抄録
This study analyzed consumer evaluations of Japanese scallops in Hong Kong using a web-based survey and choice-based conjoint analysis. The results showed that Japanese scallops were rated higher than their Chinese and Canadian counterparts, and that the presence of Marine Stewardship Council, Aquaculture Stewardship Council, and HACCP certifications contributed to higher evaluations. Furthermore, consumers who had participated in promotional activities for Japanese food, exhibited stronger preferences for Japanese scallops. These findings suggest leveraging certification schemes, enhancing in-person tasting events, and promotional activities as effective strategies for expanding Japanese scallop exports.
