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Conscious food choices – differences between perceived benefits and willingness to pay for different product types
Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues, 34 (2021), 2; 371-384. https://doi.org/10.51680/ev.34.2.10
First Komen, Ivana; Grgurić Čop, Nina; Puškarić, Antonija

Institucijski repozitorij: Repozitorij Ekonomskog fakulteta Rijeka

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First Komen, I., Grgurić Čop, N. i Puškarić, A. (2021). Conscious food choices – differences between perceived benefits and willingness to pay for different product types. Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues, 34. (2), 371-384. doi: 10.51680/ev.34.2.10

First Komen, Ivana, et al. "Conscious food choices – differences between perceived benefits and willingness to pay for different product types." Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues, vol. 34, br. 2, 2021, str. 371-384. https://doi.org/10.51680/ev.34.2.10

First Komen, Ivana, Nina Grgurić Čop i Antonija Puškarić. "Conscious food choices – differences between perceived benefits and willingness to pay for different product types." Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues 34, br. 2 (2021): 371-384. https://doi.org/10.51680/ev.34.2.10

First Komen, I., Grgurić Čop, N. i Puškarić, A. (2021) 'Conscious food choices – differences between perceived benefits and willingness to pay for different product types', Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues, 34(2), str. 371-384. doi: 10.51680/ev.34.2.10

First Komen I, Grgurić Čop N, Puškarić A. Conscious food choices – differences between perceived benefits and willingness to pay for different product types. Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues [Internet]. 2021. [pristupljeno 24.11.2024.];34(2):371-384. doi: 10.51680/ev.34.2.10

I. First Komen, N. Grgurić Čop i A. Puškarić, "Conscious food choices – differences between perceived benefits and willingness to pay for different product types", Ekonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues, vol. 34, br. 2, str. 371-384, 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:192:968255. [Citirano: 24.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:192:968255
Podaci o radu
Naslov (engleski)Conscious food choices – differences between perceived benefits and willingness to pay for different product types
AutorIvana First Komen
AutorNina Grgurić Čop
AutorAntonija Puškarić
Autorova ustanovaSveučilište u Rijeci
Ekonomski fakultet
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Sažetak (engleski)
Purpose: Consumers increasingly make conscious choices when it comes to food and choose healthy products that protect the natural environment and preserve traditional habits and communities. This study investigates the differences between perceived benefits and willingness to pay for products making different marketing claims yet all suggesting producers’ dedication to protect the health of consumers as well as natural and traditional resources. Methodology: First, focus groups were conducted to identify food marketing claims (i.e., product types) that are relevant to consumers and empirically validate the relevance of the perceived benefits identified in previous research. Second, questionnaires were distributed to consumers to analyse the differences in perceived benefits and willingness to pay between the identified product types. Results: The focus groups revealed that apart from natural and traditional products, handmade, homemade, and autochthonous products represent important marketing claims. They also proved that most benefits identified in literature resonate well with consumers of the studied cultural context. Results of the questionnaire show that emotional benefits are not perceived differently for different product types, functional benefits are perceived higher for natural and handmade products than for traditional ones, while convenience is perceived as higher only for handmade products. Willingness to pay is not different for different product types nor benefits. Conclusion: Since some product types are perceived as providing more benefits than others, small food producers should focus on marketing their products as handmade and natural, rather than traditional. Furthermore, marketing efforts should be directed towards identifying the right consumer segments as those inclined to the protection of traditional resources perceive higher benefits regardless of the product type.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaEkonomski vjesnik : Review of Contemporary Entrepreneurship, Business, and Economic Issues
Brojčani podacivol. 34, br. 2, str. 371-384
p-ISSN0353-359X
e-ISSN1847-2206
DOIhttps://doi.org/10.51680/ev.34.2.10
URN:NBNurn:nbn:hr:192:968255
Datum objave publikacije2021
URL dokumentahttps://hrcak.srce.hr/270650
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-04-20 11:30:51