Food Markets: Consumer Perceptions, Government Regulations and Health Impacts


Peggy Vaughn (Editor)

Series: Marketing and Operations Management Research, Food Science and Technology
BISAC: BUS070120

This book provides current research on consumer perceptions, government regulations and health impacts of the food markets. Chapter One discusses the consumer perceptions on health and welfare of European lobsters placed on the market live and how these aspects affect their quality and food safety. Chapter Two uses a large, national survey to identify, describe, and explain differences among three groups of consumers categorized according to their propensity to buy and support local food. Chapter Three analyzes Moldova’s transition to organic farming and the prospects for organic food processing and export, taking into consideration the conditions of and opportunities presented by the new agreement. Chapter Four examines how nano-food packaging designed to enhance shelf-life affects consumer willingness to pay (WTP) for perishable products in order to better understand how the controversy surrounding nanotechnology is likely to affect its market success. Chapter Five gives some strategic suggestions regarding how the headquarters of restaurant chains should manage their store networks in domestic context. Chapter Six investigates the accessibility of markets and challenges faced in markerting of mariculture products. Chapter Seven discusses the importance of the normalization of food supplements labeling, particularly the creatine-based ones, and reviews how the labeling of the supplements commercialized in Brazil are related to the respective legislation. Chapter Eight analyzes the most important issues for sustainable value in food retail. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Consumer Perceptions on Food Safety, Quality, Health and Welfare of European Lobsters (Homarus gammarus) Placed on the Market Live
Giuseppe Esposito, Antonio Spina and Domenico Meloni (Department of Veterinary Medicine, University of Sassari, Sassari, Italy)

Chapter 2. Globavores, Localfors, and Locavores: How Canadians Perceive Local Food
Steven Dukeshire, Julio Mendoza, Oliver Masakure, Bev Holmes, Jenna Rippey, and Spencer Henson (Department of Business and Social Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada, and others)

Chapter 3. Transitioning to Organic Farming in the Republic of Moldova: Perceptions and Prospects
Olesea Ghedrovici and Nick Ostapenko (Academy of Economic Studies of Moldova, Moldova, and others)

Chapter 4. Consumer Willingness to Pay for Nano-packaged Food Products: Evidence from Eye-tracking Technology and Experimental Auctions
Bhagyashree Katare, Chengyan Yue and Terrance Hurley (Assistant Professor at Department of Agricultural Economics, Purdue University, West Lafayette, USA, and others)

Chapter 5. How Should Restaurant Chains Develop Store Networks without Stumbling in Domestic Market?
Taku Kato (Assistant Professor, Faculty of Social Sciences, Kyorin University, Managing Director, Fukutokusha K.K., Tokyo, Japan)

Chapter 6. Constraints to Access Potential Markets for Mariculture Products in Tanzania
Kitojo Wetengere (Centre for Foreign Relations (CFR), Dar es Salaam, Tanzania)

Chapter 7. Reliable Labeling: Regulatory Aspects for Commercializing Creatine-Based Supplements in Brazil
Nelson Roberto Furquim and Denise Cavallini Cyrillo (Universidade Presbiteriana Mackenzie, São Paulo, SP, Brazil, and others)

Chapter 8. Sustainable Reporting in the Retail Food
Radojko Lukić (Faculty of Economics, University of Belgrade, Belgrade, Serbia)


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