Consumer preferences for safety characteristics in pork

Morkbak, Morten Raun, Christensen, Tove and Gyrd-Hansen, Dorte (2010) Consumer preferences for safety characteristics in pork. British Food Journal, 112 6-7: 775-791. doi:10.1108/00070701011058299


Author Morkbak, Morten Raun
Christensen, Tove
Gyrd-Hansen, Dorte
Title Consumer preferences for safety characteristics in pork
Journal name British Food Journal   Check publisher's open access policy
ISSN 0007-070X
1758-4108
Publication date 2010
Sub-type Article (original research)
DOI 10.1108/00070701011058299
Volume 112
Issue 6-7
Start page 775
End page 791
Total pages 17
Place of publication Yorks, U.K.
Publisher Emerald Group Publishing
Language eng
Formatted abstract
Purpose: The objective of this paper is to provide information that can guide governmental intervention strategies to increase demand-driven supply of food safety. The secondary aim is to rank safety attributes relative to other quality characteristics that consumers associate with pork.

Design/methodology/approach:
Consumers' preferences for safety as a quality characteristic in pork are investigated using choice experiments. An internet-based survey was carried out with 1,322 Danish consumers.

Findings: There is a clear ranking of characteristics: domestic produce and low fat are valued as the most important attributes associated with minced pork, followed by reduced Salmonella risks, reduced use of antimicrobial agents, and increased animal welfare. In addition, it is found that consumers stated a clear willingness-to-pay for all the assessed product attributes – including the safety attributes.

Practical implications: The positive price premiums for safer food suggest that demand-driven market-based solutions might indeed be used to increase the supply of safer food – provided that adequate labelling allows consumers to distinguish between products that differ from each other only with respect to non-visible safety characteristics. However, it is not suggested that food safety can be left entirely to be determined by market forces due to market failures, consumer preferences and large uncertainties.

Originality/value:
Earlier studies have not identified a unique ranking of the importance of safety relative to other quality characteristics in meat products. The main concern is that the value of food safety may be overestimated when it is not valued relative to a full set or as close to a full set as possible of other quality characteristics, which has been attempted in the present survey.
Keyword Consumer research
Food products
Meat
Quality awareness
Safety
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: ERA 2012 Admin Only
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Citation counts: TR Web of Science Citation Count  Cited 10 times in Thomson Reuters Web of Science Article | Citations
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