What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain

Paula Gaspar; Carlos Díaz-Caro; Inés Del Puerto; Alberto Ortiz; Miguel Escribano; David Tejerina

doi:10.1016/j.meatsci.2022.108752

What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain

Meat Sci. 2022 May:187:108752. doi: 10.1016/j.meatsci.2022.108752. Epub 2022 Feb 3.

Authors

Paula Gaspar¹, Carlos Díaz-Caro², Inés Del Puerto³, Alberto Ortiz⁴, Miguel Escribano¹, David Tejerina⁵

Affiliations

¹ Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain.
² Department of Accounting and Finance, School of Business, Finance and Tourism, University of Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.
³ Department of Mathematics, Faculty of Sciences, University of Extremadura, Avda. Elvas, s/n, 06006 Badajoz, Spain.
⁴ Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, Badajoz, Autovía A5. km 372, 06187, Guadajira, Badajoz, Spain. Electronic address: alberto.ortiz@juntaex.es.
⁵ Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, Badajoz, Autovía A5. km 372, 06187, Guadajira, Badajoz, Spain.

PMID: 35149298
DOI: 10.1016/j.meatsci.2022.108752

Abstract

The objective of this study was to determine the differences in the behaviour and perception of consumers from three regions in Spain with different levels of Iberian ham consumption (high, medium and low) on the attributes related to traceability and differentiated quality certifications. The study was carried out with a sample of 1501 consumers using an online questionnaire in which respondents were asked about their consumption habits regarding cured products and a choice experiment for Iberian ham was performed. The results showed that consumers give greater utility to the attributes of mandatory certification established for Iberian products (quality standards) and to the price, followed by nonmandatory quality certifications (organic, animal welfare, carbon footprint, and PDO). Specifically, animal welfare certification has been the most valued in all areas, especially in the areas with the lowest consumption.

Keywords: Bayesian methods; Choice experiment; Consumption habits; Iberian cured products; QR code.

MeSH terms

Animal Welfare
Animals
Certification
Meat
Meat Products* / analysis
Spain
Surveys and Questionnaires