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

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dc.contributor.authorWang, Ouen_NZ
dc.contributor.authorSomogyi, Simonen_NZ
dc.date.accessioned2021-04-14T21:36:47Z
dc.date.available2021-04-14T21:36:47Z
dc.date.issued2018en_NZ
dc.description.abstractThis 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.
dc.format.mimetypeapplication/pdf
dc.identifier.citationWang, 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.2018.01.001en
dc.identifier.doi10.1016/j.foodqual.2018.01.001en_NZ
dc.identifier.eissn1873-6343en_NZ
dc.identifier.issn0950-3293en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/14239
dc.language.isoenen_NZ
dc.publisherElsevieren_NZ
dc.relation.isPartOfFood Quality and Preferenceen_NZ
dc.rights© <2018>. This manuscript version is made available under the CCBY-NC-ND 4.0 license http://creativecommons.org/licenses/by-ncnd/4.0/
dc.subjectScience & Technologyen_NZ
dc.subjectLife Sciences & Biomedicineen_NZ
dc.subjectFood Science & Technologyen_NZ
dc.subjectChinese consumersen_NZ
dc.subjectAttitudesen_NZ
dc.subjectShellfishen_NZ
dc.subjectQualityen_NZ
dc.subjectProduct perceptionsen_NZ
dc.subjectConsumptionen_NZ
dc.subjectLUXURY SEAFOOD CONSUMPTIONen_NZ
dc.subjectWILLINGNESS-TO-PAYen_NZ
dc.subjectMARKET-SEGMENTATIONen_NZ
dc.subjectFISH CONSUMPTIONen_NZ
dc.subjectEUROPEAN FOODen_NZ
dc.subjectDETERMINANTSen_NZ
dc.subjectCHOICEen_NZ
dc.subjectATTRIBUTESen_NZ
dc.subjectMOTIVESen_NZ
dc.subjectMODELen_NZ
dc.titleChinese consumers and shellfish: Associations between perception, quality, attitude and consumptionen_NZ
dc.typeJournal Article
pubs.begin-page52
pubs.elements-id227225
pubs.end-page63
pubs.organisational-group/Waikato
pubs.organisational-group/Waikato/2024 PBRF
pubs.organisational-group/Waikato/DMGT
pubs.organisational-group/Waikato/DMGT/2024 PBRF - DMGT
pubs.organisational-group/Waikato/DMGT/SAEF
pubs.organisational-group/Waikato/DMGT/SAEF/2024 PBRF - SAEF
pubs.organisational-group/Waikato/DMGT/SAEF/SAEF Academic
pubs.publication-statusPublisheden_NZ
pubs.user.infoWang, Ou (owang@waikato.ac.nz)
pubs.volume66en_NZ
uow.verification.statusverified
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