 US consumer preferences and attitudes toward seaweed and value‐added productsQiujie Zheng, Christopher V. Davis, Anne Langston Noll, Raymond Bernier and Randy Labbe Agribusiness, 2024, vol. 40, issue 3, 699-724 Abstract: Food reformulation and the introduction of novel sources of nutrition are considered potential strategies to address poor nutrition and public health issues. Seaweed, a novel food in Western cuisine, is gaining popularity, and seaweed farming in the United States is an emerging and fast‐growing aquaculture segment. This paper provides a comprehensive understanding of US consumers' preferences and attitudes toward seaweed and value‐added seaweed products. Specifically, the study focuses on two distinct consumer groups: those who consume seaweed and those who do not. It includes separate analyses for each group to compare their attitudes and examine the characteristics and factors affecting their attitudes. This paper summarizes the different characteristics of seaweed consumers and nonconsumers. The results show that the seaweed consumers' knowledge of seaweed and perceptions of seaweed quality, price, and availability positively affect their intentions to try a new product flavored with seaweed. Nonconsumers have unique reasons for not consuming seaweed, several of which are associated with their intentions to try a new seaweed product [EconLit Citations: D12, Q13]. Date: 2024 Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:40:y:2024:i:3:p:699-724 Access Statistics for this article Agribusiness is currently edited by Ronald W. Cotterill More articles in Agribusiness from John Wiley & Sons, Ltd. |
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