Details

Autor(en) / Beteiligte

• Liu, Cheng
• Li, Jiaoyuan
• Steele, William
• Fang, Xiangming
• Nath, Hiranya K.

Titel

A study on Chinese consumer preferences for food traceability information using best-worst scaling

Ist Teil von

• PloS one, 2018-11, Vol.13 (11), p.e0206793-e0206793

Ort / Verlag

United States: Public Library of Science

Erscheinungsjahr

2018

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• Food safety is a global public health issue, which often arises from asymmetric information between consumers and suppliers. With the development of information technology in human life, building a food traceability information sharing platform is viewed as one of the best ways to overcome the trust crisis and resolve the problem of information asymmetry in China. However, among the myriad information available from the food supply chain, there is a lack of knowledge on consumer preference. Based on the best-worst scaling approach, this paper investigated consumer preferences for vegetable, pork, and dairy product traceability information. Specifically, this paper measured the relative importance that consumers place on the traceable information. The results indicate that consumers have varying priorities for information in different cases. "Pesticide/veterinary use," "picking/slaughtering date," and "fertilizer/feed use" are the most preferred traceable information for Chinese consumers in the case of vegetables, while "picking/slaughtering date" and "history of illness and taking protective measures" are the most preferred information in the case of pork. In the case of dairy products, consumers prefer "processing information," "environmental information of the origin," and "traceable tag certification information" most. The results of this study call for the direct involvement of the Chinese government in the food safety information sharing system as following. First, given consumers' diverse preferences, different types of traceable information should be recorded into the information sharing platform depending on food types. Second, the government could promote the step-by-step construction of such a platform based on the priority of consumers' preferences. Third, new technology should be applied to guarantee the reliability of traceable information. Finally, local preferences in terms of the way consumers receive and understand information should be taken into consideration.