This study assessed the effects of selected retail packaging materials, storage temperature and duration on the quality and shelf life of traditionally processed and sun-dried mopane worms (Imbrasia ...belina). Changes in the quality of dried mopane worms (MW) were evaluated in a 2 x 2 x 5 factorial experiment comprising packaging materials (low-density polyethylene (LDPE) and high-density polyethylene (HDPE)), storage temperature (ambient and accelerated), and storage time (0, 30, 60, 90 and 120 days) with three replications. Dried MW samples were analysed for changes in physicochemical (ash, moisture, fat, protein content and colour, microbiological (yeast, mould and coliform count), and sensory (colour, taste, texture and overall acceptability) qualities. The results of the experiment were subjected to ANOVA, and the means were separated using the post hoc Tukey test at 5% level of significance. Packaging material did not significantly (p > 0.05) affect ash, moisture, fat, protein content, yeast and coliform count, and sensory qualities of dried MW. However, the mould count and colour parameters of dried MW were significantly (p < 0.05) affected by packaging material. Storage time significantly affected (p < 0.05) moisture, fat, protein content, colour parameters and sensory qualities of dried MW. The ash content was not significantly (p > 0.05) affected by storage time, but the storage temperature significantly affected (p < 0.05) ash, moisture content and colour parameters of dried MW. The three-way interaction between packaging material, storage temperature and time was not significant (p > 0.05) for all proximate composition and microbial quality parameters, indicating that it is safe to consume dried MW over a period of 120 days post-processing. This study recommended that a further study for storage periods greater than 120 days be done to determine the shelf life of traditionally processed dried MW packaged in retail-sized HDPE and LDPE. The HDPE performed better than LDPE in preserving the quality of dried MW, as evidenced by the better-quality parameters recorded under this packaging material.
► Importance of convenience and packaging on seafood choice and market share was quantified. ► Preparation format was the strongest barrier to oyster consumption after price. ► Pre-opened half-shell ...oysters preferred over unopened oysters, market potential for pre-shucked, easy-open oysters. ► Results show potential for product differentiation by price, species and flavour accompaniments.
This study analysed the relative importance of product packaging format and preparation convenience for oysters on consumer choice and market share. Consumer preferences for opened versus unopened oyster preparation formats and the provision of easy-to-prepare accompaniments with or without visual serving suggestions were assessed in a choice experiment. The impact of product packaging and preparation convenience on consumer choice was analysed relative to the traditional demand factors of price, region of origin, oyster species, health, environmental and quality claims. A total of 1718 Australian oyster consumers participated in an online choice experiment with visual product stimuli to simulate their choice of ready-packaged oysters in a retail store. Considering preference heterogeneity respondents’ choices were analysed with a scale adjusted latent class model and six different consumer segments were identified. Market share simulations illustrate the impact of oyster product variations on consumer choice. Overall, price, preparation format and species were the most important choice drivers, followed by region of origin and accompaniments, while packaging format and claims only had a minor influence on consumer choice. Consumer differences in price sensitivity and preferences for species and different oyster accompaniments provide scope for consumer oriented product differentiation with the potential to increase oyster demand and healthy seafood consumption.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
3.
Global OTC pharmaceutical packaging with a local touch Kauppinen-Räisänen, Hannele; van der Merwe, Daleen; Bosman, Magdalena
International journal of retail & distribution management,
06/2020, Volume:
48, Issue:
7
Journal Article
Peer reviewed
Open access
PurposeThe aim of this study is to explore the contextual influences of packaging design and its cues on respondents' preferences.Design/methodology/approachTo explore the contextuality of packaging ...cues, a multi-attribute valuation technique, conjoint analysis was used for two types of pharmaceutical products (painkiller and sore throat medicine) across seven countries. Data were collected among respondents (N = 461) from Finland, Ghana, Mongolia, Nigeria, Portuguese, South Africa and the USA.FindingsSimilarities and dissimilarities were observed between the product types and countries analysed in terms of the impact of packaging cues. The findings demonstrate the global and local nature of brand cues expressed in retail packaging.Practical implicationsThe study implies that some cues may serve global markets, while some cues may need to be localised in order to meet the needs of local markets. Understanding these cues and their influences on consumers' brand preferences and choices at the point-of-purchases may enable companies to enter new markets, help them create sustainable and credible global brands.Originality/valueThe study contributes to the existing retail packaging literature and pharmaceutical branding literature by providing empirical evidence of the multidimensional aspects of sensory packaging cues. Second, it contributes by showing the contextual nature of retail packaging and its associated cues for OTC pharmaceuticals.
The sweet tamarind is a pod, harvested ripe and usually consumed fresh. The pod consists of a shell and pulp, which encloses the seeds. The main problem with fresh sweet tamarind is the damage caused ...by packaging which deteriorates the fruit quality and reduces the consumable amount of fruit. This research attempts to quantitatively evaluate the damage of the sweet tamarind packaged in current wholesale and retail containers and to propose an appropriate new package. The proposed packaging is of a sleeve design, 15
cm in diameter by 20
cm in height, containing a mixture of 5
mm foam balls and sweet tamarind inserted vertically. This packaging imparts
1
5
to
1
6
of the damage of conventional packaging and costs half the price.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Although seafood is considered to be a healthy food choice, the recommended consumption
level of two servings per week is still not reached in most countries. Previous research has
identified ...potential barriers of seafood consumption, including purchase and consumption
convenience, but it is still unclear to what degree consumer choice is affected by convenience
relative to known choice drivers such as price, species and region of origin. This study
contributes to filling this research gap by analyzing how consumers’ in-store choice of readypackaged
aquaculture oysters is driven by convenience factors (opened versus unopened
presentation format, packaging format and accompaniments with or without visual serving
suggestions) relative to traditionally examined demand factors of price, origin, species, health,
environmental and quality claims. A total of 1,718 Australian oyster consumers participated
in an online choice experiment with visual product stimuli to simulate their choice of oysters
in a retail store. Considering preference heterogeneity respondents’ choices were analyzed
with a scale adjusted latent class model and six different consumer segments differing in their
preferences were identified. Over all respondents price, presentation format and species were
the most important choice drivers, while packaging format and claims only had a minor
impact on consumer choice. Origin and accompaniments were found to be important for some
consumer segments.
These results provide recommendations for policy makers as well as seafood
marketers and are in line with the presented literature in that convenience seems to be an
important driver which can be manipulated in order to increase seafood consumption.
Consumers strongly prefer the ‘ready to eat’ half shell open oysters over closed oysters,
although those are saver and keep fresh longer. Visual serving suggestions and
accompaniments in form of easy to prepare flavor sachets were found to positively increase
choice likelihood.
Although seafood is considered to be a healthy food choice, the recommended consumptionlevel of two servings per week is still not reached in most countries. Previous research hasidentified potential ...barriers of seafood consumption, including purchase and consumptionconvenience, but it is still unclear to what degree consumer choice is affected by conveniencerelative to known choice drivers such as price, species and region of origin. This studycontributes to filling this research gap by analyzing how consumers’ in-store choice of readypackagedaquaculture oysters is driven by convenience factors (opened versus unopenedpresentation format, packaging format and accompaniments with or without visual servingsuggestions) relative to traditionally examined demand factors of price, origin, species, health,environmental and quality claims. A total of 1,718 Australian oyster consumers participatedin an online choice experiment with visual product stimuli to simulate their choice of oystersin a retail store. Considering preference heterogeneity respondents’ choices were analyzedwith a scale adjusted latent class model and six different consumer segments differing in theirpreferences were identified. Over all respondents price, presentation format and species werethe most important choice drivers, while packaging format and claims only had a minorimpact on consumer choice. Origin and accompaniments were found to be important for someconsumer segments.These results provide recommendations for policy makers as well as seafoodmarketers and are in line with the presented literature in that convenience seems to be animportant driver which can be manipulated in order to increase seafood consumption.Consumers strongly prefer the ‘ready to eat’ half shell open oysters over closed oysters,although those are saver and keep fresh longer. Visual serving suggestions andaccompaniments in form of easy to prepare flavor sachets were found to positively increasechoice likelihood.
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