Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product ( <i>Natto</i> ) among Japanese Housewives
Atsushi Kimura, Shigetaka Kuwazawa, Yuji Wada, Yasushi Kyutoku, Masako Okamoto, Yui Yamaguchi +2 more
Journal of Food Science
Abstract
This research was conducted to understand how consumers valuate various sensory and nonsensory product attributes based on their assessment of the overall product in the case of Japanese fermented soy product (natto). The data of this research would be of great importance both in understanding consumer behavior and in designing strategies for product development.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
Natto is a Japanese fermented soy product
“This research was conducted to understand how consumers valuate various sensory and nonsensory product attributes based on their assessment of the overall product in the case of Japanese fermented soy...”