Search results

This study investigates barriers to consumers’ organic food purchasing. It identifies the factors and the extent to which they influence their purchase behaviours and future purchase intentions (i.e. continuance purchase intentions).

It combines qualitative and quantitative methods across two phases. Longitudinal research was carried out in two phases. It involved a thematic analysis and a covariance-based structural equation modelling approach. During Phase-1 and Phase-2, responses were collected from 376 and 351 respondents, respectively.

Phase 1 found the value barrier was significantly affecting the consumers’ purchase intention, while Phase 2 identified the impacts from both image and value barriers on purchase intentions. Notably, purchase intention affected continuance intention in both phases, while ethnocentrism showed no influence.

Using the innovation resistance theory, this study sheds light on the factors that prevent purchase intention. It offers valuable insights for policymakers and for the marketers of organic foods. This contribution implies that value and usage barriers were affecting the consumers’ purchase intentions in the short as well as in the long term. In sum, it suggests that consumers were not purchasing organic food as they felt it was either overpriced, not available in the market or because they were sceptical about its organic labelling.

This study explores the viability of incorporating more expensive organic wheat flour into speciality bakery products, which are of superior quality, thus justifying the higher cost. As consumers may be reluctant to purchase organic speciality baked goods due to unfavorable taste associations with organic foods, particularly those consumed as a treat or for pleasure, this study investigates the impact of providing taste assurances and origin information on consumer acceptance and WTP for organic speciality bakery products.

Using data from an online survey of US consumers, random parameter logit models were estimated and willingness-to-pay (WTP) values were calculated.

Study results show that the use of more expensive organic flour is justified for speciality bakery products when favorable taste assurances are provided or for consumers who value organic foods. Freshness indictors were only important in the case of speciality breads, but not for other products. Finally, improving consumer awareness of organic labeling standards does not significantly impact their organic product preferences or taste perceptions.

This analysis aims to identify the product information likely to increase the consumption of organic speciality bakery/pastry products and thus support the incorporation of organic wheat flour into these higher-value products.

While previous choice experiment studies have extensively examined consumer preferences for organic products, few have evaluated the impact of providing taste and freshness indicators, particularly in the context of vice goods. This study examines the impact of providing taste and freshness indicators on consumer acceptance and WTP for various organic speciality bakery/pastry products in stated choice experiments, where consumers to not have the option to taste the product. Specifically, we examine if taste and freshness assurances reduce potential negative organic product taste biases.

The study estimates the willingness to pay for organic oranges and identifies its influencing factors among consumers in the Mekong Delta, Vietnam.

The study used survey data from 413 households in the Mekong Delta from March 2022 to July 2022. The choice experiment (CE) and contingent valuation method (CVM) were employed to analyze consumers’ willingness to pay (WTP). STATA 17 software was used to analyze research data in the logit model and mixed logit model.

The research results from the CVM approach show that a number of demographic characteristics have a direct impact on WTP, such as education, educational attainment, family size, the presence of children and the elderly in the household, food safety and environmental awareness. The CE model shows product attributes that influence consumers’ WTP, such as country of origin, traceability, quality grade, organic certification, ecolabel and organic content. Both approaches show that price is the main barrier to organic orange consumption.

The study surveyed four large cities in four provinces representing the Mekong Delta region.

Our study helps administrators have a deeper insight into consumer preferences and behavior, specifically the factors that affect consumers' WTP, an important indicator of demand for the success of manufacturers and marketers in developing as well as improving marketing strategies. Knowledge of a product’s WTP on behalf of (potential) customers plays an important role in many areas of marketing management, such as pricing decisions or new product development.

Furthermore, this understanding will inform policymakers about the future of agricultural markets in Vietnam and help them better prepare for the making of sustainable agricultural policies. Develop organic agriculture to both protect human health, protect the living environment and protect the soil from degradation, ensuring sustainable agricultural production. This is also one of the measures to help people stay away from diseases to limit the social burden.

The study confirms that both CVM and CE models can be used to estimate WTP. However, CVM fits the overall WTP estimate, while CE is more appropriate when estimating WTP for individual scenarios through combining attributes with different levels.

During the past five years consumer demand for organic food has risen dramatically in the wake of a series of high profile scares about food safety. This paper provides a case study of the retailing of organic foods. The case study includes an outline of the characteristics and development of the organic food market, an examination of the different players within the retail market place and a discussion of pricing, supply and marketing issues.

This paper aims at a better knowledge of the organic wine sector in Sicily. In the last few years regulations 2078/92 and 2092/91 have had a wide diffusion in the agricultural regional context; a rapid increase of areas and farms justify the attention paid by the European union policies. Two aspects of the sector have been examined: the influence on the implementation of Reg. 2078/92 with regard to diffusion of the organic wine sector in Sicily; and a group of farms in the west of Sicily have been analysed to verify the scenario of organic wine, and the strategy used in the commercialization of organic production. The results show a very interesting framework for organic wine. This is a sector in the process of major expansion, especially with regard to the trade profile, mainly because of increasing demand from markets abroad.

This study was planned and carried out among the academic staff working in Ankara (Turkey) in order to determine their perception of organic foods.

A total of 240 academicians from three institutes at the Ankara University were selected to participate in the research. Data were collected through a survey questionnaire, in which a Likert type scale was used to determine the perception of organic foods. The institutes where the academic staff work are considered as the variables in the study (science, health sciences, and social sciences).

The research results indicated that there was a significant correlation between the institutes and academicians agreement with 12 statements in the survey questionnaire. Considering the institute variable, no significant difference was found in the organic foods perceptions of individuals from different institutes.

Organic products are widely on the market today. Consumer demand for organic foods has been steadily rising worldwide. Organic food consumption has slightly increased in Turkey in recent years, too. Still, many Turkish consumers do not have enough knowledge about organic foods yet. This study is valuable in that it explores at least some of the Turkish consumers' perception of organic foods whose consumption in the world is increasing fast.

The purpose of this paper is to describe the programme Steps Towards an Organic Professional Kitchen (Organic Steps) and how it has been adopted by both the public and private kitchens and a depicted case kitchen.

Theoretical framework consists of corporate social responsibility, sustainability of food, and sustainable procurement. Recent research on organic food is introduced. Organic Steps depicting five steps is illustrated, and the interrelated statistics are outlined. Consuming organic products in a case kitchen is described.

During the ten years, Organic Steps have been adopted well by the professional kitchens, and especially by the public kitchens. The customers of those kitchens consist mainly of children, young people, and the elderly. However, most kitchens are still employing Step 1. The case kitchen has reached Step 4 and consumes 25 organic products regularly.

Organic Steps encapsulates a practical model for both the public and the private kitchens in order to gradually move on towards an organic kitchen.

Publicly‐financed Organic Steps offers an example of a model, which successfully promotes the consumption of organic food. The long‐term results indicate the programme might be implemented also in other countries.

The apparent conflict between what is scientifically known and what is perceived concerning food acceptability by consumers provides an interesting paradox. Some of the leading international contributions concerned with organic farming system food products are thus reviewed in the light of consumer beliefs and attitudes. It is concluded that, in a market economy, consumer opinion will gradually prevail and that agricultural farming systems will have to adjust to more extensive lower input farming approaches.

Examines marketing orientation in the organic produce sector. Presents results of a consumer survey which indicate that consumers are confused about the meaning of the term “organic” and that the current mechanisms for labelling organic produce are ineffective. Proposes that producers of organic foods should consider consumer research and strategic marketing planning as mechanisms for sustaining a market which has greater potential than is currently realized. Contends that for this endeavour to be successful, senior management figures in the industry must take the lead and initiate this proposed change in strategy.