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This book reflects the current thinking and research on how consumers’ perception of product risks and benefits affects their behavior. It provides the scientific, regulatory and industrial research community with a conceptual and methodological reference point for studies on consumer behavior and marketing. The contributions address various aspects of consumer psychology and behavior, risk perception and communication, marketing research strategies, as well as consumer product regulation. The book is divided into 4 parts: Product risks; Perception of product risks and benefits; Consumer behavior; Regulation and responsibility.
In the next few years, it is expected that most businesses will have transitioned to the use of electronic commerce technologies, namely e-commerce. This acceleration in the acceptance of e-commerce not only changes the face of business and retail, but also has introduced new, adaptive business models. The experience of consumers in online shopping and the popularity of the digital marketplace have changed the way businesses must meet the needs of consumers. To stay relevant, businesses must develop new techniques and strategies to remain competitive in a changing commercial atmosphere. The way in which e-commerce is being implemented, the business models that have been developed, and the applications including the benefits and challenges to e-commerce must be discussed to understand modern business. The Research Anthology on E-Commerce Adoption, Models, and Applications for Modern Business discusses the best practices, latest strategies, and newest methods for implementing and using e-commerce in modern businesses. This includes not only a view of how business models have changed and what business models have emerged, but also provides a focus on how consumers have changed in terms of their needs, their online behavior, and their use of e-commerce services. Topics including e-business, e-services, mobile commerce, usability models, website development, brand management and marketing, and online shopping will be explored in detail. This book is ideally intended for business managers, e-commerce managers, marketers, advertisers, brand managers, executives, IT consultants, practitioners, researchers, academicians, and students interested in how e-commerce is impacting modern business models.
This book deals with the intellectual foundation of the sociopolitical, economic and legal systems of developing countries, using a methodological approach. It calls for not only the need to search for a country's cultural identity, but also a need to analyze the prevalent concepts important to a contemporary modern society, such as the respect for an individual, human rights, freedom, equality, democracy and the universal respect for law.Based on the author's lifelong reflection on why some of these deeply treasured Western values and institutions have not been useful in developing democracy in Asia, it examines which values are applicable and which are not to Asian emerging societies. China's historical and contemporary attempts in modernization and development are used as examples throughout the book. As a valuable resource for decision-makers of developing countries, this book will help to shed some light on what to look for in a cultural identity and what to subscribe to among the values circulating in our globalized world.
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. - Develop an understanding of buyer behaviour to assist developing successful products - Recognise the diversity between consumers and learn how to cater for their needs - Covers cultural and individual differences in food choice
The investment climate for firms producing genetically modified (GM) agricultural products has recently experienced considerable change, with the occurrence of remarkably high rate of farmer acceptance, but considerable consumer resistance. The present system that involves firms developing biotech products, farmers producing the products, food and related agribusiness industrial firms, and consumers of food, is very volatile. This however will soon be affected by changes in reulatory, trade and food safety regimes.This book addresses these key issues and is based on papers presented at the fourth meeting of The International Consortium on Agricultural Biotechnology Research (ICABR), on Economics of Agricultural Biotechnology, held at Ravello, Italy, in August 2000. Organized in four parts, this volume focuses on:Consumer reactions to GM food informationRegulatory issuesFarmer acceptance of biotech productsChanges in industrial organization in life science and food sectors
"Bringing together a wide variety of perspectives on risk communication, this up-to-date review of a high profile and topical area includes practical examples and lessons."--[Source inconnue].
Do we need a new car or a new refrigerator every ten years? What happens to our PC which is exchanged for a new model every three years? Why do our shoes last only a year or so, while those of our great grandfather served for a genera tion? Are businesses deliberately marketing products in a way which encourages sub-optimal use and induces consumers to buy new products? More and more consumers respond ''yes'' objecting to the business practices which reduce the life span of a product or pay no attention to efficiency in con sumption. The growing concem with sub-optimal use of consumer durables arises as a response to the volume of waste, as wen as to the growing conviction that over-consumption is encouraged by marketing techniques and approaches that favor lesser durability and sub-optimal use. There are signs that those things will have to change. Firstly, client orientation - a condition sine qua non of marketing success in the saturated markets of rich countries - is gaining popularity. Consumers are better informed and more influential and "intelligent consumption" is on the rise. Buyers are becoming more and more hostile towards marketing manipulation, inducing them to consume faster, more and at higher prices. The public increas ingly resists messages in advertisements (preventive resistance) which are pre dominantly persuasive (rather than educational or informative) and conceived to stimulate demand for the "new", the superficial and the fashionable.