Analysis of food quality perception processes.

Abstract

A study was made to investigate ways in which consumers perceive the quality of food products and a model of the quality perception process was developed. Consumers used intrinsic (colour and appearance of product) and extrinsic (price and brand name) factors to determine rating of a product on quality aspects that cannot be evaluated at point of purchase (such as taste). The model was used on 13 foods and a high score for a food quality variable (nutritive value, energy content, additives and sensory quality) indicates that this quality is perceived as important. Energy content of meat, cheese, minced meat, margarine and meat products is perceived as most important indicator of quality. A high score for additives in jams, canned and jarred vegetables indicates that these products are perceived as poor quality. (Abstract retrieved from CAB Abstracts by CABI’s permission)