FN Archimer Export Format
PT J
TI Perception of oyster-based products by French consumers: the effect of processing and role of social representations
BT 
AF DEBUCQUET, Gervaise
   CORNET, Josiane
   ADAM, Isabelle
   CARDINAL, Mireille
AS 1:2;2:1;3:1;4:1;
FF 1:;2:PDG-RBE-BRM-STBM;3:PDG-RBE-BRM-STBM;4:PDG-RBE-BRM-STBM;
C1 IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 03, France.
   Audencia Nantes, Sch Management, PRES LUNAM, LESMA Lab Rech Strategie & Marches Prod Agroalime, F-44312 Nantes 03, France.
C2 IFREMER, FRANCE
   AUDENCIA NANTES, FRANCE
SI NANTES
SE PDG-RBE-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 2.54
TC 21
UR https://archimer.ifremer.fr/doc/00098/20945/18603.pdf
LA English
DT Article
DE ;Oyster;Processing;Consumer perception;Disgust;Social representation
AB The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order to reach consumers with different ages and professional activities. The results showed that social representation had a strong impact and that behaviours were contrasted according to the initial profile of the consumer (traditional raw oyster consumers or non-consumers) and their age distribution (younger and older people). The degree of processing has to be adapted to each segment. It is suggested to develop early exposure to influence the food choices and preferences of the youngest consumers on a long-term basis.
PY 2012
PD DEC
SO Appetite
SN 0195-6663
PU Academic Press Ltd- Elsevier Science Ltd
VL 59
IS 3
UT 000311134900029
BP 844
EP 852
DI 10.1016/j.appet.2012.08.020
ID 20945
ER

EF