Consumer Perception of Food Attributes PDF
By:Shigeru Matsumoto,Tsunehiro Otsuki
Published on 2018-06-19 by CRC Press
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
This Book was ranked at 17 by Google Books for keyword International Global Marketing novel.
Book ID of Consumer Perception of Food Attributes's Books is 3SZhDwAAQBAJ, Book which was written byShigeru Matsumoto,Tsunehiro Otsukihave ETAG "i0vo3z6I+vE"
Book which was published by CRC Press since 2018-06-19 have ISBNs, ISBN 13 Code is 9781315296197 and ISBN 10 Code is 1315296195
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Book which have "298 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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