A discrete choice experiment on consumer preferences for tofu characteristics

Legumes, compared to animal proteins, have a much lower environmental impact and their cultivation reduces the nitrogen content in the air with a process called nitrogen fixation. For these reasons, improving the consumption and the cultivation of these food items can generate major benefits for the society. Tofu in particular, is a product originated by soybeans and is a valid alternative to meat products in terms of nutritional characteristics, with environmental and health benefits. The aim of this study, as part of the IMPULSE project, is to investigate consumers' preferences for this product using an online discrete choice experiment to see which properties of tofu a preferred by the consumers. The study will analyse 3 different European major countries: Germany, Italy and Sweden. Also, the information set will variate, with 4 different treatments: baseline Sustainable food consumption will play a key role in the fight against global warming., health benefits, environmental benefits and cooking suggestions. The research question for the study will be: 1) What is the role of knowledge in consumer demand for tofu? 2) How does it differ for various product characteristics? 3) How does it differ across EU markets? The results could be useful to understand if tofu consumption could increase outside his niche market and which could be the main drivers for this increase.

About me

Giovanni Slinn Agricultural, Food and Environmental Policy Analysis

My name is Giovanni Anthony Slinn, I am 25 years and I am from Italy. I am currently at my second year of the Afepa double degree program in Agricultural and Food Econmomics. I spent my firs year at Università Cattolica del Sacro Cuore and I am currently at my second year at Swedish University of Agricultural Science. I have a bachelor’s degree in business administration. My main passions in the economic field are marketing and consumer behaviour, especially for what concern the food sector