Using the Theory of Planned Behavior to Examine Repeated Organic Food Purchasing: Evidence from an Online Survey

Date

2022-04-01

Author

Özdemir, Özlem
Dinç Cavlak, Özge

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

269
views

2
downloads

This study investigated repeated organic food purchasing behavior among customers of a local farm. Differently from pre vious studies, which have mostly taken random individuals as their sample, this study had as its sample individuals who are already customers and who have purchased several times, or have at least demonstrated an intention to do so through mem bership. Therefore, by eliminating the motivational aspect of intention, the focus was on examining the intention-behavior gap. Specifically, this gap was tested for repeated purchases by incorporating food safety concern, health consciousness, trust, and organic food knowledge as background variables into the Theory of Planned Behavior model. Data were collected through an online survey from 594 local farm customers, and the responses were analyzed using structural equation modeling. The utility of the extended model is mainly confirmed by this study, and the predictive power of the model is improved com pared to the basic model. Lastly, intention and perceived behav ioral control mediates the relationship between trust and organic food purchasing behavior, and further, trust moderates the relationship between intention and self-reported organic food buying behavior

Subject Keywords

Organic food, Theory of planned behavior, Trust, Food safety concern, Health consciousness, Knowledge

URI

https://hdl.handle.net/11511/97270

Journal

Journal of International Food & Agribusiness Marketing

DOI

https://doi.org/10.1080/08974438.2022.2068102

Collections

Department of Business Administration, Article

Suggestions

OpenMETU
Core

Consumer willingness to pay for organic chicken and milk in Kuşadası, Turkey Ayhan, Rengin Meryem; Aşık, Serap; Department of Economics (2014) The aim of this study is to examine the consumer perceptions of consumers for organic foods and as well as finding their willingness to pay for organic chicken and milk. To this end, the econometric analysis is conducted by using double bounded dichotomous choice contingent valuation method along with a double bounded logit model. The data is created by conducting face to face surveys with a total of 720 people for chicken and milk cases on July, August and the first two weeks of September in Kuşadası. In t...
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products Mert, Behiç (Elsevier BV, 2012-04-01) This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus. and Bostwick consistency values of the ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 200...
Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates Garip, Sebnem; Gözen, Ayşe Gül; Severcan, FERİDE (Elsevier BV, 2009-04-15) The identification of foodborne microorganisms and their endospores in food products are important for food safety. The present work compares Bacillus (Bacillas licheniformis, Bacillus circulans and Bacillus silbtilis) and Micrococcus (Micrococcus luteus) species with Fourier transform infrared (FTIR) spectroscopy. Our results show that there are several characteristic peaks belonging to both the Micrococcus and Bacillus Species Which Call be used for the identification of these foodborne bacteria and their...
Comparison of thermal sterilization and high hydrostatic pressure-HHP on furan formation, microbial and nutritional quality in commercial baby foods Kültür, Gülçin; Alpas, Hami; Department of Food Engineering (2013) Furan, which is a lipophilic contaminant and formed during heating process in foods, has been pointed out as a danger in baby foods since it has been classified as “possibly carcinogenic to human” by IARC (International Agency for Research on Cancer). Hence, a great concern has been addressed to the analysis of this substance in baby foods. This study aims to prove that sterilization of baby foods is possible by high hydrostatic pressure (HHP) without allowing the formation of furan. Firstly, HHP treatments...
Inactivation of peroxidase and lipoxygenase in green beans, peas and carrots by a combination of high hydrostatic pressure and mild heat treatment Akyol, Çağdaş; Bayındırlı, Alev; Department of Food Engineering (2004) In this study, the efficiency of high-pressure treatment (HHP, 250 - 450 MPa) with the combination of heat treatment (20 - 70oC) on peroxidase (POD) and lipoxygenase (LOX) inactivation in green beans, green peas and carrots was investigated for blanching purposes. Two steps treatments were also performed by pressurization at 250 MPa at 20°C for 15- 60 min and then by water blanching at 40-70°C. For green beans, 25 % residual activity was obtained by water blanching at 50°C for 15 min after the pressurizatio...

Citation Formats

Ö. Özdemir and Ö. Dinç Cavlak, “Using the Theory of Planned Behavior to Examine Repeated Organic Food Purchasing: Evidence from an Online Survey,” Journal of International Food & Agribusiness Marketing, vol. 34, no. 2, pp. 1–31, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/97270.