Table 4.

Regression estimates (unstandardized) from studies 1 and 2

Study 1
(Chocolates,
n = 189)
Study 2
(Tomato sauce,
n = 488)
Direct effectsCoef.pCoef.p
Turning organic →PBA0.78***< 0.0010.64***< 0.001
 PPQ0.060.7560.67***< 0.001
 Purchase intentions−0.57*0.0240.010.928
PBA →PPQ0.26***< 0.0010.35***< 0.001
 Purchase intentions0.41***< 0.0010.27***< 0.001
PPQ →Purchase intentions0.40***< 0.0010.35***< 0.001
Covariates     
Liking →PBA0.110.1160.31***< 0.001
 PPQ0.14*0.0170.25***< 0.001
 Purchase intentions0.080.2870.32***< 0.001
Total and indirect effects Coef95 % CICoef95 % CI
Total effect −0.018−0.146, 0.1000.482***0.348, 0.628
Turning organic → PBA → Purchase intentions0.323*0.128, 0.5650.173**0.093, 0.279
Turning organic → PPQ → Purchase intentions0.023−0.127, 0.2240.231***0.137, 0.347
Turning organic → PBA → PPQ → Purchase intentions0.080*0.020, 0.1740.079*0.044, 0.121
Turning organic → PBA → PH → Purchase intentions0.079*0.031, 0.129
Turning organic → PBI → PBA → PPQ → Purchase intentions0.023*0.009, 0.043

Note(s):

PBA = Perceived Brand Adaptability; PPQ = Perceived Product Quality; PBI = Perceived Brand Innovativeness; PH = Perceived Healthiness;

***p < 0.001;

**p < 0.01;

*p < 0.05

Source(s): Authors’ own work

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