Analysis of Chinese and Japanese consumers' preference for Korean home meal replacement product package design using conjoint analysis.
10.4163/jnh.2018.51.5.480
- Author:
Seon Young YOU
1
;
Min A LEE
Author Information
1. Department of Food & Nutrition, Kookmin University, Seoul 02707, Korea. malee@kookmin.ac.kr
- Publication Type:Original Article
- Keywords:
home meal replacement;
conjoint analysis;
package design;
preference;
market share
- MeSH:
Asian Continental Ancestry Group*;
Beijing;
China;
Eating;
Hot Temperature;
Humans;
Japan;
Marketing;
Meals*
- From:Journal of Nutrition and Health
2018;51(5):480-487
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The study examined the Chinese and Japanese consumers' preference for Korean home meal replacement (HMR) product package designs using conjoint analysis. METHODS: The questionnaire survey was completed by 270 consumers living in Beijing, China and Osaka, Japan, over the age of 20 years old, who had previously purchased or consumed a Korean HMR. Based on the attributes and levels within each attribute related to the Korean HMR product package design, 54 profiles were constructed. Of the 54 profiles, 11 combinations were selected using an orthogonal design, and the participants were asked to rank the 11 combinations in order of preference from top to bottom. RESULTS: The relative importance of the Korean HMR product package design attributes were analyzed. Chinese consumers regarded illustration, ingestion form, concept, and brand name, in that order, to be most important. In the case of Japanese consumers, illustration, concept, ingestion form, and brand name, in that order, were most important. For the illustration attributes, in order of importance, Chinese consumers preferred raw materials, characters, and celebrities, and Japanese consumers preferred characters, raw materials, and celebrities. For the concept attributes, Chinese consumers favored, witty, traditional Korean, and modern concepts, whereas Japanese consumers favored witty, modern, and then traditional Korean concepts. For the ingestion form attributes, both Chinese and Japanese consumers preferred Ready To Eat (RTE), followed by Ready To Heat (RTH), and then Ready To Cook (RTC). For the brand name attributes, both Chinese and Japanese consumers preferred the localized brand name over the Korean brand name. CONCLUSION: Differences in the relative importance of Korean HMR product package design attributes were observed among Chinese and Japanese consumers, and there were differences in preference according to the levels within each attribute. These results are expected to provide useful basic data to assist in the future development of differentiated HMR package designs and marketing strategies to meet consumer needs in the market for Korean HMR in China and Japan.
