“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Roasting Process of Almonds
2.3. Location and Participants
- 100 consumers from Wrocław (Poland) of which 17% were male and 83% female with age ranges 18–23 (41%), 24–39 (43%) and 40–59 (16%);
- 100 consumers from Seville (Spain) of which 54% were male and 46% female with ages 18–23 (48%), 24–39 (23%) and 40–59 (29%)]; and,
- 100 consumers from Donostia (Spain) of which 61% were male and 39% female with age ranges 18–23 (60%), 24–39 (35%) and 40–59 (5%).
2.4. Procedure
2.4.1. Consumer Test
2.4.2. Questionnaire
2.5. Statistical Analysis
3. Results and Discussion
3.1. Consumers Overall Liking and Satisfaction Degree of Roasted Almonds Influenced by “Conventional” and “HydroSOStainable” Systems Information and Location
3.2. Purchase Intent and Samples Preference
3.3. Consumer Willingness to Pay for “HydroSOStainable” Roasted Almonds
3.4. Influence of Sociodemographic Factors on Consumer Liking of “Conventional” and “HydroSOStainable” Labelled Roasted Almonds
4. Conclusions
Author Contributions
Funding
Informed Consent Statement
Conflicts of Interest
References
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Liking | Color | Sweetness | Bitterness | Roasted | Aftertaste | Hardness | Crispiness | |
---|---|---|---|---|---|---|---|---|
ANOVA Test † | ||||||||
Information effect | *** | *** | *** | *** | *** | *** | *** | *** |
Location | *** | *** | *** | *** | *** | *** | *** | *** |
Information effect × Location | *** | *** | *** | *** | *** | *** | *** | *** |
Tukey Multiple Range Test ‡ | ||||||||
Information effect | ||||||||
“conventional” | 7.1b | 6.9b | 6.4b | 6.0b | 7.1b | 6.5b | 7.0b | 7.1b |
“hydroSOStainable” | 7.4a | 7.3a | 6.9a | 6.5a | 7.4a | 7.1a | 7.3a | 7.3a |
Location | ||||||||
Wrocław | 7.6a | 7.8a | 7.0a | 6.9a | 7.7a | 7.3a | 7.6a | 7.7a |
Sevilla | 7.3b | 6.9b | 6.6b | 6.1b | 7.2b | 6.8b | 6.9b | 7.1b |
Donostia | 6.9c | 6.7b | 6.0c | 5.8b | 6.9c | 6.4c | 6.7b | 6.8c |
Information effect × Location | ||||||||
“conventional” × Wrocław | 7.6a | 7.6a | 6.9a | 6.7ab | 7.7a | 7.1a | 7.6a | 7.7a |
“hydroSOStainable” × Wrocław | 7.7a | 7.9a | 7.2a | 7.2a | 7.7a | 7.5a | 7.6a | 7.8a |
“conventional” × Sevilla | 7.0b | 6.7bc | 6.1b | 5.8d | 6.9b | 6.2b | 6.5c | 6.8b |
“hydroSOStainable” × Sevilla | 7.7a | 7.1b | 7.2a | 6.3bc | 7.6a | 7.4a | 7.3ab | 7.5a |
“conventional” × Donostia | 6.8b | 6.5c | 6.1b | 5.6d | 6.8b | 6.3b | 6.6c | 6.7b |
“hydroSOStainable” × Donostia | 6.9b | 6.9b | 6.0b | 5.9cd | 6.9b | 6.5b | 6.8bc | 6.84b |
Liking | Color | Toasted | Sweetness | Bitterness | Hardness | Crispiness | Aftertaste | |
---|---|---|---|---|---|---|---|---|
ANOVA Test † | ||||||||
Gender | ||||||||
Male | *** | ** | * | * | * | *** | ** | ** |
Female | NS | ** | NS | ** | ** | NS | NS | ** |
Age range | ||||||||
18–23 | NS | ** | NS | *** | ** | * | NS | ** |
24–39 | * | NS | NS | NS | * | NS | NS | ** |
40–59 | NS | * | NS | NS | NS | NS | NS | NS |
Tukey Multiple Range Test ‡ | ||||||||
GENDER | ||||||||
Male | ||||||||
“conventional” | 6.9b | 6.6b | 6.9b | 6.1b | 5.7b | 6.5b | 6.8b | 6.2b |
“hydroSOStainable” | 7.3a | 7.0a | 7.2a | 6.4a | 6.1a | 7.1a | 7.2a | 6.8a |
Female | ||||||||
“conventional” | 7.3 | 7.2b | 7.4 | 6.6b | 6.3b | 7.2 | 7.3 | 6.8b |
“hydroSOStainable” | 7.5 | 7.5a | 7.6 | 7.1a | 6.8a | 7.4 | 7.4 | 7.3a |
AGE RANGE | ||||||||
Centennials (18–23) | ||||||||
“conventional” | 7.0 | 6.9b | 7.1 | 6.1b | 5.8b | 6.8b | 7.0 | 6.4b |
“hydroSOStainable” | 7.3 | 7.3a | 7.3 | 6.8a | 6.2a | 7.1a | 7.2 | 7.0a |
Millennials (24–39) | ||||||||
“conventional” | 7.1b | 6.9 | 7.1 | 6.5 | 6.2b | 7.0 | 7.1 | 6.6b |
“hydroSOStainable” | 7.5a | 7.2 | 7.4 | 6.7 | 6.7a | 7.3 | 7.4 | 7.3a |
Generation X (40–59) | ||||||||
“conventional” | 7.4 | 7.0b | 7.4 | 6.7 | 6.3 | 7.1 | 7.3 | 6.9 |
“hydroSOStainable” | 7.7 | 7.6a | 7.4 | 6.7 | 6.6 | 7.5 | 7.6 | 7.1 |
Liking | Color | Toast | Sweet | Bitter | Hard | Crisp | Aftert | |
---|---|---|---|---|---|---|---|---|
ANOVA Test † | ||||||||
Employment situation | ||||||||
“YES” | ** | ** | * | NS | *** | ** | NS | *** |
“NO” | * | ** | NS | *** | NS | NS | * | * |
Monthly family income | ||||||||
<1000 € | NS | NS | NS | NS | ** | NS | NS | * |
1001–2000 € | NS | ** | * | NS | NS | NS | NS | NS |
2001–3000 € | NS | NS | NS | * | ** | NS | NS | NS |
>3000 € | ** | NS | NS | NS | NS | ** | ** | *** |
Education | ||||||||
Vocational | * | * | NS | NS | NS | NS | NS | * |
University | * | ** | NS | * | *** | NS | NS | ** |
PhD | NS | NS | NS | NS | NS | ** | ** | NS |
Tukey Multiple Range Test ‡ | ||||||||
EMPLOYMENT SITUATION | ||||||||
“YES” | ||||||||
“conventional” | 7.2b | 7.0b | 7.2b | 6.5 | 6.1b | 6.9b | 7.1 | 6.5b |
“hydroSOStainable” | 7.5a | 7.4a | 7.5a | 6.9 | 6.7a | 7.3a | 7.4 | 7.2a |
“NO” | ||||||||
“conventional” | 7.1b | 6.9b | 7.1 | 6.2b | 6.0 | 6.9 | 7.0b | 6.6b |
“hydroSOStainable” | 7.4a | 7.3a | 7.3 | 6.8a | 6.3 | 7.2 | 7.3a | 7.0a |
MONTHLY FAMILY INCOME | ||||||||
Income <1000 € | ||||||||
“conventional” | 7.4 | 7.5 | 7.5 | 6.7 | 6.4b | 7.4 | 7.5 | 6.9b |
“hydroSOStainable” | 7.6 | 7.7 | 7.6 | 7.1 | 7.0a | 7.5 | 7.6 | 7.3a |
Income 1001–2000 € | ||||||||
“conventional” | 6.9 | 6.4b | 6.8b | 6.1 | 5.7 | 6.5 | 6.8 | 6.4 |
“hydroSOStainable” | 7.3 | 7.0a | 7.3a | 6.5 | 5.9 | 7.0 | 7.0 | 6.8 |
Income 2001–3000 € | ||||||||
“conventional” | 6.9 | 6.6 | 6.8 | 6.1b | 5.5b | 6.6 | 6.8 | 6.2 |
“hydroSOStainable” | 7.2 | 6.9 | 7.2 | 6.7a | 6.2a | 7.1 | 7.1 | 6.8 |
Income >3000 € | ||||||||
“conventional” | 6.8b | 6.6 | 6.8 | 6.0 | 5.7 | 6.4b | 6.5b | 6.0b |
“hydroSOStainable” | 7.4a | 7.0 | 7.1 | 6.5 | 6.2 | 7.2a | 7.4a | 7.1a |
EDUCATION | ||||||||
Vocational | ||||||||
“conventional” | 6.2b | 5.6b | 6.8 | 5.6 | 6.3 | 6.2 | 6.5 | 5.5b |
“hydroSOStainable” | 7.5a | 7.1a | 7.4 | 6.5 | 6.9 | 7.1 | 7.0 | 6.9a |
University | ||||||||
“conventional” | 7.1b | 6.9b | 7.1 | 6.3b | 5.9b | 6.9 | 7.1 | 6.5b |
“hydroSOStainable” | 7.3a | 7.3a | 7.3 | 6.6a | 6.3a | 7.1 | 7.2 | 7.0a |
PhD | ||||||||
“conventional” | 7.5 | 7.3 | 7.3 | 6.8 | 6.8 | 7.1b | 7.3b | 7.0 |
“hydroSOStainable” | 7.9 | 7.6 | 7.7 | 7.3 | 7.1 | 7.8a | 8.0a | 7.5 |
Liking | Color | Toasted | Sweetness | Bitterness | Hardness | Crispiness | Aftertaste | |
---|---|---|---|---|---|---|---|---|
ANOVA Test † | ||||||||
WILLINGNESS TO PAY FOR “hydroSOStainable” ALMONDS | ||||||||
Less price | NS | NS | NS | NS | NS | NS | NS | NS |
Same price | NS | * | NS | NS | NS | NS | NS | NS |
0.5 € more | ** | NS | NS | NS | *** | NS | NS | *** |
1.0 € more | *** | ** | * | *** | NS | *** | * | *** |
More than 1.0 € | * | NS | NS | NS | NS | NS | NS | NS |
Tukey Multiple Range Test ‡ | ||||||||
WILLINGNESS TO PAY FOR “hydroSOStainable” ALMONDS | ||||||||
Paying less price | ||||||||
“conventional” | 7.1 | 7.1 | 6.8 | 6.0 | 5.8 | 7.0 | 7.1 | 6.6 |
“hydroSOStainable” | 7.0 | 7.4 | 6.7 | 6.4 | 6.0 | 7.2 | 7.2 | 6.6 |
Paying same price | ||||||||
“conventional” | 7.1 | 6.6b | 7.0 | 6.5 | 5.8 | 6.9 | 6.9 | 6.6 |
“hydroSOStainable” | 7.3 | 7.3a | 7.2 | 6.6 | 6.0 | 7.2 | 7.1 | 6.9 |
Paying 0.5 € more | ||||||||
“conventional” | 7.1b | 7.0 | 7.2 | 6.4 | 6.0b | 7.0 | 7.1 | 6.5b |
“hydroSOStainable” | 7.4a | 7.2 | 7.5 | 6.6 | 6.6a | 7.2 | 7.4 | 7.1a |
Paying 1.0 € more | ||||||||
“conventional” | 7.0b | 6.7b | 7.0b | 6.0b | 6.1 | 6.5b | 6.8b | 6.3b |
“hydroSOStainable” | 7.6a | 7.3a | 7.4a | 7.1a | 6.4 | 7.3a | 7.3a | 7.2a |
Paying more than 1.0 € | ||||||||
“conventional” | 7.7b | 7.7 | 8.0 | 7.5 | 7.5 | 7.3 | 7.4 | 7.7 |
“hydroSOStainable” | 8.3a | 7.7 | 7.9 | 7.8 | 7.0 | 7.8 | 8.0 | 7.5 |
Liking | Color | Toasted | Sweetness | Bitterness | Hardness | Crispiness | Aftertaste | |
---|---|---|---|---|---|---|---|---|
ANOVA Test † | ||||||||
SUSTAINABLITY FACTOR AT PURCHASE INTENT | ||||||||
“Sustainable” | *** | ** | ** | *** | ** | *** | ** | *** |
“Not sustainable” | NS | ** | NS | NS | * | NS | NS | NS |
Tukey Multiple Range Test ‡ | ||||||||
SUSTAINABLITY FACTOR AT PURCHASE INTENT | ||||||||
“Sustainable” | ||||||||
“conventional” | 6.9b | 6.7b | 7.0b | 6.0b | 5.8b | 6.5b | 6.8b | 6.2b |
“hydroSOStainable” | 7.5a | 7.1a | 7.4a | 6.8a | 6.3a | 7.2a | 7.3a | 7.1a |
“Not sustainable” | ||||||||
“conventional” | 7.3 | 7.1b | 7.2 | 6.7 | 6.2b | 7.2 | 7.3 | 6.8 |
“hydroSOStainable” | 7.4 | 7.5a | 7.3 | 6.7 | 6.6a | 7.3 | 7.4 | 7.1 |
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Lipan, L.; Cano-Lamadrid, M.; Vázquez-Araújo, L.; Issa-Issa, H.; Nemś, A.; Corell, M.; López-Lluch, D.; Carbonell-Barrachina, Á.A. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds? Agronomy 2021, 11, 2254. https://doi.org/10.3390/agronomy11112254
Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Issa-Issa H, Nemś A, Corell M, López-Lluch D, Carbonell-Barrachina ÁA. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds? Agronomy. 2021; 11(11):2254. https://doi.org/10.3390/agronomy11112254
Chicago/Turabian StyleLipan, Leontina, Marina Cano-Lamadrid, Laura Vázquez-Araújo, Hanán Issa-Issa, Agnieszka Nemś, Mireia Corell, David López-Lluch, and Ángel Antonio Carbonell-Barrachina. 2021. "“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?" Agronomy 11, no. 11: 2254. https://doi.org/10.3390/agronomy11112254