Public preferences and attitudes toward organic vegetables: The case of Iranian consumers

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-01 DOI:10.1016/j.ijgfs.2024.101094

Jamal Javanmardi , Imaneh Goli , Shahla Choobchian , Rando Värnik , Samane Ghazali , Astrida Miceikienė , Maryam Pour , Kevin Maréchal , Hossein Azadi

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引用次数: 0

Abstract

This study investigated the connection between perceived health benefits, purchase intention, and the impact of consumers' attitudes on organic vegetable consumption. A total of 971 citizens were selected as participants by the cluster random sampling method. A questionnaire-based survey was used as a method, and it focused on data collection as a non-experimental approach to determine the comparative features that provide both a logical and long-term perspective. The findings indicated that nearly half of the communities surveyed lacked knowledge about how to identify organic products. However, after receiving the required explanations, 63.13% of them indicated a preference to purchase organic products over non-organic ones. The majority of respondents would pay a 25% price premium for organic products and prefer organic products with certified organic labels. The study's findings provided a different perspective on customers' motives, beliefs, and actions when it comes to organic foods.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.