Food quality from a consumer's perspective

Maike Bruhn, Carola Grebitus

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Consumers' quality judgement depends on their knowledge concerning certain quality attributes. Against this background this paper presents the results of two qualitative methods for measuring consumers' cognitive structures. On this account we apply a free-association technique and a variation of concept mapping adequate for the research object quality of pork. Our analysis shows that consumers' cognitive structures are quite complex and heterogeneous. Product characteristics dominate consumers' knowledge concerning the quality of pork. To predict the eating quality consumers prefer intrinsic quality cues. In contrast to that extrinsic quality cues are used to predict the origin of the given product.

Original languageEnglish (US)
Title of host publicationQuality Management in Food Chains
PublisherWageningen Academic Publishers
Pages243-254
Number of pages12
ISBN (Print)9789076998909
DOIs
StatePublished - Dec 1 2007
Externally publishedYes

Keywords

  • Cognitive structure
  • Concept mapping
  • Food quality
  • Free-association technique
  • Memory schemata

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Engineering(all)

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    Bruhn, M., & Grebitus, C. (2007). Food quality from a consumer's perspective. In Quality Management in Food Chains (pp. 243-254). Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-605-2