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Resano H.,Ghent University | Perez-Cueto F.J.A.,Ghent University | Sanjuan A.I.,Agro food Economics and Natural Resources Unit | de Barcellos M.D.,University of Aarhus | And 3 more authors.
Meat Science | Year: 2011

The objective is to investigate consumer satisfaction with dry-cured ham in five European countries. A logistic regression model has been fitted using data collected through a cross-sectional web-based survey carried out in Belgium, Germany, Denmark, Poland and Greece during January 2008 (n = 2437 of which 2156 were dry-cured ham consumers). Satisfaction was evaluated as overall satisfaction, as well as specific satisfaction with healthfulness, price, convenience and taste. The findings show that the main determinant of overall satisfaction is taste satisfaction, hence, producers are recommended to focus on matching sensory acceptability of dry-cured ham. No significant between-country differences were found, reflecting the wide availability of this product in all countries. Consumer characteristics influenced their level of satisfaction. Men, older (age > 52. years) and frequent consumers of dry-cured ham consumption were more likely to be satisfied with dry-cured ham. Consumers trust the butcher's advice and they preferred purchasing dry-cured ham at a butcher shop rather than in a supermarket. © 2010 The American Meat Science Association.

Resano H.,Agro food Science and Technology Park Aula Dei | Sanjuan A.I.,Agro food Economics and Natural Resources Unit | Cilla I.,University of Zaragoza | Roncales P.,University of Zaragoza | Albisu L.M.,Agro food Economics and Natural Resources Unit
Meat Science | Year: 2010

The paper investigates the degree of convergence between trained panelists and consumers with regard to overall quality assessment and acceptability, respectively. In particular, the main sensory drivers used by both groups of assessors in their valuations, are investigated: first, a Principal Component Analysis (PCA) is applied to identify main dimensions underlying sensory data, and second, the external preference mapping (PREFMAP) technique, that regress consumers' hedonic valuations on the PCA sensory dimensions, is applied. A total of eight samples of dry-cured ham was analysed by 14 trained panelists and 213 consumers in a northern city of Spain (Zaragoza). The results showed that both, consumers and trained panelists make use of the same sensory attributes to elicit their assessments, which are crumbliness, softness, flavour and sweetness. However, trained assessors are able to discriminate better the quality across ham samples, as we would expect, according to a higher degree of expertise. Interestingly, the PREFMAP technique showed a certain degree of heterogeneity in consumers' preferences, highlighting clusters with opposite liking trends. © 2009 Elsevier Ltd. All rights reserved.

Barreiro-Hurle J.,Agricultural Economics Area Andalusian Agricultural Research Institute Ifapa Junta Of Andalucia | Gracia A.,Agro Food Economics and Natural Resources Unit | de-Magistris T.,Agro Food Economics and Natural Resources Unit
Food Policy | Year: 2010

This paper examines the link between nutrition label use and consumers' healthier food choices. Label use is considered for the two main types of labels currently found on food products; nutrition facts panels and nutrition/health claims. This link is tested using a three-equation multivariate probit model. Data were obtained from an ad hoc survey conducted in two medium-sized Spanish cities. The results indicate that the use of nutrition information by consumers, whether this involves the fact panel or the claim labels, does influence consumer choice of healthier food products to the same extent, although different types of consumers use the various types of labels considered. © 2010 Elsevier Ltd.

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