Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 403340
Title A voice-of-consumer approach in development of new seafood product concepts
Author(s) Altintzoglou, T.; Einarsdóttir, G.; Valsdóttir, T.; Schelvis, R.; Skåra, T.; Luten, J.B.
Source Journal of Aquatic Food Product Technology 19 (2010)2. - ISSN 1049-8850 - p. 130 - 145.
DOI http://dx.doi.org/10.1080/10498850.2010.493636
Department(s) AFSG Food Quality
IMARES Aquaculture
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) fish consumption - determinants - involvement - convenience - adulthood - barriers - quality - norway - age
Abstract This article describes a consumer-based approach for development of new seafood product concepts among young adults in Norway and Iceland. The study aim was to gain insight into how young adults determine their acceptance of seafood and make potential product choices. Additional insights measured were confidence in seafood preparation and consumption choices when exposed to specific new seafood concepts. Based on consumer-reported values, three seafood product concepts were evaluated by 354 consumers in a web-based, conjoint experiment in Norway and Iceland. Consumers' evaluations showed a number of consumer preferences for specific seafood product concepts partly associated with and partly conflicting with their original values. Understanding consumer attitudes can help to explain these results. The results of this study will be used as a guide for the next step in developing seafood product concepts.
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