Open AccessPERCEIVED QUALITY OF FOOD PRODUCTS AND ITS RELATIONSHIP TO CONSUMER PREFERENCES: THEORY AND MEASUREMENT 1
Author(s) -
STEENKAMP JANBENEDICT E.M.
Publication year - 1986
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1986.tb00807.x
Subject(s) - quality (philosophy) , preference , product (mathematics) , food quality , food products , marketing , meaning (existential) , perceived quality , empirical research , business , psychology , advertising , food science , economics , microeconomics , mathematics , chemistry , statistics , philosophy , geometry , brand awareness , epistemology , psychotherapist
This paper investigates theoretically and empirically the meaning of food quality to consumers and the role perceived food quality plays in the formation of consumer preferences. The empirical study involved the product categories margarine/butter and meat products. Subjects were 1074 Dutch purchasers of foods. As evidenced by the empirical results, perceived quality is a global judgment, pertaining to sensory, instrumental and expressive attributes. It serves as a mediating concept, capturing some (but not all) of the effects of the product dimensions on preference. Inclusion of perceived quality in the model of preference formation leads to a significantly better explanation of preference. However, the mediating role of perceived quality is product specific. The results of the study show that the role perceived quality plays in consumer decision processes is much more important for branded food products than for unbranded products. Further, it is shown in which way the results of such a study can guide food scientists in adapting food products in accordance with consumers' opinions on quality and preference.