000124715 001__ 124715
000124715 005__ 20180122221337.0
000124715 037__ $$a323-2016-11510
000124715 041__ $$aen_US
000124715 245__ $$aInfluence of convenience on healthy food choice: The case of seafood
000124715 260__ $$c2012
000124715 269__ $$a2012
000124715 270__ $$mSimMu@asb.dk$$pMueller Loose,   Simone
000124715 270__ $$mPeschel.Anne@gmail.com$$pPeschel,   Anne
000124715 270__ $$mcarola.grebitus@ilr.uni-bonn.edu$$pGrebitus,   Carola
000124715 300__ $$a31
000124715 336__ $$aConference Paper/ Presentation
000124715 520__ $$aAlthough seafood is considered to be a healthy food choice, the recommended consumption
level of two servings per week is still not reached in most countries. Previous research has
identified potential barriers of seafood consumption, including purchase and consumption
convenience, but it is still unclear to what degree consumer choice is affected by convenience
relative to known choice drivers such as price, species and region of origin. This study
contributes to filling this research gap by analyzing how consumers’ in-store choice of readypackaged
aquaculture oysters is driven by convenience factors (opened versus unopened
presentation format, packaging format and accompaniments with or without visual serving
suggestions) relative to traditionally examined demand factors of price, origin, species, health,
environmental and quality claims. A total of 1,718 Australian oyster consumers participated
in an online choice experiment with visual product stimuli to simulate their choice of oysters
in a retail store. Considering preference heterogeneity respondents’ choices were analyzed
with a scale adjusted latent class model and six different consumer segments differing in their
preferences were identified. Over all respondents price, presentation format and species were
the most important choice drivers, while packaging format and claims only had a minor
impact on consumer choice. Origin and accompaniments were found to be important for some
consumer segments.
These results provide recommendations for policy makers as well as seafood
marketers and are in line with the presented literature in that convenience seems to be an
important driver which can be manipulated in order to increase seafood consumption.
Consumers strongly prefer the ‘ready to eat’ half shell open oysters over closed oysters,
although those are saver and keep fresh longer. Visual serving suggestions and
accompaniments in form of easy to prepare flavor sachets were found to positively increase
choice likelihood.
000124715 542__ $$fLicense granted by Christine Nicholson (nicho438@umn.edu) on 2012-06-05T15:33:06Z (GMT):

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000124715 650__ $$aFood Consumption/Nutrition/Food Safety
000124715 650__ $$aHealth Economics and Policy
000124715 6531_ $$aoysters
000124715 6531_ $$adiscrete choice experiment
000124715 6531_ $$aretail packaging
000124715 6531_ $$aconvenience
000124715 700__ $$aMueller Loose, Simone
000124715 700__ $$aPeschel, Anne
000124715 700__ $$aGrebitus, Carola
000124715 8564_ $$s121431$$uhttp://ageconsearch.umn.edu/record/124715/files/Loose2.pdf
000124715 887__ $$ahttp://purl.umn.edu/124715
000124715 909CO $$ooai:ageconsearch.umn.edu:124715$$pGLOBAL_SET
000124715 912__ $$nSubmitted by Christine Nicholson (nicho438@umn.edu) on 2012-06-05T15:40:09Z
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  Previous issue date: 2012
000124715 982__ $$gAgricultural and Applied Economics Association>2012 Annual Meeting, August 12-14, 2012, Seattle, Washington
000124715 980__ $$a323