Download
characterizing local and organic food consumers n.
Skip this Video
Loading SlideShow in 5 Seconds..
Characterizing Local and Organic Food Consumers PowerPoint Presentation
Download Presentation
Characterizing Local and Organic Food Consumers

Characterizing Local and Organic Food Consumers

182 Vues Download Presentation
Télécharger la présentation

Characterizing Local and Organic Food Consumers

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Characterizing Local and Organic Food Consumers Ohio River Valley Farm Marketing Conference February 23, 2005 Mason, OH

  2. Contact Information • Jeff Sharp, • Associate Professor Rural Sociology • 311 Ag. Admin. • 2120 Fyffe Road, • Columbus, OH 43202 • E-mail: sharp.123@osu.edu • Telephone: 614-292-9410 • Website: Ohiosurvey.osu.edu

  3. Outline of Presentation • Introduction: Local and Organic Foods • Profiles of Ohio local and organic food consumers • Future Research

  4. Consumer demand • Changes in consumer demand have been impacting various types of commodities • Health, diet, and safety are important considerations • Some products benefit, some don’t from changing demand • Organic attribute has been one beneficiary--USDA reports that the organic and specialty crops market is growing by 20 percent each year

  5. Growing interest in local • USDA identified 1,755 Farmer’s Markets in its 1994 directory by 2004 there were 3,706 Farmer’s Markets • Growth of Community supported agriculture, over 1,000 operating in the U.S. from 0 in the 1980s • Growing interest among chefs to utilize locally produced foodstuffs

  6. Organic Industrialization & Local • Growth in organic market has led to some “industrialization” of organic production • “Industrialization” challenges the traditional link between organic and local production • Emerging question: How do local, organic producers adapt to market that includes lower cost, industrially produced organic organic products?

  7. Goal of Research • Our research endeavor is organized to distinguish the factors associated with local versus organic food consumption • Sociological interest in the role of class and access • Practical interest in providing information to food system stakeholders about consumer interest in these food items • This research is Part I of a three step sequence of analysis

  8. About the OH Survey of FAE Issues • Biennial Mail Survey of Rural & Urban Ohioans • Funded from variety of sources • College of FAES, OSU Extension, OARDC, variety of faculty and program collaborators • Household sample list from private vendor • Response rate ~56+ percent

  9. About the 2004 Sample • Sample is stratified to ensure representation from rural and urban areas of Ohio • Characteristics of 2004 parallel characteristics of Ohio population as reported in 2000 Census • Key differences—sample slightly more educated, reported slightly higher home values, and included a modestly smaller proportion of African American respondents

  10. Support for local and organic foods

  11. Ohioans’ self-reported frequency of purchasing local and organic foods

  12. Frequency of purchasing local and organic foods by region (% indicating frequently) *No significant difference by region

  13. Willingness to pay for local and organic foods

  14. Typology of Consumers

  15. Typology of Local vs. Organic Consumers • Many of the factors associated with support for organic have been substantiated in the literature, such as environmental concern and health concern • Few studies have looked at factors associated with local as a food attribute distinct from organic

  16. Basis for Typology • Four cell typology focusing on willingness to pay (WTP) more for local and/or organic

  17. Labeling Consumer Types • Disinclined = Those unwilling to pay more for either local or organic (36% of sample) • Organically Inclined = Those willing to pay more for organic only (6%) • Locally Inclined = Those willing to pay more for local only (25%) • “Super” Inclined = Those willing to pay more for both local and organic (33%)

  18. Organically Inclined (6 percent) • Strong belief that organic foods are healthier than conventionally grown foods • Often look for health information and most likely to indicate the use of food to maintain good health • Express the greatest concern for food safety • Most likely to have stopped purchasing a product due to a food safety concern • Express greater concern about mad cow disease

  19. Organically Inclined (cont.) • 70 percent reside in a city or suburb also most educated, on average • 15 percent are or have been members of a food co-op; relatively frequent use of natural food grocers • Less likely to come from a farm background and know far few farmers, on average, than other sets of consumers • Least trusting of farmers to protect the environment

  20. Locally Inclined (25 percent) • Large proportion of Southeast Ohioans • Frequent farmer’s market and roadside stand consumers • Know a relatively large number of farmers on average, most likely to have grown up on a farm or in the country (30 percent) • Strongest support for agriculture and greatest trust of Ohio farmers

  21. Locally Inclined (cont.) • Highly value food purchases that will keep a farmer in business • Relatively high rating of “Grown in Ohio” quality • Loss of farmland is a serious concern • Least positive view of organics • Do not think organics are healthier • Very low rating of organic label as a factor in decision making

  22. Super Inclined (33 percent) • Consistent with organically inclined • Strong belief that organically grown is healthier • Many have stopped buying products for food safety reasons • Often look for health information • More frequently shop at natural food grocer/co-op

  23. Super Inclined (cont.) • Consistent with locally inclined • Know quite a few farmers, on average • Trust Ohio farmers and have positive attitudes about agriculture’s importance to the state • Loss of farmland is a concern • Highly rate grown in Ohio attribute and purchases that will keep a farmer in business

  24. Super Inclined (cont.) • Members of this group are more likely than others to belong to some type of environmental organization and recycle • Most likely to maintain a vegetable garden • More common in NE, Central, and SW Ohio

  25. Disinclined (36 percent) • Second to taste (and related quality attributes), price is the most important consideration for these folks in their food purchases • Least likely to belong/contribute to an environmental organization

  26. Disinclined (cont.) • Least interested in knowing how food is grown and low concern with food safety • Least likely to look for health information when buying food products

  27. Concluding Observations • Important to note, super-inclined do not require local and organic attribute in same product • While “industrialization” of organic production is occurring, there is still a sizable market out there that values the local attribute and which may be inclined to pay for that attribute • There is also a sizable market out there that supports local, but is not excited by the organic attribute

  28. Additional Analysis • Need to further examine the super inclined and the local subsets • Determine whether there are additional distinguishing characteristics among those with an interest in local beyond simply whether it has the organic attribute or not.

  29. Next steps in the research • Continued Refinement of the Local and Organic Consumer Typology • 2005 – Survey of motivated food consumers (members of a food co-op and environmental organization) • 2005 – Series of focus groups gauging interest in local/organic foods with different socio-economic groups