消费者对猪肉的感知价值:根据内在和外在因素进行细分
Diewald Jordaan1, Annchen Mielmann1, Carike Brits1
1The Africa Unit for Transdisciplinary Health Research (AUTHeR), North-West University, Potchefstroom 2531, South Africa.
Foods (Basel, Switzerland)
|July 12, 2025
概括
了解猪肉的消费者价值涉及感官属性和制备细节. 识别这些关键线索有助于提高产品质量和南非消费者的感知价值.
科学领域:
- 消费者行为研究研究
- 食品科学与技术 食品科学与技术
- 农业经济学 农业经济学
背景情况:
- 对于食品产品来说,消费者对价值的看法至关重要.
- 内在和外在的线索显著影响购买决策.
- 猪肉的价值观需要在特定市场进行详细的调查.
研究的目的:
- 确定产品内在和外在因素,影响消费者对猪肉的感知价值.
- 根据消费者对这些线索的反应对消费者进行细分.
- 为提高猪肉产品质量和市场吸引力提供见解.
主要方法:
- 一项涉及南非消费者的细分研究.
- 分析了17个内在的和26个外在的产品线索.
- 集群分析以确定不同的消费者细分.
主要成果:
- 两个内在的提示部分:感官寻找者和犹不决的消费者.
- 两个外在的提示部分:价格寻找者和准备询问者.
- 感官寻找者优先考虑味道,风味,外观和气味;准备调查者重视准备线索和价格.
结论:
- 感官和制备线索对于改善猪肉产品质量至关重要.
- 根据消费者的需求量身定制猪肉产品可以提高感知价值.
- 需要对针对南非市场的调节标志的猪肉产品进行进一步的研究.
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