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Quality Perceptions of Feta Cheese

In: Advances in Cross-Section Data Methods in Applied Economic Research

Author

Listed:
  • Irene Kamenidou

    (International Hellenic University, Kavala Campus)

  • Spyridon Mamalis

    (International Hellenic University, Kavala Campus)

  • Stavros Pavlidis

    (International Hellenic University, Kavala Campus)

  • Evangelia Zoi Bara

    (International Hellenic University, Kavala Campus)

Abstract

This study deals with the quality of feta cheese as perceived by 534 individuals 18–35 years of age. Additionally, differences were explored based on the area of residence (urban, semi-urban, and rural area) and gender. Data analysis included basic descriptive statistics, factor analysis, independent samples Kruskal–Wallis one-way ANOVA test and Mann–Whitney U test. Results revealed that the strongest quality indicators for consumers are taste, odor, color, and texture of feta cheese. Factor analysis provided with four quality dimensions treated as new variables used in hypothesis testing, namely quality assurance, core product characteristics, price and packaging, and marketing communication. The Mann–Whitney U test revealed that for all quality dimensions gender differences exist. As to the independent samples Kruskal–Wallis one-way ANOVA test, it indicated differences regarding consumers’ area of residence and perceptions of quality, as regards the dimensions of quality assurance and marketing communication of feta cheese.

Suggested Citation

  • Irene Kamenidou & Spyridon Mamalis & Stavros Pavlidis & Evangelia Zoi Bara, 2020. "Quality Perceptions of Feta Cheese," Springer Proceedings in Business and Economics, in: Nicholas Tsounis & Aspasia Vlachvei (ed.), Advances in Cross-Section Data Methods in Applied Economic Research, chapter 3, pages 43-57, Springer.
    • Handle: RePEc:spr:prbchp:978-3-030-38253-7_3
    DOI: 10.1007/978-3-030-38253-7_3
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