1st Edition

Consumer Perception of Food Attributes

ISBN 9781138196841
Published July 9, 2018 by CRC Press
298 Pages 29 Color & 13 B/W Illustrations

USD $180.00

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Book Description

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers.

Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.

Table of Contents


Shigeru Matsumoto, Tsunehiro Otsuki, and Céline Giner

Consumer Perspectives of Food Safety Issues: Novel Technologies, Chemical Contaminants, Organic Food and Deceptive Practices

Anne Wilcock, Brita Ball, and Jana Gorveatt

Consumers’ Food Safety Concern over Animal Diseases

Doo Bong Han, Jung Yun Choi

Consumer Perceptions of Genetically Modified Foods and GMO Labeling in the United States

William K. Hallman

Consumer Concerns about Radioactive Contamination: Empirical Analysis of the Vegetable Wholesale Market in Kanto Region

Shigeru Matsumoto, Masashi Yamamoto

International Trade and Credence Goods

John C. Beghin

Food Safety Standards and Trade Patterns

Tsunehiro Otsuki, Keiichiro Honda, and Bin Ni

Toward a win-win integration of agriculture and the food sector: Perspectives from the Mekong region

Manabu Fujimura

Factors Influencing Farmers’ Demand for Agricultural Biodiversity

Muditha Karunarathna, Clevo Wilson

Culture and ethics concerning food attributes

Ian Werkheiser

Food Credence Attributes, Multi-Criteria Analysis and the Ethics of Food Choice

Mario Giampietro

Farm Animal Welfare and Consumers

Carmen Hubbard, Beth Clark, and Laura Foster

Interpersonal and Institutional Trust effects on Country of Origin Preference

Kar Ho Lim, Wuyang Hu, Leigh J. Maynard, and Ellen Goddard

Do Consumers Benefit from Labels of Regional Origin? The Case of the Czech Republic

Iveta Bošková, Tomáš Ratinger

Organic and local foods: substitutes or complements?

Carolyn Dimitri, Samantha Levy

Marketing and Regulation Associated With Food Attributes

Robert P. Hamlin

Consumer Views of Health-Related Food Labelling: From Front-of-Pack Logos to Warning Labels

Gun Roos

Genetically Modified Food Product Labeling Effects: How Dietary Restraint Impacts Consumer Cognition and Behavior

Anita G. Rodríguez, Erin Baca Blaugrund

Sustainability, Certification Programs, and the Legacy of the Tokyo 2020 Olympics

Yoshiko Naiki, Isao Sakaguchi


Shigeru Matsumoto, Tsunehiro Otsuki

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