Tunisian Consumer Quality Perception and Preferences for Dairy Products: Do Health and Sustainability Matter?

Meriem Zlaoui, Mohamed Zied Dhraief, Boubaker Dhehibi and Mourad Rekik
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Meriem Zlaoui: Rural Economics Laboratory, National Institute of Agronomic Research of Tunisia (INRAT), Rue hédi Karray, Tunis 2049, Tunisia
Mohamed Zied Dhraief: Rural Economics Laboratory, National Institute of Agronomic Research of Tunisia (INRAT), Rue hédi Karray, Tunis 2049, Tunisia
Boubaker Dhehibi: Social, Economy and Policy (SEP) Team, International Center for Agricultural Research in the Dry Areas (ICARDA), Tunis 2049, Tunisia
Mourad Rekik: Resilient Agro-Sylvo-Pastoral Systems Team (RASP), International Center for Agricultural Research in the Dry Areas (ICARDA), Tunis 2049, Tunisia

Sustainability, 2021, vol. 13, issue 19, 1-17

Abstract: Consumer awareness about dairy quality increased in the last years, specifically after recent food incidents worldwide (aflatoxin contamination in Europe, 2013, E. coli outbreak in the USA, 2015). In Tunisia, food security and sustainability are at the center of agricultural and food strategies. Therefore, data collected from a face-to-face survey of 214 participants in three cities of Tunisia were analyzed with the aim to identify the general trends of dairy consumption in Tunisia. A factor analysis was conducted to define the way consumers perceive the concept of dairy quality with regards to health and sustainability perceptions. Then, by means of cluster analysis we explore the existence of specific consumer types in relation to dairy quality perceptions, with clear-cut and statistically solid socio-demographic and behavioral profile. Three consumer types were highlighted to evaluate dairy quality, based on different quality dimensions, such as health and sustainability, experience, visible quality, brand name, price and innovation. The results show the emergence of a specific segment of young and older consumers, more educated, and with health and sustainability concerns toward dairy quality.

Keywords: dairy quality; quality perception; health and sustainability; sustainable consumption; sustainable food; Tunisia (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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