• Title/Summary/Keyword: Consumption Attributes

Search Result 254, Processing Time 0.026 seconds

Housewives' Awareness of the Quality Attributes for Korean Native Chickens (토종닭 품질 특성에 대한 주부의 인식 조사)

  • Kim, Hyun-Cheol;Lee, Min-A;Jo, Cheorun;Nam, Ki-Chang
    • Korean Journal of Poultry Science
    • /
    • v.42 no.4
    • /
    • pp.275-283
    • /
    • 2015
  • A consumer survey was conducted for the subject of a total of 503 housewives in Korea, with the questionnaires on the quality attributes for Korean native chicken. The responding results collected were used for the importance-performance analysis of the quality attributes involved in production, processing, distribution, and consumption of Korean native chicken. The quality attributes with both relatively high importance and performance ("keep up the good work") were chicken origin, shelf life, freshness, and safety issues, while those with high importance but low performance ("concentrate here") were chicken breed certification and refrigerated/ frozen state. Respondents were also interested in lean meat and protein content of the chicken meat. In the aspect of eating quality attributes, chewiness was the most important one. The survey shows tenderer, chewier, and more flavorful chicken meat will be preferred and a new chicken breed with those eating quality attributes needs to be developed.

Exploring consumer awareness and attitudes towards eco-friendly packaging among undergraduate students in Korea

  • Quedahm Chin;Seungjee Hong
    • Korean Journal of Agricultural Science
    • /
    • v.50 no.4
    • /
    • pp.697-711
    • /
    • 2023
  • The global waste crisis has been escalating and its consequent impact on soil, water, air pollution, and eventually climate change acceleration has shed light on the importance of reducing waste. Amidst COVID-19 and the following surge in single-use plastics for food delivery, waste generation is on the incline. Companies and governments have embarked on developing various eco-friendly packaging technologies, but their effectiveness on the consumers is vague as definitions of eco-friendly packaging are vague, and research on its link to purchase intention remains scarce. Thus, the adoption of eco-friendly packaging has been slow. To address this issue, this study analyzes the awareness and purchase intention of four visual attributes of eco-friendly packaging-material, verbal statement, eco-label, and color-along with the environmental consciousness among undergraduate university students in Korea through online surveys and the ordered logit regression model. The study distinguished the attributes into evidence-based and conjectural categories. The findings revealed that eco-friendly visual attributes had a positive effect on purchase intention amongst undergraduate students in Korea; however the level of environmental consciousness had marginal effect on the purchase intention of eco-friendly visual attributes. The level of effectiveness also varied with each visual element. Analyses revealed that visual attributes to eco-friendly material had marginal effect on purchase intention; color was deemed not an "Eco-friendly attribute" by most students, and although eco-friendly labels were deemed as an eco-friendly attribute, trust in the labels varied according to environmental consciousness. These findings have implications for businesses and policymakers aiming to promote eco-friendly consumption within packaged food products.

The Effects of Consumer Value Cognition on Benefits and Attributes of Culture-Art Products (문화예술상품 소비자의 가치인식이 추구혜택과 상품속성에 미치는 영향)

  • Shin, Eun Joo;Rhee, Young Sun
    • Asia Marketing Journal
    • /
    • v.14 no.2
    • /
    • pp.177-207
    • /
    • 2012
  • Today's consumers perceive consumption as a representation of themselves. It is not simply an act that fulfills a consumer's physical and practical needs. Even in terms of life quality, consumers increasingly want to achieve an emotional and sensible experience through consumption. Consumers now make decisions based on their need to express their position in relation to other people, pursue emotional satisfaction, and try to improve the quality of life. Culture-art products that meet such internal and external demands of consumers have made significant improvements in both quantity and quality, because of the social interest and policy support. The recognition of personal and social values of culture and arts has brought about interest in and need for culture-art products. Businesses have agilely embraced such change and actively implemented various marketing strategies utilizing culture and arts. For example, businesses began to sponsor artists who produce culture-art products while building facilities for cultural and art performances or exhibitions. Businesses have also provided performances and exhibitions free-of-charge or at affordable prices. As a result, the supply in the market has started to exceed its demand as is often the case in many of other markets. However, such imbalance has occurred not because of over-supply but because of a lack of demand. Given these circumstances, the government and culture and art related organizations, which had mainly concentrated on the supply side, started to recognize the importance of creating personal and social values in culture and arts. As a result, the government and various organizations are now creating various strategies that include policy measures to achieve their new found goal. Unfortunately however, such efforts are not meeting the expectations. Focusing on above-mentioned circumstances and problems, this study aims to find measures to create demand for culture-art products in the internal conditions of those who consume culture-art products. In other words, given that the demand for culture-art products has not increased despite all external conditions to encourage consumption, this study aims to find the reasons in consumers' value judgment on culture-art products. Though there were recent studies on culture-art products that applied consumer behavior on marketing theories, most of them focused on peripheral aspects such as people's motivation for or satisfaction from watching culture-art events. Hence, there is a need to understand what kind of value consumers perceive from culture-art products and how such value cognition leads to consumption in a comprehensive manner. This study acts as follow-up to a separate study entitled "Qualitative Study about Value Cognition and Benefits of Consumer on Culture-Art Products". The current study aims to extend practical implications that enhance the effectiveness of marketing strategies among the producing and policy agencies in the industry. The purpose of this study is to investigate dimensions of value cognition, benefits and attributes of culture-art products, and identify the effects of consumer value cognition on benefits and attributes. The questionnaire was developed based on the conceptual structure of qualitative research and previous researches. It was composed of value cognition, benefits, attributes of culture-art products and demographic variables. This survey was conducted on-line and off-line among a total of 662 persons ranging from their teens to their 50's who were living in Seoul, Gyeonggi-do, various metropolitan cities, and small and medium-sized cities. The data collected was analyzed by factor analysis and path analysis using SPSS WIN 18.0 and AMOS 16.0. This empirical study found that the dimensions of value cognition of culture-art products were categorized into personal goods, aesthetic goods and public property. This shows that the consumers perceive culture-art products as products that are worthy enough to pay the costs not just for personal benefits but also for their social values. Also the formation of value cognition for culture-art products requires special conditions unlike that for physical consumer goods and services, which simply require marketing stimuli. The dimensions of benefits pursued by consuming culture-art products were found to be composed of four types - pursuit of aesthetic benefits, pursuit of actual benefits, pursuit of emotional benefits, and pursuit of conspicuous character. This result implies that people consume culture-art products not just to pursue pleasure from emotional and intelligent satisfaction as well as social relations, but also to seek the needs and benefits embodied at a social level. The dimensions of attributes of culture-art products had seven different factors, - environmental, price, evaluation, people, artwork, composition, and personal relations - which is plentiful. This is because the attributes of culture-art products are very complicated compared to other consumer goods or services. Since culture-art products include not just cultural or artistic works but also all physical, human, environmental, and systemic elements of the products in a comprehensive manner, consumers perceive everything they experience in the process of consuming culture-art products as part of the products. The dimensions of value cognition was found to affect attributes of the products, mostly using pursued benefits as a mediating factors. This result is consistent with the result of qualitative research, and proves that applying the means-end chain theory in the reverse direction is reasonable. The result can be interpreted that consumers' value cognitions for culture-art products turns into actual benefits leading to consumers' decisions. Furthermore, this result reveals that when consumers choose culture-art products, they take into account the attributes of culture-art products depending on the benefits they pursue. These results confirm that despite their conceptual and abstract attributes, culture-art products have values that contribute to actual benefits for individual consumers and society. Hence, value cognition generates benefits to be pursued and this in turn affects the consumers' choices of attributes on products. Based on the conceptual structure of consumers' value cognitions on culture-art products and its dimensions, it is possible to find detailed methods to provide opportunities for education and training to form and reinforce positive value cognition on culture-art products. And through those methods, it will be possible to develop attributes of culture-art products according to the dimensions of pursued benefits, and allow conceptual products become the subject to valuable consumption in real life. These results provide theoretical understanding of consumer behavior in culture marketing and useful information to culture-art producers, companies that use culture and art, and government agencies that use culture-art as a mean to improve the public perception of quality of life. As a follow up on this study, there should be experimental studies that can develop criteria visualizing the demands of consumers who purchase culture-art products and identify their detailed attributes. Studies that compare characteristics of different areas within the culture-art product category and in-depth studies on a specific area or genre will also be needed. In order to develop marketing strategies for culture-art products, studies on the formation and reinforcement of positive value cognition on culture-art products and education for the development of consumer demand as well as on the development and differentiation of attributes of culture-art products depending on types of consumer groups should also follow.

  • PDF

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

  • Sethukali Anand Kumar;Hye-Jin Kim;Dinesh Darshaka Jayasena;Cheorun Jo
    • Food Science of Animal Resources
    • /
    • v.43 no.2
    • /
    • pp.197-219
    • /
    • 2023
  • Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

IPA and Purchasing Behavior Analysis on the Consumption Values of Rice Cakes (떡류 소비가치에 따른 구매행태 및 IPA 분석)

  • Min Sung Kim;Hee Reong Choi;Chun Young Sohn;Wan Soo Hong
    • Journal of the Korean Society of Food Culture
    • /
    • v.38 no.6
    • /
    • pp.415-424
    • /
    • 2023
  • This study was undertaken to provide basic data to aid product development and marketing by identifying purchasing behaviors and performing Important Performance Analysis (IPA) according to the consumption values of rice cakes. This study was conducted on 426 consumers who purchased rice cakes. Analysis was performed to determine general characteristics, consumption behaviors, preference for rice cakes, material preferences for rice cake development, need for rice cake development, and importance and satisfaction when selecting rice cakes. Cluster analysis classified consumption values into three clusters. The high and middle consumption value groups contained the greatest proportions of consumers aged over fifty. The high and medium consumption value groups preferred rice cakes more than the low consumption value group. Higher rice cake consumption value was positively associated with the greater preference for rice cakes. Furthermore, the perceived need to develop rice cakes was greatest in the high consumption value group. In addition, importance and satisfaction were positively associated with consumption value. IPA analysis showed that the attributes that require continuous attention because of their contributions to importance and satisfaction were taste, quantity, and hygiene. Different rice cake marketing and product development strategies are required for different consumption values.

The Effect of Attributes of Selecting Korean Restaurants Pursuant to Food Service Consumption Propensity on Behavioral Intent (외식 소비성향에 따른 한식당 선택속성이 행동의도에 미치는 영향)

  • Jin, Eun-Kyung;Park, Young-Hee;Lee, Jong-Ho
    • Culinary science and hospitality research
    • /
    • v.20 no.1
    • /
    • pp.189-204
    • /
    • 2014
  • This study is aimed to identify the relationship between Korean restaurant selection attributes and behavioral intention regarding foodservice consumption tendency. In order to achieve the purpose of research, frequency analysis, factor and reliability analysis, correlation analysis, cluster analysis, chi-square test, variance analysis, and multiple regression analysis were conducted using SPSS 18.0. As a result of variance analysis, accessibility did not appear to have a significant difference in all clusters, food quality appeared to have a significant result (F=5.587, $p{\leq}.001$), employees' service appeared to have a significant difference (F=5.186, p<.01), and price discounts also showed a significant difference (F=4.921, p<.01). Therefore, the first hypothesis that the foodservice consumption tendency has a difference in the Korean restaurants selection attributes was partially selected. In order to verify the hypothesis that the Korean restaurants selection attributes affect behavioral intention, the sub-factors of the Korean restaurant selection attributes (accessibility of restaurants, food quality, employees' service, price discounts) were set as independent variables, and the behavioral intention of foodservice consumers was set as a dependent variable. As a result, the accessibility of restaurants (${\beta}=.092$) and price discounts (${\beta}=.299$) have a non-significant effect on behavioral intention. However, a significant result was shown in food quality (${\beta}=.379$, p<.001) and employees' service (${\beta}=.251$, p<.001). Thus, the hypothesis that the Korean restaurant selection attributes have a positive effect on behavioral intention was partially selected. Based on the results, foodservice managers need to build up strategic management to improve food quality with better ingredients, sanitation, adequate quantity, and consistent taste of food. In addition, they should provide better service with well-trained employees.

Forecasting Energy Consumption of Steel Industry Using Regression Model (회귀 모델을 활용한 철강 기업의 에너지 소비 예측)

  • Sung-Ho KANG;Hyun-Ki KIM
    • Journal of Korea Artificial Intelligence Association
    • /
    • v.1 no.2
    • /
    • pp.21-25
    • /
    • 2023
  • The purpose of this study was to compare the performance using multiple regression models to predict the energy consumption of steel industry. Specific independent variables were selected in consideration of correlation among various attributes such as CO2 concentration, NSM, Week Status, Day of week, and Load Type, and preprocessing was performed to solve the multicollinearity problem. In data preprocessing, we evaluated linear and nonlinear relationships between each attribute through correlation analysis. In particular, we decided to select variables with high correlation and include appropriate variables in the final model to prevent multicollinearity problems. Among the many regression models learned, Boosted Decision Tree Regression showed the best predictive performance. Ensemble learning in this model was able to effectively learn complex patterns while preventing overfitting by combining multiple decision trees. Consequently, these predictive models are expected to provide important information for improving energy efficiency and management decision-making at steel industry. In the future, we plan to improve the performance of the model by collecting more data and extending variables, and the application of the model considering interactions with external factors will also be considered.

A Study on the Eating Behaviors and Characteristics of Consumption Propensities on Dining out as Perceived by Silver Generation in Seoul (서울지역 실버고객들의 외식식습관과 소비행동 속성에 관한 연구)

  • Choi, Mi-Sook;Kim, Dong-Ho;Park, Hyo-Nam;Kim, Seong-Su
    • Culinary science and hospitality research
    • /
    • v.21 no.1
    • /
    • pp.250-266
    • /
    • 2015
  • This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

An analysis of Propensity to Dinning -Centering on Propensity to Consumption in the Busan Area- (생활양식에 따른 외식성향 분석 -부산지역의 소비성향을 중심으로-)

  • Gyeong, Yeong-Gu;Park, Han-Na
    • Journal of Applied Tourism Food and Beverage Management and Research
    • /
    • v.15 no.2
    • /
    • pp.23-41
    • /
    • 2004
  • This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

  • PDF

A Sufferage offloading tasks method for multiple edge servers

  • Zhang, Tao;Cao, Mingfeng;Hao, Yongsheng
    • KSII Transactions on Internet and Information Systems (TIIS)
    • /
    • v.16 no.11
    • /
    • pp.3603-3618
    • /
    • 2022
  • The offloading method is important when there are multiple mobile nodes and multiple edge servers. In the environment, those mobile nodes connect with edge servers with different bandwidths, thus taking different time and energy for offloading tasks. Considering the system load of edge servers and the attributes (the number of instructions, the size of files, deadlines, and so on) of tasks, the energy-aware offloading problem becomes difficult under our mobile edge environment (MCE). Most of the past work mainly offloads tasks by judging where the job consumes less energy. But sometimes, one task needs more energy because the preferred edge servers have been overloaded. Those methods always do not pay attention to the influence of the scheduling on the future tasks. In this paper, first, we try to execute the job locally when the job costs a lower energy consumption executed on the MD. We suppose that every task is submitted to the mobile server which has the highest bandwidth efficiency. Bandwidth efficiency is defined by the sending ratio, the receiving ratio, and their related power consumption. We sort the task in the descending order of the ratio between the energy consumption executed on the mobile server node and on the MD. Then, we give a "suffrage" definition for the energy consumption executed on different mobile servers for offloading tasks. The task selects the mobile server with the largest suffrage. Simulations show that our method reduces the execution time and the related energy consumption, while keeping a lower value in the number of uncompleted tasks.