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Japanese consumer preferences for processed pork

Author

Listed:
  • Stephen G. Sapp

    (Iowa State University, College of Agriculture Experiment Station, Ames, Iowa)

  • C. Lynn Knipe

    (Iowa State University, College of Agriculture Experiment Station, Ames, Iowa)

Abstract

Results of a consumer survey mailed to 3,000 households provide information on Japanese preferences for processed pork products. The survey addresses consumer attitudes, buying habits, taste and quality preferences, and the influence of advertising, significant others, and social support systems on processed pork consumption. Health, taste, and quality factors are crucial elements in providing the Japanese consumer with appealing products. The Japanese are especially wary of food additives and preservatives, and prefer products that are low in fat content. Meeting Japanese preferences for taste and quality of processed pork products is essential for successful exporting.

Suggested Citation

  • Stephen G. Sapp & C. Lynn Knipe, 1990. "Japanese consumer preferences for processed pork," Agribusiness, John Wiley & Sons, Ltd., vol. 6(4), pages 387-400.
    • Handle: RePEc:wly:agribz:v:6:y:1990:i:4:p:387-400
    DOI: 10.1002/1520-6297(199007)6:4<387::AID-AGR2720060409>3.0.CO;2-W
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    References listed on IDEAS

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    1. Tim Hammonds, 1985. "Public attitudes toward food safety," Agribusiness, John Wiley & Sons, Ltd., vol. 1(1), pages 33-43.
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    Cited by:

    1. Martinez, Stephen W. & Zering, Kelly D., 2004. "Pork Quality And The Role Of Market Organizaton," Agricultural Economic Reports 33973, United States Department of Agriculture, Economic Research Service.
    2. Tirmizi, Syed Noor Ali, 1995. "Consumer meat purchase patterns in Japan," ISU General Staff Papers 1995010108000018161, Iowa State University, Department of Economics.
    3. M. A. Boland & K. A. Foster & J. T. Akridge, 1995. "Packer sorting strategies for fresh pork," Agribusiness, John Wiley & Sons, Ltd., vol. 11(5), pages 423-430.

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