Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes

Autores
Gugole Ottaviano, Maria Fernanda; Arce, María Soledad; Sosa, Miriam Patricia
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two diff erent household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants off ered more money in general than the medium-high income (MI) participants. However, the off ers of the two preparations (soup and salad) did not show signifi cant diff erences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no diff erence between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.
Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
RAW VEGETABLES
COOKED VEGETABLES
SECOND-PRICE AUCTIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/188177
Acceder
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spelling Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomesGugole Ottaviano, Maria FernandaArce, María SoledadSosa, Miriam PatriciaRAW VEGETABLESCOOKED VEGETABLESSECOND-PRICE AUCTIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two diff erent household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants off ered more money in general than the medium-high income (MI) participants. However, the off ers of the two preparations (soup and salad) did not show signifi cant diff erences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no diff erence between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaHeighten Science Publications Inc.2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/188177Gugole Ottaviano, Maria Fernanda; Arce, María Soledad; Sosa, Miriam Patricia; Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes; Heighten Science Publications Inc.; Archive of food and nutritional science; 6; 5-2022; 16-252575-01942575-0194CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.heighpubs.org/hfns/afns-aid1033.phpinfo:eu-repo/semantics/altIdentifier/doi/10.29328/journal.afns.1001033info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:56:27Zoai:ri.conicet.gov.ar:11336/188177instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:56:27.573CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
title Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
spellingShingle Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
Gugole Ottaviano, Maria Fernanda
RAW VEGETABLES
COOKED VEGETABLES
SECOND-PRICE AUCTIONS
title_short Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
title_full Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
title_fullStr Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
title_full_unstemmed Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
title_sort Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes
dc.creator.none.fl_str_mv Gugole Ottaviano, Maria Fernanda
Arce, María Soledad
Sosa, Miriam Patricia
author Gugole Ottaviano, Maria Fernanda
author_facet Gugole Ottaviano, Maria Fernanda
Arce, María Soledad
Sosa, Miriam Patricia
author_role author
author2 Arce, María Soledad
Sosa, Miriam Patricia
author2_role author
author
dc.subject.none.fl_str_mv RAW VEGETABLES
COOKED VEGETABLES
SECOND-PRICE AUCTIONS
topic RAW VEGETABLES
COOKED VEGETABLES
SECOND-PRICE AUCTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two diff erent household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants off ered more money in general than the medium-high income (MI) participants. However, the off ers of the two preparations (soup and salad) did not show signifi cant diff erences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no diff erence between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.
Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two diff erent household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants off ered more money in general than the medium-high income (MI) participants. However, the off ers of the two preparations (soup and salad) did not show signifi cant diff erences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no diff erence between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/188177
Gugole Ottaviano, Maria Fernanda; Arce, María Soledad; Sosa, Miriam Patricia; Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes; Heighten Science Publications Inc.; Archive of food and nutritional science; 6; 5-2022; 16-25
2575-0194
2575-0194
CONICET Digital
CONICET
url http://hdl.handle.net/11336/188177
identifier_str_mv Gugole Ottaviano, Maria Fernanda; Arce, María Soledad; Sosa, Miriam Patricia; Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes; Heighten Science Publications Inc.; Archive of food and nutritional science; 6; 5-2022; 16-25
2575-0194
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.heighpubs.org/hfns/afns-aid1033.php
info:eu-repo/semantics/altIdentifier/doi/10.29328/journal.afns.1001033
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Heighten Science Publications Inc.
publisher.none.fl_str_mv Heighten Science Publications Inc.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.24909

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