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Perception of oyster-based products by French consumers: the effect of processing and role of social representations

Author

Listed:
  • Gervaise Debucquet

    (Audencia Recherche - Audencia Business School)

  • Josiane Cornet

    (IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer)

  • Isabelle Adam

    (IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer)

  • Mireille Cardinal

    (IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer)

Abstract

The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order to reach consumers with different ages and professional activities. The results showed that social representation had a strong impact and that behaviours were contrasted according to the initial profile of the consumer (traditional raw oyster consumers or non-consumers) and their age distribution (younger and older people). The degree of processing has to be adapted to each segment. It is suggested to develop early exposure to influence the food choices and preferences of the youngest consumers on a long-term basis.

Suggested Citation

  • Gervaise Debucquet & Josiane Cornet & Isabelle Adam & Mireille Cardinal, 2012. "Perception of oyster-based products by French consumers: the effect of processing and role of social representations," Post-Print hal-00956940, HAL.
    • Handle: RePEc:hal:journl:hal-00956940
    DOI: 10.1016/j.appet.2012.08.020
    Note: View the original document on HAL open archive server: https://hal.science/hal-00956940
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    References listed on IDEAS

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    1. Gervaise Debucquet, 2011. "Considérer les normes sociales et culturelles pour une meilleure acceptation des innovations technologiques en alimentation : les leçons du rejet des aliments génétiquement modifiés (OGM)," Post-Print hal-00771830, HAL.
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    Cited by:

    1. Davide Menozzi & Thong Tien Nguyen & Giovanni Sogari & Dimitar Taskov & Sterenn Lucas & José Luis Santiago Castro-Rial & Cristina Mora, 2020. "Consumers’ Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries," Post-Print hal-02935812, HAL.
    2. Domenico Carlucci & Biagia De Devitiis & Gianluca Nardone & Fabio Gaetano Santeramo, 2017. "Certification Labels Versus Convenience Formats: What Drives the Market in Aquaculture Products?," Marine Resource Economics, University of Chicago Press, vol. 32(3), pages 295-310.
    3. Richards, Steven & Vassalos, Michael & Motallebi, Marzieh, 2022. "Factors Affecting Consumer Purchasing Decisions and Willingness to Pay for Oysters in South Carolina," Journal of Food Distribution Research, Food Distribution Research Society, vol. 53(2), July.
    4. Carlucci, Domenico & Dedevitiis, Biagia & Nardone, Gianluca & Santeramo, Fabio Gaetano, 2016. "Certification Labels Vs Convenience Formats: What drives the market in aquaculture products?," MPRA Paper 75448, University Library of Munich, Germany.

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    More about this item

    Keywords

    Oyster; Processing; Consumer perception; Disgust; Social representation;
    All these keywords.

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