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dc.contributor.authorMakhal, Annesha
dc.contributor.authorThyne, Maree
dc.contributor.authorRobertson, Kirsten
dc.contributor.authorMirosa, Miranda
dc.date.available2021-03-10T22:28:53Z
dc.date.copyright2020-03
dc.identifier.citationMakhal, A., Thyne, M., Robertson, K., & Mirosa, M. (2020). ‘I don’t like wonky carrots’- an exploration of children’s perceptions of suboptimal fruits and vegetables. Journal of Retailing and Consumer Services, 54, 1–10. doi:https://doi.org/10.1016/j.jretconser.2019.101945en
dc.identifier.urihttp://hdl.handle.net/10523/10766
dc.description.abstractChildren's perceptions of suboptimal fruits and vegetables have not been studied in the suboptimal foods domain. Using two qualitative research methods, this study investigates children's (N = 97) edibility perceptions of suboptimal produce with varied appearance defects. The results show that unlike adult samples previously studied, children are more accepting of suboptimal produce. Defects in shape, size, and certain colour defects were positively perceived, reflecting retailers' opportunities to market suboptimal produce. High levels of brown discolorations and superficial blemishes were not acceptable, implying that produce with such defects could be repurposed as ingredients in foods prepared and sold in-store. These implications reflect retailers' opportunities in marketing suboptimal produce to children, who by their familial influence may also be able to get families to buy and consume suboptimal produce. The importance of familiarity in improving suboptimal food acceptance is also recognised for future research to explore.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherElsevieren_NZ
dc.relation.ispartofJournal of Retailing and Consumer Servicesen_NZ
dc.subjectSuboptimal produceen_NZ
dc.subjectFood appearanceen_NZ
dc.subjectChildrenen_NZ
dc.subjectQualitative researchen_NZ
dc.subjectFood acceptanceen_NZ
dc.title“I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetablesen_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2021-03-10T21:45:06Z
otago.schoolDepartment of Food Scienceen_NZ
otago.relation.volume54en_NZ
dc.identifier.doihttps://doi.org/10.1016/j.jretconser.2019.101945en_NZ
otago.bitstream.endpage10en_NZ
otago.bitstream.startpage1en_NZ
otago.openaccessOpenen_NZ
dc.rights.statementhttps://doi.org/10.1016/j.jretconser.2019.101945en_NZ
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  • Journal Article [912]
  • Food Sciences [164]
  • Food Waste Innovation [33]
    Food Waste Innovation is a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.

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