Evaluating Consumer Preferences for Value-Added Fish Products Attributes in Oman Public Deposited

http://ir.library.oregonstate.edu/concern/conference_proceedings_or_journals/p5547w893

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  • Abstract Fifty percent (50%) of the fish catch in Oman is estimated to be of low commercial value, which is discarded, fed to animals or marketed for very low prices. Therefore, the development and processing of fish to quality value-added fish products for local or international markets could be a profitable business opportunity for fish processing companies in Oman. In this context, the College of Agricultural and Marine Sciences started a research project for the development of Value-Added fish products in collaboration with Oman Fisheries Company (the largest fish processing company in Oman). The products developed so far include: fish fingers, fish nuggets, fish burgers, sausages and cakes. The objective of this research therefore is to evaluate the consumer preferences for these value- added products. The socio-economic and demographic characteristics of consumers are also included in the analysis. Data for this study is based on personal interviews to a random sample of 200 shoppers.in Muscat. Preliminary results show that medium and large packaging forms are negatively related to preference ratings. Furthermore, cooking method and hence the value added products have a negative effect on rating. In terms of price and its effect on product rating, it was surprising that price is not significant at 5% and has a negative effect on the product rating.
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  • Mbaga, M. Evaluating Consumer Preferences for Value-Added Fish Products Attributes in Oman. In: Visible Possibilities: The Economics of Sustainable Fisheries, Aquaculture and Seafood Trade: Proceedings of the Sixteenth Biennial Conference of the International Institute of Fisheries Economics and Trade, July 16-20, Dar es Salaam, Tanzania. Edited by Ann L. Shriver. International Institute of Fisheries Economics and Trade (IIFET), Corvallis, 2012.
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