Consumer Preferences for Local Food Products Marketed by Women’s Cooperatives

Antonios Tiganis, Nikos Kalogeras (), Antonios Avgeris, Panagiota Sergaki and Efthimia Tsakiridou
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Antonios Tiganis: University of Nebraska-Lincoln
Nikos Kalogeras: Sustainable International Business Research Center, International Business School Maastricht, Zuyd University; Marketing & Consumer Behaviour Group, Department of Social Sciences, Wageningen University & Research
Antonios Avgeris: Mediterranean Agronomic Institute of Chania, CIHEAM
Panagiota Sergaki: Aristotle University of Thessaloniki
Efthimia Tsakiridou: Aristotle University of Thessaloniki

Chapter Chapter 8 in Food Policy Modelling, 2022, pp 115-133 from Springer

Abstract: Abstract The main topic of our paper is consumer preferences towards local food products of women’s cooperatives. Using the best-worst scale technique, we elicit the relative importance consumers attach to attributes of local food products from women’s cooperatives. Recognizing that consumers are not homogeneous, a latent class mixture model is employed to allow preferences to vary across different consumer segments. With data from 300 consumers, we find that the most important attributes of local agricultural products are quality, the handmade process and support for women’s cooperatives. Yet, our mixture model results indicate a four-cluster solution. Quality is the most critical attribute for approximately 80% of the respondents, indicating the significance of the quality attribute for both homogeneous and heterogeneous consumer preferences.

Keywords: Best-worst scale (BWS); Latent class analysis (LCA); Women’s cooperatives; Local food products; Greece (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:spr:comchp:978-3-031-08317-4_8

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DOI: 10.1007/978-3-031-08317-4_8

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