A multi-criteria stated method to analyze consumers’ preference and sensory evaluation towards omega-3 enriched eggs: The Analytical Hierarchy Process (AHP)
Visualitza/Obre
Estadístiques de LA Referencia / Recolecta
Inclou dades d'ús des de 2022
Cita com:
hdl:2117/83951
Tipus de documentComunicació de congrés
Data publicació2015
Condicions d'accésAccés obert
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Reconeixement-NoComercial-SenseObraDerivada 3.0 Espanya
Abstract
The appropriateness of the Analytical Hierarchy Process (AHP) technique to analyze
consumers’ acceptance of eggs was assessed for the first time and compared with the
traditional 9-point hedonic scale. In addition, the relative importance of egg
attributes (egg type: regular, free-range, enriched with omega-3; egg size: small,
medium, large; origin: local, regional, other Spanish origin; and price) on consumer
purchasing decisions was evaluated in the Catalan market. Data were obtained from
a face-to-face questionnaire (n=122) in a controlled environment. Subsequently,
consumers conducted a hedonic test of three types of commercialized eggs (regular,
free-range and enriched with n-3) using the AHP technique and a 9-point scale. The
AHP approach seems to be a reliable tool to evaluate consumer hedonic preferences
as well for purchasing decision study as contrasted with the traditional 9-point
category scale. However, further testing of the technique applied to other food
products using larger sample sizes is needed.
CitacióBaba, Y., Kallas, Z., Realini Cujó, Carolina. A multi-criteria stated method to analyze consumers’ preference and sensory evaluation towards omega-3 enriched eggs: The Analytical Hierarchy Process (AHP). A: International Association of Agricultural Economists. Conference. "Proceedings of the 29 conference if the IAAE". Milan: 2015.
Versió de l'editorhttp://ageconsearch.umn.edu/handle/211190
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