Acronym NA
Category
Seafood Processing
Title Franske forbrukeres oppfatning av fersk og tint filet - French consumers' perception of fresh and thawed cod fillets Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Morten Heide Coordinator email morten.heide@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2011 End year 2011 Funding (€) € 98,507 Website https://www.fhf.no/prosjekter/prosjektbasen/900599/ Summary The results from this project show that information about freshness is very important for how French consumers evaluate cod fillets. This is supported by results from consumer tests, measurement of effects when labeling fish and which purchase criteria are most important for French consumers when buying board-packed cod fillets. The consumer test shows that by labeling the cod fillet with ""fresh"", this has a direct and positive impact on how the French consumer evaluates the product, both in terms of quality characteristics and preferences. This is illustrated by the fact that 40% of consumers preferred fresh cod fillet in a blind test (no information), while 57% preferred fresh cod fillet when they were informed that it was fresh. Furthermore, the French consumer perceives products labeled fresh as better than products labeled frozen or thawed. Finally, the results show that freshness is the most important buying criterion for French consumers when buying board-packed cod fillets.
At the same time, the consumer test shows that in a blind test, thawed fillets of trawl and line-caught cod are evaluated at least as well as fresh fillets. In a blind test, about 60% of consumers prefer thawed fillet (from both types of gear), while 40% of consumers prefer fresh fillet. These results show that if there is no information about the products, it is difficult for consumers to distinguish between fresh and thawed cod fillets. The results of the consumer test are based on the fact that French consumers tasted a specific type of thawed line caught, thawed trawl caught and fresh line caught cod fillet. The use of other types of raw materials in a similar consumer test may give different results."
To provide more knowledge about French consumers' preferences for, perception of and knowledge about fresh and thawed fillet products in general and of cod in particular. Cod has been chosen since it is the largest and most valuable whitefish product in the French market for the Norwegian fishing industry. This knowledge is important for understanding the position that thawed products can have in the market and what impact this may have on future sales of fresh / frozen products from Norway.
Keywords
Fish;
Market;
Fishing industry;
Cod;
Fish products;
Marine Region
76
Not associated to marine areas
0
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