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Consumer preference for food attributes in Malaysia: case studies on broiler and beef

This study investigated the preferred food attributes, a critical component that determines consumer food choice, by Malaysian consumers. A case study was conducted on broiler and beef products. A conjoint analysis was performed to establish the trade-offs that consumers make between multiple sets o...

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Main Authors: Abdul Hadi, Ahmad Hanis Izani, Shamsudin, Mad Nasir, Radam, Alias, Selamat, Jinap
Format: Article
Language:English
Published: Taylor & Francis 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30844/1/Consumer%20preference%20for%20food%20attributes%20in%20Malaysia.pdf
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spelling oai:psasir.upm.edu.my:30844 http://psasir.upm.edu.my/id/eprint/30844/ Consumer preference for food attributes in Malaysia: case studies on broiler and beef Abdul Hadi, Ahmad Hanis Izani Shamsudin, Mad Nasir Radam, Alias Selamat, Jinap This study investigated the preferred food attributes, a critical component that determines consumer food choice, by Malaysian consumers. A case study was conducted on broiler and beef products. A conjoint analysis was performed to establish the trade-offs that consumers make between multiple sets of attributes in purchasing broiler and beef products. The findings indicated that the most preferred attribute for broiler was safety, followed by packaging, texture, and freshness. As for beef, freshness, packaging, and point of purchase were the preferred attributes. Consumers were also willing to pay higher prices for their preferred attributes. Taylor & Francis 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30844/1/Consumer%20preference%20for%20food%20attributes%20in%20Malaysia.pdf Abdul Hadi, Ahmad Hanis Izani and Shamsudin, Mad Nasir and Radam, Alias and Selamat, Jinap (2013) Consumer preference for food attributes in Malaysia: case studies on broiler and beef. Journal of International Food and Agribusiness Marketing, 25 (1). pp. 137-153. ISSN 0897-4438; ESSN: 1528-6983 10.1080/08974438.2013.805453
institution UPM IR
collection UPM IR
language English
description This study investigated the preferred food attributes, a critical component that determines consumer food choice, by Malaysian consumers. A case study was conducted on broiler and beef products. A conjoint analysis was performed to establish the trade-offs that consumers make between multiple sets of attributes in purchasing broiler and beef products. The findings indicated that the most preferred attribute for broiler was safety, followed by packaging, texture, and freshness. As for beef, freshness, packaging, and point of purchase were the preferred attributes. Consumers were also willing to pay higher prices for their preferred attributes.
format Article
author Abdul Hadi, Ahmad Hanis Izani
Shamsudin, Mad Nasir
Radam, Alias
Selamat, Jinap
spellingShingle Abdul Hadi, Ahmad Hanis Izani
Shamsudin, Mad Nasir
Radam, Alias
Selamat, Jinap
Consumer preference for food attributes in Malaysia: case studies on broiler and beef
author_facet Abdul Hadi, Ahmad Hanis Izani
Shamsudin, Mad Nasir
Radam, Alias
Selamat, Jinap
author_sort Abdul Hadi, Ahmad Hanis Izani
title Consumer preference for food attributes in Malaysia: case studies on broiler and beef
title_short Consumer preference for food attributes in Malaysia: case studies on broiler and beef
title_full Consumer preference for food attributes in Malaysia: case studies on broiler and beef
title_fullStr Consumer preference for food attributes in Malaysia: case studies on broiler and beef
title_full_unstemmed Consumer preference for food attributes in Malaysia: case studies on broiler and beef
title_sort consumer preference for food attributes in malaysia: case studies on broiler and beef
publisher Taylor & Francis
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/30844/1/Consumer%20preference%20for%20food%20attributes%20in%20Malaysia.pdf
_version_ 1819295362709454848
score 13.4562235

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