Soyfood Consumption Patterns: Effects of Product Attributes and Household Characteristics
AbstractEffects of perceived attributes of soyfoods on the consumption patterns for six different soyfood products are evaluated. Perceived attributes include convenience, health benefits, and taste. The soyfood products are tofu, vegetable burgers, soy milk, soy supplements, meat substitutes, and soy cheese. This study uses a conceptual model that highlights the role of perceived attributes in a demand model by combining Lancasterâ€™s characteristics model with Fishbeinâ€™s multi-attribute model. A binary-choice model and a zero-inflated negative binomial model (ZINB) are used as empirical specifications to address the zero consumption of soyfood products. Results show that perceived health attributes of soyfood have differential effects across the six soyfood products. Convenience of preparation and consumption as well as taste have strong effects across soyfood products. The study identifies several socio-economic characteristics of consumers that have a significant influence on soyfood consumption patterns. Implications for the food industry are discussed in relation to the differential effects of health attributes and socio-demographic variables.
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Bibliographic InfoArticle provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.
Volume (Year): 39 (2008)
Issue (Month): 3 (November)
Demand and Price Analysis; Food Consumption/Nutrition/Food Safety;
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- Balasubramanian, Siva K. & Moon, Wanki & Rimal, Arbindra & Coker, Kesha, 2009. "Antecedents Factors that Influence Soy Consumption: A Structural Equation Modeling Approach," 2009 Annual Meeting, July 26-28, 2009, Milwaukee, Wisconsin 49593, Agricultural and Applied Economics Association.
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