WEKO3
アイテム
Japanese Consumer Preference For Raw Fish: Best–Worst Scaling Method
https://fra.repo.nii.ac.jp/records/88
https://fra.repo.nii.ac.jp/records/883a180171-6df9-4e66-bb25-91366cbcbe4e
| Item type | 一般雑誌記事 / Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2022-09-28 | |||||
| タイトル | ||||||
| タイトル | Japanese Consumer Preference For Raw Fish: Best–Worst Scaling Method | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
桟敷, 孝浩
× 桟敷, 孝浩× Lu, Yu-Heng |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Given the declining consumption of fish and shellfish in Japan, it is essential to better understand consumer needs to design policies that increase consumption. Therefore, we clarify the relative degree of importance Japanese consumers place on various attributes of raw fish during purchase based on a questionnaire survey employing best–worst scaling. We find that consumers prioritize freshness, price, taste, appearance, safety, seasonality, ease of cooking and eating, nutrition, origin, wild fish, and effect on natural environment and ecosystem, in that order. Wild fish has unexpectedly low importance, although Japanese consumers conventionally purchase captured fishery products rather than cultured ones. The effect on the natural environment and ecosystem is accorded the least importance; however, there is a growing trend of purchasing products with marine eco-label certification. To increase environmental sustainability while maximizing natural resource use, proactive actions are needed to change consumer attitudes. The results of a random parameter logit model reveal a comparatively higher preference heterogeneity for origin, ease of cooking and eating, and price. In other words, consumers concerned with origin and not concerned with ease of cooking and eating can be expected to purchase raw fish even at a higher price if the added value is appropriate. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Journal of Marine Science and Technology 巻 29, 号 6, p. 808-816, 発行日 2022-03 |
|||||
| 出版者 | ||||||
| 出版者 | National Taiwan Ocean University | |||||
| 言語 | en | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 2709-6998 | |||||
| DOI | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.51400/2709-6998.2560 | |||||
| 情報源 | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | Local | |||||
| 関連識別子 | 10055253 | |||||
| 言語 | ja | |||||
| 関連名称 | Fraism | |||||
| 関連サイト | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://jmstt.ntou.edu.tw/journal/vol29/iss6/9/ | |||||
| 言語 | en | |||||
| 関連名称 | Journal of Marine Science and Technology | |||||
