Journal article
Buying Seafood: Understanding Barriers to Purchase Across Consumption Segments
Food Quality and Preference, Vol.26(1), pp.12-21
2012
Abstract
Most consumershave positive attitudes toward seafood and consider it to be an important part of a healthy and balanced diet. However when purchasing seafood, consumers also weigh up various risks which may act as barriers to consumption.In this paper, the findings of an online survey of Australian consumers (n=899) which exploredboth drivers and barriers to seafoodconsumption are discussed. The primary focus of this paper is toexplore the perceived risks of seafood consumption and how these vary across consumption levels. Perceived risks associated with seafood consumption include functional, social, physical, psychological, and financial risk.With the exceptions of physical and financial risk, perceptions of risk varied across regular, light and very light seafood consumption segments. Lighter fish consumers were more likely to perceive functional risk associated with being less informed and less familiar with fish, experience more difficulties with selecting fish,recognising if fish is fresh, and preparingand serving fish than more regular fish consumers. Regular seafood consumers were less likely than lighter seafood consumers to perceive social risk arising from other members of their household not liking fish. Moreover, regular seafood consumers were less likely to perceive psychological risks associated with unpleasant past experiences or unpleasant sensory qualities, such as not liking the smell of fish and not liking to touch fish. Based on these results strategies for reducing perceived risks as a means of stimulatingfish consumption are proposed for further investigation.
Details
- Title
- Buying Seafood: Understanding Barriers to Purchase Across Consumption Segments
- Authors
- Dawn Birch (Author) - University of the Sunshine Coast - Faculty of Arts and BusinessMeredith A Lawley (Author) - University of the Sunshine Coast - Faculty of Arts and Business
- Publication details
- Food Quality and Preference, Vol.26(1), pp.12-21
- Publisher
- Pergamon
- Date published
- 2012
- DOI
- 10.1016/j.foodqual.2012.03.004
- ISSN
- 0950-3293; 0950-3293
- Copyright note
- Copyright © 2012. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
- Organisation Unit
- School of Business and Creative Industries; University of the Sunshine Coast, Queensland; USC Business School - Legacy
- Language
- English
- Record Identifier
- 99449905402621
- Output Type
- Journal article
- Research Statement
- false
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