Multi-national study shows health and safety is top priority for pork consumers

September 10, 2018 Off By administrator

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Multi-national study shows health and safety is top priority for pork consumers

10 September 2018

A choice experiment investigated the role of production characteristics in consumer choice of pork. Results indicate possibilities for product positioning based on health and safety

The study was conducted by researchers from both Denmark and Germany and concerned the consumer behaviour of candidates from Poland and Germany in 2015. An online survey was completed by 1,995 candidates who were asked to rank their primary concerns for the way in which meat was produced.

Results indicated that in both Germany and Poland, there is a significant proportion of consumers that find production characteristics important when selecting meat products, with the majority of consumers selecting health and safety as their main concern.

The study

A cross-national web-based survey was conducted in Germany and Poland in 2015. The population of participants were people eating pork and who have main or shared responsibility for shopping in their household. Participants were members of online panels of a major market research agency. Sampling was conducted with due concern for demographic variation.

A sample of 1007 pork-eaters in Germany and 988 in Poland was obtained. The shares of female and male participants are similar in both studies. The mean age of German consumers was 52 years and for Polish consumers it was 49 years.

The questionnaire was divided into the four following sections:

• Participants selected two out of the ten production characteristics that are most important for them when buying pork. There were four animal welfare attributes: no fixation (confinement) of animals; castration with anaesthesia; availability of straw; and transportation under 4 h. There were four attributes related to health and safety: GMO-free feed; pigs are free of microbial contaminations; complete traceability; and lower use of antibiotics. Finally, there were two environmental aspects: production with zero carbon footprint; and manure used for fertilisation. 

• Participants answered filler questions unrelated to the main purpose of the survey to avoid priming effects of asking about production characteristics that could result in a bias in the following choice experiment.

• Participants had to choose between three neck cutlets, differing in visual fat content (high/low), visual colour (dark/light), country of origin (domestic, imported from Poland/Germany, produced in EU), price per kilo (in Germany/Euros: 6.00 €, 6.95 €, 7.90 €; in Poland/Zloty:16.95 zt, 19.05 zt, 21.15 zt) and the two most important production parameters that the participant had selected in the first part of the questionnaire (present/not present). Each participant evaluated twelve choice sets, choosing among the three options.

• The last part of the questionnaire contained attitudinal constructs, questions concerning pork buying habits, meat consumption, and sociodemographic questions on…

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