TY  - CPAPER 
AB  - Effects of perceived attributes of soyfoods on the consumption pattern for six different soyfood products were evaluated. Perceived attributes included convenience, health benefits, and taste. Six soyfood products were tofu, vegetable burgers, soy milk, soy supplements, meat substitutes, and soy cheese.  This study used conceptual model that highlights the role of perceived attributes in a demand model by combining Lancaster's characteristics model with Fishbein's multi-attribute model.  Zero-inflated negative binomial model (ZINB) was used as an empirical specification to address the zero consumption of soyfood products. Results show that perceived health attribute of soyfood had differential effects across the six soyfood products.  While having a significant effect on other products, it did not influence tofu consumption decision.  Convenience of preparation and consumption, and tastefulness had strong impacts consistently across all five types of soyfood products. The study identified several socio-economic characteristics of consumers that had a significant relationship with soyfood consumption patterns. However, these characteristics had varying effects across the six soyfood products.  Implications for food industry are discussed in relation to the differential effects of health attributes and socio-demographic profiles.
AU  - Rimal, Arbindra
AU  - Moon, Wanki
AU  - Balasubramanian, Siva K.
DA  - 2007
DA  - 2007
DO  - 10.22004/ag.econ.34999
DO  - doi
ID  - 34999
KW  - Consumer/Household Economics
KW  - Food Consumption/Nutrition/Food Safety
L1  - https://ageconsearch.umn.edu/record/34999/files/sp07ri01.pdf
L2  - https://ageconsearch.umn.edu/record/34999/files/sp07ri01.pdf
L4  - https://ageconsearch.umn.edu/record/34999/files/sp07ri01.pdf
LA  - eng
LA  - English
LK  - https://ageconsearch.umn.edu/record/34999/files/sp07ri01.pdf
N2  - Effects of perceived attributes of soyfoods on the consumption pattern for six different soyfood products were evaluated. Perceived attributes included convenience, health benefits, and taste. Six soyfood products were tofu, vegetable burgers, soy milk, soy supplements, meat substitutes, and soy cheese.  This study used conceptual model that highlights the role of perceived attributes in a demand model by combining Lancaster's characteristics model with Fishbein's multi-attribute model.  Zero-inflated negative binomial model (ZINB) was used as an empirical specification to address the zero consumption of soyfood products. Results show that perceived health attribute of soyfood had differential effects across the six soyfood products.  While having a significant effect on other products, it did not influence tofu consumption decision.  Convenience of preparation and consumption, and tastefulness had strong impacts consistently across all five types of soyfood products. The study identified several socio-economic characteristics of consumers that had a significant relationship with soyfood consumption patterns. However, these characteristics had varying effects across the six soyfood products.  Implications for food industry are discussed in relation to the differential effects of health attributes and socio-demographic profiles.
PY  - 2007
PY  - 2007
T1  - Soyfood Consumption Pattern: Effects of Product Attributes and Household Characteristics
TI  - Soyfood Consumption Pattern: Effects of Product Attributes and Household Characteristics
UR  - https://ageconsearch.umn.edu/record/34999/files/sp07ri01.pdf
Y1  - 2007
T2  - Selected Paper
ER  -