Okpala Charles Odilichukwu R, Bono Gioacchino, Pipitone Vito, Vitale Sergio, Cannizzaro Leonardo
Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy.
Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy;
Food Nutr Res. 2016 Oct 28;60:30955. doi: 10.3402/fnr.v60.30955. eCollection 2016.
To date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported.
This study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach.
The study design employed a questionnaire approach interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, 'price' was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered.
By price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers' feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories.
This study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.
迄今为止，对于消费者如何看待经过化学和/或非化学防腐剂处理的甲壳类产品，似乎几乎没有或完全没有给予关注。此外，关于对经过化学或无化学防腐剂处理的甲壳类产品进行价格比较的研究似乎未见报道。
本研究着重提供一些基础知识，以了解消费者如何看待经过化学处理或无化学添加的传统捕捞甲壳类产品，并采用描述性方法进行价格比较。
该研究设计采用问卷调查法，通过计算机辅助电话系统进行访谈，在意大利的五个主要地点对1540名参与者进行了抽样。为了实现消费者敏感度，鉴于“价格”作为消费障碍的关键作用，将其作为重点。在此之前，还同等考虑了参与者的人口统计学特征、购买频率、限制甲壳类产品消费的质量属性/因素等变量。
通过价格比较，在价格上涨高达15%的情况下，消费者可能更青睐无化学添加（气调包装）的甲壳类产品。但是，进一步提价25%可能会显著损害消费者的感受，这可能导致相当数量的消费者转而选择经过化学处理的产品或其他海产品。比较不同地点，所研究的变量没有统计学差异（>0.05）。相反，在所研究的类别中，反应权重有所波动。反应权重和变异系数都有助于更深入地了解每个变量类别中反应的偏差情况。
本研究以意大利为参考案例，揭示了一些关于消费者如何看待经过化学处理或无化学添加防腐剂的传统捕捞甲壳类产品直至价格敏感度的基础知识，这些知识适用于世界其他地区。
