1st Edition
Consumer Perception of Food Attributes
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.
Overview
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
Conclusion
Shigeru Matsumoto, Tsunehiro Otsuki
Biography
Shigeru Matsumoto, Tsunehiro Otsuki
