Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review
Abstract
:1. Introduction
2. Materials and Methods
2.1. Identification and Selection
2.2. Scoping Review Characteristics and Assessment
2.3. Thematic Clustering
2.4. Characterising and Analysing Research Clusters
3. Results
3.1. Scoping Review Characteristics and Assessment
3.2. Characteristics and Analysis of the Research Clusters
4. Discussion
5. Conclusions and Future Research
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Cluster-ID/Colour | Research Clusters | Definition of Cluster | Keywords (Links, Total Link Strength, Occurrences) |
---|---|---|---|
C1/Red | Product attributes, availability, and accessibility | Product attributes both, intrinsic and extrinsic, as well as availability and accessibility of aquatic food products. | Quality (56, 207, 25), availability (53, 160, 20), freshness (57, 147, 18), taste (53, 136, 16), nutrition (49, 121, 15), size (50, 129, 14), form (47, 93, 11), production (36, 68, 10), wild fish (42, 79, 8), tuna (39, 63, 8), colour (25, 48, 7), food security (36, 52, 6), supermarket (36, 54, 6), sensory attributes (38, 55, 5), packaging (31, 41, 5), appearance (28, 43, 4), quantity (28, 39, 4), brand (21, 30, 4) |
C2/Yellow | Willingness to pay for aquatic foods | The majority of the publications are related to Asian consumers’ willingness to pay (WTP) for aquatic foods. | Price (60, 281, 41), knowledge (57, 220, 34), seafood (55, 168, 24), fish product (51, 152, 20), farmed fish (50, 107, 15), sustainability (48, 106, 14), eco (34, 72, 12), certification (42, 90, 11), origin (35, 61, 9), information (29, 52, 9), shrimp (30, 44, 7), sustainable farmed fish (22, 34, 5) |
C3/Purple | Psychosocial factors | Psychosocial factors influencing aquatic food consumption behaviour. | Attitude (57, 202, 28), intention (52, 134, 22), subjective norms (34, 79, 12), planned behaviour (25, 68, 12), behavioural control (28, 63, 10) |
C4/Blue | Sociodemographic and lifestyle factors | Sociodemographic and lifestyle factors influencing consumption behaviour towards aquatic foods. | Household (50, 165, 24), income (50, 167, 20), health (50, 143, 18), habit (52, 141, 17), age (43, 135, 17), education (51, 142, 16), pattern (45, 122, 15), economy (35, 60, 8), urban area (37, 63, 8), gender (34, 60, 8), fish species (33, 51, 8), region (33, 49, 8), diet (30, 52, 7), religion (21, 30, 5) |
C5/Green | Aquatic food miscellaneous factors | Closely linked to other research clusters, the majority of the publications are related to Chinese aquatic consumption. | Safety (50, 183, 24), city (59, 173, 23), sociodemographic characteristics (55, 136, 20), status (43, 87, 11), culture (35, 54, 9), context (34, 47, 9), freshwater fish (38, 66, 8), salmon (32, 45, 8), convenience (41, 69, 7), aquatic product (36, 58, 7), occupation (35, 60, 7), Chinese consumer (35, 50, 6), tradition (20, 24, 5), shellfish (32, 42, 4), luxury seafood (20, 24, 4) |
Variables | Product Attributes, Availability, and Accessibility | Willingness to Pay for Aquatic Food | Psychosocial Factors | Sociodemographic and Lifestyle Factors | Aquatic Food Miscellaneous Factors | |
---|---|---|---|---|---|---|
Consumers’ age range, median (IQR) | 37(21.8) | 43.2(13.4) | 30(28.25) | 43.5(23.7) | 47(25.7) | |
Types of products analysed %(n) | Fish in general | 34.6(9) | 7.4(2) | 47.4(9) | 62.5(15) | 14.3(2) |
Seafood in general | 7.7(2) | 26(7) | 10.5(2) | 12.5(3) | 35.7(5) | |
Aquaculture products | 11.6(3) | 22.2(6) | 4.2(1) | |||
Processed fish products | 19.2(5) | 3.7(1) | 15.8(3) | 8.3(2) | 21.4(3) | |
Tuna | 15.4(4) | 3.7(1) | 4.2(1) | |||
Salmon | 7.4(2) | 21.4(3) | ||||
Shrimp | 3.8(1) | 11.1(3) | 5.2(1) | |||
Shellfish | 7.7(2) | 3.7(1) | 5.2(1) | 7.1(1) | ||
Labelling | 11.1(3) | 10.5(2) | ||||
Others | 3.7(1) | 5.3(1) | 8.3(2) | |||
Research focus %(n) | Drivers and barriers to fish consumption | 61.5(16) | 48.2(13) | 89.4(17) | 75(18) | 71.4(10) |
Consumer preferences for fish attributes | 30.8(8) | 51.8(14) | 5.3(1) | 12.5(3) | 7.1(1) | |
Drivers and barriers to seafood consumption | 3.8(1) | 14.3(2) | ||||
Drivers and barriers to shellfish consumption | 3.8(1) | 8.3(2) | 7.1(1) | |||
Drivers and barriers to seaweed consumption | 5.3(1) | |||||
Fish consumption practices | 4.2(1) | |||||
Validity | 0.92 | 0.94 | 0.72 | 0.77 | 0.89 | |
Rigour | 0.88 | 0.95 | 0.88 | 0.90 | 0.94 | |
Reliability | 0.67 | 0.76 | 0.68 | 0.70 | 0.64 | |
Quality a | Moderate | High | Moderate | High | Moderate | |
Size | Large | Large | Large | Large | Large | |
Consistency | Consistent | Consistent | Inconsistent | Inconsistent | Consistent |
Association between Psychosocial Factors | Significant Influence | No Significant Influence |
---|---|---|
Attitude→Intention | [91,92,93,94,97,100,103,104] | [105,106] |
Subjective norms→Intention | [92,93,94,95,97,105] | [91,104,106] |
Perceived behavioural control→Intention | [91,94,95,96,106,107] | [92,93,97,104,105] |
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Budhathoki, M.; Campbell, D.; Belton, B.; Newton, R.; Li, S.; Zhang, W.; Little, D. Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review. Foods 2022, 11, 4043. https://doi.org/10.3390/foods11244043
Budhathoki M, Campbell D, Belton B, Newton R, Li S, Zhang W, Little D. Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review. Foods. 2022; 11(24):4043. https://doi.org/10.3390/foods11244043
Chicago/Turabian StyleBudhathoki, Mausam, Danny Campbell, Ben Belton, Richard Newton, Saihong Li, Wenbo Zhang, and David Little. 2022. "Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review" Foods 11, no. 24: 4043. https://doi.org/10.3390/foods11244043