Literature DB >> 27654306

Opinion of Spanish Consumers on Hydrosustainable Pistachios.

Luis Noguera-Artiaga1, Leontina Lipan1, L Vázquez-Araújo2, Xavi Barber3, David Pérez-López4,5, Ángel A Carbonell-Barrachina6.   

Abstract

Fruits and vegetables cultivated under controlled deficit irrigation (CDI) are called hydrosustainable (hydroSOS) products and have its own personality and are environmentally-friendly. Focus groups helped in classifying key farming, sensory, and health concepts associated with CDI-grown pistachios. Besides, focus groups also helped in stating that a logo was needed for these special foods, and that a hydroSOS index is also essential to certify that the products have been controlled by a control board. Conjoint analysis was used to check which attributes could be helpful in promoting CDI-grown pistachios among Spanish consumers in a 1st step toward the European Union (EU) market. It was clearly proved that the main silo of properties driving the attention of Spanish consumers was that related to health. The most important attributes for pistachios were "product of Spain," "rich in antioxidant," and "crunchy"; this finding was clearly related to the popularity of regional foods, the preoccupation of European consumers for their health, and the joy related to the crunchiness of toasted nuts, respectively. The use of these 3 concepts, together with the use of the hydroSOS logo, will be essential to promote hydroSOS pistachios among Spanish and EU consumers. Finally, it is important to highlight that in general Spanish consumers were willing to pay an extra amount of 1.0 euros per kg of hydroSOS pistachios. These earnings will be essential to convince Spanish farmers to implement CDI strategies and have a sustainable and environmental-friendly use of the irrigation water.
© 2016 Institute of Food Technologists®.

Entities:  

Keywords:  Pistachia vera; conjoint analysis; controlled deficit irrigation; focus group; water efficiency

Mesh:

Substances:

Year:  2016        PMID: 27654306     DOI: 10.1111/1750-3841.13501

Source DB:  PubMed          Journal:  J Food Sci        ISSN: 0022-1147            Impact factor:   3.167


  4 in total

1.  Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil.

Authors:  Lucía Sánchez-Rodríguez; Marina Kranjac; Zvonimir Marijanović; Igor Jerković; Mireia Corell; Alfonso Moriana; Ángel A Carbonell-Barrachina; Esther Sendra; Francisca Hernández
Journal:  Molecules       Date:  2019-06-06       Impact factor: 4.411

2.  Consumers' Attitude towards the Sustainability of Different Food Categories.

Authors:  Paola Sánchez-Bravo; Edgar Chambers; Luis Noguera-Artiaga; David López-Lluch; Edgar Chambers; Ángel A Carbonell-Barrachina; Esther Sendra
Journal:  Foods       Date:  2020-11-05

3.  Antioxidant, Antimutagenic and Cytoprotective Properties of Hydrosos Pistachio Nuts.

Authors:  Luis Noguera-Artiaga; Joel Said García-Romo; Ema C Rosas-Burgos; Francisco Javier Cinco-Moroyoqui; Reyna Luz Vidal-Quintanar; Ángel Antonio Carbonell-Barrachina; Armando Burgos-Hernández
Journal:  Molecules       Date:  2019-11-29       Impact factor: 4.411

4.  Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives.

Authors:  Lucía Sánchez-Rodríguez; Marina Cano-Lamadrid; Ángel A Carbonell-Barrachina; Esther Sendra; Francisca Hernández
Journal:  Foods       Date:  2019-10-10
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.