Table 2

Cluster profiles based on consumer preferences-mode (percentage)

Factors/ItemsCluster 1 (n = 53, 22.5%)Cluster 2 (n = 66, 28%)Cluster 3 (n = 31, 13.3%)Cluster 4 (n = 85, 36.2%)
F1. Food decision-making and preparation habits
F1.1. Importance of product information5(51.02%)4(62.3%)5(62.07%)4(81.01%)
F1.2. Meal planning habit4(32.65%)2(60.66%)1(79.31%)2(56.96%)
F1.3. Grocery list preparation4(42.86%)4(47.54%)2(34.48%)4(75.95%)
F1.4. Food experimentation4(57.14%)2(47.54%)1(68.97%)2(67.09%)
F2. Health orientation in food/Olive oil
F2.1. Importance of health5(87.76%)4(81.97%)5(75.86%)4(86.08%)
F2.2. Healthy food preference5(65.31%)4(73.77%)5(75.86%)4(77.22%)
F2.3. Olive oil health benefits5(55.1%)4(88.52%)5(89.66%)4(91.14%)
F2.4. Olive oil and cholesterol regulation4(48.98%)4(73.77%)5(79.31%)4(87.34%)
F3. Olive oil quality perception
F3.1. Taste preference for olive oil4(48.98%)4(49.18%)5(65.52%)4(83.54%)
F3.2. Olive oil consumption preference4(57.14%)4(68.85%)5(37.93%)4(92.41%)
F3.3. Neutral taste preference for olive oil2(40.82%)2(67.21%)4(34.48%)2(87.34%)
F3.4. Flavoured vs. plain olive oil preference2(44.9%)2(68.85%)1(37.93%)2(75.95%)
F4. Consumer green value
F4.1. Interest in sustainability4(73.47%)4(72.13%)4(55.17%)4(70.89%)
F4.2. Environmental impact of food choices4(71.43%)4(68.85%)4(44.83%)4(69.62%)
F4.3. Avoidance of polluting products4(53.06%)4(40.98%)2(41.38%)3(44.3%)
F4.4. Boycotting polluting companies4(61.22%)4(72.13%)4(41.38%)4(79.75%)
F5. Price sensitivity
F5.1. Price comparison habit4(61.22%)4(45.9%)4(41.38%)4(82.28%)
F5.2. Preference for special offers4(63.27%)4(37.7%)4(27.59%)4(77.22%)
F5.3. Price checking for low-cost products4(63.27%)2(50.82%)3(31.03%)4(58.23%)
F5.4. Waiting for discounts4(30.61%)2(70.49%)1(44.83%)2(67.09%)
Source(s): Authors’ own work

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