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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Economics and Management
Faculty of Food Science and Technology
Institute of Agricultural and Food Policy Studies
DOI Number: https://doi.org/10.1080/08974438.2013.805453
Publisher: Taylor & Francis
Keywords: Food attributes; Broiler; Beef; Willingness to pay
Depositing User: Umikalthom Abdullah
Date Deposited: 07 Apr 2015 07:54
Last Modified: 09 Sep 2015 01:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/08974438.2013.805453
URI: http://psasir.upm.edu.my/id/eprint/30844
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