Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine

  title={Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine},
  author={John M. Jemison Jr and Peter Sexton and Mary Ellen Camire},
  journal={American Journal of Potato Research},
Tuber color and appearance are important factors that influence consumer decision-making. In order to evaluate which factors are important to consumers in Maine, we surveyed 275 people over 2 years and four locations to assess fresh potato consumption patterns and to determine how specific potato characteristics influence variety selection. A majority of the study participants were women between the ages of 41 and 60. Over 60% of survey participants cooked and consumed fresh potatoes between… 

Consumer Preferences for Potato Cultivars with Different Culinary Aptitudes: a Case Study from São Paulo

This study employs both qualitative and quantitative methods to investigate consumer preference for and knowledge about potato cultivars, including their culinary applications and attributes. This

Factors influencing consumer's decision to purchase fresh potatoes in Malaysia.

Freshness, size and price were the most frequently cited variables in respondents’ decision to purchase fresh potatoes. Principal component analysis subsequently identified five constructs which were

Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects †

Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding

Changing consumer intake of potato, a focus group study

Purpose – While potato consumption in Europe and North America declines, other carbohydrate sources increase. The purpose of this paper is to explore factors affecting consumers’ changing consumption

Impact of potato processing on nutrients, phytochemicals, and human health

This review summarizes critical information on nutritional profiles of potatoes and their processed products and describes the state of the science relative to the influence of in-home and common commercial processing on nutritional quality and potential impacts on human health.

Satisfaction/dissatisfaction and choice tactic refinement for potatoes

Purpose – The North American fresh potato market has been in decline for over ten years, yet little consumer research has penetrated beyond the factors influencing the purchase decision. The purpose


The work was an attempt to determine and describe certain quality characteristics of edible potato on sale in Siedlce and Miedzyrzec Podlaski and found that potatoes bought in supermarkets had a better chemical composition than tubers purchased in groceries or fruit and vegetable shops.

Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings

Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes.

Impact of 2,4-D and potato (Solanum tuberosum L.) tuber age on anthocyanin content of skin and phellem anatomy of Red Norland

It is suggested that changes in periderm cell division and expansion may not contribute to the 2,4-D response of ‘Red Norland’, and that 2, 4-D application initiated a rapid change in anthocyanin accumulation that persisted into storage.



Glycemic index of potatoes commonly consumed in North America.

Potato Science and Technology

The effect of different factors on potato tuber quality and the effect of various factors affecting potato growth on starch properties are studied.

Antioxidants in potato

  • C. Brown
  • Chemistry
    American Journal of Potato Research
  • 2008
The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are present in the flesh of all potatoes. The contents mentioned in the

An Environmental Assessment of Food Supply Chains: A Case Study on Dessert Apples

Assessment of the environmental performance of the predominant fresh produce supply chains and claims that localized systems are more environmentally efficient shows that transportation is now responsible for a considerable fraction of the total energy consumption in the life cycle of fresh apples, and in most cases exceeds the energy consumed in commercial apple cultivation.

Exploring the gap between attitudes and behaviour: understanding why consumers buy or do not buy organic food

Purpose – The purpose of the paper is to explore the values that underlie consumers purchasing decisions of organic food.Design/methodology/approach – The paper draws on data from focus groups and

Americans Switch From Fresh to Frozen Potatoes

While potatoes have been a mainstay of the American diet for generations, how potatoes are eaten has changed dramatically, and consumption of potato chips and canned and dehydrated potatoes has remained fairly constant at lower levels.

Food (miles) for Thought - Energy Balance for Locally-grown versus Imported Apple Fruit (3 pp)

Overall, the primary energy requirement of regional produce, stored several months on-site, partially compensated for the larger energy required to import fresh fruit from overseas.

Role of food prepared away from home in the American diet, 1977-78 versus 1994-96: changes and consequences.

A Comparison of Organic and Conventional Fresh Produce Buyers in the Boston Area

Survey results show that self-reported organic buyers are more likely than conventional buyers to engage in a variety of health-promoting and environmentally friendly behaviors, and organic buyers have significantly higher risk perceptions for food safety hazards associated with conventionally grown produce.

Organic Demand: A Profile of Consumers in the Fresh Produce Market

A cursory look is presented at the data to examine whether any notable changes have occurred after NOP by comparing household purchases of fresh produce in 2001 and 2004 and to determine the characteristics of organic consumers, what they buy, how much they spend, and the price premiums they pay for organic produce.