Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis |
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| Authors: | T Næs V Lengard S Bølling Johansen M Hersleth |
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| Affiliation: | 1. CICYTEX, Instituto de investigaciones agrarias Finca “La Orden-Valdesequera”, Junta de Extremadura. A5 km 372, 06187 Guadajira, Spain;2. Faculty of Agriculture, University of Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain;1. Institute of Food and Health, University College Dublin, Belfield Dublin 4, Ireland;2. School of Nursing, Midwifery & Health Systems, University College Dublin, Belfield Dublin 4, Ireland;3. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;4. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland;1. Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco, Torino, Italy;2. Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy |
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| Abstract: | This paper is about methods for combining design variables, consumer preference and additional information about consumers in conjoint analysis. Methods which are based on combination of ANOVA and PCA will be given main attention. Advantages and disadvantages of the methods will be analysed. The methods will be illustrated using an example from a conjoint study of dry cured ham. The methods tested give similar information about tendencies, but in different ways. |
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