Expanding the quality concept to satisfy consumer demand
Personal disposable income has a significant impact on the food consumers purchase, where they buy it and where they consume it. With increasing income there is a corresponding increase in the desire for more convenience, a greater variety of food and higher quality food. Quality can be conceptualiz...
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| Format: | Conference Paper |
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Agricultural and Food Marketing Association for Asia and the Pacific-AFMA
2007
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| Online Access: | http://www.fao.org/docrep/010/ah996e/ah996e00.htm http://hdl.handle.net/20.500.11937/20308 |
| _version_ | 1848750270053351424 |
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| author | Batt, Peter |
| author2 | Peter J. Batt |
| author_facet | Peter J. Batt Batt, Peter |
| author_sort | Batt, Peter |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Personal disposable income has a significant impact on the food consumers purchase, where they buy it and where they consume it. With increasing income there is a corresponding increase in the desire for more convenience, a greater variety of food and higher quality food. Quality can be conceptualized at five levels. At its most basic level, quality captures the consumers' requirement for food that is nutritious, safe to eat and true to description. The intrinsic quality considers the physical attributes of the product. Extrinsic quality considers the value that the brand, the package, the place of purchase and the price add to the product. As attributes such as taste, texture and flavour can only be ascertained after purchase, such are described as the experiential quality attributes. The credence attributes are those that consider how the food was produced. With rising income, consumers want to know where the food was produced, what it contains and how it was produced. Concern for the environment, sustainable production and worker welfare and animal welfare are expected to become more influential in consumer decisions to purchase as they become more affluent. |
| first_indexed | 2025-11-14T07:34:09Z |
| format | Conference Paper |
| id | curtin-20.500.11937-20308 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:34:09Z |
| publishDate | 2007 |
| publisher | Agricultural and Food Marketing Association for Asia and the Pacific-AFMA |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-203082022-11-21T05:19:41Z Expanding the quality concept to satisfy consumer demand Batt, Peter Peter J. Batt Jean J. Cadilhon Personal disposable income has a significant impact on the food consumers purchase, where they buy it and where they consume it. With increasing income there is a corresponding increase in the desire for more convenience, a greater variety of food and higher quality food. Quality can be conceptualized at five levels. At its most basic level, quality captures the consumers' requirement for food that is nutritious, safe to eat and true to description. The intrinsic quality considers the physical attributes of the product. Extrinsic quality considers the value that the brand, the package, the place of purchase and the price add to the product. As attributes such as taste, texture and flavour can only be ascertained after purchase, such are described as the experiential quality attributes. The credence attributes are those that consider how the food was produced. With rising income, consumers want to know where the food was produced, what it contains and how it was produced. Concern for the environment, sustainable production and worker welfare and animal welfare are expected to become more influential in consumer decisions to purchase as they become more affluent. 2007 Conference Paper http://hdl.handle.net/20.500.11937/20308 http://www.fao.org/docrep/010/ah996e/ah996e00.htm Agricultural and Food Marketing Association for Asia and the Pacific-AFMA fulltext |
| spellingShingle | Batt, Peter Expanding the quality concept to satisfy consumer demand |
| title | Expanding the quality concept to satisfy consumer demand |
| title_full | Expanding the quality concept to satisfy consumer demand |
| title_fullStr | Expanding the quality concept to satisfy consumer demand |
| title_full_unstemmed | Expanding the quality concept to satisfy consumer demand |
| title_short | Expanding the quality concept to satisfy consumer demand |
| title_sort | expanding the quality concept to satisfy consumer demand |
| url | http://www.fao.org/docrep/010/ah996e/ah996e00.htm http://hdl.handle.net/20.500.11937/20308 |