Author(s):
1. Zainab Bintay Anis:
University of Management and Technology,Lahore,Pakistan
2. Ubaid ur Rahman:
University of Management and Technology,Lahore,Pakistan
3. Nauman Khalid:
University of Management and Technology,Lahore,Pakistan
4. Wahab Nazir:
University of Management and Technology,Lahore,Pakistan
Abstract:
COVID-19 has imposed a number of serious threats to different sectors including food industry. Consumer choices for a food product are dependent on multiple factors i.e., availability, taste, brand, quality and information about the product. Disruption in food demand and supply chain has led to adjustment of prices and variety of food products in response to consumer’s demand, frequency of delivered items and production setup during pandemic. The present study develops a relationship between the consumer buying preference of food product with its quality and nutritional value and how the pandemic situation worldwide has affected this preference. In this regard, a cross-sectional survey research was conducted through survey-based questionnaire. Results of the study showed that there was no such difference in receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) is deemed as a significant positive predictor in the change of food consumption patterns during COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content as nutritional attributes to influence the consumption frequency of food groups. The overall experience of online shopping in positive and negative COVID-19 infection status participants is in neutral category. It was concluded that food quality cues as well as nutritional attributes affect consumer food choices during COVID-19 pandemic regardless of the gender. Online shopping trends have also been greatly influenced but overall experience remained neutral during pandemic.
Page(s):
23-23
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
food quality
,
Food industry
,
COVID19 pandemic
References:
References are not available for this document.
Citations
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