Impact of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention and Willingness to Pay for Pork
Abstract
:1. Introduction
2. Literature Review
2.1. Pork Purchase Intention, WTP, and Consumer Characteristics
2.2. Effect of Purchase Preference on Purchase Intention and WTP
2.3. Effect of Perceived Value on Purchase Intention and WTP
2.4. Effect of Marketing Mix on Purchase Intention and WTP
3. Methods
4. Results
4.1. Descriptive Statistics
4.2. Factor Analysis for Research Questions 1 and 2
4.3. Regression Analysis for Research Question 3
4.4. Difference Analysis for Research Question 4
4.4.1. Gender Differences
4.4.2. Educational Level Differences
4.4.3. Disposable Income Level Differences
4.4.4. Product Type Differences
4.4.5. Purchase Frequency Differences
5. Discussion
5.1. Effect of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention
5.2. Effect of Purchase Preference, Perceived Value, and Marketing Mix on WTP
5.3. Effect of Demographic Variables on Purchase Intention and WTP
5.4. Research Limitations and Future Inquiries
6. Conclusions and Suggestions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Variables/Items | References | |
---|---|---|
Purchase preference: Consumers’ preference in purchase, | [3,5,10,33,34,60,61] | |
1. | Juicy pork. | |
2. | Tender pork. | |
3. | Sweet and savoury pork. | |
4. | Pork with a pink surface. | |
5. | Pork with an elastic or firm texture. | |
6. | Specific cuts (e.g., tenderloin, belly, and chop). | |
7. | Pork with high marbling. | |
8. | Pork without a raw smell. | |
9. | Pork with a Traceable Agricultural Products certificate. | |
10. | Pork with a certificate of origin. | |
11. | Pork with hygiene, safety, and antibiotic residue-free certification. | |
12. | Pork from farms that comply with relevant animal welfare regulations. | |
13. | Pork of top quality (e.g., from pigs without swine flu). | |
14. | Pork from domestic farms. | |
15. | Imported pork. | |
16. | Processed and flavoured pork. | |
Perceived value: Consumers’ overall evaluation of a product or service | [12,13,23,37,40,41,45] | |
1. | I feel happy when I see a table full of pork dishes that I can indulge in. | |
2. | I feel satisfied when buying a large quantity of pork for cooking. | |
3. | I feel full more easily when eating pork. | |
4. | Pig organs (e.g., liver and kidney) contain rich vitamins and serve as excellent tonics. | |
5. | Pork is more affordable than other husbandry products. | |
6. | Pork is rich in iron. | |
7. | Pork is rich in protein. | |
8. | Pork vendors in traditional markets are more friendly. | |
9. | Pork can serve as an alternative staple food. | |
10. | I want to try imported pork of special varieties (e.g., Iberian pig). | |
11. | Buying and eating imported pork makes my life more enjoyable. | |
12. | Pork from pigs fed with special feeds has special flavour. | |
13. | I feel a sense of superiority when buying expensive pork from famous brands. | |
14. | Group buying of branded pork through friends in online communities is exciting and increases community identity. | |
15. | Pork from specialist shops or department stores that are clean and well-lit is classier. | |
16. | Vendors provide information on the texture and characteristics of each cut. | |
17. | Cooking methods or recipes are available for different types of pork. | |
18. | Purchasing pork from domestic farms is an act supporting the local industry. | |
19. | Directly purchasing pork from farms is beneficial to farmers. | |
20. | Matsusaka pork is rare and expensive because for each pig only two cuts can be obtained, from the jowl and the cheek. | |
21. | Pig farming is associated with a dirty environment. | |
22. | Eating pork gives a sense of guilt for the slaughter of pigs. | |
Marketing mix: The effective integration of marketing strategies and activities during product sales | [8,41,48,55,57,59,60,62] | |
1. | Purchase branded pork recommended by celebrities, Internet celebrities, or bloggers. | |
2. | Purchase branded pork recommended by connoisseurs or restaurant chefs. | |
3. | Purchase branded pork that appears on television news reports. | |
4. | Purchase branded pork promoted in person by vendors. | |
5. | Purchase pork from e-commerce platforms. | |
6. | Purchase expensive pork. | |
7. | Purchase pork from department stores or brand retailers | |
8. | Purchase pork from famous brands. | |
9. | Purchase pork that has been sliced and packaged for easy storage | |
10. | Purchase pork in vacuum packages. | |
11. | Purchase pork from chain supermarkets or retailers | |
12. | Purchase pork from meat specialty shops. | |
13. | Purchase pork from nearby convenience stores. | |
14. | Purchase branded pork recommended by governmental or agricultural authorities. | |
15. | Purchase pork at a discounted price. | |
16. | Purchase pork at a low price. | |
17. | Purchase fresh or chilled pork. | |
18. | Purchase pork from vendors in traditional markets. | |
19. | Purchase pork with certification marks. | |
Purchase intention: A tendency to purchase a product or service | [8,22,23] | |
1. | Consider buying pork first before other food items. | |
2. | Prioritise buying pork over other food items. | |
3. | Purchase pork frequently. | |
WTP: The maximum price that a consumer is willing to pay for a product | [9,26,27] | |
How much am I willing to buy imported pork with quality assurance? |
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Demographic Variable | Percentage (n) | |||||||
---|---|---|---|---|---|---|---|---|
Gender | Male | Female | ||||||
47.7% (497) | 52.3% (545) | |||||||
Age | ≤45 years | 46–55 years | ≥56 years | |||||
32.7% (341) | 36.5% (380) | 30.8% (321) | ||||||
Educational attainment | Senior high school or vocational school or less | Junior college or university | Graduate degree | |||||
15.5% (162) | 52.4% (546) | 32.1% (334) | ||||||
Place of residence | Northern Taiwan | Central Taiwan | Southern Taiwan | Eastern Taiwan | ||||
50.3% (524) | 15.0% (156) | 8.9% (93) | 25.7% (268) | |||||
Mean monthly disposable income (NTD) | ≤10,000 | 10,001–30,000 | 30,001–50,000 | ≥50,001 | ||||
16.4% (171) | 34.5% (359) | 21.8% (228) | 27.3% (284) | |||||
Most frequently purchased pork product type | Frozen | Chilled | Fresh | Processed | ||||
9.1% (95) | 33.1% (345) | 54.5% (568) | 3.3% (34) | |||||
Purchase frequency | Daily | Once per 2–3 days | Once per week | Once per month | Rarely | |||
1.0% (10) | 20.3% (212) | 48.5% (505) | 13.1% (137) | 17.1% (178) |
1 | 2 | 3 | 4 | 5 | |
---|---|---|---|---|---|
Purchase preference (1) | 1.00 | ||||
Perceived value (2) | 0.11 *** | 1.00 | |||
Marketing mix (3) | 0.00 | 0.49 *** | 1.00 | ||
Purchase intention (4) | 0.14 *** | 0.52 *** | 0.32 *** | 1.00 | |
WTP (5) | −0.03 | 0.16 *** | 0.07 | 0.07 * | 1.00 |
Variable | Purchase Intention | ||||
---|---|---|---|---|---|
Nonstandardised Beta Value | Standardised Beta Value | t | p | VIF | |
(Constant) | 1.19 | 3.38 | 0.000 | ||
Purchase preference | |||||
Flavour | 0.05 | 0.03 | 1.11 | 0.265 | 1.69 |
Certification marks | −0.06 | −0.04 | −0.99 | 0.323 | 1.57 |
Added feature | −0.02 | −0.03 | −0.96 | 0.336 | 1.31 |
Perceived value | |||||
Functional value | 0.41 | 0.43 *** | 8.82 | 0.000 | 2.28 |
Social value | −0.05 | −0.04 | −1.11 | 0.268 | 2.04 |
Conditional value | 0.13 | 0.08 ** | 2.78 | 0.006 | 1.66 |
Emotional value | −0.22 | −0.20 *** | −6.75 | 0.000 | 1.62 |
Marketing | |||||
Promotion marketing | 0.71 | 0.06 | 1.81 | 0.070 | 2.05 |
Convenience marketing | 0.08 | 0.06 | 1.90 | 0.058 | 1.74 |
Product marketing | 0.09 | 0.06 * | 2.09 | 0.037 | 1.51 |
Price marketing | 0.02 | 0.02 | 0.82 | 0.410 | 1.18 |
Purchase frequency | 0.23 | 0.24 *** | 9.61 | 0.000 | 1.12 |
Model summary | R2 | 0.43 | |||
F | 65.20 *** | ||||
p | 0.000 |
Variable | WTP | ||||
---|---|---|---|---|---|
Nonstandardised Beta Value | Standardised Beta Value | t | p | VIF | |
(Constant) | 2.56 | 5.90 | 0.000 | ||
Purchase preference | |||||
Flavour | 0.04 | 0.03 | 0.68 | 0.496 | 1.68 |
Certification marks | 0.05 | 0.03 | 0.72 | 0.469 | 1.58 |
Added feature | −0.03 | −0.03 | −0.89 | 0.372 | 1.29 |
Perceived value | |||||
Functional value | −0.19 | −0.14 *** | −3.36 | 0.000 | 2.26 |
Social value | 0.15 | 0.12 ** | 3.08 | 0.002 | 2.05 |
Conditional value | 0.11 | 0.07 | 1.88 | 0.059 | 1.65 |
Emotional value | −0.11 | −0.10 *** | −2.72 | 0.000 | 1.59 |
Marketing | |||||
Promotion marketing | 0.20 | 0.17 *** | 4.20 | 0.000 | 2.06 |
Convenience marketing | 0.08 | 0.06 | 1.53 | 0.126 | 1.74 |
Product marketing | −0.22 | −0.14 *** | −4.07 | 0.000 | 1.51 |
Price marketing | −0.16 | −0.17 *** | −5.64 | 0.000 | 1.19 |
Monthly disposable income | 0.16 | 0.17 *** | 6.00 | 0.000 | 1.04 |
Model summary | R2 | 0.19 | |||
F | 20.10 *** | ||||
p | 0.000 |
Variable | Men (n = 497) | Women (n = 545) | t | Levene Statistic | Degree of Freedom (df) | ||
---|---|---|---|---|---|---|---|
M | SD | M | SD | ||||
Purchase intention | 4.47 | 0.92 | 4.26 | 0.99 | 3.63 *** | 0.63 | 1040 |
WTP | 2.73 | 1.06 | 2.56 | 0.90 | 2.76 ** | 19.12 | 975.22 |
Variable | Senior High School or Vocational School or Less a (n = 162) | University or Junior College b (n = 546) | Graduate Degree c (n = 334) | F | Levene Statistic | df | Scheffé Test | |||
---|---|---|---|---|---|---|---|---|---|---|
M | SD | M | SD | M | SD | |||||
Purchase intention | 4.57 | 0.99 | 4.27 | 0.92 | 4.38 | 0.95 | 6.29 ** | 0.03 | 2 | a > b |
WTP | 2.34 | 0.89 | 2.50 | 0.86 | 3.02 | 1.10 | 41.46 *** | 21.75 | 2 | c > a, b |
Variable | ≤10,000 a (n = 171) | 10,001–30,000 b (n = 359) | 30,001–50,000 c (n = 228) | ≥50,001 d (n = 284) | F | Levene Statistic | df | Scheffé Test | ||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
M | SD | M | SD | M | SD | M | SD | |||||
Purchase intention | 4.35 | 1.04 | 4.32 | 0.93 | 4.34 | 0.94 | 4.43 | 0.98 | 0.80 | 1.00 | 3 | |
WTP | 2.42 | 0.87 | 2.48 | 0.81 | 2.57 | 0.82 | 3.05 | 1.22 | 24.44 *** | 29.74 | 3 | d > a, b, c |
Variable | Frozen a (n = 95) | Chilled b (n = 345) | Fresh c (n = 568) | Processed d (n = 34) | F | Levene Statistic | df | Scheffé Test | ||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
M | SD | M | SD | M | SD | M | SD | |||||
Purchase intention | 4.28 | 0.94 | 4.27 | 0.97 | 4.44 | 0.94 | 4.14 | 1.18 | 3.29 | 1.21 | 3 | |
WTP | 3.05 | 1.16 | 2.80 | 1.02 | 2.46 | 0.87 | 2.91 | 1.16 | 16.20 *** | 10.22 | 3 | a, b > c |
Variable | A (n = 10) | B (n = 212) | C (n = 505) | D (n = 137) | E (n = 178) | F | Levene Statistic | df | Scheffé Test | |||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
M | SD | M | SD | M | SD | M | SD | M | SD | |||||
Purchase intention | 5.00 | 0.79 | 4.77 | 0.86 | 4.45 | 0.80 | 3.14 | 0.98 | 3.74 | 1.15 | 35.47 *** | 5.03 | 4 | a, b, c > d, e |
WTP | 2.60 | 1.35 | 2.58 | 1.02 | 2.64 | 0.99 | 2.88 | 1.03 | 2.56 | 0.84 | 2.54 * | 1.56 | 4 |
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Kung, M.-L.; Wang, J.-H.; Liang, C. Impact of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention and Willingness to Pay for Pork. Foods 2021, 10, 2396. https://doi.org/10.3390/foods10102396
Kung M-L, Wang J-H, Liang C. Impact of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention and Willingness to Pay for Pork. Foods. 2021; 10(10):2396. https://doi.org/10.3390/foods10102396
Chicago/Turabian StyleKung, Mei-Ling, Jiun-Hao Wang, and Chaoyun Liang. 2021. "Impact of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention and Willingness to Pay for Pork" Foods 10, no. 10: 2396. https://doi.org/10.3390/foods10102396
APA StyleKung, M.-L., Wang, J.-H., & Liang, C. (2021). Impact of Purchase Preference, Perceived Value, and Marketing Mix on Purchase Intention and Willingness to Pay for Pork. Foods, 10(10), 2396. https://doi.org/10.3390/foods10102396