Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products
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- 作者：Mohammed H. Alemua ; mha@ifro.ku.dk" class="auth_mail" title="E-mail the corresponding author ; Sø ; ren B. Olsena ; Suzanne E. Vedela ; Kennedy O. Pambob ; Victor O. Owinoc
- 关键词：AIC ; Akaike&rsquo ; s Information Criteria ; ASC ; Alternative Specific Constant ; BIC ; Bayesian Information Criteria ; CAIC ; corrected-AIC ; CE ; choice experiment ; FNS ; Food Neophobia Scale ; KShs ; Kenyan Shillings ; LCM ; latent class model ; LL ; log-likelihood ; MNL ; multinomial logit ; PCA ; principal component analysis ; RPL ; random parameter logit ; RUT ; random utility theory ; TBFPs ; termite-based food products ; TP ; termite powder ; WTFS ; whole termites fried and salted
- 刊名：Food Quality and Preference
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：55
- 期：Complete
- 页码：45-57
- 全文大小：832 K
文摘
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Importance of combining product-specific attributes with contextual attributes.
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Incorporating attitudinal data in choice models to assess consumer preferences.
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Consumers are heterogeneous in their preferences for TBFPs.
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Nutritional value and official recommendation are important for consumers’ choice.
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Introducing the processed TBFPs require further information and quality assurances.