Consumer preferences for "localness" and organic food production

TY - JOUR

T1 - Consumer preferences for "localness" and organic food production

AU - Denver, Sigrid

AU - Jensen, Jørgen Dejgård

AU - Olsen, Søren Bøye

AU - Christensen, Tove

PY - 2019/7/24

Y1 - 2019/7/24

N2 - While organic food is based on well-defined production criteria, the criteria for ‘local’ food are less clear. This study investigates the preferences and trade-offs of distinct consumer segments relative to organic production and several dimensions of local food (sales channel, size of company, and geographical location of animals used in the production). The analysis is based on a quantitative survey of 505 Danish consumers and a choice experiment involving beef salami. Data were analyzed in a principal component and a latent class analysis. We identify five consumer segments whose preferences for organic and local product attributes differed substantially. Most respondents considered geographical proximity in the raising of cattle to be the most important attribute and a third of the consumers were willing to pay a premium for organic salami. The segmentation provides more detailed information about stated consumer behavior than what is typically elicited when considering only average consumer behavior.

AB - While organic food is based on well-defined production criteria, the criteria for ‘local’ food are less clear. This study investigates the preferences and trade-offs of distinct consumer segments relative to organic production and several dimensions of local food (sales channel, size of company, and geographical location of animals used in the production). The analysis is based on a quantitative survey of 505 Danish consumers and a choice experiment involving beef salami. Data were analyzed in a principal component and a latent class analysis. We identify five consumer segments whose preferences for organic and local product attributes differed substantially. Most respondents considered geographical proximity in the raising of cattle to be the most important attribute and a third of the consumers were willing to pay a premium for organic salami. The segmentation provides more detailed information about stated consumer behavior than what is typically elicited when considering only average consumer behavior.

U2 - 10.1080/10454446.2019.1640159

DO - 10.1080/10454446.2019.1640159

M3 - Journal article

SN - 1045-4446

VL - 25

SP - 668

EP - 689

JO - Journal of Food Products Marketing

JF - Journal of Food Products Marketing

IS - 6

ER -