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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Sustainable Diets
Volume 11 - 2024 |
doi: 10.3389/fnut.2024.1448751
How Hand-made Affects Consumers' Perceived Nutritional Quality of Organic Food
Provisionally accepted- 1 Huainan Normal University, Huainan, Anhui Province, China
- 2 North Sichuan Medical College, Nanchong, Sichuan Province, China
This study analyzed the impact of handmade in depth on consumers' perceived nutritional quality of organic food through three experiments. Experiment 1 found that handmade significantly enhanced consumers' positive perceptions of nutritional quality of organic food. Experiment 2 revealed the mediating role of handicraft cultural identity between handmade and perceived nutritional quality.Experiment 3 further explored the moderating role of perceived authenticity on the impact of handmade. We found that these factors above significantly enhanced the positive effect of handmade on perceived nutritional quality. The findings suggest that handmade directly affected consumers' perceived nutritional quality of organic food, which could be further strengthened through the mediating effect of handcraft cultural identity and the moderating effect of perceived authenticity. These findings provide important guidance for organic food manufacturers and marketers on marketing strategy-making that can help better meet consumer demand for high-quality organic food.
Keywords: Handmade, organic food, perceived nutritional quality, Product quality, handicraft cultural identity
Received: 13 Jun 2024; Accepted: 28 Oct 2024.
Copyright: © 2024 Liu, Cao, Li, Wei and Ma. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Qingdao Liu, Huainan Normal University, Huainan, Anhui Province, China
Siyu Li, North Sichuan Medical College, Nanchong, Sichuan Province, China
Yunyun Wei, Huainan Normal University, Huainan, Anhui Province, China
Conghong Ma, Huainan Normal University, Huainan, Anhui Province, China
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