onr:"swepub:oai:gup.ub.gu.se/329493"
Sökning: onr:"swepub:oai:gup.ub.gu.se/329493" > A segmentation of f...
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| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 04042naa a2200349 4500 | |
| 001 | oai:gup.ub.gu.se/329493 | |
| 003 | SwePub | |
| 008 | 240528s2023 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://gup.ub.gu.se/publication/3294932 URI |
| 024 | 7 | a https://doi.org/10.1016/j.foodqual.2023.1050072 DOI |
| 040 | a (SwePub)gu | |
| 041 | a eng | |
| 042 | 9 SwePub | |
| 072 | 7 | a ref2 swepub-contenttype |
| 072 | 7 | a art2 swepub-publicationtype |
| 100 | 1 | a Armbrecht, Johnu Gothenburg University,Göteborgs universitet,Företagsekonomiska institutionen, Marknadsföring,SWEMARC,Centrum för turism,Department of Business Administration, Marketing Group,Centre for Tourism4 aut0 (Swepub:gu)xarmjo |
| 245 | 1 0 | a A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market |
| 264 | 1 | c 2023 |
| 520 | a The primary objective of this study is to elucidate the underlying factors contributing to the observed differences in fish consumption patterns. To accomplish this, a segmentation analysis was conducted on a representative sample of 2207 individuals from Sweden based on the dual dimensions of both the volume and variety of fish ingested. By scrutinizing these facets, the aim is to gain deeper insights into the distinct consumer archetypes characterized by their diverse fish consumption habits, thus uncovering the catalysts and deterrents that influence these patterns. The outcome of the segmentation analysis (i.e., two-step analysis: hierarchical clustering followed by non-hierarchical clustering technique) reveals four distinct consumer segments, each possessing unique attributes concerning their preferences and behaviours regarding fish consumption. These segments are classified as the “Frequent,” “Avid,” “Occasional,” and “Infrequent” fish consumers. The profiling of these segments is built on factors encompassing consumers' decision-making styles, involvement in food, environmental consciousness, as well as pertinent socio-economic variables including income, geographical location, age, educational attainment, and gender. Evident from the findings is the clear demarcation of two segments characterized by robust fish consumption tendencies, specifically the “Frequent” and “Avid” segments. Subsequently, there exists a segment showcasing moderately pronounced fish consumption behaviours labelled as the “Occasional” consumer group, in contrast to a segment demonstrating a markedly diminished inclination for fish consumption, denoted as the “Infrequent” consumer. All segments score high on habitual and brand-loyal purchasing intentions which emphasize the routine nature of fish consumption behaviour. In a broader context, the study underscores the inherent utility of segmenting consumers based on fish consumption volume and type, as this approach yields distinct consumer groups that can be systematically addressed by stakeholders ranging from policy makers to producers and other seafood advocates. | |
| 650 | 7 | a SAMHÄLLSVETENSKAPx Ekonomi och näringslivx Företagsekonomi0 (SwePub)502022 hsv//swe |
| 650 | 7 | a SOCIAL SCIENCESx Economics and Businessx Business Administration0 (SwePub)502022 hsv//eng |
| 653 | a Segmentation | |
| 653 | a Fish consumption | |
| 653 | a Consumer decision-making styles | |
| 653 | a Environmental consciousness | |
| 653 | a Involvement in food | |
| 700 | 1 | a Lundberg, Erik,d 1978u Gothenburg University,Göteborgs universitet,Centrum för turism,Företagsekonomiska institutionen, Marknadsföring,SWEMARC,Centre for Tourism,Department of Business Administration, Marketing Group4 aut0 (Swepub:gu)xlueri |
| 700 | 1 | a Skallerud, Kåreu Gothenburg University,Göteborgs universitet,Extern,SWEMARC,External4 aut |
| 710 | 2 | a Göteborgs universitetb Företagsekonomiska institutionen, Marknadsföring4 org |
| 773 | 0 | t Food Quality and Preferenceg 112q 112x 0950-3293 |
| 856 | 4 8 | u https://gup.ub.gu.se/publication/329493 |
| 856 | 4 8 | u https://doi.org/10.1016/j.foodqual.2023.105007 |
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