Research Commons
      • Browse 
        • Communities & Collections
        • Titles
        • Authors
        • By Issue Date
        • Subjects
        • Types
        • Series
      • Help 
        • About
        • Collection Policy
        • OA Mandate Guidelines
        • Guidelines FAQ
        • Contact Us
      • My Account 
        • Sign In
        • Register
      View Item 
      •   Research Commons
      • University of Waikato Research
      • Management
      • Management Papers
      • View Item
      •   Research Commons
      • University of Waikato Research
      • Management
      • Management Papers
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption

      Wang, Ou; Somogyi, Simon
      Thumbnail
      Files
      Open access Shellfish Perceptions.pdf
      Accepted version, 1.240Mb
      DOI
       10.1016/j.foodqual.2018.01.001
      Find in your library  
      Citation
      Export citation
      Wang, O., & Somogyi, S. (2018). Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption. Food Quality and Preference, 66, 52–63. https://doi.org/10.1016/j.foodqual.2018.01.001
      Permanent Research Commons link: https://hdl.handle.net/10289/14239
      Abstract
      This study explores the associations between Chinese consumers’ product attribute perceptions and their quality perceptions, attitudes and consumptions toward shellfish. It also presents information regarding their consumption, attitudes and segmentation for twelve shellfish species. Data was collected through an online survey with 643 consumers from three cities: Beijing, Guangzhou and Chongqing. Chinese consumers had low consumption but positive attitudes toward the twelve shellfish species and two consumer segments were recognized: frequent-eaters (42%) and less-frequent-eaters (58%). Significant differences were found in personal income, occupation and attitudes toward specific shellfish species between these two segments. The consumption of shellfish was positively linked to ‘familiarity’ and negatively linked with ‘purchase convenience’, ‘safety’ and ‘consumption place (home)’. The attitude toward shellfish was positively associated with ‘familiarity’, ‘sensory attributes’, ‘consumption accompany’ and ‘consumption place (restaurant)’. The quality perception of shellfish was positively linked with ‘freshness’, ‘ethic’ and ‘mood’. There were differences in the product attribute perceptions associated with quality perceptions, attitudes and consumption toward shellfish between the two consumer segments.
      Date
      2018
      Type
      Journal Article
      Publisher
      Elsevier
      Rights
      © <2018>. This manuscript version is made available under the CCBY-NC-ND 4.0 license http://creativecommons.org/licenses/by-ncnd/4.0/
      Collections
      • Management Papers [1098]
      Show full item record  

      Usage

      Downloads, last 12 months
      122
       
       
       

      Usage Statistics

      For this itemFor all of Research Commons

      The University of Waikato - Te Whare Wānanga o WaikatoFeedback and RequestsCopyright and Legal Statement