Risk Reduction Strategies Employed to Minimise Perceived Risk when Purchasing Beef

Mary McCarthy; Spencer Henson

Risk Reduction Strategies Employed to Minimise Perceived Risk when Purchasing Beef

于Paradoxes in Food Chains and Networks

著者：

Mary McCarthy

Mary McCarthy Department of Food Business & Development, RM. 2.29, O’Rahilly Building, University College Cork, Ireland, Phone: 00 353 21 4902075 Fax: 00 353 21 4903358 e-mail: m.mccarthy@ucc.ie

Search for other papers by Mary McCarthy in
Current site
Google Scholar
PubMed

and

Dr. Spencer Henson

Dr. Spencer Henson Department of Agricultural Economics and Business, University of Guelph, Canada

Search for other papers by Dr. Spencer Henson in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 201–213

DOI:: https://doi.org/10.3920/9789086865079_020

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

The purpose of this qualitative research was to identify the perceived risks and risk reduction strategies employed by Irish consumers in their selection of beef (a non-durable experience generic good). This research combines elements of risk reduction behaviour and quality seeking behaviour in an attempt to better understand the consumer’s decision-making process. Performance, financial and physical risks were identified as the most important perceived risks. The number of reduction strategies employed varied depending on risk type. For performance and financial risk both intrinsic and extrinsic cues were used while for health risk intrinsic cues only were used. Purchase location was an integral part of the decision making process. In satisfying consumers, retailers, processors and producers have displayed an appreciation (intentional or otherwise) of the theory of perceived risk. However, this paper concludes by highlighting low consumer awareness of the quality assurance programmes that have been put in place to allay their concerns. Thus, it appears that consumers do not convert the product and process orientated quality systems along the supply chain into meaningful information cues in their quest to minimise the risk of product failure.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086865079/BP000020.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

Paradoxes in Food Chains and Networks

ISBN:: 9789086865079

出版社:: Wageningen Academic

印刷出版日期:: 10 Oct 2002

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	120	30	5
全文浏览次数	0	0	0
PDF下载次数	1	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Risk Reduction Strategies Employed to Minimise Perceived Risk when Purchasing Beef

引用信息

Share Link

Paradoxes in Food Chains and Networks

目录

统计数据

统计数据