A comparison of five elicitation techniques for elicitation of attributes of low involvement products

Article Abstract:

The characteristics of low involvement products produced through five various ways on different dimensions based on speculations on consumer buying behavior, were compared to examine consumer choice and motivation. Complex elicitation of idiosyncratic attributes were used and picking procedures were designed for the elicitation of the attributes. Results show that the strength of the different attribute elicitation techniques is considerable.

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Consumers, food and convenience: The long way from resource constraints to actual consumption patterns

Article Abstract:

The development of a model to explain the household production approach and convenience orientation approach is presented. The two theoretical frameworks are used to explain the consumers' interest in effort-saving activities in the context of meal production.

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Explaining choice option attractiveness by beliefs elicited by the laddering method

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Using the laddering method the link between beliefs and choice option is assessed in a choice between conventional and organic pork.

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