Consulta: creatorFacets:"Napolitano, Fabio"
Registros recuperados: 2
Data/hora: 13/06/2024 02:52:53

Effect of information about organic production on beef liking and consumer willingness to pay
Provedor de dados: 21
Autores: Napolitano, Fabio; Braghieri, Ada; piasentier, Edi; Favotto, Saida; Naspetti, Simona; Zanoli, Raffaele.
The present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as  compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CB no difference was observed. Consumers completely assimilated their liking for OB in the direction of expectations. Consumers showed a willingness to pay for OB higher than the suggested price (P &lt; 0.001), the latter corresponding to the local commercial value for organic beef.  We conclude that the information...
Tipo: Journal paper
Palavras-chave: Production systems "Organics" in general Food security; Food quality and human health Beef cattle Health and welfare Food systems.
Ano: 2010
URL: http://orgprints.org/21974/1/7EffectInformation_FQP.pdf

Cheese liking and consumer willingness to pay as affected by information about organic production
Provedor de dados: 21
Autores: Napolitano, Fabio; Braghieri, Ada; Piasentier, Edi; Favotto, Saida; Naspetti, Simona; Zanoli, Raffaele.
The present study aimed to assess the effect of information about organic production on Pecorino cheese liking and consumer willingness to pay. Mean scores of perceived liking were similar for organic cheese (OC) and conventional cheese (CC). Expected liking scores were higher for OC than for CC (P&lt;0.001). For OC the expected liking was significantly higher (P&lt;0.001) than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CC the expected liking was significantly lower (P&lt;0.001) than the perceived liking expressed in blind conditions (positive disconfirmation). Consumers assimilated their liking for OC in the direction of expectations, as the difference actual vs. perceived liking was significant...
Tipo: Journal paper
Palavras-chave: "Organics" in general Food security; Food quality and human health Health and welfare.
Ano: 2010
URL: http://orgprints.org/21973/1/8CheeseLiking_JDR.pdf