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Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens
This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for nat...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516075/ https://www.ncbi.nlm.nih.gov/pubmed/28747834 http://dx.doi.org/10.5851/kosfa.2017.37.3.469 |
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author | Lee, Min-A Jung, Yoojin Jo, Cheorun Park, Ji-Young Nam, Ki-Chang |
author_facet | Lee, Min-A Jung, Yoojin Jo, Cheorun Park, Ji-Young Nam, Ki-Chang |
author_sort | Lee, Min-A |
collection | PubMed |
description | This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens. |
format | Online Article Text |
id | pubmed-5516075 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-55160752017-07-26 Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens Lee, Min-A Jung, Yoojin Jo, Cheorun Park, Ji-Young Nam, Ki-Chang Korean J Food Sci Anim Resour Article This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens. Korean Society for Food Science of Animal Resources 2017 2017-06-30 /pmc/articles/PMC5516075/ /pubmed/28747834 http://dx.doi.org/10.5851/kosfa.2017.37.3.469 Text en Copyright © 2017, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Lee, Min-A Jung, Yoojin Jo, Cheorun Park, Ji-Young Nam, Ki-Chang Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title_full | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title_fullStr | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title_full_unstemmed | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title_short | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens |
title_sort | analysis of consumers’ preferences and price sensitivity to native chickens |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516075/ https://www.ncbi.nlm.nih.gov/pubmed/28747834 http://dx.doi.org/10.5851/kosfa.2017.37.3.469 |
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