Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?

Claudia Bazzani, Vincenzina Caputo, Rodolfo M. Nayga, Jr, Maurizio Canavari

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

We investigate consumers’ preferences and willingness to pay (WTP) for local and organic foods using a non-hypothetical choice experiment. Past studies have observed that beliefs and attitudes affect consumers’ preferences for local and organic productions claims. However, in psychology, personality is an important factor in explaining individuals’ attitudes and behavior, since personality traits are stable features which capture how individuals think, feel, and behave. To the best of our knowledge, this is the first study to investigate the interaction between personality traits and consumers’ preferences for both local and organic food products. We used applesauce as the product in question, and we implemented the MIDI (Midlife Development Inventory) scale to capture respondents’ personalities. We focused on the “Big Five” personality traits: openness to experience, conscientiousness, extraversion, agreeableness and neuroticism. We find that personality traits can be sources of heterogeneity in consumers’ preferences for locally produced, but not for organic applesauce.

Original languageEnglish
Pages (from-to)144-154
Number of pages11
JournalFood Quality and Preference
Volume62
DOIs
Publication statusPublished - 2017 Dec 1
Externally publishedYes

Fingerprint

Organic Food
organic foods
consumer preferences
Personality
applesauce
willingness to pay
psychology
organic production
foods
Psychology
Equipment and Supplies
Consumer Behavior

Keywords

  • Consumers’ preferences
  • Local
  • Organic
  • Personality traits
  • Real choice experiment

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment : Does personality matter? / Bazzani, Claudia; Caputo, Vincenzina; Nayga, Jr, Rodolfo M.; Canavari, Maurizio.

In: Food Quality and Preference, Vol. 62, 01.12.2017, p. 144-154.

Research output: Contribution to journalArticle

@article{c8ae6af1b3a84b32ba9c1e88ba8ec045,
title = "Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?",
abstract = "We investigate consumers’ preferences and willingness to pay (WTP) for local and organic foods using a non-hypothetical choice experiment. Past studies have observed that beliefs and attitudes affect consumers’ preferences for local and organic productions claims. However, in psychology, personality is an important factor in explaining individuals’ attitudes and behavior, since personality traits are stable features which capture how individuals think, feel, and behave. To the best of our knowledge, this is the first study to investigate the interaction between personality traits and consumers’ preferences for both local and organic food products. We used applesauce as the product in question, and we implemented the MIDI (Midlife Development Inventory) scale to capture respondents’ personalities. We focused on the “Big Five” personality traits: openness to experience, conscientiousness, extraversion, agreeableness and neuroticism. We find that personality traits can be sources of heterogeneity in consumers’ preferences for locally produced, but not for organic applesauce.",
keywords = "Consumers’ preferences, Local, Organic, Personality traits, Real choice experiment",
author = "Claudia Bazzani and Vincenzina Caputo and {Nayga, Jr}, {Rodolfo M.} and Maurizio Canavari",
year = "2017",
month = "12",
day = "1",
doi = "10.1016/j.foodqual.2017.06.019",
language = "English",
volume = "62",
pages = "144--154",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment

T2 - Does personality matter?

AU - Bazzani, Claudia

AU - Caputo, Vincenzina

AU - Nayga, Jr, Rodolfo M.

AU - Canavari, Maurizio

PY - 2017/12/1

Y1 - 2017/12/1

N2 - We investigate consumers’ preferences and willingness to pay (WTP) for local and organic foods using a non-hypothetical choice experiment. Past studies have observed that beliefs and attitudes affect consumers’ preferences for local and organic productions claims. However, in psychology, personality is an important factor in explaining individuals’ attitudes and behavior, since personality traits are stable features which capture how individuals think, feel, and behave. To the best of our knowledge, this is the first study to investigate the interaction between personality traits and consumers’ preferences for both local and organic food products. We used applesauce as the product in question, and we implemented the MIDI (Midlife Development Inventory) scale to capture respondents’ personalities. We focused on the “Big Five” personality traits: openness to experience, conscientiousness, extraversion, agreeableness and neuroticism. We find that personality traits can be sources of heterogeneity in consumers’ preferences for locally produced, but not for organic applesauce.

AB - We investigate consumers’ preferences and willingness to pay (WTP) for local and organic foods using a non-hypothetical choice experiment. Past studies have observed that beliefs and attitudes affect consumers’ preferences for local and organic productions claims. However, in psychology, personality is an important factor in explaining individuals’ attitudes and behavior, since personality traits are stable features which capture how individuals think, feel, and behave. To the best of our knowledge, this is the first study to investigate the interaction between personality traits and consumers’ preferences for both local and organic food products. We used applesauce as the product in question, and we implemented the MIDI (Midlife Development Inventory) scale to capture respondents’ personalities. We focused on the “Big Five” personality traits: openness to experience, conscientiousness, extraversion, agreeableness and neuroticism. We find that personality traits can be sources of heterogeneity in consumers’ preferences for locally produced, but not for organic applesauce.

KW - Consumers’ preferences

KW - Local

KW - Organic

KW - Personality traits

KW - Real choice experiment

UR - http://www.scopus.com/inward/record.url?scp=85024869818&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85024869818&partnerID=8YFLogxK

U2 - 10.1016/j.foodqual.2017.06.019

DO - 10.1016/j.foodqual.2017.06.019

M3 - Article

AN - SCOPUS:85024869818

VL - 62

SP - 144

EP - 154

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -