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  1. 学術雑誌論文

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/88
3a180171-6df9-4e66-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

WEKO 788
e-Rad 10453250

en Sajiki, Takahiro

ja 桟敷, 孝浩


ja-Kana サジキ, タカヒロ

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Lu, Yu-Heng

× Lu, Yu-Heng

WEKO 2302

en Lu, Yu-Heng
National Taiwan Ocean University

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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
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