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Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

Author

Listed:
  • Damir D. Torrico

    (Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Xin Nie

    (Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Damselina Lukito

    (Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand)

  • Santanu Deb-Choudhury

    (AgResearch Limited, Smart Foods & Bioproducts, AgResearch Lincoln, Private Bag 4749, Christchurch 8140, New Zealand)

  • Scott C. Hutchings

    (AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Palmerston North 4474, New Zealand)

  • Carolina E. Realini

    (AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Palmerston North 4474, New Zealand)

Abstract

This study aimed to investigate consumers’ perceptions, emotions, and acceptability of selected edible New Zealand native plants. A survey-type methodology was employed, recruiting participants voluntarily through email invitations. A total of N = 100 participants, ranging in age from 18 to 70 and with diverse ethnic backgrounds, were asked to answer questions regarding six specific edible New Zealand species and edible native plants in general. Results showed that participants had varying levels of familiarity with the specific plants, with a majority feeling “calm”, “happy”, and “interested” when presented with them. Factors deemed most important when thinking about the six selected plants included edibility and safety. When considering native plants in general, participants rated factors such as general nutrition, safety, and sustainability as important. The study found that a significant proportion of participants expressed a positive intention to consume native plants in the future, but the levels of interest varied depending on the demographic distribution. The study provides insights into consumer attitudes toward edible native plants and highlights the potential for these food ingredients to be included in mainstream diets.

Suggested Citation

  • Damir D. Torrico & Xin Nie & Damselina Lukito & Santanu Deb-Choudhury & Scott C. Hutchings & Carolina E. Realini, 2023. "Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants," Sustainability, MDPI, vol. 15(15), pages 1-16, July.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:15:p:11592-:d:1203788
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    References listed on IDEAS

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    1. Philip Thornton & Pierre Gerber, 2010. "Climate change and the growth of the livestock sector in developing countries," Mitigation and Adaptation Strategies for Global Change, Springer, vol. 15(2), pages 169-184, February.
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    Cited by:

    1. Ana Težak Damijanić & Ana Čehić Marić & Milan Oplanić, 2024. "Psychological Factors Influencing Willingness to Purchase Wild–Edible Plants and Food Products from Wild–Edible Plants," Agriculture, MDPI, vol. 14(11), pages 1-13, October.

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