Consumer Perception of Food Attributes

Food credence attributes are food features that are difficult to verify even after consumption. Consumers are concerned about animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. This book summarizes recent empirical findings on how consumers value food credence attributes and discusses the effectiveness of programs to strengthen the relationship between producers and consumers.

Format: Paperback / softback
Length: 298 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd

Food credence attributes are food features that are challenging to verify even after consumption. Consumers, today, are increasingly concerned about various food credence attributes, including animal rights, contamination risk, fair trade practices, genetic modification, geographical origin, and organic farming. For the past several decades, numerous scholars have examined the value consumers place on credence attributes and have reported that consumers are willing to pay a premium for foods possessing these desirable properties. In addition, their studies reveal that individual consumers prioritize certain credence attributes over others. For instance, some individuals are deeply concerned about animal welfare, while others solely focus on food safety.

One of the primary objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would undoubtedly benefit producers, processors, retailers, and policy makers.

Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Numerous programs have been developed to provide consumers with more effective information about food production processes.

Weight: 567g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367781095