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Abstract

Research Article

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

Fernanda Gugole Ottaviano*, Soledad Arce and Miriam Sosa

Published: 03 May, 2022 | Volume 6 - Issue 1 | Pages: 016-025

Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two different 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 offered more money in general than the medium-high income (MI) participants. However, the offers of the two preparations (soup and salad) did not show significant differences. 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 difference 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.

Read Full Article HTML DOI: 10.29328/journal.afns.1001033 Cite this Article Read Full Article PDF

Keywords:

Raw vegetables; Cooked vegetables; Second-price auctions

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Ayman M Abu Mustafa

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