Japanese consumer preferences for processed pork

Stephen G. Sapp and C. Lynn Knipe
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Stephen G. Sapp: Iowa State University, College of Agriculture Experiment Station, Ames, Iowa, Postal: Iowa State University, College of Agriculture Experiment Station, Ames, Iowa
C. Lynn Knipe: Iowa State University, College of Agriculture Experiment Station, Ames, Iowa, Postal: Iowa State University, College of Agriculture Experiment Station, Ames, Iowa

Agribusiness, 1990, vol. 6, issue 4, 387-400

Abstract: Results of a consumer survey mailed to 3,000 households provide information on Japanese preferences for processed pork products. The survey addresses consumer attitudes, buying habits, taste and quality preferences, and the influence of advertising, significant others, and social support systems on processed pork consumption. Health, taste, and quality factors are crucial elements in providing the Japanese consumer with appealing products. The Japanese are especially wary of food additives and preservatives, and prefer products that are low in fat content. Meeting Japanese preferences for taste and quality of processed pork products is essential for successful exporting.

Date: 1990
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Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:6:y:1990:i:4:p:387-400

DOI: 10.1002/1520-6297(199007)6:4<387::AID-AGR2720060409>3.0.CO;2-W

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