerns of the consumer regarding the safety of a product. Performance risk relates to the risk associated with the product not reaching consumer expectations in terms of taste, nutrition or value for money. These three dimensions account for 58 per cent of the variance in overall perceived risk. An understanding of the perceived risk concept enables retailers and manufacturers to develop effective risk communication and marketing programmes.

Describes the current status of the organic food market in Ireland – current trading arrangements of wholesalers, distributors and retailers and the perceptions of organic food at different stages of the marketing chain. There are three certification bodies for organic foods in Ireland. The value of the market is estimated at IR£1.5 million. Fruit and vegetables are the most important organic foods. Other organic foods are available such as flour, grains, breakfast cereals, meat, yogurt and cheese. Organic foods can be purchased in some of the larger supermarkets, in healthfood/wholefood shops, at local markets or at farm gate. Some of the constraints to development of the industry are limited range and supply of products. Premium levels are also a constraint on development as consumers generally perceive organic products to be too expensive. Reports premiums charged on organic food and outlines the results of a focus group on organic foods.

The objective of this study was to determine the level of acceptance by Irish consumers of a hypothetical genetically modified (GM) dairy spread that offered a specific, consumer‐oriented benefit, reducing cholesterol.

Some 300 spread consumers, representative in terms of age, gender, and socio‐economic group, completed a questionnaire. Conjoint, cluster and factor analyses were among the main methods used in the analysis.

The hypothetical GM product was rejected by a majority of Irish spread consumers. Cluster analysis identified four segments of consumers who differed in their purchase intentions towards such a product, depending on demographic factors, on whether they had their cholesterol level tested, on the attitudes that influenced their food choice and on their willingness to try different GM foods. Two segments were pro GM; the other two were anti.

In terms of limitations, questions about GM foods are hypothetical and the conjoint design did not allow for interaction effects.

The results imply that a GM spread, conferring specific consumer benefits, could capture a share of the Irish market for dairy spreads. Such information is of value to both existing market players and companies considering opportunities in this market.