Consumers' food choice and quality perception
There is a long tradition of research into consumers’ food choice and quality perception. In the last few years, however, these topics have received even more attention due to the intense debate about such issues as ethical considerations in relation to food production and quality, food scandals and the resulting food scares among consumers, genetic modification of foods, and animal welfare (or, rather, non-welfare), which has made questions regarding food quality and consumers’ supposedly rational or irrational food choices even more urgent. In-creased interest in health and quality stands in stark contrast to a perceived unwillingness to pay the higher prices this implies, and scepticism about industrial food production stands in contrast to busy lifestyles and a resulting demand for convenience. However, while the topics of food quality perception and choice have certainly become more complex, research has also provided new insights into them. The aim of this paper is to give an overview of research carried out on consumers’ food quality perception and choice at the MAPP Centre during the last 10 years, and is part of a major research project at Fødevareøkonomisk Institut (FØI). In this project, the paper will serve as input on quality per-cep-tion from a consumer point of view. The results presented in the paper will give insights into how consumers perceive food quality and why they choose the food products they do, and may thus help in understanding the complicated concept of food quality. Although the starting point of the paper is in research carried out at the MAPP Centre, it will also include results from other sources where needed for a more thorough discussion of a specific topic. The criteria for including additional material are relevance to the topic in question and the extent to which the topic has been researched at MAPP. As a general framework for ana-lysing consumer quality perception and choice of food products, MAPP has developed the Total Food Quality Model, which will be used to structure this overview. We start by presenting the Total Food Quality Model and an overview of the research methods involved. We then describe the various elements of the model in more detail, based on four major quality dimensions – health, taste, process characteristics, convenience.
|Date of creation:||01 Jun 2002|
|Date of revision:|
|Contact details of provider:|| Postal: The Aarhus School of Business, The MAPP Centre, Fuglesangs Allé 4, DK-8210 Aarhus V, Denmark|
Phone: +45 89 48 66 88
Fax: + 45 86 15 01 88
Web page: http://www.asb.dk/centres/mapp.aspx
More information through EDIRC
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
- Grunert, Klaus G., 1986. "Cognitive determinants of attribute information usage," Journal of Economic Psychology, Elsevier, vol. 7(1), pages 95-124, March.
- Darby, Michael R & Karni, Edi, 1973. "Free Competition and the Optimal Amount of Fraud," Journal of Law and Economics, University of Chicago Press, vol. 16(1), pages 67-88, April.
- Nelson, Phillip, 1970. "Information and Consumer Behavior," Journal of Political Economy, University of Chicago Press, vol. 78(2), pages 311-29, March-Apr.
- Steenkamp, Jan-Benedict E M & van Trijp, Hans C M, 1996. "Quality Guidance: A Consumer-Based Approach to Food Quality Improvement Using Partial Least Squares," European Review of Agricultural Economics, Foundation for the European Review of Agricultural Economics, vol. 23(2), pages 195-215.
- Green, Paul E & Srinivasan, V, 1978. " Conjoint Analysis in Consumer Research: Issues and Outlook," Journal of Consumer Research, Oxford University Press, vol. 5(2), pages 103-23, Se.
- Gutman, Jonathan, 1991. "Exploring the nature of linkages between consequences and values," Journal of Business Research, Elsevier, vol. 22(2), pages 143-148, March.
- Bech-Larsen, Tino & Nielsen, Niels Asger, 1999. "A comparison of five elicitation techniques for elicitation of attributes of low involvement products," Journal of Economic Psychology, Elsevier, vol. 20(3), pages 315-341, June.
- Nelson, Philip, 1974. "Advertising as Information," Journal of Political Economy, University of Chicago Press, vol. 82(4), pages 729-54, July/Aug..
- Frewer, Lynn & Scholderer, Joachim & Downs, Clive & Bredahl, Lone, 2000. "Communicating about the risks and benefits of genetically modified foods. Effects of different information strategies," MAPP Working Papers 71, University of Aarhus, Aarhus School of Business, The MAPP Centre.
- Steenkamp, Jan-Benedict E. M., 1990. "Conceptual model of the quality perception process," Journal of Business Research, Elsevier, vol. 21(4), pages 309-333, December.
- Poulsen, Jacob, 1999. "Danish consumers’ attitudes towards functional foods," MAPP Working Papers 62, University of Aarhus, Aarhus School of Business, The MAPP Centre.
- Gardial, Sarah Fisher, et al, 1994. " Comparing Consumers' Recall of Prepurchase and Postpurchase Product Evaluation Experiences," Journal of Consumer Research, Oxford University Press, vol. 20(4), pages 548-60, March.
- Brunso, Karen & Grunert, Klaus G., 1998. "Cross-Cultural Similarities and Differences in Shopping for Food," Journal of Business Research, Elsevier, vol. 42(2), pages 145-150, June.
When requesting a correction, please mention this item's handle: RePEc:hhb:aarmap:0077. See general information about how to correct material in RePEc.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (Helle Vinbaek Stenholt)
If references are entirely missing, you can add them using this form.