Consumers’ Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers
Abstract
:1. Introduction
2. Materials and Methods
Data Elaboration
3. Results
3.1. Sample
3.2. Knowledge Level and Innovation Propensity
3.3. Drivers of Potatoes Purchasing Channels
4. Discussion
4.1. Socio Demographic Characteristics
4.2. Attitudes and Beliefs
4.3. Knowledge and Interest
4.4. Innovations
4.5. Managerial Implications
4.6. Limitations and Future Research
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Not Contained 1 | Low Content 2 | Moderate Content 3 | Quite Content 4 | High Content 5 | I Don’t Know | |
---|---|---|---|---|---|---|
Starch | 32 g | |||||
Fat | 2 g | |||||
Potassium | 1 g | |||||
Vitamin C | 16 mg | |||||
Iron | 1 mg | |||||
Protein | 4 g | |||||
Sodium (salt) | 14 mg | |||||
Cholesterol | - | |||||
Carbohydrates | 36 g | |||||
Folate | - | |||||
Vitamin B | - |
Socio-Demographic Characteristics | % of the Total |
---|---|
Gender | |
Male | 21.80 |
Female | 78.20 |
Total | 100 |
Age | |
18–34 | 25.7 |
35–54 | 46.5 |
55–64 | 20.6 |
Over 65 | 7.2 |
Total | 100 |
Level of education | |
Junior high school | 21.7 |
High school | 41.6 |
University diploma or advanced | 36.7 |
Total | 100 |
Employment | |
Employed | 58 |
Freelancer | 16.5 |
Student | 8.7 |
Unemployed | 5.5 |
Retired | 11.3 |
Total | 100 |
Elderly people at home | |
None | 81.6 |
One or more | 18.4 |
Total | 100 |
Knowledge Index | ||
Mean | 6.4 | |
Standard deviation | 1.5 | |
Quartile 1 | 5.76 | |
Quartile 2 | 6.67 | |
Quartile 3 | 7.58 | |
Min | 0.9 | |
Max | 9.7 | |
Knowledge index mean | ||
Perceived knowledge | Low | 5.9 |
Medium | 6.7 | |
High | 7.3 | |
χ2 = 86.424 with p < 0.05 |
Willingness to buy innovative potatoes | % of Positive Answers |
Willingness to buy enriched potatoes | 64.3 |
Willingness to buy biofortified potatoes | 56.8 |
Willingness to buy potatoes with increased nutrients | 46.2 |
Innovation propensity index, levels description | % of the Total |
0: No propensity | 23.5 |
1: Low propensity | 18.1 |
2: Medium propensity | 25.3 |
3: High propensity | 33.1 |
100 |
% of the Total | Cumulative % | |
---|---|---|
Exclusively supermarket | 55.2 | 55.2 |
Exclusively proximity | 33.1 | 88.3 |
Mixed channels, both supermarket and proximity | 11.7 | 100 |
Total | 100 |
Variable | β | OR | 95% Confidence Intervals | |
---|---|---|---|---|
Lower | Upper | |||
Purchasing channel (proximity channels) | ||||
Consumption trend (Unchanged) | ** | |||
Increased consumption in the last 5 years | 0.450 | 1.568 * | 0.924 | 2.663 |
Diminished consumption in the last 5 years | −0.392 | 0.676 | 0.409 | 1.116 |
Knowledge level (low knowledge) | −0.669 | 0.512 *** | 0.312 | 0.842 |
Knowledge level x Educational level (low knowledge and low education level) | −1.366 | 0.255 *** | 0.101 | 0.645 |
Innovation propensity (per unit increment) | 0.157 | 1.169 * | 0.995 | 1.374 |
Believes and attitudes: | ||||
Potatoes have a good quality–price relationship (per unit increment) | 0.131 | 1.140 | 0.946 | 1.375 |
I do not consider potatoes as a vegetable, but as a carbohydrate such as bread (per unit increment) | 0.202 | 1.224 ** | 1.046 | 1.432 |
Potatoes require long cooking time (per unit increment) | 0.129 | 1.138 * | 0.986 | 1.313 |
Potatoes are healthy (per unit increment) | −0.026 | 0.974 | 0.787 | 1.205 |
Sex (male) | 0.205 | 1.228 | 0.780 | 1.933 |
Age (54 y.o. or lower) | −0.089 | 0.915 | 0.566 | 1.481 |
Education level (high school or lower) | 0.807 | 2.240 * | 0.996 | 5.036 |
Employment (unemployed) | 0.752 | 2.121 ** | 1.293 | 3.479 |
Number of elderly people at home (none) | −1.113 | 0.329 *** | 0.189 | 0.571 |
Constant | −0.799 | 0.450 |
Logistic Regression Model Estimated Coefficients | ||
---|---|---|
β | OR | |
Education level | 0.807 | 2.240 |
Knowledge level | −0.669 | 0.512 |
Education × Knowledge | −1.366 | 0.255 |
Education Level = University and more | ||
Knowledge = low | 0.807 | 2.240 |
Knowledge = high | 0.807–(−1.366) = 2.173 | 8.784 |
Knowledge Level = high | ||
Education level = high school or less | −0.669 | 0.512 |
Education level = university and more | −0.669–(−1.366) = 0.697 | 2.007 |
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Share and Cite
Samoggia, A.; Rossi, G.; Beccati, F. Consumers’ Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers. Foods 2023, 12, 2877. https://doi.org/10.3390/foods12152877
Samoggia A, Rossi G, Beccati F. Consumers’ Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers. Foods. 2023; 12(15):2877. https://doi.org/10.3390/foods12152877
Chicago/Turabian StyleSamoggia, Antonella, Giulia Rossi, and Federica Beccati. 2023. "Consumers’ Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers" Foods 12, no. 15: 2877. https://doi.org/10.3390/foods12152877
APA StyleSamoggia, A., Rossi, G., & Beccati, F. (2023). Consumers’ Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers. Foods, 12(15), 2877. https://doi.org/10.3390/foods12152877