Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis

Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis PurposeOne way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis.Design/methodology/approachConjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system).FindingsThe results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different.Originality/valueThis research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis

Loading next page...
 
/lp/emerald-publishing/consumer-preferences-for-cerrado-fruit-preserves-a-study-using-9ai56gYK0K
Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/BFJ-03-2017-0187
Publisher site
See Article on Publisher Site

Abstract

PurposeOne way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis.Design/methodology/approachConjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system).FindingsThe results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different.Originality/valueThis research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant.

Journal

British Food JournalEmerald Publishing

Published: Apr 3, 2018

There are no references for this article.