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dc.contributor.authorAlmli, Valerie Lengard
dc.contributor.authorØvrum, Arnstein
dc.contributor.authorHersleth, Margrethe
dc.contributor.authorAlmøy, Trygve
dc.contributor.authorNæs, Tormod
dc.date.accessioned2018-06-26T07:26:57Z
dc.date.available2018-06-26T07:26:57Z
dc.date.created2014-08-13T12:51:35Z
dc.date.issued2015
dc.identifier.citationFood Quality and Preference. 2015, 39 28-39.nb_NO
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2502921
dc.description.abstractStated preference conjoint experiments and self-explicated measures based on rating and ranking approaches were conducted to investigate Norwegian consumers’ choices among healthier and organically produced semi-hard cheeses. In the conjoint experiments, one group of participants (n = 114) performed a rating task of eight cheeses whereas the other group (n = 105) performed a ranking task of the same cheeses, all based on pictorial stimuli only. Then, all participants performed self-explicated rating and ranking evaluations of the cheese attributes. Conjoint rating data were analysed by mixed model ANOVA, while conjoint ranking data were analysed by mixed logit. The different approaches are compared in terms of data analysis methodologies, outcomes and practicalities for the experimenter as well as for the respondents. Rather than average population effects, focus is brought on individual preferences and consumer segmentation. Findings reveal that the two conjoint experiments lead to similar population effects and consumer segments. Consumers on average prefer cheeses of new (healthier) fat composition, organic production and lower price to cheeses of regular fat composition, conventional production and higher price. Two consumer segments are investigated. Consumers in the New fat segment are health-conscious, whereas consumers in the Regular fat segment are attracted by conventional cheese and lower prices. Self-explicated ratings of the cheese attributes corroborate these findings.
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleInvestigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheesenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber28-39nb_NO
dc.source.volume39nb_NO
dc.source.journalFood Quality and Preferencenb_NO
dc.identifier.doi10.1016/j.foodqual.2014.06.011
dc.identifier.cristin1146621
dc.relation.projectNofima AS: 3011nb_NO
dc.relation.projectNasjonalt kunnskapssenter for helsetjenesten: 3242nb_NO
dc.relation.projectNofima AS: 201302nb_NO
dc.relation.projectNorges forskningsråd: 225062nb_NO
dc.relation.projectNofima AS: 201308nb_NO
dc.relation.projectNorges forskningsråd: 225096nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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