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Evaluation of perceived quality of seafood crackers made from low-utilized and unutilized fish

Journal of National Fisheries University Volume 73 Issue 1 Page 11-20
published_at 2025-01
73-1-11-20.pdf
[fulltext] 934 KB
Title
アンケート調査で明らかとした海鮮せんべいの低・未利用魚の利用における知覚品質の評価
Evaluation of perceived quality of seafood crackers made from low-utilized and unutilized fish
Abstract
In 2023, a new seafood cracker named Bakan-Senbei was commercialized in collaboration with National Fisheries University and two private companies. The standout feature of Bakan-Senbei is that it is made from low-utilized/unutilized fish, which contributes to the Sustainable Development Goals. Focusing on this feature, two types of questionnaires(A and B)were implemented to evaluate visitors’ perception of its quality at the Osaka Seafood Show held in February 2024. In questionnaire A, we investigated the potential demand price after providing product information. In questionnaire B, the potential demand price was examined by intentionally excluding only the material information, and then the potential demand price was examined while first excluding material information; then it was examined again after only providing material information and excluding lust time. Interval regression analysis revealed no significant difference between the potential demand prices from the two questionnaires. This result revealed that consumers did not recognize the added value converted into monetary value as perceived quality of the use of low-utilized/unutilized fish. This result indicated that consumers did not perceive the added value of using low-utilized /unutilized fish as translating into monetary value in terms of quality. Conversely, there was a significant difference between the two groups regarding the provision of material information in questionnaire B. This result was supported by the outcome that 21% of respondents raised the rank of potential demand price due to the provision of material information. We estimated the increase price to be 5.5 yen, which was 4.5% of the list price. It was suggested that the added value could be improved by providing important information.
Creators Tone Kazuyuki
Creators Wada Ritsuko
Creators Wakamatsu Hiroki
Creators Houri Juri
Creators Oka Masakazu
Source Identifiers [PISSN] 0370-9361
Creator Keywords
seafood cracker low-utilized and unutlized fish questionnaire survey perceived quality
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2025-01
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361