Linking Dark Chocolate Product Attributes, Consumer Preferences, and Consumer Utility: Impact of Quality Labels, Cocoa Content, Chocolate Origin, and Price-Reference-Cited by-同舟云学术

Linking Dark Chocolate Product Attributes, Consumer Preferences, and Consumer Utility: Impact of Quality Labels, Cocoa Content, Chocolate Origin, and Price

Published:2021-04-14 Issue: Volume: Page:1-20
ISSN:0897-4438
Container-title:Journal of International Food & Agribusiness Marketing
language:en
Short-container-title:Journal of International Food & Agribusiness Marketing

Author:

Sepúlveda Wilmer S.¹,Maza María Teresa²,Uldemolins Pilar²,Cantos-Zambrano Elio G.³,Ureta Irinuska⁴

Affiliation:

1. Universidad de Investigación y Desarrollo, extensión San Gil, San Gil, Colombia

2. Universidad de Zaragoza, Zaragoza, Spain

3. Asociación de Productores de Cacao Piedra de Plata, Membrillo, Ecuador

4. Universidad Técnica de Manabí, Portoviejo, Ecuador

Funder

SENESCYT-Prometheus Project

Publisher

Informa UK Limited

Subject

Marketing,Food Science,Business and International Management

Link

https://www.tandfonline.com/doi/pdf/10.1080/08974438.2021.1908924

Reference84 articles.

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3. Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

4. ANECACAO. (2019). Sector exportador de cacao (Boletín mensual de ANECACAO, pp. 8). Guayaquil: Asociación Nacional de Exportadores de Cacao del Ecuador.

5. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

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