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Culture and food: a model of yoghurt consumption in the EU

Valli, C. and Traill, W. B. (2005) Culture and food: a model of yoghurt consumption in the EU. Food Quality and Preference, 16 (4). pp. 291-304. ISSN 0950-3293

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To link to this item DOI: 10.1016/j.foodqual.2004.05.006

Abstract/Summary

The completion of the Single European Market was expected to create a large market that would enable firms to capture economies of scale that would in turn result in lower prices to European consumers. These benefits are only likely to be realised if consumers in the various countries of the EU wish to consume the same products and respond to similar marketing strategies (with respect to promotion, distribution etc). This study examines, through a model of yoghurt consumption, whether cultural differences continue to determine food-related behaviour in the EU. The model is derived from the marketing literature and views the consumption decision as the outcome of a multi-stage process in which yoghurt knowledge, attitudes to different yoghurt attributes (such as bio-bifidus, low-fat, organic) and overall attitude towards yoghurt as a product all feed into the frequency with which yoghurt is consumed at breakfast, as a snack and as a dessert. The model uses data collected from a consumer survey in I I European countries and is estimated using probit and ordinal probit methods. The results suggest that important cultural differences continue to determine food-related behaviour in the I I countries of the study. (c) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development
ID Code:9320
Uncontrolled Keywords:yoghurt, European market, consumption decisions, cultural influences, ordered probit model, INTERNATIONAL MARKET-SEGMENTATION, PROBIT

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