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Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation
- Title
- Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentation
- Authors
- Yeo G.E.; Lee K.W.; Lee E.Y.; Jeon Y.W.; Lee J.O.; Oh J.E.; Cho M.S.
- Ewha Authors
- 조미숙; 오지은
- SCOPUS Author ID
- 조미숙; 오지은
- Issue Date
- 2020
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- ISSN
- 1226-3311
- Citation
- Journal of the Korean Society of Food Science and Nutrition vol. 49, no. 10, pp. 1152 - 1160
- Keywords
- Consumer attitude; Consumer choice; Consumer segmentation; Food-related lifestyle; Selection attribute
- Publisher
- Korean Society of Food Science and Nutrition
- Indexed
- SCOPUS; KCI
- Document Type
- Article
- Abstract
- This study aimed to provide basic data for developing forest products and marketing strategies by classifying consumers according to their food-related lifestyle and examining the consumers’ attitudes toward processed forest products. In total, 1,066 Korean consumer panels responded to an online survey, and a questionnaire consisted of FRL, selection attributes, and attitudes for forest products. Four factors were extracted for food-related lifestyle dimensions: gourmet factor, healthy factor, safety factor, and economy factor. Consumer groups were divided according to FRL: economic considering group, variety considering group, food lifestyle low-considering group, and personal-satisfaction considering group. The economic considering group tended to be in their 40s and focused on quality/economic factors. The variety considering group was mainly in their 50s∼60s and was characterized by being married and highly educated. They showed high scores in all factors of product selection attributes. The food lifestyle low-considering groups showed low consideration in all factors of product selection. The personal-satisfaction considering groups, who were likely to be in their 20s to 30s and unmarried, tended to consider marketing factors and quality/economic factors. An analysis of the attitudes toward processed forest products revealed the variety-considering group to be the most positive for processed foods. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.
- DOI
- 10.3746/jkfn.2020.49.10.1152
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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