BIO Web Conf.
Volume 15, 201942nd World Congress of Vine and Wine
|Number of page(s)||5|
|Section||Economy and Law|
|Published online||23 October 2019|
Table grapes as functional food: Consumer preferences for health and environmental attributes
1 University of Foggia, Department of Humanities, via Arpi 176, 71121 Foggia, Italy
2 University of Foggia, Department of Sciences of Agriculture, Food and Environment, via Napoli 25, 71122 Foggia, Italy
Consumers' interest towards food with healthy and sustainable characteristics is growing and companies try to address such trend through the supply of products with characteristics for which consumers show willingness to pay a premium price. Table grapes could be considered a product with functional characteristics since offer a wealth of health benefits due to their high nutrient and antioxidant contents. Moreover, its production and distribution are increasingly affected by sustainability concerns. On the basis of these considerations, the objective of this paper is to evaluate the consumer preferences for health and environmental attributes of table grapes. For this purpose, a nationwide survey was conducted in Italy using the Computer Assisted Web Interviewing (CAWI) method and the Best- Worst Scaling Method (BWS) for data analysis. The survey is divided into sections which consider, besides the socio-demographic characteristics of respondents, questions about their preferences related to specific attributes of table grapes (variety, color, seedless, organic or conventional production, origin) and to nutritional and sustainable characteristics reported on the label. Results could be of interest for companies which can focus their marketing strategies on specific characteristics of the product, and for policy makers who are asked to take decisions for public health.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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