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Examines the usefulness of socio‐economic criteria for explaining food consumption. Data from a sample of 102 households in the Newcastle upon Tyne area were collected by means of a food diary instrument. Considers 27 food groups. Demonstrates that few significant differences in consumption exist for households with and without children. Fewer differences exist for households in different social classes, households of differing education levels and households in different age groups.

The article aims to address two questions: “What are the important extrinsic variables in consumer food studies?” and “Which are focused on the most?”

An extensive search of previous literature was conducted to find data on papers related to extrinsic variables in food studies. Both an electronics search through computerized library databases (Web of Science, Food Science and Technology Abstract), and reference lists from relevant research papers were used.

The article finds that acceptance and intention to purchase measures regarding foods are associated with consumption and purchase process and are used as an indirect way of obtaining data to understand consumer behavior. Although the importance of intrinsic variables such as color, aroma, flavor and texture in food acceptance and choice are very well recognized, several studies have shown that other variables also play an important role in food acceptance, preference, choice and intention to purchase. This article presents the more studied extrinsic variables using the conjoint analysis and repertory grid methods.

This article shows data only on repertory grid and conjoint analysis. There are other methodologies such as focus group, laddering interviews and questionnaires that can be used to investigate the role of extrinsic variables on consumer attitude.

Context variables are the most studied extrinsic variables. Production method, nutritional information, protected denomination of origin/certification and origin are some of these variables and are directly linked with consumer concerns about the product. The authors believe that the change in consumer behavior globally drives the search for motives that better explain choices.

Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.

Conjoint analysis has become an increasingly popular approach to estimate the benefits derived from the attributes of a product. This decompositional method provides information about the structure of consumers' preferences, as obtained from the overall judgement of a set of alternative products defined as a combination of levels of different attributes. A two‐Limit Tobit Model approach for conjoint analysis has been used to examine and compare wine attribute preferences within and between different retail outlets (wine shops, direct‐from‐producer and supermarkets) in two Spanish regions: Aragon and Navarre. Three attributes have been used in the conjoint design: price, origin and vintage year. Among these attributes, price is the principal aspect for consumers who buy in wine shops, origin is the most important attribute for supermarket buyers and grape vintage has more utility for buyers who obtain wine directly from the producer. Finally, three wine consumer segments have been identified and characterised in the two regions.

The purpose of this paper is to understand consumer attitudes toward organic eggs by identifying their profiles and estimating the degree of their willingness to pay (WTP) for eggs with different attributes in order to evaluate the position of organic eggs.

Empirical data were collected from a face-to-face cross-sectional market survey, which involved a choice experiment design and a series of questions related to respondents’ attitudes and preferences in terms of organic egg consumption. A total of 552 consumers who are responsible for their household purchases were sampled, while the survey was performed in the major cities of seven regions of Turkey. The gathered data from the questions on consumer attitudes and preferences were analyzed using ordered probit, while the choice experiment data were analyzed through the use of conditional logit and mixed logit models.

Consumers perceive organic eggs to be healthy, nutritious and delicious food. In the study, we obtained three consumer groups (collectivist consumers, individualist consumers and reluctant consumers) with different characteristics in relation to organic egg consumption. When the motivations for organic egg consumption were analyzed, it was found that individual benefits have a greater impact than collectivist benefits on consumers’ choice to purchase organic eggs. According to the results of the regression analysis, consumers are willing to pay ₺0.76 more per egg for organic eggs compared to conventional eggs. Overall, consumers are reluctant to pay a premium in view of the functionality aspect of eggs.

The results will help the actors within the egg industry to develop production and market-planning processes for differentiated egg markets according to consumer preferences and in terms of having the opportunity to select their ideal customer segments.

The research is the first study that analyses the motivations and the willingness of Turkish consumers to purchase organic eggs through using a choice experiment design and regression models. Original findings include the segmentation of consumers according to personal beliefs and norms. The research is also important in terms of comparing two regression model results in methodical terms. The similarity among the obtained results from the regression analysis increased the reliability of the study.

Conjoint analysis has emerged as a contemporary research technique to reveal consumers’ preference towards choosing a particular restaurant. Through some focus group discussions, a list of restaurant attributes was identified as important for restaurant‐goers in deciding where to dine. While the research was based on Hong Kong experience, the research technique can be generalised to restaurant choices in other countries. It is possible to segment the restaurant market by different meal purposes (i.e. family meal, business meal and tourists) and employee groups (i.e. service sector, hotels and floating restaurants). The concept of decentring was applied in the study to help reveal restaurant preferences as perceived by the respondents standing in the shoes of others.

HIS holidays over, before the individual and strenuous winter work of his library begins, the wise librarian concentrates for a few weeks on the Annual Meeting of the Library Association. This year the event is of unusual character and of great interest. Fifty years of public service on the part of devoted workers are to be commemorated, and there could be no more fitting place for the commemoration than Edinburgh. It is a special meeting, too, in that for the first time for many years the Library Association gathering will take a really international complexion. If some too exacting critics are forward to say that we have invited a very large number of foreign guests to come to hear themselves talk, we may reply that we want to hear them. There is a higher significance in the occasion than may appear on the surface—for an effort is to be made in the direction of international co‐operation. In spite of the excellent work of the various international schools, we are still insular. Now that the seas are open and a trip to America costs little more than one to (say) Italy, we hope that the way grows clearer to an almost universal co‐working amongst libraries. It is overdue. May our overseas guests find a real atmosphere of welcome, hospitality and friendship amongst us this memorable September!

The ideal honey profile for 153 Irish consumers of honey was one with a thick texture, a dark golden colour, made by a small‐scale producer, at a price of IR£1.95 and packaged in a 454g (1lb) plain glass jar. Least squares regression was used to estimate part worths for the conjoint analysis. Using the scale attribute as a basis for segmentation three distinct segments were identified. Market simulation experiments simulated market shares for 11 products; the ideal products for each segment (three in total), two existing mass‐produced honeys, four from small‐scale local farm producers and one from a farm producer produced on a larger scale. The first cluster was the least price sensitive, with the most important attribute being small‐scale producer source. Mass‐produced honeys had a very small market share in this segment. The second cluster was distinguished by deriving a high utility from a light‐coloured honey. Again mass‐produced honeys had the smallest market share. In the first two clusters, in addition to some of the ideal products, honey/s from small‐scale producers had high market shares. The third cluster was the most price sensitive and the mass‐produced honeys commanded their largest market share in this segment. This segment also derived the highest utility of all segments from a honey produced on a mass scale. The results show that adjusting pricing and promotional approaches could increase market share for honey producers.

Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9‐17‐year olds in Northern Ireland and considers the potential effects of age, gender and socio‐economic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In‐depth diet based case studies also took place evaluating the diets of 14 young people. The research indicated that this group have a diet which continues to cause concern.

The purpose of this paper is to analyse the appropriateness of the analytical hierarchy process (AHP) to measure consumers’ acceptance and preference for eggs enriched with omega-3 (n-3) fatty acids as a health claim and to compare its results with the traditional nine-point hedonic scale.

The AHP was used as a multi-criteria decision analysis. Data were obtained from a face-to-face questionnaire completed by 122 consumers in a controlled environment in Cataluña (Spain).

Results showed the capacity of the AHP to analyse consumers’ acceptance and preferences. An agreement between the AHP and the nine-point scale was found showing that n-3 enriched eggs had lower flavour acceptance, conventional eggs had higher yolk colour acceptance, and conventional and the free-range eggs had similar and higher odour acceptance than the other egg types. The most important attributes that determine preferences for egg purchase were the type and the egg price followed by the origin and the egg size.

The AHP approach seems to be a reliable tool to evaluate consumers’ hedonic preferences. However, further testing on other food products with larger sample size is needed.

The AHP methodology has been widely used in many fields in the last decades, but to the knowledge, not in the sensory field. In the Spanish market, studies that analyse consumers’ preferences and acceptance of eggs are scarce, and new insights are needed particularly regarding n-3 enriched eggs.