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Article
Publication date: 19 February 2021

Osman Inanç Güney and Levent Sangün

After the novel coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization in March 2020, its devastating effects began to be closely monitored…

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Abstract

Purpose

After the novel coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization in March 2020, its devastating effects began to be closely monitored all over the world. The new order that emerged due to the fight against the virus soon began to affect all our habits and behaviours. The fact that food consumption is vital for human well-being makes this an important area to investigate in terms of the impact of COVID-19. This research was carried out to investigate the changes in consumers' food consumption behaviour and habits during the COVID-19 pandemic and determine the factors that explain these changes.

Design/methodology/approach

In line with the recommendations for social distancing under pandemic conditions, the empirical data were collected via computer-assisted telephone interviewing (CATI). The participants were 1,023 individuals living in the major cities of the seven regions of Turkey. An ordered probit regression model was used to estimate the attitudes related to the changes in food consumption behaviour and habits, and descriptive statistics are provided to show the current food consumption and purchase situation.

Findings

The results showed that the changes in food consumption behaviour and habits due to the pandemic were related to price increase concerns, stockpiling, awareness of food waste, safety and excessive, food access concerns, natural/organic food preferences and packaging of foods. Moreover, the participants tended to prepare food at home and preferred food that was popular with other consumers. Consumers mainly bought food from discount stores and local grocery stores and consumed fresh vegetables and fruits, animal-based products, cereals and pulses.

Originality/value

The current study contributes to knowledge regarding the effects of the coronavirus pandemic on food consumption behaviour by using a predictive model and provides behavioural estimations by using a countrywide questionnaire. The results show that the pandemic affects food consumption routines and food perspective of consumers in various ways.

Details

British Food Journal, vol. 123 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 December 2019

Osman Inanç Güney and Luca Giraldo

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…

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Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Research limitations/implications

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.

Originality/value

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.

Details

British Food Journal, vol. 122 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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