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Preferences and Purchase Intention of Tenebrio molitor(Mealworm) according to Cooking Method  

Hwang, Su-Young (Dept. of Food Service Management, Kyunghee University)
Bae, Gumkwang (Dept. of Hospitality Management, University of Missouri)
Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 100-115 More about this Journal
Abstract
The main purpose of this study is to establish fundamental data for the development of processed food using mealworm after examination of preferences and purchased intention according to two types of cooking methods (saute and oven) and three shapes (original, chapping, and powder) of cooked mealworm. In particular, this study aims to facilitate the establishment of target market strategies about edible insects bringing food neophobia. The results show that males' and older persons' preferences and purchases intention were higher than those of female and younger people. The group having high health involvement and low food neophobia had higher preferences and purchase intentions than the group having low health involvement and high food neophobia. In addition, customers had highest preferences and purchase intention with powdered mealworm regardless of cooking methods and customers' characteristics. These research findings provide food developer with meaningful data for market targeting.
Keywords
Tenebrio molitor; mealworm; preference; purchase intention; health involvement; food neophobia;
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Times Cited By KSCI : 10  (Citation Analysis)
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