LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Birch, Dawn; Lawley, M. (2012)
Languages: English
Types: Article
Subjects:

Classified by OpenAIRE into

mesheuropmc: food and beverages, integumentary system
Most consumers have positive attitudes toward seafood and consider it to be an important part of a healthy and balanced diet. However when purchasing seafood, consumers also weigh up various risks which may act as barriers to consumption. In this paper, the findings of an online survey of Australian consumers (. n=. 899) which explored both drivers and barriers to seafood consumption are discussed. The primary focus of this paper is to explore the perceived risks of seafood consumption and how these vary across consumption levels. Perceived risks associated with seafood consumption include functional, social, physical, psychological, and financial risk. With the exceptions of physical and financial risk, perceptions of risk varied across regular, light and very light seafood consumption segments. Lighter fish consumers were more likely to perceive functional risk associated with being less informed and less familiar with fish, experience more difficulties with selecting fish, recognising if fish is fresh, and preparing and serving fish than more regular fish consumers. Regular seafood consumers were less likely than lighter seafood consumers to perceive social risk arising from other members of their household not liking fish. Moreover, regular seafood consumers were less likely to perceive psychological risks associated with unpleasant past experiences or unpleasant sensory qualities, such as not liking the smell of fish and not liking to touch fish. Based on these results strategies for reducing perceived risks as a means of stimulating fish consumption are proposed for further investigation. © 2012 .
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Angulo, A. M., & Gil, J. M. (2007). Risk perception and consumer willingness to pay for certified beef in Spain. Food Quality and Preference, 18, 1106-17.
    • Arvanitoyannis, I. S., & Krystallis, A. (2005). Consumers' beliefs, attitudes and intentions towards genetically modified foods, based on the perceived safety vs. benefits' perspective. International Journal of Food Science and Technology, 40, 343-60.
    • Australian Bureau of Statistics (2011). Census data [www page]. URL http://www.abs.gov.au/websitedbs/censushome.nsf/home/Data Baird, P. D., Bennett, R., & Hamilton, M. (1988). The consumer acceptability of some underutilised fish species. In D.M.H. Thomsen (Ed.) Food acceptability (pp. 431-42). London: Elsevier Applied Science.
    • Bandura, A. (1997). Self-efficacy: The exercise of control. New York: W.H. Freeman.
    • Bansal, H. S., & Voyer, P. A. (2000). Word-of-mouth processes within a services purchase decision context. Journal of Service Research, 3, 166-177.
    • Bauer, R. A. (1960). Consumer behaviour as risk taking. In R. S. Hancock (Ed.), Dynamic marketing for a changing world. Proceedings of the 43rd Conference of the American Marketing Association, Chicago, Illinois (pp. 389-98).
    • Bean, N. H., & Griffen, P. M. (1990). Food borne disease outbreaks in the United States, 1973-1987: Pathogens, vehicles and trends. Journal of Food Protection, 5, 804-18.
    • Bettman, J. R. (1973). Perceived risk and its components: A model and empirical test. Journal of Marketing Research, 10, 184-90.
    • Birch, D., & Lawley, M. (2010). Repositioning Australian Farmed Barramundi: Online Consumer Survey Findings, Australian Seafood Cooperative Research Centre and the University of the Sunshine Coast, September 2010.
    • Blackwell, R. D., Miniard, P. W., & Engel, J. F. (2001). Consumer behaviour. (9th ed.). Fort Worth, Texas: Harcourt.
    • Bredbenner, C. B., Mauer, J., Wheatly, V., Cottone, E., & Clancy, M. (2007). Observed food safety behaviours in young adults. British Food Journal, 109, 519-30.
    • Bredahl, L., & Grunert, K. G. (1997). Determinants of the consumption of fish and shellfish in Denmark: An application of the theory of planned behaviour. In J.B. Luten, T. Borresen, & J. Oehlenschlager (Eds.), Fish from producer to consumer, integrated approach to quality (pp. 21-30). Amsterdam: Elsevier.
    • Brunsø, K., Verbeke, W., Olsen, S. O., & Jeppesen, L. F. (2009). Motives, barriers and quality evaluation in fish consumption situations: exploring and comparing heavy and light users in Spain and Belgium. British Food Journal, 111, 699-716.
    • Campbell, M. C., & Goldstein, R. C. (2001). The moderating effect of perceived risk on consumers' evaluations of product incongruity: Preference for the norm. Journal of Consumer Research, 28, 439-49.
    • Chen, M. F., & Li, H. L. (2007). The consumer's attitude toward genetically modified foods in Taiwan. Food Quality and Preference, 18, 662-74.
    • Cho, J., & Lee, J. (2006). An integrated model of risk and risk-reducing strategies. Journal of Business Research, 59, 112-20.
    • Cooper, R. G. (2008). Perspective: The stage-gate idea to launch process - Update, what's new and NexGen systems. Journal of Product Innovation Management, 25, 213-232.
    • Cunningham, S. M. (1967). The major dimensions of perceived risk. In D. F. Cox (Ed.), Risk taking and information handling in consumer behavior (pp. 82-108). Boston, MA: Harvard University Press.
    • Danenberg, N., & Mueller, S. (2011). Omnibus Consumer Research Findings - Wave 2, Australian Seafood Cooperative Research Centre and the UniSA Ehrenberg-Bass Institute for Marketing Science, May 2011.
    • Dimara, E., & Skuras, D. (2003). Consumer evaluations of product certification, geographic association and traceability in Greece. European Journal of Marketing, 37, 690 - 705.
    • Dowling, G. R., & Staelin, R. (1994). A model of perceived risk and intended risk-handling activities. Journal of Consumer Research, 21, 119-34.
    • Fischer, A. R. H., & Frewer, L. J. (2009). Consumer familiarity with foods and the perception of risks and benefits. Food Quality and Preference, 20, 576-85.
    • Fisheries Research & Development Corporation (2006). Retail sale and consumption of fish. Melbourne.
    • Foxall, G., Leek, S., & Maddock, S. (1998). Cognitive antecedents of consumers' willingness to purchase fish rich in polyunsaturated fatty acids (PUFA). Appetite, 31, 391-402.
    • Frewer, L. J., Shepherd, R., & Sparks, P. (1994). The interrelationships between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety, 14, 19-40.
    • Garland, R. (1991). The mid-point on a rating scale: Is it desirable? Marketing Bulletin, 2, 66- 70.
    • Grewal, D., Gopalkrisnan, R. I., Gotlieb, J., & Levy, M. (2007). Developing a deeper understanding of post-purchase perceived risk and behavioural intentions in a servicesetting. Journal of the Academy of Marketing Science, 35, 250-8.
    • Gurhan-Canli, Z., & Batra, R. (2004). When corporate image affects product evaluations: the moderating role of perceived risk. Journal of Marketing Research, 41, 197-205.
    • Hanson, G.D., Rauniyar, G. P., & Herrmann, R. O. (1994). Using consumer profiles to increase the United States market for fish: Implications for aquaculture. Aquaculture, 127, 303-16.
    • Heart Foundation (2012). Food and nutrition facts [www page]. URL http://www.heartfoundation.org.au/healthy-eating/food-and-nutritionfacts/Pages/seafood.aspx
    • Honkanen, P., Olsen, S. O., & Myrland, Ø. (2004). Preference-based segmentation: A study of meal preferences among Norwegian teenagers. Journal of Consumer Behaviour, 3, 235-50.
    • Howard, J. A., & Sheth, J. N. (1969). The theory of buyer behaviour. New York: John Wiley & Sons.
    • Jardine, T. D., & Bunn, S. E. (2010). Northern Australia, whither the mercury? Marine and Freshwater Research, 61, 451-63.
    • Juhl, H. J., & Poulsen, C. S. (2000). Antecedents and effects of consumer involvement in fish as a product group. Appetite, 34, 261-7.
    • Klerch, D., & Sweeney, J. (2007). The effects of knowledge types on consumer-perceived risk and adoption of genetically modified foods. Psychology and Marketing, 24, 171- 93.
    • Knight, F.H. (1948). Risk, uncertainty and profit. Boston, MA: Houghton-Mifflin.
    • Knuth, B.A., Connelly, N.A., Sheeshka, J., & Patterson, J. (2003). Weighing health benefit and health risk information when consuming sport-caught fish. Risk Analysis, 23, 1185-1197.
    • Laroche, M., Nepomuceno, M. V., & Richard, M. (2010). How do involvement and product knowledge affect the relationship between intangibility and perceived risks for brands and product categories? Journal of Consumer Marketing, 27, 197-210.
    • Laurent, G., & Kapferer, J.N. (1985). Measuring consumer involvement profiles. Journal of Marketing Research, 22, 41-53.
    • Leek, S., Maddock, S., & Foxall, G. (2000). Situational determinants of fish consumption. British Food Journal, 102, 18-39.
    • Lobb, A. E., Mazzocchi, M., & Traill, W. B. (2007). Modelling risk perception and trust in food safety information within the theory of planned behaviour. Food Quality and Preference, 18, 384-95.
    • Mahon, D., Cowan, C., & McCarthy, M. (2006). The role of attitudes, subjective norms, perceived control and habit in the consumption of ready made meals and takeaway in Great Britain. Food Quality and Preference, 17, 474-81.
    • Malhotra, N.K. (2004). Marketing research: an applied orientation (4th ed.). Upper Saddle River, New Jersey: Prentice Hall.
    • McCathy, M., & Henson, S. (2005). Perceived risk and risk reduction strategies in the choice of beef by Irish consumers. Food Quality and Preference, 16, 435-45.
    • Mitchell, V-W. (1999). Consumer perceived risk: conceptualisations and models. European Journal of Marketing, 33, 163-95.
    • Myrland, Ø., Trondsen, T., Johnston, R. S., & Lund, E. (2000). Determinants of fish consumption in Norway: Lifestyle, revealed preferences, and barriers to consumption. Food Quality and Preference, 11, 169-88.
    • Nielsen, J., Hyldig, G., & Larsen, E. (2002). Eating quality of fish: A review. Journal of Aquatic Food Product Technology, 11 (3/4), 125-41.
    • Olsen, S. O. (2001). Consumer involvement in fish as family meals in Norway: An application of the expectancy-value approach. Appetite, 36, 173-86.
    • Olsen, S. O. (2003). Understanding the relationship between age and fish consumption: The mediating role of attitude, health involvement and convenience. Food Quality and Preference, 14, 199-209.
    • Olsen, S. O. (2004). Antecedents of fish consumption behavior: An overview. Journal of Aquatic Food Product Technology, 13 (3), 79-91.
    • Olsen, S.O., Heide, M., Dopico, D. C., & Toften, K. (2008). Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison. Food Quality and Preference, 19, 618-627.
    • Olsen, S. O., & Ruiz, S. (2008). Adolescents' influence in family meal decisions. Appetite, 51, 646-53.
    • Park, J., Lennon, S., & Stoel, L. (2005). Online-product presentation: Effects on mood, perceived risk and repurchase intentions. Psychology and Marketing, 22, 695-719.
    • Pieniak, Z., Verbeke, W., Vermeir, I., Brunsø, K., & Olsen, S. O. (2007a). Consumer interest in fish information and labelling. Journal of International Food & Agribusiness Marketing, 19 (2/3), 117 - 41.
    • Pieniak, Z., Verbeke, W., Vermeir, I., Brunsø, K., & Olsen, S. O. (2007b). European consumers' use of and trust in information sources about fish. Food Quality and Preference, 18, 1050-1063.
    • Pieniak, Z., Verbeke, W., Vermeir, I., Brunsø, K., & Olsen, S. O. (2008). Impact of consumers' health beliefs, involvement and risk perception on fish consumption: A study in five European countries. British Food Journal, 110, 898-915.
    • Rortveit, A. W., & Olsen, S. O. (2007). The role of consideration set in explaining fish consumption. Appetite, 49, 214-222.
    • Scholderer, J., & Grunert, K. G. (2001). Does generic advertising work? A systematic evaluation of the Danish campaign for fresh fish. Aquaculture Economics & Management, 5, 253 - 71.
    • Sioen, I., Van Camp, J., Verdonck, F., Verbeke, W., Vanhonacker, F., & Willems, J. (2007). Probabilistic intake assessment of multiple compounds as a tool to quantify the nutritional-toxicological conflict related to fish consumption. Chemosphere, 71, 1056- 66.
    • Sogn-Grundvåg, G., & Østli, J. (2009). Consumer evaluation of unbranded and unlabelled food products: The case of Bacalhau. European Journal of Marketing, 43, 213-28.
    • Sørensen, E., Grunert, K. G., & Nielsen, N. A. (1996). The impact of product experience, product involvement and verbal processing style on consumers” cognitive structure with regard to fresh fish. MAPP working paper no. 42, The Aarhus School of Business.
    • Stone, R. N., & Gronhaug, K. (1993). Perceived risk: Further considerations for the marketing discipline. European Journal of Marketing, 27, 39-50.
    • Sveinsdóttir, K., Martinsdóttir, E., Green-Petersen, D., Hyldig, G., Schelvis, R., & Delahunty, C. (2009). Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference, 20, 120-32.
    • Taylor, J.W. (1974). The role of risk in consumer behaviour. Journal of Marketing, 38 (2), 54-60.
    • Trondsen, T., Scholderer, J., Lund, E., & Eggen, A. E. (2003). Perceived barriers to consumption of fish among Norwegian women. Appetite, 41, 301-14.
    • Tsiros, M., & Heilman, C. M. (2005). The effect of expiration dates and perceived risk in purchasing behaviour in grocery store perishable categories. Journal of Marketing, 69 (2), 114-29.
    • Tuu, H. H., & Olsen, S. O. (2009). Food risk and knowledge in the satisfaction-repurchase loyalty relationship. Asia Pacific Journal of Marketing and Logistics, 21, 521-36.
    • Vanhonacker, F., Pieniak, Z., & Verbeke, W. (2010). Fish Market Segmentation Based on Consumers' Motives, Barriers and Risk Perception in Belgium. Journal of Food Products Marketing, 16, 166-83.
    • Verbeke, W., Sioen, I., Pieniak, Z., Van Camp, J., & De Henauw, S. (2005). Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption. Public Health Nutrition, 8, 422-9.
    • Verbeke, W., & Vackier, I. (2005). Individual determinants of fish consumption: application of the theory of planned behaviour. Appetite, 44, 67-82.
    • Verbeke, W., Vanhonacker, F., Frewer, L. J., Sioen, I., De Henauw, S., & Van Camp, J. (2008). Communicating risks and benefits from fish consumption: Impact on Belgian consumers' perception and intention to eat fish. Risk Analysis, 28, 951-967.
    • Verbeke, W., Vermeir, I., & Brunsø, K. (2007). Consumers' evaluation of fish quality as basis for fish market segmentation. Food Quality and Preference, 18, 651-61.
    • Your Source (2010). Your source panel: Many voices, managed with care [www page]. URL http://www.yrsource.com/ourpanel.html
    • Yuksel, A., & Yuksel, F (2006). Shopping risk perception: effects on tourist's emotion, satisfaction and expressed loyalty intention. Tourism Management, 28, 303-13.
    • Zaichowsky, J. L. (1985). Measuring the Involvement Construct. Journal of Consumer Research, 12, 341-352.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article