消费者的态度,感知和愿意尝试子皮养牛肉的消费者态度
Jatziri Mota-Gutierrez1, Valentina Maria Merlino2, Stefano Massaglia2
1Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy.
Meat science
|October 28, 2024
概括
当强调环境效益时,消费者更愿意尝试养子皮的牛肉. 教育是促进可持续畜牧生产和环境友好的肉类选择的关键.
科学领域:
- 农业科学 农业科学
- 消费者行为 消费者行为
- 食品伦理 食品伦理
背景情况:
- 消费者对动物料的伦理和社会可接受性存在担忧.
- 农业工业的副产品,如子皮,在畜牧业生产中提供环境效益,但可能会面临消费者的怀疑.
- 了解消费者看法对于采用可持续养策略至关重要.
研究的目的:
- 调查影响消费者尝试牛肉的意图的因素.
- 评估不同产品框架 (副产品,料质量,环境效益) 对消费者接受度的影响.
- 确定在畜牧业生产中接受新型料成分的关键预测因素和障碍.
主要方法:
- 在网上招募的900名意大利常规肉类消费者的调查.
- 介绍了与料成分相关的三种不同的产品框架.
- 分析消费者对尝试肉类的意图,风险感知以及影响新恐惧症和自我认同等因素的反应.
主要成果:
- 当消费者被告知可持续生产,减少食物浪费或改善料质量时,无论框架如何,消费者都做出了积极反应.
- "环境效益"成为人们愿意尝试的关键预测因素.
- 对潜在的健康影响的担忧是主要障碍;新恐惧症影响了风险感知,对养方法的低关注/低绿色身份与怀疑相关.
结论:
- 产品的特点,风险和益处的看法显著影响子皮作为料成分的接受.
- 传达环境益处对于消费者接受替代料至关重要.
- 消费者教育对于促进对环境友好的畜牧生产方法的接受至关重要.
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