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Article
Publication date: 1 October 1995

Ronald E. Goldsmith, Jon Freiden and Kenneth V. Henderson

Social values represent desired end states of being or desirablebehaviors such as self‐respect, warm relations with others, orexcitement. These abstract social cognitions help…

2863

Abstract

Social values represent desired end states of being or desirable behaviors such as self‐respect, warm relations with others, or excitement. These abstract social cognitions help shape product attitudes and through them guide overt behavior. Empirical research has supported this theoretical structure of values‐attitudes‐behavior, but only for a relatively few high involvement products. A sample of 323 adult women shoppers rated the importance of the nine social values from the list of values; reported their attitudes toward snack foods, convenience foods, and cooking; and described purchase frequencies for a variety of foods. The shoppers′ food attitudes were consistently associated with self‐reported food purchases. Moreover, ratings of several values were associated with attitudes toward snack foods and use of convenience foods, suggesting that social values may influence buyer behavior for low as well as high involvement products. The findings have implications for food marketers who want to promote their products more effectively, consumer theorists who want to understand the impact of values on consumer behavior, and public makers who would like to influence food expenditures by consumers.

Details

Journal of Product & Brand Management, vol. 4 no. 4
Type: Research Article
ISSN: 1061-0421

Keywords

Article
Publication date: 24 October 2008

Anthony Worsley and Emma Lea

Aims to investigate the relationships between consumers' food concerns and their personal values and demographic characteristics.

2660

Abstract

Purpose

Aims to investigate the relationships between consumers' food concerns and their personal values and demographic characteristics.

Design/methodology/approach

A questionnaire was administered in a cross sectional random population survey conducted among a sample of 1,000 adults in South Australia. The questionnaire elicited information about respondents' concerns about 20 food and health issues, the perceived importance of 23 values items derived from the Schwartz values inventory, and their demographic characteristics.

Findings

Principal components analyses derived four food concerns factors and six personal values factors. Respondents' safety concerns scores were positively associated with devout‐tradition, order‐discipline, and moderate‐independent values. Their disease concerns score was positively linked to beauty‐nature, devout‐tradition, and order‐discipline. Multiple regression and chi‐square automatic interaction detection (CHAID) analyses showed that individual values items were strong predictors of consumers; specific concerns such as food and heart disease, and, genetic modification of foods.

Research limitations/implications

The research was based on a cross sectional study. More refined indices of food concerns and personal values should be used in replications of this preliminary study.

Practical implications

The findings support the use of psychographic market segmentation approaches in communication programs about food and health issues.

Originality/value

The findings suggest that personal values, may be stronger predictors of consumers' concerns about food and health issues than demographics. They also show that measurement level of values and concerns influence the observed strength of their relationships.

Details

British Food Journal, vol. 110 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 November 2023

Kenneth Fu Xian Ho, Fang Liu and Liudmila Tarabashkina

The effects of country-of-origin (COO) cues on product evaluations are well documented. However, research on the relative effects of COO compared to other geographical indicators…

185

Abstract

Purpose

The effects of country-of-origin (COO) cues on product evaluations are well documented. However, research on the relative effects of COO compared to other geographical indicators, such as region-of-origin (ROO), on food purchases is still limited. This study investigates how geographical origin labels influence consumers' perceptions of product value and authenticity of foreign food, as well as subsequent purchase intention (PI) and willingness to pay premium prices (WTPPP). The moderating role of health consciousness on these relationships is also examined due to the coronavirus disease 2019 (COVID-19) pandemic.

Design/methodology/approach

This study uses a between-subjects experimental design conducted with 300 middle- and high-income Chinese consumers aged between 25 and 50 years. Hypotheses were tested using structural equation modelling.

Findings

Whilst under both COO and ROO cues, all five product values positively influenced consumers' WTPPP, only functional, economic and novelty values influenced PI. The ROO cue performed significantly better than the COO cue in eliciting functional, economic and novelty value perceptions, which triggered stronger PI and willingness to pay a premium price. These relationships were mediated by product authenticity (PA) and moderated by consumers' health consciousness (HC).

Practical implications

Because food labels provide salient product information that facilitates consumers' evaluation of products, marketers should assess which product value perceptions they wish to enhance and then choose the appropriate geographical indicators for their labelling strategies.

Originality/value

This study identifies the effects of COO and ROO cues on product values, authenticity, PI and WTPPP. It also provides valuable insights into the role of HC on consumers' purchase decisions, which also aids in understanding the impact of global crises on food purchases.

Details

Asia Pacific Journal of Marketing and Logistics, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1355-5855

Keywords

Article
Publication date: 2 February 2015

Edward S.-T. Wang

Although food product value and food safety is widely acknowledged as a critical concern by consumers, little empirical evidence exists regarding how food product value is created…

3287

Abstract

Purpose

Although food product value and food safety is widely acknowledged as a critical concern by consumers, little empirical evidence exists regarding how food product value is created and how product risk decreases as a result of service-brand equity. The purpose of this paper is to explore whether food service-brand equity (i.e. brand awareness and brand image) affects consumer-perceived food value, food physical risk, and brand preference.

Design/methodology/approach

In this study, data were collected from steakhouse consumers using a convenience sample (n=386). Structural equation modelling was used to analyse the survey data.

Findings

The results reveal that service-brand awareness and brand image produce considerably dissimilar effects on consumer-perceived food value and risk. Brand awareness positively affects consumer-perceived food value but does not influence perceived physical risk. By contrast, brand image negatively influences perceived physical risk and positively affects brand preference, but it does not add perceived value to the food product.

Originality/value

This study is the first to address these concerns, which are essential for understanding the role of service-brand equity in developing food-risk and value perceptions, and brand preference.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 September 2013

Aihwa Chang, Chung-Hui Tseng and Min-yeh Chu

A food traceability system that provides detailed information on food production, processing, transfer, and distribution can create value in food exchange. This study aims to…

1559

Abstract

Purpose

A food traceability system that provides detailed information on food production, processing, transfer, and distribution can create value in food exchange. This study aims to investigate which type of consumer personality places greater value on the food traceability label.

Design/methodology/approach

According to the meta-theoretic model of motivation and personality (3M), this study develops a framework that links personality traits with food safety issues. Data are collected from a survey of consumers in shopping malls. The research hypotheses are tested using structural equation modeling.

Findings

Based on the 3M hierarchical model, consumers who have open, conscientious, and extroverted personalities, and material and body needs tend to have higher needs for learning and health consciousness. They care more for food value and have positive perception of food traceability labels. This results in intentions to purchase products with a food traceability label.

Practical implications

Using their conclusions on the relationship of personality traits with a food traceability system, the authors provide suggestions for businesses planning marketing strategies to gain competitive advantages. For consumers, a food traceability system creates value in food exchange. Regarding policy concerns, the government should regulate the implementation of a food traceability label to disclose comprehensive information regarding food safety.

Originality/value

Although various constructs are linked to food traceability, few studies have focused on the value of food exchange. Consumers with specific personality characteristics have different perceptions and reactions to a food traceability system. This study can fill the knowledge gap regarding the relationship between the value of food exchange and consumer personality traits.

Details

British Food Journal, vol. 115 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 January 2019

Seongseop (Sam) Kim and Ja Young (Jacey) Choe

This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the…

1817

Abstract

Purpose

This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions.

Design/methodology/approach

The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong.

Findings

Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”.

Practical implications

Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds.

Originality/value

This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.

Details

International Journal of Contemporary Hospitality Management, vol. 31 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 9 August 2011

Siti Hasnah Hassan

Conflicting values are resolved through a process called value negotiation, but the nature of this process remains largely unexplored. This study aims to explore how consumers…

2731

Abstract

Purpose

Conflicting values are resolved through a process called value negotiation, but the nature of this process remains largely unexplored. This study aims to explore how consumers undergoing rapid socio‐economic transition manage their conflicting values in making choices concerning functional foods.

Design/methodology/approach

Data for this study were collected qualitatively using ethnoconsumerist and grounded‐theory methodologies. In combination, these two approaches enabled the researcher to conduct research at the emic‐level (within culture).

Findings

The exploratory model was developed to illustrate how the main three ethnic groups in Malaysia manage their values in terms of functional food consumption. The results showed that participants did not spend much time consciously considering their consumption choices or their values until they were faced with choices or personal values that were inconsistent with cultural, physical and product characteristics. Values are managed by prioritisation and balancing to suit the participant's health needs and situation.

Research limitations/implications

The study's findings are based only on the Malay, Chinese and Indian ethnic groups in Malaysia.

Practical implications

The model can be used to help food practitioners, policy‐makers and educators evaluate practices aimed at improving dietary behaviour.

Originality/value

The finding gives new insight into how consumers in developing multicultural society consume functional foods.

Details

British Food Journal, vol. 113 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 4 February 2021

Puneet Kaur, Amandeep Dhir, Shalini Talwar and Karminder Ghuman

The theory of consumption values (TCV) has successfully explained much consumer choice behavior, but few studies have investigated the values that drive food-delivery application…

44503

Abstract

Purpose

The theory of consumption values (TCV) has successfully explained much consumer choice behavior, but few studies have investigated the values that drive food-delivery application (FDA) use. This study aims to bridge this gap by extending the TCV to the FDA context to examine food consumption-related values and interpreting and rechristening generic consumption values to adapt the TCV to the FDA context.

Design/methodology/approach

An explorative mixed-method research approach was taken to conduct focus group discussions with 20 target users to develop the questionnaire and then administer it for a cross-sectional survey (pen and pencil) to FDA users aged 22–65 years; 423 complete responses so received were analyzed using structural equation modeling.

Findings

The findings show that epistemic value (“visibility”) is the chief driver of purchase intentions toward FDAs, followed by conditional (“affordances”), price (part of functional value) and social value (“prestige”). Food-safety concerns and health consciousness (proposed as part of functional value) did not share any statistically significant association with purchase intentions toward FDAs.

Research limitations/implications

The findings of this study are insightful for FDA service providers competing for higher shares in the market by helping them understand ways to influence consumer choices and purchase intentions.

Originality/value

It is the first study that combines FDAs 2014 an online service that it is attracting a lot of investment 2014and TCV which has continued to be one of the most relevant theories of consumer behavior. It extends the TCV by adapting it to the FDA context with food-consumption-related values. Thus, it adds to the relatively scant literature on FDAs on the whole which is essential, as FDAs represent the business model of new economy, i.e. online-to-offline (O2O). Finally, this study formulates a conceptual framework that may serve as the basis of future research.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 21 October 2013

Hans Dagevos and Johan van Ophem

This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value

3955

Abstract

Purpose

This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value, appearance, and the like. This paper introduces the concept of food consumption value (FCV).

Design/methodology/approach

The development of FCV is based upon various research traditions and corresponding bodies of literature. The four constituting parts of FCV origins in different lines of scholarly theorising. These lines of thought are discussed separately. Collectively, they form the breeding ground of the concept of food consumption value.

Findings

The consumer-centred framework of FCV consists of four elements. Product value refers to food's features and functionalities like taste or texture. Process value refers to consumers' interest in the practices and processes of food production. Ethical considerations (consumer concerns) are thus taken into account. Furthermore, FCV encompasses location value and emotional value. Location value refers to the setting in which food is purchased or consumed. Emotional value is the most elusive element of FCV, because it refers to “feel goods” such as experience, entertainment, (self) indulgence or identity values with respect to the consumption of food products or brands.

Practical implications

The message of FCV for (marketing) practitioners in the field of food is that value creation should depart from assessing consumer value in narrow senses such as value for money. The feelings that foods can arouse are anything but valueless intangibilities, but crucial assets of value creation and competitiveness. Another practical implication of FCV is that for value creation in the food supply chain it is a sine qua non that downstream (location value) and upstream (process value) are fine-tuned consistently and constructively.

Originality/value

This paper is the first exploratory study on the development of the new concept of FCV that examines consumer value beyond tangible product attributes and price. This broader concept of FCV aims to interpret value in terms that adjust to today's consumer-oriented food market. Though inspired by other interpretations of value in marketing and food studies, FCV differs from these.

Details

British Food Journal, vol. 115 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 March 2022

Fu Chieh Hsu, Sung Hee Park and Joseph C. Miller

The primary purpose of this research is to segment food festivalgoers based upon their experiential value. Once those segments are found, it aims to examine whether the segments…

Abstract

Purpose

The primary purpose of this research is to segment food festivalgoers based upon their experiential value. Once those segments are found, it aims to examine whether the segments differ with regard to their perceived level of satisfaction, delight and loyalty.

Design/methodology/approach

A self-administered questionnaire was designed to assess the on-site festival experiential value, satisfaction, delight and loyalty of local and overseas visitors at the Macau International food festival. Data were analyzed by using the factor and cluster approach. To profile segments, a series of chi-square tests, ANOVAs and multivariate analysis of variance were performed.

Findings

This study uncovered three underlying dimensions of experiential value and classified four segments based on their experiential value among the food festivalgoers, which provides insightful implications for festival organizers and marketers. The segments differed in age, education level and place of residence. Furthermore, the multi-experiential value group was the most important segment, showing the highest festival satisfaction, delight and loyalty.

Originality/value

Experiential value reflects a core value of festival attendees, where the experience is a determining factor in the creation of a successful festival and desirable outcomes. Limited studies, however, have been conducted to segment food festival markets according to their festival experience. This study identified experiential value, applying it as a segmentation criterion within a food festival setting.

Details

British Food Journal, vol. 125 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 84000