Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers

Giuseppe Di Vita, Simone Blanc, Teresina Mancuso, Stefano Massaglia, Giovanni La Via and Mario D’Amico
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Giuseppe Di Vita: Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy
Simone Blanc: Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy
Teresina Mancuso: Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy
Stefano Massaglia: Department of Agricultural, Forest and Food Sciences (DISAFA) University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco-Torino, Italy
Giovanni La Via: Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy
Mario D’Amico: Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 98-100, 95123 Catania, Italy

IJERPH, 2019, vol. 16, issue 14, 1-9

Abstract: The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free.

Keywords: conjoint analysis; consumer preference; processed meat product; consumer attitudes; low-salt content; nitrate-free (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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