Consumer preferences and willingness to pay for value-added chicken product attributes

A growing demand for convenient and ready-to-eat products has increased poultry processors' interest in developing consumer-oriented value-added chicken products. In this study, a conjoint analysis survey of 276 chicken consumers in Edmonton was conducted during the summer of 2009 to assess the importance of the chicken part, production method, processing method, storage method, the presence of added flavor, and cooking method on consumer preferences for different value-added chicken product attributes. Estimates of consumer willingness to pay (WTP) premium prices for different combinations of value-added chicken attributes were also determined. Participants'"ideal" chicken product was a refrigerated product made with free-range chicken breast, produced with no additives or preservatives and no added flavor, which could be oven heated or pan heated. Half of all participants on average were willing to pay 30% more for a value-added chicken product over the price of a conventional product. Overall, young consumers, individuals who shop at Farmers' Markets and those who prefer free-range or organic products were more likely to pay a premium for value-added chicken products. As expected, consumers' WTP was affected negatively by product price. Combined knowledge of consumer product attribute preferences and consumer WTP for value-added chicken products can help the poultry industry design innovative value-added chicken products. Practical Application: An optimum combination of product attributes desired by consumers for the development of a new value-added chicken product, as well as the WTP for this product, have been identified in this study. This information is relevant to the poultry industry to enhance consumer satisfaction of future value-added chicken products and provide the tools for future profit growth.     

Effect of information about animal welfare on consumer willingness to pay for yogurt

This study aimed to verify whether consumers confirm their willingness to pay extra costs for higher animal welfare standards in a situation where a potential purchase performed by consumers, such as the Vickrey auction, is used. A 104-member consumer panel was asked to rate its willingness to pay (WTP) for plain and low-fat yogurts in 3 information conditions: tasting without information (blind WTP), information about animal welfare without tasting (expected WTP), tasting with information about animal welfare (actual WTP). Information was provided to the consumers under the form of labels indicating the level of animal cleanliness and freedom of movement (5-point scale, from poor to very good). Consumers were influenced by information about low standards of animal welfare (low cleanliness and low freedom of movement) and moved their willingness to pay in the direction of their expectations. However, the discrepancy between expectancy and actual WTP was not totally assimilated, indicating that WTP was also expressed in relation to other aspects (e.g., the sensory properties of the products). Conversely, the information concerning high standards of animal welfare (high cleanliness and high freedom of movement) was able to affect expectancy but had an effect on actual WTP only when the most acceptable yogurt was offered to the consumers. In the case of discordant information on animal welfare, partly indicating high levels of welfare (freedom of movements) and low levels of welfare (cleanliness), expected WTP was always lower than blind WTP. However, when the least acceptable product was presented, they completely assimilated their actual WTP to the expectations. Conversely, with the most acceptable yogurt, no assimilation occurred and sensory properties prevailed in orienting consumer WTP. Within each product, consumers expressed a higher WTP for products with labels indicating high welfare standards as compared with yogurts with labels reporting intermediate and low welfare standard. These results show that information about animal welfare, if given to the consumers, can be a major determinant of consumer WTP for animal-based food products. However, information about high standards of animal welfare should be paired with products presenting a good eating quality.     

Responsible antibiotic use labeling and consumers' willingness to buy and pay for fluid milk

Concerns about antibiotic resistant infections in the United States have called for reduction of antibiotic use in livestock, including dairy cattle. Although effective in curbing antibiotic use, universal organic dairy farming would be impractical and unattainable due to its high land and premium demands. The US Department of Agriculture's organic certification, which completely eliminates antibiotic use in milk production, also raises animal welfare concerns, as it could discourage the use of antibiotics even to treat indicated diseases. Therefore, a proposed alternative for US consumers is a label indicating the responsible antibiotic use (RAU) – not complete elimination – that would minimize antibiotics more than conventional (unlabeled) milk and maximize animal welfare more than organic milk. Our goal was to determine consumers' (1) self-reported preference and (2) willingness to pay for this hypothetical RAU label of milk relative to existing substitutes in organic and unlabeled fluid milk. We conducted (1) a nationally representative survey of US adults and (2) a randomized non-hypothetical experimental Becker-Degroot-Marschak auction with real money and real milk. Although almost half of the survey participants (48.5%) responded that they would buy a RAU-labeled milk, consumers in the experimental auction refused to pay a significant premium for the milk compared with unlabeled milk (mean willingness to pay (95% confidence interval) per half-gallon: $1.92 ($1.65–$2.19) for RAU-labeled milk versus $1.86 ($1.58–$2.13) for unlabeled milk). These results suggest that consumers' survey-identified preferences for RAU-labeled milk could reflect either social desirability bias or a genuine preference for which, however, consumers simply will not pay a significant premium. The study provides preliminary data for future exploration of marketability of the proposed RAU label in the United States and demonstrates the benefits of using complementary survey and experimental auction approaches to understand the potential market for a new dairy product.     

Consumer willingness to pay for shelf life of high-temperature,short-time-pasteurized fluid milk: Implications for smart labeling and food waste reduction

Food waste in the United States was valued at $285 billion in 2019, representing 70% of all food surplus; dairy and eggs alone represented 15.90% of food surplus. Milk is the fifth most consumed beverage in the United States, and therefore its contribution to food waste has significant economic and environmental ramifications. Smart labels that provide precise spoilage information for fluid milk may help reduce food waste in fluid milk, but it is unclear if consumers will accept or pay for this novel technology. This paper examines consumer preferences for high temperature, short time pasteurized fluid milk shelf life and smart date labels and tests how information about the environmental impact of fluid milk food waste affects consumers' acceptance and willingness to pay. We used a choice-based conjoint study administered in an online survey, along with a between-subject experiment to measure preferences under different information treatments about the environmental impact of food waste. Our results suggest that consumers' valuations of extended shelf life and an ecolabel is positive; however, using the smart label creates disutility for consumers, thereby hindering acceptance of new labeling technology that may facilitate food waste reduction in the milk industry. These findings imply that retailers should find alternative means to enhance the communication of precise shelf life information and its role in reducing food waste.     

Sannio wines: geologic and environmental peculiarities

In Sannio Beneventano viticulture dates back to Roman times and is still an important economic sector in this province. This work correlates wine production to its origin and its articulate environmental and geological peculiarities. We analysed 109 samples for 35 different parameters (trace metal, sulphur dioxide and acids) and analytical data were treated with statistical methods. Factors arising from traditional treatments operated on crops or from local pollutant emissions have proved to be spread on products regardless of their specific origin. Multivariate statistics analysis has confirmed that, in particular, the natural geological trace metal composition can be used to characterize the product and act as a finger print to the raw materials geographic origin.     

The wine headache: Consumer perceptions of sulfites and willingness to pay for non-sulfited wines

A panel of 223 alcohol consumers recruited in a liquor store participated in a survey/best–worst experiment investigating perceptions on sulfites and willingness to pay for non-sulfited wines. We find that 34% of our sample experiences headaches after consuming moderate amounts of wine, and sulfites are the most frequently attributed cause. Based on a rank ordered logit estimation of best–worst choices, headache syndrome sufferers are willing to pay a ceteris paribus premium of $1.23 per bottle to avoid added sulfites. However, results from a (logit) model of purchase intentions suggest that quality and price are most important, with differentiating labels (no sulfite added, organic) playing only a marginal role. Marketing implications for the wine industry are offered, and negative perceptions toward sulfites are contextualized within the hypothesis of a “lightning rod” effect induced by the “contains sulfites” warning label.     

基于抗氧化活性指标的国产红葡萄酒产地识别

目的 对比分析不同产地葡萄酒抗氧化活性的差异, 以此实现葡萄酒产地的判别。方法 以新疆吐鲁番、宁夏银川和河北秦皇岛的红葡萄酒为研究对象, 采用理化检测方法比较不同产地葡萄酒抗氧化活性的差异, 并利用主成分分析(principal component analysis, PCA)、正交偏最小二乘-判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)和支持向量机(support vector machine, SVM)建立葡萄酒的产地识别模型。结果 在对葡萄酒酒样抗氧化活性指标测定中, 不同产地酒样表现的抗氧化能力依次为: 新疆吐鲁番>宁夏银川>河北秦皇岛。基于以上述抗氧化活性指标数据进行PCA分析发现, 不同产地葡萄酒样本大致可以各自聚集成类, 并且前两个主成分的累计方差解释率可达89.6%, 基本可以反应总体数据信息; 进一步通过OPLS-DA和SVM建立产地识别模型, 以其中8个不同产地的葡萄酒样本作为测试集进行外部验证, 结果发现两个模型的识别准确率均可达87.5%, 表现出较好的产地识别能力。结论 根据抗氧化活性的差异性可以实现国产红葡萄酒的产地识别。     

锶同位素分析及其在葡萄酒产地鉴别中的应用

目的 研究确定最佳的锶同位素分析技术,分析不同产区葡萄酒中锶同位素组成,通过统计手段,直观展示锶同位素用于葡萄酒产地鉴别的可靠性。方法 本研究首先通过葡萄酒中锶同位素国际比对CCQM P105比较、确认多接收电感耦合等离子体质谱法(multi-collector inductively coupled plasma mass spectrometry,MC-ICP-MS)和热电离同位素质谱法(thermal ionization mass spectrometry,TIMS)的准确性,确定采用TIMS分析79种葡萄酒中锶同位素数据,以K-平均值算法进行统计分析,展示大产区、小产区的δ⁸⁷Sr。结果 1) TIMS是最佳的葡萄酒中锶同位素分析方法:(1) ⁸⁷Rb信号残留比为1/1000时,影响锶同位素测量的准确性。采用TIMS,在1000℃下加热10 min,Rb的干扰可以完全消除;(2)采用⁸⁶Sr/⁸⁸Sr=(0.1194±0)内标法校正质量歧视,对测量结果有影响,外标法获得的结果更准确;2)各...     

Fungicides in red wines produced in South America

ABSTRACT

Although recent research has shown that pesticides can remain in wine, there is only legislation regarding the level of pesticides in grapes; no such regulations exist for wine. Therefore, the objective of this work was to evaluate the presence of fungicides in 190 wines produced in southern South America, as well as to present a new method for the quantification of dithiocarbamates. The fungicides were analysed by LC-MS/MS and GC/MS using validated methods according to the SANTE recommendations. The results for dithiocarbamates are expressed in mancozeb equivalents and are reported herein for the first time. Of the 190 wines analysed, 40% had residues from at least one fungicide detected above the LOQ, and 16.3% of the wines contained levels of fungicides above the MRL for grapes. The fungicides most commonly found were dithiocarbamates, azoxystrobin, carbendazim, difenoconazole, dimethomorph and cyprodinil. The new method for quantification of dithiocarbamates presented high accuracy (89.8–108.1%) and precision (HorRat values between: 0.5 – 1.1).     

三种不同陈酿工艺的杨梅干红酒香成分对比分析

采用GC-MS联用技术对3种不同陈酿条件下的杨梅干红主要芳香香成分进行对比分析.结果表明,瓶装室温陈酿3年酒样酯类成分较高,特征成分为丁二酸二乙酯(17.67%)、柠檬酸二乙酯(9.29%)、丁二酸乙酯(8.87%)、2-羟基丁二酸二乙酯(4.01%)等;瓶装5 ℃陈酿2年的酒样以原果香萜烯醇类为主,特征成分为四甲基环癸二烯甲醇(15.89%)、桉叶-4(14)-烯-11-醇(14.78%)、戊醇(4.39%)和β-苯乙醇(3.77%)等,但酯类形成较少;橡木桶17 ℃陈酿1年的酒样特征成分为橡木桶和原果香萜烯醇类,如反式橙花叔醇(18.69%)、戊醇(9.65%)、β-苯乙醇(7.72%)、桉叶-4(14)-烯-11-醇(4.99%)等,橡木桶丰富了其酒香风格.以上结果证明,3种杨梅干红酒样的特征成分明显不同,酒香风格与陈酿条件密切相关.     

Risk perception and consumer willingness to pay for certified beef in Spain

Food scares have increased consumer food safety concern, particularly for beef. Traceability and food quality labels have been put in place to communicate to consumers the safety characteristics of the specially labelled beef in hopes of recovering confidence and consumption. As a consequence, production costs have increased, and thereby consumer prices as well. In this paper, we develop a conceptual model capable of analyzing the main factors influencing consumers’ willingness to pay for certified beef. A three-equation recursive model is jointly estimated which accounts for the main steps in the consumer decision process. Results indicate that income, level of beef consumption, the average price consumers pay for beef and the perception of beef safety are the main determinants of Spanish consumers’ willingness to pay for certified beef.     

Digesters and demographics: identifying support for anaerobic digesters on dairy farms

The dairy industry in the United States is amidst a long-running trend toward fewer, larger dairy farms. This development has created a backlash in some communities over concerns such as odor, waste management, and environmental degradation. Separately, anaerobic digestion has advanced as a waste management technology that potentially offers solutions to some of these issues, providing odor control and a combustible biogas among other things. These digesters require significant capital investments. Voluntary consumer premiums for the renewable energy produced have been used in some instances as a means to move adoption of such systems toward financial feasibility. This project employed a survey to measure Ohio consumers’ willingness to pay a premium for renewable energy produced by anaerobic digesters on dairy farms. Cluster analysis was used to segment consumers by willingness to pay, age, education, income, self-identified political inclination, and a composite variable that served as a proxy for respondents’ environmental stewardship. Four distinctive groups emerged from the data. Older, less educated respondents were found to have the least amount of support for digesters on dairy farms, whereas politically liberal, environmentally proactive respondents demonstrated the strongest support. Well-educated, affluent respondents and young respondents fell between these 2 groups. Most large dairy farms are generally met with fairly negative responses from their local communities; in contrast, this research finds some popular support for anaerobic digestion technology. Going forward, establishing a positive link between support for anaerobic digesters and for their use on large dairies could open up a new route for less-contested large dairy farm developments. Evaluation of community demographics could become an important part of finding an optimal location for a large dairy farm.     

A survey of biogenic amines in chinese red wines

Eight biogenic amines were analyzed in 38 samples of red wine from five wine-making regions of China. The analysis was carried out by reverse phase high performance liquid chromatography with fluorescence detector and dansyl chloride precolumn derivation. Tryptamine was not found in any of the samples. Putrescine was detected in all samples (100%), followed by phenylethylamine (84.2%), spermidine (60.5%), histamine (57.8%), tyramine (57.8%), cadaverine (47.4%), and spermine (36.8%). In all the samples, the levels of aromatic and heterocyclic amines with toxicological effects were: 0–4.58 mg/l for phenylethylamine, 0–10.51 mg/l for histamine, and 0–9.13 mg/l for tyramine. The amount of histamine and tyramine in most of the samples (94.7%) was less than 8 mg/l. The amines associated with sanitary conditions were also found to be present in a very low range, between 0 and 12.98 mg/l for putrescine, 0 and 19.01 mg/l for cadaverine, respectively. In the case of other amines such as spermine and spermidine, they yielded very low levels varying between 0 and 2.64 mg/l for spermine, 0 and 3.82 mg/l for spermidine, respectively.     

Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC–MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500 m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400 mV), but higher than malvidin-3-O-glucoside (483 mV). Tafel’s plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188 mV/dec, respectively. These values are higher than the expected 120 mV/dec corresponding to a first electronic transfer but smaller compared to the 523 mV/dec corresponding to young wine.     

Sensory attribute evolution in bottled young red wines from Rioja Alavesa

The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottling) by a ten-member panel. Fifteen physicochemical parameters were also analyzed at these four times. Effect of winemaking process (carbonic maceration vs. destemming), and grape variety (only Tempranillo vs. Tempranillo with a white variety) on wine evolution was considered too. Data were analyzed by analysis of variance. Nine sensory attributes changed significantly through the time: red berry aroma and flavor, body, balance, purple hue and color intensity increased, whereas alcoholic aroma and flavor, and astringency decreased. Almost all the physicochemical parameters changed significantly through the time. The winemaking process and the addition of white grapes did not influence sensory and physicochemical evolution.     

Examining Extrinsic Factors that Influence Product Acceptance: A Review

Drivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.     

Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores

This study was carried out in order to compare two mechanisms designed to reveal consumers' preferences: a Vickrey auction which measures willingness to pay, and a common hedonic test. Via these two methods, the objective was to assess the respective effects of sensory characteristics and external information on the overall evaluation of five brut non-vintage Champagnes. One hundred and twenty three consumers were randomly assigned to two groups and took part in one of the methods. Whichever the method, they evaluated the Champagnes in a blind condition, then on the basis of bottle presentation and, finally, after observing the bottle while tasting. Results revealed that the two methods performed equally in revealing the effect of external information on the overall evaluation of Champagnes. Participants are unable to discriminate Champagnes after blind tasting, while significant differences in preferences for the products appeared when labels were made known, and the preferences observed respected the hierarchy of the market. Nevertheless, some differences between the two methods were observed suggesting that these methods could be used differently according to the specific objectives of the study.     

Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines

The intensity of astringency of red wine increases when a single wine is sipped repeatedly or during evaluation of several red wines in one session. The effectiveness of different rinses in reducing or preventing the build-up of astringency was evaluated using time-intensity (TI) methodology. Trained subjects continuously rated the intensity of an astringent red wine using a sip and spit protocol. Ten s after the wine was sipped, it was expectorated. Ten s later, a rinse was sipped, which was spat out after another 10 s. Judges rated until astringency was no longer perceived. Between wine-rinse combinations, subjects rinsed twice with de-ionised water for 20 s. Intensity ratings at maximum intensity and at 5 s intervals were extracted from the TI curves and subjected to analysis of variance. Pectin (1 g/L) reduced astringency more effectively than water, polyvinylpyrrolidone (PVP) (4 g/L), gelatin (6 g/L), or ovalbumin (4 g/L) (Experiment 1). Low (1g/L) and high (5 g/L) concentrations of pectin and a high (1 g/L) concentration of carboxymethylcellulose (CMC) decreased astringency significantly more than rinses of Polycose, (5 and 40 g/L), CMC (0.01 g/L) or water (Experiment 2). In a third Experiment, unsalted crackers were shown to be more effective in decreasing astringency than water, although the pectin (5 g/L) rinse was superior to crackers and water. For the inter-stimulus rinse protocol to be most effective, it was found to be important to remove the residuals from each 'rinse' by extensive water rinses before tasting the next wine.     

中国东亚种红葡萄酒的颜色特征及酚类组成研究

为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱（HPLC-MS/MS）技术分别对3款东亚种、3款欧亚种及2款杂交种（山葡萄×欧亚种）红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定。结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高（55.63%～55.66%）,而聚合花色苷含量较低（19.63%～27.01%）,并且花色苷含量较为丰富（399.30～829.95 mg/L）,以花色素-3,5-O-双葡萄糖苷为主（＞97.50%）,酰化花色苷较低（＜21.78%）。花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与（表）儿茶素聚合产物和吡喃花色苷的含量极低（痕量水平）。东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小。