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Organic Food Attributes Determing Consumer Choices

Author

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  • Mariola Grzybowska-Brzezinska
  • Mlgorzata Grzywinska-Rapca
  • Ireneusz Zuchowski
  • Piotr Borawski

Abstract

The aim of the research was to identify the factors influencing consumption of organic food. In our research an attempt was made to find a method for identifying organic food and assessing the features ascribed to it by consumers. These features were then analyzed in terms of their technical and market attributes.The paper presents results of research conducted in 2005, 2010 and 2013 on the organic food market with special emphasis placed on pricing, distribution systems and consumers in the north-eastern Poland. Respondents’ answers indicate their increasing interest, knowledge and commitment to the environment.They also indicate that the most important technological attribute of organic food is its way of production, which ensures that the food is healthy, contains no chemical additives and has good, natural taste. Market attributes include the food’s high nutritious value and naturalness, the producer’s logo and price.Consumers buying organic food believe that the production and processing of food does not destroy the natural environment. Emphasizing the health and taste attributes of organic food is not enough, however, and it has to coincide with the consumer’s behavior and pro-environmental bias, which become explicit in his choice of food.

Suggested Citation

  • Mariola Grzybowska-Brzezinska & Mlgorzata Grzywinska-Rapca & Ireneusz Zuchowski & Piotr Borawski, 2017. "Organic Food Attributes Determing Consumer Choices," European Research Studies Journal, European Research Studies Journal, vol. 0(2A), pages 164-176.
    • Handle: RePEc:ers:journl:v:xx:y:2017:i:2a:p:164-176
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    References listed on IDEAS

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    1. Konstantinos Giannakas, 2002. "Information Asymmetries and Consumption Decisions in Organic Food Product Markets," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 50(1), pages 35-50, March.
    2. Zanoli, Raffaele & Naspetti, Simona, 2002. "Consumer motivations in the purchase of organic food. A means-end approach," MPRA Paper 32712, University Library of Munich, Germany.
    3. Mariola Grzybowska-Brzezińska & Adam Rudzewicz, 2015. "Environmental management systems in food processing and production as a source of product value for the customer on the organic food market," International Journal of Business Performance Management, Inderscience Enterprises Ltd, vol. 16(2/3), pages 304-320.
    4. Anthony D. Miyazaki & Dhruv Grewal & Ronald C. Goodstein, 2005. "The Effect of Multiple Extrinsic Cues on Quality Perceptions: A Matter of Consistency," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 32(1), pages 146-153, June.
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    1. Teresa Madureira & Fernando Nunes & José Veiga & Pablo Saralegui-Diez, 2021. "Choices in Sustainable Food Consumption: How Spanish Low Intake Organic Consumers Behave," Agriculture, MDPI, vol. 11(11), pages 1-18, November.
    2. Iliriana Miftari & Rainer Haas & Oliver Meixner & Drini Imami & Ekrem Gjokaj, 2022. "Factors Influencing Consumer Attitudes towards Organic Food Products in a Transition Economy—Insights from Kosovo," Sustainability, MDPI, vol. 14(10), pages 1-14, May.

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