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Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers
The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this p...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678802/ https://www.ncbi.nlm.nih.gov/pubmed/31336635 http://dx.doi.org/10.3390/ijerph16142605 |
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author | Di Vita, Giuseppe Blanc, Simone Mancuso, Teresina Massaglia, Stefano La Via, Giovanni D’Amico, Mario |
author_facet | Di Vita, Giuseppe Blanc, Simone Mancuso, Teresina Massaglia, Stefano La Via, Giovanni D’Amico, Mario |
author_sort | Di Vita, Giuseppe |
collection | PubMed |
description | The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free. |
format | Online Article Text |
id | pubmed-6678802 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-66788022019-08-19 Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers Di Vita, Giuseppe Blanc, Simone Mancuso, Teresina Massaglia, Stefano La Via, Giovanni D’Amico, Mario Int J Environ Res Public Health Article The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free. MDPI 2019-07-22 2019-07 /pmc/articles/PMC6678802/ /pubmed/31336635 http://dx.doi.org/10.3390/ijerph16142605 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Di Vita, Giuseppe Blanc, Simone Mancuso, Teresina Massaglia, Stefano La Via, Giovanni D’Amico, Mario Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title | Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title_full | Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title_fullStr | Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title_full_unstemmed | Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title_short | Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers |
title_sort | harmful compounds and willingness to buy for reduced-additives salami. an outlook on italian consumers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678802/ https://www.ncbi.nlm.nih.gov/pubmed/31336635 http://dx.doi.org/10.3390/ijerph16142605 |
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