期刊
FOOD QUALITY AND PREFERENCE
卷 62, 期 -, 页码 144-154出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2017.06.019
关键词
Local; Organic; Personality traits; Real choice experiment; Consumers' preferences
资金
- Tyson Chair Endowment at the University of Arkansas
- National Research Foundation of Korea [NRF-2014S1A3A2044459]
We investigate consumers' preferences and willingness to pay (WTP) for local and organic foods using a non hypothetical choice experiment. Past studies have observed that beliefs and attitudes affect consumers' preferences for local and organic productions claims. However, in psychology, personality is an important factor in explaining individuals' attitudes and behavior, since personality traits are stable features which capture how individuals think, feel, and behave. To the best of our knowledge, this is the first study to investigate the interaction between personality traits and consumers' preferences for both local and organic food products. We used applesauce as the product in question, and we implemented the MIDI (Midlife Development Inventory) scale to capture respondents' personalities. We focused on the Big Five personality traits: openness to experience, conscientiousness, extraversion, agreeableness and neuroticism. We find that personality traits can be sources of heterogeneity in consumers' preferences for locally produced, but not for organic applesauce.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据