Agriculture Reference
In-Depth Information
Clusters
Frequency
Percent
Cumulative Percent
Young professionals
123
52.1
52.1
Older technician
79
33.5
85.6
Oldest-unemployed
34
14.4
100.0
Total
236
100.0
Table 2.
Consumer distribution by clusters
these criteria is defined in Figure 3. The goal is to determine consumers' preferences for food
produced under three production systems using the following criteria: environmental
conservation, food safety, food quality, wellness and community economic development.
These criteria are the perceived benefits generated by each system. In the AHP model illus‐
trated below, consumers are being asked to choose their preferred food production system
from among the alternatives: conventional, sustainable and organic production systems based
on environmental conservation, food safety, food quality, wellness and community economic
development criteria.
Determining consumers' attitudes toward three production systems
Environmental
Concerns
Food
Safety
Food
Quality
Community
Development
Concerns
Wellness
Production
Systems
Production
Systems
Production
Systems
Production
Systems
Production
Systems
Production Systems
Conventional
Sustainable
Organic
Figure 3.
AHP model for consumer attitudes toward food production systems
Table 3 shows the results obtained by applying the AHP model. The last column in Table 3
indicates consumers' average priority ratings for each criterion. The results indicate that
consumers accorded priority in the following order to food safety (0.281) followed by wellness
