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- handle: 10670/1.31kyku
- hal: hal-03879642
- doi: 10.3390/foods11152192
- MEDITAGRI: 48169
- WOS: 000839714200001
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info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11152192
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info:eu-repo/grantAgreement/EC/FP7/618127/EU/Coordination of the Agricultural Research in the Mediterranean/ARIMNET2
http://creativecommons.org/licenses/by/ , info:eu-repo/semantics/OpenAccess
Mots-clés
CONSUMER BEHAVIOUR ORGANIC FOODS HUMAN FEEDING FRUIT DATES WILLINGNESS TO PAY QUALITY LABELS FAIR TRADE PROVENANCE FRANCE ITALY COMPORTEMENT DU CONSOMMATEUR ALIMENT BIOLOGIQUE POUR HOMME ALIMENTATION HUMAINE FRUIT DATTE CONSENTEMENT A PAYER LABEL DE QUALITE COMMERCE EQUITABLE PROVENANCE FRANCE ITALIE -bio]/Agricultural sciences/Agriculture, economy and politicsSujets proches
Food habits Foraging behavior Foods Feeding behavior FoodsCiter ce document
Fatima El Hadad-Gauthier et al., « European consumers attitudes toward ethnic foods: case of date fruits », HAL-SHS : économie et finance, ID : 10.3390/foods11152192
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Résumé
This study focuses on the perception of ethnic foods by European consumers. The aim of this work is to enrich the literature on the analysis of consumer perception of ethnic foods by focusing on the socio-demographic characteristics of consumers, the possible role played by product attributes, psychographic characteristics, and willingness to pay for these products, specifically date fruits. We surveyed a representative sample of 1123 Italian and French consumers. Using an ordered logit model, we found that, as for any other product, geographical indication, region of production, organic character, and fair trade are attributes that individuals consider in their purchase decisions for ethnic foods. Similarly, country of origin is a source of quality for ethnic foods such as dates. The results reveal that women, more educated individuals, and Generation Z (younger individuals) have a higher willingness to pay for organic, fair trade, and GI-labeled ethnic foods. Finally, this willingness to pay is driven more by product knowledge than by cognitive closeness to the ethnic food.