Chauffage ohmique, hautes pressions hydrostatiques, … les technologies de pointe s’invitent dans les produits biologiques: quel impact sur la valeur perçue et les intentions d’achat des consommateurs ?

Ida Fartsi (), Ivan Dufeu, Gwenaëlle Briand Decré (), Gildas Appéré, M. Travers and R. Vidal
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Ida Fartsi: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Ivan Dufeu: GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Gwenaëlle Briand Decré: LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - Nantes Univ - IAE Nantes - Nantes Université - Institut d'Administration des Entreprises - Nantes - Nantes Université - pôle Sociétés - Nantes Univ - Nantes Université

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Abstract: The demand for processed organic products has increased over the last decade. This market dynamic raises questions, both researchers and consumers, who are sometimes sceptical about industrial processing methods. In this paper, we investigate the role of more or less innovative, and more or less publicly known, processes on consumer perceptions and attitudes towards organic products. To this end, we are conducting an experiment (still in progress) to understand how the use of advanced technologies used in the food industry impacts the perceptions and attitudes of a set of French consumers. A pilot study carried out in August 2022 provides us with initial insights and reveals a marked preference for what we consider to be more traditional processes when it comes to organic products. These results allow us to add to the knowledge on this subject, which is still under-researched in the agri-food sector, and to provide recommendations to organic processing professionals.

Keywords: industrial processing; perceived value; naturalness; experimentation; procédés de transformation industriels; valeur perçue; naturalité; expérimentation (search for similar items in EconPapers)
Date: 2023-02-03
New Economics Papers: this item is included in nep-env
Note: View the original document on HAL open archive server: https://univ-angers.hal.science/hal-03973719v1
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Published in 4ème Journée du Marketing et Développement Durable, Feb 2023, Paris, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03973719

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