Consumer evaluation and willingness to buy convenience and tailor-made seafood products
Major achievements in 2004
Initially the researchers have been working on the adaptation of established theories for evaluation of consumers’ preferences, attitudes (perceived quality or satisfaction), motivation and intended behaviour in relation to new tailor-made seafood products. In order to identify and select constructs, evaluation criteria and possible products for consumer studies, information of appropriate consumer attributes has been searched and selected from established literature. Next steps are to explore the impact of convenience in consuming seafood products from theoretical as well as methodological perspectives.
