Quality perception and willingness to pay: The case of red wine with health-beneficial effects
Apstrakt
This paper attempts to identify consumers' preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues.
Ključne reči:
wine preferences / willingness to pay / structural equation modeling / red wine / consumer quality perceptionIzvor:
Italian Journal of Food Science, 2021, 33, 2, 1-12Izdavač:
- Codon Publications, Brisbane
Finansiranje / projekti:
- Republic of Serbia from the division of the Ministry of Education, Science and Technological Development, through the Serbia Competitiveness and Jobs Project (World Bank) [50138]
DOI: 10.15586/ijfs.v33i2.1969
ISSN: 1120-1770
WoS: 000695883200001
Scopus: 2-s2.0-85111760734
Kolekcije
Institucija/grupa
Mašinski fakultetTY - JOUR AU - Ruso, Jelena AU - Filipović, Jovan AU - Maricić, Milica AU - Spasojević Brkić, Vesna PY - 2021 UR - https://machinery.mas.bg.ac.rs/handle/123456789/3621 AB - This paper attempts to identify consumers' preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues. PB - Codon Publications, Brisbane T2 - Italian Journal of Food Science T1 - Quality perception and willingness to pay: The case of red wine with health-beneficial effects EP - 12 IS - 2 SP - 1 VL - 33 DO - 10.15586/ijfs.v33i2.1969 ER -
@article{ author = "Ruso, Jelena and Filipović, Jovan and Maricić, Milica and Spasojević Brkić, Vesna", year = "2021", abstract = "This paper attempts to identify consumers' preferences toward red wine quality cues and willingness to pay (WTP) for wine with health-beneficial effects, thus clarifying the complex process of purchasing habits and patterns. The data were analyzed using structural equation modeling. The findings from a case study conducted in Serbia show that consumer health-effect consciousness and household income are significant predictors of their WTP. On the other hand, health-conscious consumers are more inclined to intrinsic quality cues, while those who are willing to pay a higher price for a bottle of red wine are prone to extrinsic wine quality cues.", publisher = "Codon Publications, Brisbane", journal = "Italian Journal of Food Science", title = "Quality perception and willingness to pay: The case of red wine with health-beneficial effects", pages = "12-1", number = "2", volume = "33", doi = "10.15586/ijfs.v33i2.1969" }
Ruso, J., Filipović, J., Maricić, M.,& Spasojević Brkić, V.. (2021). Quality perception and willingness to pay: The case of red wine with health-beneficial effects. in Italian Journal of Food Science Codon Publications, Brisbane., 33(2), 1-12. https://doi.org/10.15586/ijfs.v33i2.1969
Ruso J, Filipović J, Maricić M, Spasojević Brkić V. Quality perception and willingness to pay: The case of red wine with health-beneficial effects. in Italian Journal of Food Science. 2021;33(2):1-12. doi:10.15586/ijfs.v33i2.1969 .
Ruso, Jelena, Filipović, Jovan, Maricić, Milica, Spasojević Brkić, Vesna, "Quality perception and willingness to pay: The case of red wine with health-beneficial effects" in Italian Journal of Food Science, 33, no. 2 (2021):1-12, https://doi.org/10.15586/ijfs.v33i2.1969 . .