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dc.contributor.authorBaba, Yasmina
dc.contributor.authorKallas, Zein
dc.contributor.authorRealini Cujó, Carolina
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2016-03-08T10:54:22Z
dc.date.available2016-03-08T10:54:22Z
dc.date.issued2015
dc.identifier.citationBaba, 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.
dc.identifier.urihttp://hdl.handle.net/2117/83951
dc.description.abstractThe 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.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject.lcshConsumers choice
dc.subject.otherAnalytical Hierarchy Process
dc.subject.otherconsumers’ acceptance
dc.subject.othereggs
dc.subject.otheromega-3
dc.titleA multi-criteria stated method to analyze consumers’ preference and sensory evaluation towards omega-3 enriched eggs: The Analytical Hierarchy Process (AHP)
dc.typeConference lecture
dc.subject.lemacConsumidors -- Actituds
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.relation.publisherversionhttp://ageconsearch.umn.edu/handle/211190
dc.rights.accessOpen Access
drac.iddocument17527654
dc.description.versionPostprint (published version)
upcommons.citation.authorBaba, Y., Kallas, Z., Realini Cujó, Carolina
upcommons.citation.contributorInternational Association of Agricultural Economists. Conference
upcommons.citation.pubplaceMilan
upcommons.citation.publishedtrue
upcommons.citation.publicationNameProceedings of the 29 conference if the IAAE


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