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Food Quality and Consumer Choice

Food Quality and Consumer Choice Within any food product range, prices can vary quite widely. Thearticle takes the view that an individual consumer is prepared to pay apremium for what heshe regards as high quality. The article examinessome of the characteristics which apply to those products at theexpensive end of the range and suggests that they may becategorized into those of genuine quality and those of pseudo quality.Genuine quality refers to products which provide real improvements, e.g.nutrition or keeping quality, when compared with the basic end of therange and incur extra costs to produce. By contrast, pseudoquality confers no additional benefit on the consumer in terms of thefood and often exploits consumer ignorance. Concludes that the foodindustry should place much greater emphasis on genuine quality. By doingso, public confidence in the industry would be raised. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Food Quality and Consumer Choice

Verner Wheelock, J.
British Food Journal , Volume 94 (3): 5 – Mar 1, 1992
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References (3)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/00070709210010571
Publisher site
See Article on Publisher Site

Abstract

Within any food product range, prices can vary quite widely. Thearticle takes the view that an individual consumer is prepared to pay apremium for what heshe regards as high quality. The article examinessome of the characteristics which apply to those products at theexpensive end of the range and suggests that they may becategorized into those of genuine quality and those of pseudo quality.Genuine quality refers to products which provide real improvements, e.g.nutrition or keeping quality, when compared with the basic end of therange and incur extra costs to produce. By contrast, pseudoquality confers no additional benefit on the consumer in terms of thefood and often exploits consumer ignorance. Concludes that the foodindustry should place much greater emphasis on genuine quality. By doingso, public confidence in the industry would be raised.

Journal

British Food Journal – Emerald Publishing

Published: Mar 1, 1992

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