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Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers

Author

Listed:
  • Giuseppe Di Vita

    (Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy)

  • Simone Blanc

    (Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy)

  • Teresina Mancuso

    (Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy)

  • Stefano Massaglia

    (Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy)

  • Giovanni La Via

    (Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy)

  • Mario D’Amico

    (Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy)

Abstract

The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free.

Suggested Citation

  • Giuseppe Di Vita & Simone Blanc & Teresina Mancuso & Stefano Massaglia & Giovanni La Via & Mario D’Amico, 2019. "Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers," IJERPH, MDPI, vol. 16(14), pages 1-9, July.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:14:p:2605-:d:250558
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    References listed on IDEAS

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    2. Áron Török & Ching-Hua Yeh & Davide Menozzi & Péter Balogh & Péter Czine, 2023. "Consumers' preferences for processed meat: a best–worst scaling approach in three European countries," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 11(1), pages 1-24, December.

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