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Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia
Suboptimal food is defined as physically imperfect food that deviates from the norm in terms of appearance without compromising its intrinsic quality or safety. Consumers’ quality perception and acceptance of suboptimal food contribute to food waste. Therefore, this study aims to explore consumers’...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10416839/ https://www.ncbi.nlm.nih.gov/pubmed/37569092 http://dx.doi.org/10.3390/foods12152824 |
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author | Lim, See Meng Law, Hanbin Lee, Siew Siew |
author_facet | Lim, See Meng Law, Hanbin Lee, Siew Siew |
author_sort | Lim, See Meng |
collection | PubMed |
description | Suboptimal food is defined as physically imperfect food that deviates from the norm in terms of appearance without compromising its intrinsic quality or safety. Consumers’ quality perception and acceptance of suboptimal food contribute to food waste. Therefore, this study aims to explore consumers’ quality perception and acceptance of suboptimal food and the factors associated with the acceptance of suboptimal food. An online survey was conducted among 414 consumers residing in Selangor and Kuala Lumpur, Malaysia, through convenience sampling. They completed an online questionnaire asking for sociodemographic information, quality perception and acceptance of suboptimal food, and information related to food waste. Only 11.4% of consumers chose suboptimal foods, with visually deviated suboptimal foods (apples with brown spots) having the lowest acceptance (9.9%). Consumers perceived suboptimal foods as unattractive and that they should be consumed quickly. Malays were less likely to accept suboptimal foods, while middle-income households were more likely to accept suboptimal foods at home. In conclusion, consumers have a low acceptance of suboptimal food, and suboptimal food was perceived as unappealing and that it should be consumed quickly. Notwithstanding the findings that emerge from this, the results may lack generalisability to the wider population as only a convenience sample was used. |
format | Online Article Text |
id | pubmed-10416839 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104168392023-08-12 Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia Lim, See Meng Law, Hanbin Lee, Siew Siew Foods Article Suboptimal food is defined as physically imperfect food that deviates from the norm in terms of appearance without compromising its intrinsic quality or safety. Consumers’ quality perception and acceptance of suboptimal food contribute to food waste. Therefore, this study aims to explore consumers’ quality perception and acceptance of suboptimal food and the factors associated with the acceptance of suboptimal food. An online survey was conducted among 414 consumers residing in Selangor and Kuala Lumpur, Malaysia, through convenience sampling. They completed an online questionnaire asking for sociodemographic information, quality perception and acceptance of suboptimal food, and information related to food waste. Only 11.4% of consumers chose suboptimal foods, with visually deviated suboptimal foods (apples with brown spots) having the lowest acceptance (9.9%). Consumers perceived suboptimal foods as unattractive and that they should be consumed quickly. Malays were less likely to accept suboptimal foods, while middle-income households were more likely to accept suboptimal foods at home. In conclusion, consumers have a low acceptance of suboptimal food, and suboptimal food was perceived as unappealing and that it should be consumed quickly. Notwithstanding the findings that emerge from this, the results may lack generalisability to the wider population as only a convenience sample was used. MDPI 2023-07-25 /pmc/articles/PMC10416839/ /pubmed/37569092 http://dx.doi.org/10.3390/foods12152824 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lim, See Meng Law, Hanbin Lee, Siew Siew Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title | Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title_full | Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title_fullStr | Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title_full_unstemmed | Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title_short | Consumers’ Quality Perception and Acceptance of Suboptimal Food: An Online Survey in Selangor and Kuala Lumpur, Malaysia |
title_sort | consumers’ quality perception and acceptance of suboptimal food: an online survey in selangor and kuala lumpur, malaysia |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10416839/ https://www.ncbi.nlm.nih.gov/pubmed/37569092 http://dx.doi.org/10.3390/foods12152824 |
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