Perception of oyster-based products by French consumers: the effect of processing and role of social representations

Gervaise Debucquet (), Josiane Cornet, Isabelle Adam and Mireille Cardinal
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Gervaise Debucquet: Audencia Recherche - Audencia Business School
Josiane Cornet: IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer
Isabelle Adam: IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer
Mireille Cardinal: IFREMER - Institut Français de Recherche pour l'Exploitation de la Mer

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Abstract: The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order to reach consumers with different ages and professional activities. The results showed that social representation had a strong impact and that behaviours were contrasted according to the initial profile of the consumer (traditional raw oyster consumers or non-consumers) and their age distribution (younger and older people). The degree of processing has to be adapted to each segment. It is suggested to develop early exposure to influence the food choices and preferences of the youngest consumers on a long-term basis.

Keywords: Oyster; Processing; Consumer perception; Disgust; Social representation (search for similar items in EconPapers)
Date: 2012-12
New Economics Papers: this item is included in nep-agr and nep-mkt
Note: View the original document on HAL open archive server: https://hal.science/hal-00956940v1
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Citations: View citations in EconPapers (5)

Published in Appetite, 2012, 59 (3), pp.844-852. ⟨10.1016/j.appet.2012.08.020⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-00956940

DOI: 10.1016/j.appet.2012.08.020

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