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Consumer preference for food attributes in Malaysia: case studies on broiler and beef

Abdul Hadi, Ahmad Hanis Izani and Shamsudin, Mad Nasir and Radam, Alias and Selamat, Jinap (2013) Consumer preference for food attributes in Malaysia: case studies on broiler and beef. Journal of International Food and Agribusiness Marketing, 25 (1). pp. 137-153. ISSN 0897-4438; ESSN: 1528-6983

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Abstract

This study investigated the preferred food attributes, a critical component that determines consumer food choice, by Malaysian consumers. A case study was conducted on broiler and beef products. A conjoint analysis was performed to establish the trade-offs that consumers make between multiple sets of attributes in purchasing broiler and beef products. The findings indicated that the most preferred attribute for broiler was safety, followed by packaging, texture, and freshness. As for beef, freshness, packaging, and point of purchase were the preferred attributes. Consumers were also willing to pay higher prices for their preferred attributes.

Item Type:Article
Keyword:Food attributes; Broiler; Beef; Willingness to pay
Faculty or Institute:Faculty of Agriculture
Faculty of Economics and Management
Faculty of Food Science and Technology
Institute of Agricultural and Food Policy Studies
Publisher:Taylor & Francis
DOI Number:10.1080/08974438.2013.805453
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/08974438.2013.805453
ID Code:30844
Deposited By: Umikalthom Abdullah
Deposited On:07 Apr 2015 15:54
Last Modified:09 Sep 2015 09:33

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