04222naa a2200373 a 450000100080000000500110000800800410001902400400006010000250010024501670012526000090029230000070030149000070030850006890031552024610100465000100346565000120347565300080348765300220349565300130351765300220353065300200355265300110357265300090358365300100359270000160360270000170361870000160363570000160365170000170366770000150368470000170369977301320371610500642020-04-29       2011    bl uuuu     u00u1 u    #d7 a10.1016/j.foodqual.2011.02.0072DOI1 aFONT I FURNOLS, M.M.  aConsumer´s purchasing intention for lamb meat affected by country of origin, feeding system and meat priceba conjoint study in Spain, France and United Kingdom.  c2011  a22  v22  aArticle history: Received 28 October 2010; Received in revised form 21 February 2011; Accepted 22 February 2011; Available online 24 February 2011. Acknowledgements: Authors would like to thank INIA-Uruguay, INIA-Spain and AECI(Agencia Española de Cooperación Internacional) for their financialsupport. The authors also would like to thank M. José Bautista, Zoe Peters, Albert Brun, Patricia Lara, Erica Muela and Juan José Pardosin Spain, Anne Baker, Sue Hughes and Katie Hutchins in UnitedKingdom, Carolina Silveira, Wilfredo Zamir, Julio Costales, RobertoSan Julian, Santiago Luzardo and Gustavo Brito in Uruguay, and allthe people and institution involved in the French study.  aFood selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer s purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain + grass-fed) and different price levels (low, medium and high), which were simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer?s purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that Uruguayan public and private sectors would need to enhance their country and meat image as well as support market promotion and penetration strategies in the European market. For some consumers the feeding system was the most important factor for choosing any particular meat amongst others, being grass-fed animal the most preferred. These results are not in agreement with the consumer s acceptability studies of lamb meat when taste the meat from different feeding systems in a blind condition (without information), showing a disconfirmation. Lamb meat price has a minor role in determining consumer?s purchasing decisions. However, one segment of consumers, composed mainly by men, considered that the price is the most important factor. These findings showed the importance of studying consumer preferences and their segmentation for developing market promotions, which should have a holistic approach including extrinsic factors in the evaluation of consumer s purchasing decisions making process.  aCARNE  aCORDERO  aAGE  aCONJOINT ANALYSIS  aCONSUMER  aCOUNTRY OF ORIGIN  aFEEDING SYSTEMS  aGENDER  aLAMB  aPRICE1 aREALINI, C.1 aMONTOSSI, F.1 aSAÑUDO, C.1 aCAMPO, M.M.1 aOLIVER, M.A.1 aNUTE, G.R.1 aGUERRERO, L.  tFood Quality and Preference, 2011, Volume 22, Issue 5, July 2011, Pages 443-451. https://doi.org/10.1016/j.foodqual.2011.02.007