Zur Kurzanzeige

Exploring Chinese Consumers’ Online Purchase Intentions toward Certified Food Products during the COVID-19 Pandemic

dc.date.accessioned2022-01-05T13:05:15Z
dc.date.available2022-01-05T13:05:15Z
dc.date.issued2021-11-08
dc.identifierdoi:10.17170/kobra-202201045357
dc.identifier.urihttp://hdl.handle.net/123456789/13487
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kasselger
dc.language.isoengeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectcertified foodeng
dc.subjectonline purchase intentioneng
dc.subjectTPBeng
dc.subjectTAMeng
dc.subjectCOVID-19eng
dc.subjectChinese consumereng
dc.subject.ddc300
dc.titleExploring Chinese Consumers’ Online Purchase Intentions toward Certified Food Products during the COVID-19 Pandemiceng
dc.typeAufsatz
dcterms.abstractThe outbreak of COVID-19 has significantly increased consumers’ demands for online groceries, as well as healthy, safe, and better-quality food products. In China, certified food products are commonly perceived as safe and good-quality products. Therefore, this study investigated potential factors that influenced Chinese consumers’ online shopping intentions toward certified food during the COVID-19 crisis. An integrated model was proposed by combining the technology acceptance model (TAM) and the theory of planned behaviour (TPB) with the impact of COVID-19 (IOC). The empirical results of structural equation modelling analysis with 491 usable responses revealed that the proposed model showed a good model fit and satisfactory explanatory power (R2 = 53%) regarding consumers’ certified online food shopping intentions during the pandemic. The path analysis demonstrated that attitude, perceived behavioural control, perceived usefulness (PU), and IOC significantly affected consumers’ online purchase intentions of certified food. PU and perceived ease of use (PEOU) were important drivers of attitudes, and PEOU significantly influenced PU. Moreover, the IOC was significantly related to most factors, except subjective norms. These findings can be useful for detecting changes in consumer behaviour, and providing suitable strategic implications for stakeholders in the Chinese certified food sector during the current and post-pandemic eras.eng
dcterms.accessRightsopen access
dcterms.creatorQi, Xin
dcterms.creatorTian, Xu
dcterms.creatorPloeger, Angelika
dc.relation.doidoi:10.3390/foods10112729
dc.subject.swdChinager
dc.subject.swdVerbraucherverhaltenger
dc.subject.swdCOVID-19ger
dc.subject.swdElectronic Commerceger
dc.subject.swdKaufmotivationger
dc.subject.swdLebensmittelger
dc.subject.swdZertifizierungger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2304-8158
dcterms.source.issueIssue 11
dcterms.source.journalFoodseng
dcterms.source.volumeVolume 10
kup.iskupfalse
dcterms.source.articlenumber2729


Dateien zu dieser Ressource

Thumbnail
Name:
license_rdf
Größe:
908Bytes
Format:
application/rdf+xml
Öffnen
Thumbnail
Name:
foods_10_02729_v3.pdf
Größe:
843.2Kb
Format:
PDF
Öffnen

Das Dokument erscheint in:

Zur Kurzanzeige

Namensnennung 4.0 International
Solange nicht anders angezeigt, wird die Lizenz wie folgt beschrieben: Namensnennung 4.0 International