CONSUMERS’ PREFERENCE AND WILLINGNESS TO PAY FOR RED PALM OIL AS ALTERNATIVE COOKING OIL: CHOICE-BASED CONJOINT ANALYSIS

Aini Al Fatihaturrizqi, Bayu Rizky Pratama, Syahlaa' Salsabila Putri Santoso, Syifa Fitrianita, Aulia Rahman Supriatna, Muhammad Alfath

Abstrak


Abstract

Indonesia’s heavy reliance on palm cooking oil has significant implications for national food security. The 2022 palm oil shortage exposed vulnerabilities in supply chains, triggering sharp price volatility, panic buying, and reduced access for low-income households. In response, Red Palm Oil (RPO) emerges as a potential alternative, offering enhanced nutritional value through β-carotene and vitamin E. However, market acceptance of RPO remains limited, primarily due to low consumer awareness and resistance to its distinct red color compared to conventional cooking oil. This study aims to analyze consumers’ willingness to pay (WTP) for RPO and to evaluate the effectiveness of differentiated marketing strategies, including health-claim labeling and integrated nutritional and processing information, in improving consumer acceptance. A choice-based conjoint analysis was employed, and preferences were estimated using a conditional logit model based on data from 200 household respondents in Brebes, Central Java. The experimental design utilized fractional factorial and orthogonal arrays to construct choice sets. The results reveal that intrinsic attributes, such as red color and strong taste, negatively influence consumer preferences. In contrast, extrinsic attributes, particularly the combination of nutritional and processing information labels along with health claims, significantly enhance consumer acceptance (β= 0.513) and increase willingness to pay (WTP = Rp 18,876). These findings highlight the importance of effective labeling strategies and consumer education in promoting RPO adoption. Strengthening information delivery through integrated labeling can serve as a key policy and marketing instrument to support food diversification and improve nutritional outcomes in Indonesia.

CONSUMERS’ PREFERENCE AND WILLINGNESS TO PAY FOR RED PALM OIL AS ALTERNATIVE COOKING OIL: CHOICE-BASED CONJOINT ANALYSIS


Teks Lengkap:

720-752 (English)

Referensi


Aguilar, F. X., & Cai, Z. (2010). Conjoint effect of environmental labeling , disclosure of forest of origin and price on consumer preferences for wood products in the US and UK. Ecological Economics, 70(2), 308–316. https://doi.org/10.1016/j.ecolecon.2010.09.002

Aizaki, H. (2012). Basic Functions for Supporting an Implementation of Choice Experiments in R . Journal of Statistical Software, 50(Code Snippet 2). https://doi.org/10.18637/jss.v050.c02

AL IDRUS, S., ABDUSSAKIR, A., DJAKFAR, M., & AL IDRUS, S. (2021). The Effect of Product Knowledge and Service Quality on Customer Satisfaction. Journal of Asian Finance, Economics and Business, 8(1), 927–938. https://doi.org/10.13106/jafeb.2021.vol8.no1.927

Alcaire, F., Vidal, L., Varela, P., Næs, T., & Laura, A. (2021). The influence of label information on the snacks parents choose for their children : Individual differences in a choice based conjoint test ´ n Ares Gast o. Food Quality and Preference, 94(May). https://doi.org/10.1016/j.foodqual.2021.104296

Altmann, B. A., & Trinks, A. (2023). Consumer preferences for the color of unprocessed animal foods. Journal of Food Science, 88(September 2022), 909–925. https://doi.org/10.1111/1750-3841.16485

Andreu-Sevilla, A. J., Hartmann, A., Burló, F., Poquet, N., & Carbonell-Barrachina, A. A. (2009). Health benefits of using red palm oil in deep-frying potatoes: Low acrolein emissions and high intake of carotenoids. Food Science and Technology International, 15(1), 15–22. https://doi.org/10.1177/1082013208100462

Andrianto, M. S., Sukmawati, Y., Syamsu, K., Budijanto, S., & Wulandari, N. (2012). Market Potential of Red Palm Oil (RPO) and Derivative Product. International Conference on Sustainable Business Competitiveness in Indonesian Agribusiness, June, 82–88.

Asafari, M., Hozoori, M., Samiee, H., Mazaheri Nezhad Fard, R., & Hosseini, H. (2024). Food Labeling: The Role of Claims and Statements in Community Health. Journal of Food Quality and Hazards Control, 11, 105–115. https://doi.org/10.18502/jfqhc.11.2.15649

Badan Pusat Statistik Indonesia. (2023). Rata-rata konsumsi perkapita seminggu menurut kelompok minyak dan kelapa per kabupaten/kota. https://www.bps.go.id/id/statistics-table/2/MjEwMyMy/rata-rata-konsumsi-perkapita-seminggu-menurut-kelompok-minyak-dan-kelapa-per-kabupaten-kota.html

Baker, A. N., Wilson, S. J., & Hayes, J. E. (2021). Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task. Scientific Reports, 11(1), 1–10. https://doi.org/10.1038/s41598-021-84332-4

Bernabéu, R., & Díaz, M. (2016). Preference for Olive Oil Consumption in the Spanish Local Market. Spanish Journal of Agricultural Research, 14(4), 1–11. https://doi.org/http://dx.doi.org/10.5424/sjar/2016144-10200

Biondi, B., & Camanzi, L. (2020). Nutrition , hedonic or environmental ? The effect of front-of-pack messages on consumers ’ perception and purchase intention of a novel food product with multiple attributes. Food Research International, 130(December 2019), 108962. https://doi.org/10.1016/j.foodres.2019.108962

Blackmore, H., Hidrio, C., & Yeomans, M. R. (2021). A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations. Food Quality and Preference, 94(January), 104326. https://doi.org/10.1016/j.foodqual.2021.104326

Boccia, F., Alvino, L., & Covino, D. (2024). This is not my jam: an Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay. Nutrition and Food Science, 54(1), 13–32. https://doi.org/10.1108/NFS-04-2023-0076

Bou Fakhreddine, L., & Sánchez, M. (2023). The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Quality and Preference, 106(January). https://doi.org/10.1016/j.foodqual.2023.104819

Bronnmann, J., & Asche, F. (2017). Sustainable Seafood From Aquaculture and Wild Fisheries: Insights From a Discrete Choice Experiment in Germany. Ecological Economics, 142, 113–119. https://doi.org/10.1016/j.ecolecon.2017.06.005

Burri, B. J. (2012). Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency. Comprehensive Reviews in Food Science and Food Safety, 11(2), 221–232. https://doi.org/10.1111/j.1541-4337.2011.00181.x

Cardona, M., Izquierdo, D., Barat, J. M., & Fernández-Segovia, I. (2023). Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification. European Food Research and Technology, 249(10), 2485–2514. https://doi.org/10.1007/s00217-023-04301-1

Carfora, V., Morandi, M., & Catellani, P. (2022). The Influence of Message Framing on Consumers’ Selection of Local Food. Foods, 11(1268), 1–24. https://doi.org/https://doi.org/10.3390/foods 11091268

Chen;, Brian K,; Benjamin Seligman,; John W Farquhar, J. D. G.-F. (2011). Multi-Country Analysis of Palm Oil Consumption and Cardiovascular Disease Mortality for Countries at Different Stages of Economic Development: 1980-1997. Globalization and Health, 7(45), 1–10. https://doi.org/https://doi.org/10.1186/1744-8603-7-45

Chen, C., Tian, T., Yu, H., Yuan, H., Wang, B., Xu, Z., & Tian, H. (2024). Aroma-sensory properties of Gouda cheeses based on young Chinese consumers’ preferences. Journal of Dairy Science, 107(7), 4333–4343. https://doi.org/10.3168/jds.2023-23525

Chonpracha, P., Ardoin, R., Gao, Y., Waimaleongoraek, P., Tuuri, G., & Prinyawiwatkul, W. (2020). Effects of intrinsic and extrinsic visual cues on consumer emotion and purchase intent: A case of ready-to-eat salad. Foods, 9(4). https://doi.org/10.3390/foods9040396

Clark, J. E. (1998). Taste and flavour: their importance in food choice and acceptance. Proceedings of the Nutrition Society, 57(4), 639–643. https://doi.org/10.1079/pns19980093

Deliza, R., Rosenthal, A., Hedderley, D., Macfie, H., Frewer, L. J., & Alimentos, E. De. (1999). Journal of International Food & The Importance of Brand , Product Information and Manufacturing Process in the Development of Novel Environmentally Friendly Vegetable Oils. Journal of International Food & Agribusiness Marketing, 10(3), 67–77. https://doi.org/10.1300/J047v10n03

Dolgopolova, I., Li, B., Pirhonen, H., & Roosen, J. (2021). The effect of attribute framing on consumers’ attitudes and intentions toward food: A Meta- analysis. Bio-Based and Applied Economics, 10(4), 253–264. https://doi.org/10.36253/bae-11511

Dong, S., Xia, H., Wang, F., & Sun, G. (2017). The effect of red palm oil on vitamin a deficiency: A meta-analysis of Randomized controlled trials. Nutrients, 9(12). https://doi.org/10.3390/nu9121281

Eggers, F., Sattler, H., Teichert, T., & Völckner, F. (2022). Choice-Based Conjoint Analysis. In Handbook of Market Research. https://doi.org/10.1007/978-3-319-57413-4

Elsya, P., & Indriyani, R. (2020). The Impact of Product Knowledge and Product Involvement to Repurchase Intention for Tupperware Products among Housewives in Surabaya , Indonesia. SHS Web of Conferences, 76(01037). https://doi.org/https://doi.org/10.1051/shsconf/20207601037

Esterhuyse, A. J., Du Toit, E. F., Benadeè, A. J. S., & Van Rooyen, J. (2005). Dietary red palm oil improves reperfusion cardiac function in the isolated perfused rat heart of animals fed a high cholesterol diet. Prostaglandins Leukotrienes and Essential Fatty Acids, 72(3), 153–161. https://doi.org/10.1016/j.plefa.2004.10.014

Fetai, B., Sadiku-Dushi, N., & Ismaili, R. (2017). Measuring the Impact of Extrinsic Cues on Consumers’ Purchasing Decision for Food Products. Studia Universitatis Babes-Bolyai Oeconomica, 62(3), 33–46. https://doi.org/10.1515/subboec-2017-0012

Foster, B., Hurriyati, R., & Johansyah, M. D. (2022). The Effect of Product Knowledge, Perceived Benefits, and Perceptions of Risk on Indonesian Student Decisions to Use E-Wallets for Warunk Upnormal. Sustainability (Switzerland), 14(11). https://doi.org/10.3390/su14116475

Gama, C., Alcantara, M. De, & Deliza, R. (2025). Effect of nutrition warning , brand , and claims on the perception of product healthiness by Brazilian consumers ☆. Food Research International, 201(October 2024), 115525. https://doi.org/10.1016/j.foodres.2024.115525

Garg, N., & Govind, R. (2021). Message framing effects on food consumption : A social marketing perspective. Australian Journal of Management, 46(4), 690–716. https://doi.org/10.1177/0312896221989398

Gichuyia, C. M., Mtimet, N., Fèvre, E. M., Thomas, L. F., Gathura, P. B., Onono, J. O., & Akaichi, F. (2024). Consumer preferences and willingness to pay for safe pork products in rural Kenya. Meat Science, 211(February), 1–10. https://doi.org/10.1016/j.meatsci.2024.109450

Gracia, A. (2023). Consumer Preferences for Olive Oil in Spain : A Best-Worst Scaling Approach. Sustainability (Switzerland), 15(11283), 1–14. https://doi.org/https://doi.org/10.3390/su151411283

Grant, K. R., & Gallardo, R. K. (2021). Consumer preferences for foods with clean labels and new food technologies. Agribusiness, 37(4), 1–18. https://doi.org/10.1002/agr.21705

H E Dewi, A Aprilia, A E Hardana, I I Pariasa, D. Y. S. and D. I., & Prasetyaningrum. (2021). The impact of product familiarity on the purchase decisions of fruits and vegetables during COVID- The impact of product familiarity on the purchase decisions of fruits and vegetables during COVID-19 pandemic. IOP Conf. Series: Earth and Environmental Science, 733, 1–9. https://doi.org/10.1088/1755-1315/733/1/012060

Homwongpanich, K., Watson, M. E., Rovai, D., Eshpari, H., & Drake, M. A. (2024). Extrinsic attributes that drive consumer purchase of block mozzarella. Journal of Dairy Science. https://doi.org/10.3168/jds.2024-25618

Hong, X., Li, C., Wang, L., Gao, Z., Wang, M., Zhang, H., & Monahan, F. J. (2022). The Effects of Nutrition and Health Claim Information on Consumers ’ Sensory Preferences and Willingness to Pay. Foods, 11(3460), 1–21. https://doi.org/https://doi.org/10.3390/ foods11213460

Ijah, H. &. (2018). PENINGKATAN KESUKAAN MINYAK SAWIT MERAH DENGAN DALAM PENGGORENGAN BERULANG INCREASING OF RED PALM OIL PREFERENCES WITH ADDITION OF VEGETABLE OIL OR FLAVOUR AND ITS STABILITY IN REPEATED. J. Pen. Kelapa Sawit, 26(1), 1–9.

Imoisi, O., Ilori, G., Agho, I., & Ekhator, J. (2015). Palm oil, its nutritional and health implications (Review). Journal of Applied Sciences and Environmental Management, 19(1), 127. https://doi.org/10.4314/jasem.v19i1.17

Isaskar, R., Darwanto, D. H., Waluyati, L. R., & Irham, I. (2021). The Effects of Sensory Attributes of Food on Consumer Preference. Journal of Asian Finance, Economics and Business, 8(3), 1303–1314. https://doi.org/10.13106/jafeb.2021.vol8.no3.1303

Ismail, A. H., Wongsakul, S., Ismail-Fitry, M. R., Rozzamri, A., & Mat Yusoff, M. (2020). Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Research, 4(6), 2073–2081. https://doi.org/10.26656/fr.2017.4(6).229

Javeed, A., Aljuaid, M., Khan, Z., Mahmood, Z., & Shahid, D. (2022). Role of Extrinsic Cues in the Formation of Quality Perceptions. 13(July), 1–17. https://doi.org/10.3389/fpsyg.2022.913836

Jeesan, S. A., & Seo, H. S. (2020). Color-induced aroma illusion: Color cues can modulate consumer perception, acceptance, and emotional responses toward cooked rice. Foods, 9(12), 1–19. https://doi.org/10.3390/foods9121845

Jiménez-Guerrero, J. F., Gázquez-Abad, J. C., Huertas-García, R., & Mondéjar-Jiménez, J. A. (2012). Estimating consumer preferences for extrinsic and intrinsic attributes of vegetables. A study of German consumers. Spanish Journal of Agricultural Research, 10(3), 539–551. https://doi.org/10.5424/sjar/2012103-342-11

Jin, E., Bae, J., & Hoon, K. (2019). The e ff ect of environmental cues on the purchase intention of sustainable products. Journal of Business Research, January, 0–1. https://doi.org/10.1016/j.jbusres.2019.10.048

Jürkenbeck, K. (2023). The effect of information among established and new sustainability labelling on consumers’ preference and willingness to pay. Cleaner and Responsible Consumption, 10(July), 100131. https://doi.org/10.1016/j.clrc.2023.100131

Jürkenbeck, K., & Schulze, M. (2024). Consumer preferences and willingness to pay for apples from agrivoltaics. Journal of Cleaner Production, 465(January), 142854. https://doi.org/10.1016/j.jclepro.2024.142854

Kantola, M., Kara, A., Lahti-Koski, M., & Luomala, H. (2023). The Effect of Nutrition Label Type and Consumer Characteristics on the Identification of Healthy Foods in Finland. Journal of International Food and Agribusiness Marketing, 0(0), 1–28. https://doi.org/10.1080/08974438.2023.2267048

Kaur, A., Scarborough, P., & Rayner, M. (2017). A systematic review, and meta-analyses, of the impact of health-related claims on dietary choices. International Journal of Behavioral Nutrition and Physical Activity, 14(1), 1–17. https://doi.org/10.1186/s12966-017-0548-1

Kementerian Pertanian Republik Indonesia. (2023). Statistik harga komoditas pertanian tahun 2023. Pusat Data dan Sistem Informasi Pertanian. https://satudata.pertanian.go.id/assets/docs/publikasi/BUKU_STATISTIK_HARGA_KOMODITAS_PERTANIAN_TAHUN_2023.pdf

Kritchevsky, D. (2000). Impact of red palm oil on human nutrition and health. Food and Nutrition Bulletin, 21(2), 182–188. https://doi.org/10.1177/156482650002100212

Lai, J., Wang, H. H., Ortega, D. L., & Olynk Widmar, N. J. (2018). Factoring Chinese consumers’ risk perceptions into their willingness to pay for pork safety, environmental stewardship, and animal welfare. Food Control, 85, 423–431. https://doi.org/10.1016/j.foodcont.2017.09.032

Loganathan, R., Subramaniam, K. M., Radhakrishnan, A. K., Choo, Y. M., & Teng, K. T. (2017). Health-promoting effects of red palm oil: Evidence from animal and human studies. Nutrition Reviews, 75(2), 98–113. https://doi.org/10.1093/nutrit/nuw054

Loureiro, M. L., & Umberger, W. J. (2007). A choice experiment model for beef: What US consumer responses tell us about relative preferences for food safety, country-of-origin labeling and traceability. Food Policy, 32(4), 496–514. https://doi.org/10.1016/j.foodpol.2006.11.006

Lundberg, P. . M. . S. . V. . A. (2019). The effect of knowledge , species aesthetic appeal , familiarity and conservation need on willingness to donate. Animal Conservation, 1–12. https://doi.org/10.1111/acv.12477

Machiels, C. J. A., & Karnal, N. (2016). See how tasty it is ? Effects of symbolic cues on product evaluation and taste. Food Quality and Preference, 52, 195–202. https://doi.org/10.1016/j.foodqual.2016.04.014

Maharani, M. D., Abidin, Z., & Prasmatiwi, F. E. (2021). Consumer Preferences of Packaged Cooking Oil in Bandar Lampung City. Economics Development Analysis Journal, 4, 475–483. https://doi.org/10.15294/edaj.v10i4.48285

Mancini, A., Imperlini, E., Nigro, E., Montagnese, C., Daniele, A., Orrù, S., & Buono, P. (2015). Biological and nutritional properties of palm oil and palmitic acid: Effects on health. Molecules, 20(9), 17339–17361. https://doi.org/10.3390/molecules200917339

McFadden, D. (1972). Conditional Logit Analysis of Qualitative Choice Behavior. IURD Working Paper Series, 199(10). https://escholarship.org/uc/item/61s3q2xr

McLeod, A., Yang, W., Fang, D., & Nayga, R. M. (2023). Aligning values to labels: A best-worst analysis of food labels. Agricultural and Resource Economics Review, 20–44. https://doi.org/10.1017/age.2023.28

Mohamad Shah, N. K., Sanny, M., Ab Karim, N. A., Kuppan, K., & Mat, Y. M. (2022). Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream. Food Research, 6(2), 172–181. https://doi.org/10.26656/fr.2017.6(2).118

Mtimet, N., Zaibet, L., Zairi, C., & Hzami, H. (2013). Marketing Olive Oil Products in the Tunisian Local Market : The Importance of Quality Attributes and Consumers ’ Behavior. Journal of International Food & Agribusiness Marketing, 25(2), 134–145. https://doi.org/10.1080/08974438.2013.736044

Nadathur, S. R., & Carolan, M. (2017). Flavors , Taste Preferences , and the Consumer : Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth. In Sustainable Protein Sources. Elsevier Inc. https://doi.org/10.1016/B978-0-12-802778-3.00023-8

Nagendran, B., Unnithan, U. R., Choo, Y. M., & Sundram, K. (2000). Characteristics of red palm oil, a carotene- and vitamin E-rich refined oil for food uses. Food and Nutrition Bulletin, 21(2), 189–194. https://doi.org/10.1177/156482650002100213

Nazzaro, C., Stanco, M., Uliano, A., & Marotta, G. (2024). Consumers ’ acceptance and willingness to pay for enriched foods : Evidence from a choice experiment in Italy. Future Foods, 10(June), 100405. https://doi.org/10.1016/j.fufo.2024.100405

Nguyen, H. M., Dang, L. A. T., & Ngo, T. T. (2019). The effect of local foods on tourists’ recommendations and revisit intentions: The case in Ho Chi Minh City, Vietnam. Journal of Asian Finance, Economics and Business, 6(3), 215–223. https://doi.org/10.13106/jafeb.2019.vol6.no3.215

Park, J., & Stoel, L. (2005). Effect of brand familiarity , experience and information on online apparel purchase. International Journal of Retail & Distribution Management, 33(2). https://doi.org/10.1108/09590550510581476

Plasek, B., & Temesi, Á. (2021). I Believe It Is Healthy — Impact of Extrinsic Product Attributes. Nutrients, 13(3518), 1–16. https://doi.org/https://doi.org/10.3390/nu13103518

Priya, K. M., & Alur, S. (2023). Analyzing consumer behaviour towards food and nutrition labeling: A comprehensive review. Heliyon, 9(9), e19401. https://doi.org/10.1016/j.heliyon.2023.e19401

Purnama, K. O., Setyaningsih, D., Hambali, E., & Taniwiryono, D. (2020). Processing , Characteristics , and Potential Application of Red Palm Oil - a review. International Journal of Palm Oil, 3(2), 40–55. https://doi.org/DOI: https://doi.org/ 10.35876/ijop.v3i2.47

Racette, C. M., Homwongpanich, K., & Drake, M. A. (2024). Consumer perception of Cheddar cheese color. Journal of Dairy Science, 107(8), 5512–5528. https://doi.org/10.3168/jds.2023-24368

Rice, A. L., & Burns, J. B. (2010). Moving from efficacy to effectiveness: Red palm oil’s role in preventing vitamin a deficiency. Journal of the American College of Nutrition, 29(3), 302S-313S. https://doi.org/10.1080/07315724.2010.10719845

Roe, B., Levy, A. S., & Derby, B. M. (1999). The impact of health claims on consumer search and product evaluation outcomes: Results from FDA experimental data. Journal of Public Policy and Marketing, 18(1), 89–105. https://doi.org/10.1177/074391569901800110

Rosenau, S., Wolgast, T., Altmann, B., & Risius, A. (2023). Consumer preference for altered color of rainbow trout (Oncorhynchus mykiss) fillet induced by Spirulina (Arthrospira platensis). Aquaculture, 572(July 2022). https://doi.org/10.1016/j.aquaculture.2023.739522

Sadrmousavigargari, S., Dudinskaya, E. C., Mandolesi, S., Naspetti, S., Mojaverian, S. M., & Zanoli, R. (2022). Assessing Consumer Willingness to Pay for Nutritional Information Using a Dietary App. Nutrients, 14(5023), 1–16. https://doi.org/https:// doi.org/10.3390/nu14235023

Siregar, A. P., Nofirman, N., Yusuf, M., Jayanto, I., & Rahayu, S. (2022). The Influence of Taste and Price on Consumer Satisfaction. Quantitative Economics and Management Studies, 3(6), 998–1007. https://doi.org/10.35877/454ri.qems1276

Steckel, J. H., DeSarbo, W. S., & Mahajan, V. (1991). On the Creation of Acceptable Conjoint Analysis Experimental Designs. Decision Sciences, 22(2), 435–442. https://doi.org/10.1111/j.1540-5915.1991.tb00357.x

Tai, P. T., Goh, Y. N., & Ting, M. S. (2022). Deciphering consumer purchase intention towards red palm oil as functional food: evidence from Malaysia. Future of Food: Journal on Food, Agriculture and Society, 10(2). https://doi.org/10.17170/kobra-202110144907

Tan, C. H., Lee, C. J., Tan, S. N., Poon, D. T. S., Chong, C. Y. E., & Pui, L. P. (2021). Red palm oil: A review on processing, health benefits and its application in food. Journal of Oleo Science, 70(9), 1201–1210. https://doi.org/10.5650/jos.ess21108

Tavárez, H., & Álamo, C. (2021). Using Choice Experiments to Estimate the Value of Differentiated Cow’s Milk in Puerto Rico. Frontiers in Sustainable Food Systems, 5(May), 1–10. https://doi.org/10.3389/fsufs.2021.671049

Thorvaldson, J., Pritchett, J., & Goemans, C. (2010). Western Households ’ Water Knowledge , Preferences , and Willingness to Pay. Canadian Journal of Agricultural Economics, 58, 497–514. https://doi.org/10.1111/j.1744-7976.2010.01195.x

Toklu, I. T., Kucuk, H. O., & Toklu, A. T. (2020). The importance of extrinsic cues in deciding to purchase meat products: A conjoint analysis on muslim consumers. South African Journal of Business Management, 51(1), 1–8. https://doi.org/10.4102/SAJBM.V51I1.1986

Tønnesen, M. T., Hansen, S., Laasholdt, A. V., & Lähteenmäki, L. (2022). The impact of positive and reduction health claims on consumers’ food choices. Food Quality and Preference, 98(January). https://doi.org/10.1016/j.foodqual.2022.104526

Topcu, Y. (2009). Exploring Turkish olive oil consumer behaviour using conjoint analysis. Journal of Applied Biological Sciences, 2(3), 1–7. www.nobel.gen.tr

Tran, N., Shikuku, K. M., Hoffmann, V., Lagerkvist, C. J., Pincus, L., Akintola, S. L., Fakoya, K. A., Olagunju, O. F., & Bailey, C. (2022). Are consumers in developing countries willing to pay for aquaculture food safety certification? Evidence from a field experiment in Nigeria. Aquaculture, 550, 737829. https://doi.org/10.1016/j.aquaculture.2021.737829

Van Stuijvenberg, M. E., Dhansay, M. A., Lombard, C. J., Faber, M., & Benadé, A. J. S. (2001). The effect of a biscuit with red palm oil as a source of β-carotene on the vitamin A status of primary school children: A comparison with β-carotene from a synthetic source in a randomised controlled trial. European Journal of Clinical Nutrition, 55(8), 657–662. https://doi.org/10.1038/sj.ejcn.1601196

Verbeke, W., De Smet, S., Vackier, I., Van Oeckel, M. J., Warnants, N., & Van Kenhove, P. (2005). Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops. Meat Science, 69(2), 343–354. https://doi.org/10.1016/j.meatsci.2004.08.005

Wang, Y., & Hazen, B. T. (2016). Consumer product knowledge and intention to purchase remanufactured products. International Journal of Production Economics, 181(May), 460–469. https://doi.org/10.1016/j.ijpe.2015.08.031

Widyawati, W., Mutisari, R., & Meitasari, D. (2023). Analysis of Consumer Preferences and Willingness to Pay for Misshapen Horticultural Commodities. IOP Conference Series: Earth and Environmental Science, 1153(1). https://doi.org/10.1088/1755-1315/1153/1/012036

Yang, S. H., Suhandoko, A. A., & Chen, D. (2020). Impact of nutritional information on consumers’ willingness to pay for meat products in traditional wet markets of taiwan. Foods, 9(8). https://doi.org/10.3390/foods9081086




DOI: https://doi.org/10.24198/agricore.v10i2.70823

Refbacks

  • Saat ini tidak ada refbacks.


##submission.copyrightStatement##