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    政大機構典藏 > 商學院 > 企業管理學系 > 期刊論文 >  Item 140.119/71137


    请使用永久网址来引用或连结此文件: http://nccur.lib.nccu.edu.tw/handle/140.119/71137


    题名: VALUE CREATION FROM A FOOD TRACEABILITY SYSTEM BASED ON A HIERARCHICAL MODEL OF CONSUMER PERSONALITY TRAITS
    作者: 張愛華
    曾忠蕙
    朱敏曄
    Chang, Aihwa
    Tseng, Chung-Hui
    Chu, Min-yeh
    贡献者: 企管系
    关键词: Consumer behaviour;Food safety;Personality
    日期: 2012-04
    上传时间: 2014-11-06 14:17:59 (UTC+8)
    摘要: Purpose– A food traceability system that provides detailed information on food production, processing, transfer, and distribution can create value in food exchange. This study aims to investigate which type of consumer personality places greater value on the food traceability label. Design/methodology/approach– According to the meta-theoretic model of motivation and personality (3M), this study develops a framework that links personality traits with food safety issues. Data are collected from a survey of consumers in shopping malls. The research hypotheses are tested using structural equation modeling. Findings– Based on the 3M hierarchical model, consumers who have open, conscientious, and extroverted personalities, and material and body needs tend to have higher needs for learning and health consciousness. They care more for food value and have positive perception of food traceability labels. This results in intentions to purchase products with a food traceability label. Practical implications– Using their conclusions on the relationship of personality traits with a food traceability system, the authors provide suggestions for businesses planning marketing strategies to gain competitive advantages. For consumers, a food traceability system creates value in food exchange. Regarding policy concerns, the government should regulate the implementation of a food traceability label to disclose comprehensive information regarding food safety. Originality/value– Although various constructs are linked to food traceability, few studies have focused on the value of food exchange. Consumers with specific personality characteristics have different perceptions and reactions to a food traceability system. This study can fill the knowledge gap regarding the relationship between the value of food exchange and consumer personality traits.
    關聯: British Food Journal, 115(9), 1361-1380
    数据类型: article
    DOI 連結: http://dx.doi.org/10.1108/BFJ-11-2011-0286
    DOI: 10.1108/BFJ-11-2011-0286
    显示于类别:[企業管理學系] 期刊論文

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