Data/hora: 11/06/2024 06:28:55

Provedor de dados: | 5
País: | France

Título:

Changements organisationnels et analyse des préférences du consommateur des produits frais de la pêche par la méthode des choix multi-attributs

Organizational changes and analysis of consumer preferences for fresh fishery products by choice experiment method

Autores: | Razafimandimby, Haja.
Data: | 2013-12-19
Ano: | 2013
Palavras-chave: | Méthode des choix multi-attributs; Innovations organisationnelles; Modes organisationnels; Préférences du consommateur; Valorisation de produits frais; Choice experiment; Organizational innovations; Organizational methods; Consumer preferences; Value of fresh produce.
Resumo: | The central purpose of this thesis is the development of fresh fishery products with on one hand the issue of organizational methods adopted by stakeholders in the fisheries sector in France and on the other hand the question of explanatory factors in consumer preferences for these products. The neo-institutional theory of governance structures is used to analyze different organizational methods adopted in the industry. The theory of innovation is mobilized to study the contribution of organizational innovations in the development of fresh products. The results of the study of governance structures reveal the complementarity between the market and hybrid forms concerning the supply of supermarkets and hypermarkets in France. Mainly observed Hybrid forms are subcontracting and partnership. The results on organizational innovations highlight in particular various forms of responses from stakeholders on quality, freshness, traceability and product availability. Finally, this thesis has implemented the method of multi-attribute choice to analyze consumer preferences for two products, fresh fish fillet and fresh lobster. Through various logistic models, the results highlighted the existence of three categories of consumers. They also confirmed a willingness to pay for attributes of freshness, quality and certain environment related attributes. The originality of the thesis is to have included among product’s characteristics include the carbon footprint attribute. It thus helps to clarify the debate on relevant sustainability criteria to include in the common reference for labeling of sea fishing products in France.
Tipo: | Text
Idioma: | Francês

Identificador:

https://archimer.ifremer.fr/doc/00498/60945/64338.pdf

https://archimer.ifremer.fr/doc/00498/60945/

Editor: | Université de Bretagne Occidentale
Formato: | application/pdf

Fonte:

info:eu-repo/semantics/openAccess

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