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Consumers’ Preferences for the Traceability Information of Seafood Safety

Due to importing food and the perpetual changes from conventional wet markets to supermarkets in emerging markets, consumers have the opportunity to base their buying decisions on traceability systems. Seafood traceability systems involve information on production mode, inspection notes, sustainable...

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Autores principales: Hoque, Mohammed Ziaul, Akhter, Nazmoon, Chowdhury, Mohammad Shafiur Rahman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222864/
https://www.ncbi.nlm.nih.gov/pubmed/35741871
http://dx.doi.org/10.3390/foods11121675
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author Hoque, Mohammed Ziaul
Akhter, Nazmoon
Chowdhury, Mohammad Shafiur Rahman
author_facet Hoque, Mohammed Ziaul
Akhter, Nazmoon
Chowdhury, Mohammad Shafiur Rahman
author_sort Hoque, Mohammed Ziaul
collection PubMed
description Due to importing food and the perpetual changes from conventional wet markets to supermarkets in emerging markets, consumers have the opportunity to base their buying decisions on traceability systems. Seafood traceability systems involve information on production mode, inspection notes, sustainable sources, and sources of origin to provide consumer protection and help ensure that all seafood is safe to consume. This study aims to explore seafood markets by assessing the demand for traceability information attributes by utilising data from an experimental survey in an emerging market such as Bangladesh. The data were analysed using descriptive statistics, exploratory factor analysis, and a conditional logit model. The results demonstrate that consumers are concerned regarding vitamins, cholesterol, and preservatives, while they are little concerned about microbiological contamination, pesticide residues, genetic modification, and additives or artificial colours. The difference between the mean willingness to pay (WTP) for traditional and sustainable farmed fish is higher than that between the mean WTP for conventional and sustainable wild fish. In a ranked-choice voting system, the ‘production mode’ and ‘claim of safety control (e.g., being formalin-free)’ were the first and second most influential attributes in fish choices. The outcomes of the econometric model revealed that consumers are more likely to prefer traceability information about fish control (e.g., formalin-free), and they want to pay a price premium for this information. Alternatively, consumers are less likely to prefer farmed and imported fish, and their WTP for these fishes are highly inflated. This finding may be because consumers use wild and local origin as a cue for food safety or quality. This study hopes that the effects of such traceability information will optimise the production process and supply chain and help make seafood recall management more effective.
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spelling pubmed-92228642022-06-24 Consumers’ Preferences for the Traceability Information of Seafood Safety Hoque, Mohammed Ziaul Akhter, Nazmoon Chowdhury, Mohammad Shafiur Rahman Foods Article Due to importing food and the perpetual changes from conventional wet markets to supermarkets in emerging markets, consumers have the opportunity to base their buying decisions on traceability systems. Seafood traceability systems involve information on production mode, inspection notes, sustainable sources, and sources of origin to provide consumer protection and help ensure that all seafood is safe to consume. This study aims to explore seafood markets by assessing the demand for traceability information attributes by utilising data from an experimental survey in an emerging market such as Bangladesh. The data were analysed using descriptive statistics, exploratory factor analysis, and a conditional logit model. The results demonstrate that consumers are concerned regarding vitamins, cholesterol, and preservatives, while they are little concerned about microbiological contamination, pesticide residues, genetic modification, and additives or artificial colours. The difference between the mean willingness to pay (WTP) for traditional and sustainable farmed fish is higher than that between the mean WTP for conventional and sustainable wild fish. In a ranked-choice voting system, the ‘production mode’ and ‘claim of safety control (e.g., being formalin-free)’ were the first and second most influential attributes in fish choices. The outcomes of the econometric model revealed that consumers are more likely to prefer traceability information about fish control (e.g., formalin-free), and they want to pay a price premium for this information. Alternatively, consumers are less likely to prefer farmed and imported fish, and their WTP for these fishes are highly inflated. This finding may be because consumers use wild and local origin as a cue for food safety or quality. This study hopes that the effects of such traceability information will optimise the production process and supply chain and help make seafood recall management more effective. MDPI 2022-06-07 /pmc/articles/PMC9222864/ /pubmed/35741871 http://dx.doi.org/10.3390/foods11121675 Text en © 2022 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
Hoque, Mohammed Ziaul
Akhter, Nazmoon
Chowdhury, Mohammad Shafiur Rahman
Consumers’ Preferences for the Traceability Information of Seafood Safety
title Consumers’ Preferences for the Traceability Information of Seafood Safety
title_full Consumers’ Preferences for the Traceability Information of Seafood Safety
title_fullStr Consumers’ Preferences for the Traceability Information of Seafood Safety
title_full_unstemmed Consumers’ Preferences for the Traceability Information of Seafood Safety
title_short Consumers’ Preferences for the Traceability Information of Seafood Safety
title_sort consumers’ preferences for the traceability information of seafood safety
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222864/
https://www.ncbi.nlm.nih.gov/pubmed/35741871
http://dx.doi.org/10.3390/foods11121675
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