ارائه مدلی برای ورود موفق به بازار محصولات مواد غذایی کشورهای منطقه (مطالعه موردی کشور عراق)
محورهای موضوعی : عمومىمحمد طالاری 1 , محمدرضا فلاح 2 , پریسا اسماعیلی 3
1 - استادیار، دانشکده علوم انسانی، دانشگاه حضرت معصومه (س)، قم، ایران
2 - گروه مدیریت،دانشکده علوم انسانی، دانشگاه حضرت معصومه (س) قم، ایران
3 - دانش آموخته، دانشکده مدیریت، دانشگاه حضرت معصومه ، قم، ایران
کلید واژه: همافزایی بازار, فرهنگ سازی درونی, محصولات مواد غذایی, مدل سازی معادلات ساختاری,
چکیده مقاله :
سیاست های اقتصاد مقاومتی تمرکز ویژه ای بر بازار کشورهای منطقه داشته و از آن بهعنوان یکی از مهمترین ابزارهای افزایش تاب آوری و چابک سازی اقتصادی نامبرده می شود. دراینبین بازار رو به رشد محصولات مواد غذایی در کشورهای منطقه می تواند یکی از کانون های اصلی اجرایی نمودن سیاست های اقتصاد مقاومتی باشد. ازاینرو هدف این پژوهش ارائه مدلی برای ورود موفق به بازار محصولات مواد غذایی عراق است. رویکرد تحقیق حاضر، کمی و ازلحاظ هدف کاربردی و ازنظر شیوه جمع آوري دادهها توصیفی- پیمایشی است. جامعه آماری این پژوهش را خریداران فروشگاهها و سوپرمارکتهای کشور عراق در شهرهای نجف، کربلا، بغداد، بصره، ناصریه، حله و کهل تشکیل میدهند كه با روش نمونهگیری در دسترس و مطابق جدول مورگان، 384 نفر انتخابشدهاند. ابزار گردآوری دادهها نيز پرسشنامه محقق ساخته است که روایی آن توسط خبرگان و پایایی آن از طریق ضریب آلفای کرونباخ با مقدار 863/. تأییدشده است. برای تجزیهوتحلیل دادهها نیز از روش مدلسازي معادلات ساختاري استفادهشده است. يافته ها نشان می دهد براي ورود موفق به بازارهاي عراق مي بايست از ابزارهايي مانند «همافزایی بازار» که دربرگیرنده «عوامل بازاریابی، تسهیلگر و روانشناختی» است استفاده نمود. دراینبین تأکید بر «فرهنگ سازی درونی» که از «عوامل مذهبی و ارزش ها و ترجیحات» تشکیلشده نيز نقش مهمي بر قصد خرید مصرف کنندگان عراقی داشته و مي تواند زمينه ورود به بازار اين نوع محصولات را تسهيل نمايد.
According to the policies of the resistance economy, paying attention to the markets of the countries of the region is one of the most important tools to increase economic resilience. Meanwhile, the food industry, as one of the most important large manufacturing-economic industries in the country, should have a special look at the cause, why and how to decide to buy foreign customers. The aim of this study is to provide a model for successful entry into the Iraqi food market. The approach of the present study is quantitative and applied in terms of purpose and descriptive-survey in terms of data collection method. The statistical population of this study consists of buyers of Iraqi stores and supermarkets. Sampling is available in this study and has been done among customers of stores and supermarkets located in Iraq and in the cities of Najaf and Karbala, Baghdad, Basra, Nasiriyah, Hillah and Kohl, according to the Cochran's formula, 384 Iraqi buyers have been selected. The data collection tool is a researcher-made questionnaire that is validated by experts and its reliability through Cronbach's alpha coefficient of 863 /. Confirmed. Structural equation modeling has been used to analyze the data. The results show that "market overlap", which includes "marketing, facilitation and psychological factors" alone, cannot affect the intention to buy Iraqi customers alone and must be "internalized culture" which acts as a mediating variable. And "religious factors and values and preferences" have been used to influence the purchase of Iraqi consumers.
1. آذر، عادل و مومنی، منصور. (1395). تشریح مسائل آمار و کاربرد آن در مدیریت ج.1 تهران: بازتاب.
2.دهقانني پوده، حسين، کرمپور، عبدالحسین، پدرود، اسدالله و آبیاری، صدیقه. (2014). بررسی اصول و ارزشهای حاکم بر راهبردهای رقابتی برمبنای ارزش های اسلامی (مورد مطالعه: صنایع غذایی و آشامیدنی استان خراسان جنوبی). بهبود مدیریت، 8(24)، 128-99.
3.مومنی، مصطفي و حقیقی کفاش، مهدی. (2016). نوآوری بهعنوان قابلیتی چند بُعدی. بهبود مدیریت، 10(31)،100-85.
4.نریمانی، امیر رضا، واعظی، رضا. (1398). تحلیل شاخصﻫﺎی سرمایه انسانی در تجارﻱسازی پژوهشﻫﺎی دانشگاهی. فصلنامه نوآوری و ارزش آفرینی،14(7)،21-34.
5. ویسی، سعید، محمدی، اسفندیار، شرفی، وحید. (1398). تاثیر نوآوری استراتژیک بر تمایل به خرید مشتری: نقش تعدیلگری قابلیتهای نوآوری. فصلنامه نوآوری و ارزش آفرینی،12(6)،81-98.
6.Abraham, S., Noriega, B., & Shin, J. (2018). College Students’ Eating Habits and Knowledge of Nutritional Requirements. Journal of Nutrition and Human Health, 2(1), 13-17. doi:10.35841/nutrition-human-health.2.1.13-17
7.Alemu, M., & Olsen, S. (2018). Linking Consumers’ Food Choice Motives to their Preferences for Insectbased Food Products: An Application of Integrated Choice and Latent Variable Model in an African Context. Journal of Agricultural Economics, 70(1), 241-258.
8.Anzman-Frasca, S., Mueller, M., Lynskey, V., Harelick, L., & Economos, C. (2015). Orders Of Healthier Children’s Items Remain High More Than Two Years After Menu Changes At A Regional Restaurant Chain. Health Affairs, 34(11), 1885–1892. doi:10.1377/hlthaff.2015.0651
9.Aprile, M., & Caputo, V. (2015). Consumers’ Preferences and Attitudes Toward Local Food Products. Journal of Food Products Marketing, 22(1), 1–26.
10.Arsil, P., Tey Yeong, S., Brindal, M., Phua Cun, U., & Liana, D. (2018). Personal values underlying halal food consumption: evidence from Indonesia and Malaysia. British Food Journal, 120(11), 2524-2538. doi:10.1108/BFJ-09-2017-0519
11.Baik, J., Harris, J., & Brownell, K. (2010). Influence of Licensed Characters on Children's Taste and Snack Preferences. Pediatrics, 126(1), 88-93. doi:10.1542/peds.2009-3433
12.Boatemaa, S., Badasu, D. M., & de-Graft Aikins, A. (2018). Food beliefs and practices in urban poor communities in Accra: implications for health interventions. BMC Public Health, 18(1), 434. doi:10.1186/s12889-018-5336-6
13.Chang, Y., & Hickman, H. (2018). Food Insecurity and Perceived Diet Quality Among Low-Income Older Americans with Functional Limitations. Journal of Nutrition Education and Behavior, 50(5), 476-484. doi:https://doi.org/10.1016/j.jneb.2017.09.006
14.Choi, J., & Zhao, J. (2014). Consumers' behaviors when eating out: Does eating out change consumers' intention to eat healthily? British Food Journal, 116(3), 494-509. doi:10.1108/BFJ-06-2012-0136
15.Cunha, L. M., Cabral, D., Moura, A. P., & de Almeida, M. D. V. (2018). Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies. Food Quality and Preference, 64, 21-36. doi:https://doi.org/10.1016/j.foodqual.2017.10.007
16.Davidson, K. A., Kropp, J. D., Mullally, C. C., & Rahman, M. W. (2018). Behavioral Nudges and Nutrition Education in Bangladesh: Experimental Evidence Comparing Food Choices in a Lab Setting to Decisions at Home. 1-57.
17.De Young, K., Zander, M., Towne, T., Longa, N., Hovrud, L., & Murtha-Berg, E. (2017). The Relation of Dietary Restraint and Affect with Food Choice and the Experience of Guilt after Eating. Current Psychology, 38(1), 92–99. doi:10.1007/s12144-017-9592-x
18.DeJesus, J., Gerdin, E., Sullivan, K., & Kinzler, K. (2019). Children judge others based on their food choices. Journal of Experimental Child Psychology, 179(1), 143-161. doi:10.1016/j.jecp.2018.10.009
19.Di Pasquale, J., Nannoni, E., Adinolfi, F., Duca, I., Capitanio, F., Sardi, L., . . . Martelli, G. (2016). A case-study on profiling Italian consumers of animal-friendly foods. Italian Journal of Animal Science, 15(2), 294-302. doi:10.1080/1828051X.2016.1180963
20.Dubé, L., Labban, A., Moubarac, J.-C., Heslop, G., Ma, Y., & Paquet, C. (2014). A nutrition/health mindset on commercial Big Data and drivers of food demand in modern and traditional systems. Annals of the New York Academy of Sciences, 1331(1), 278-295. doi:10.1111/nyas.12595
21.Elferink, E. V., Nonhebel, S., & Moll, H. C. (2008). Feeding livestock food residue and the consequences for the environmental impact of meat. Journal of Cleaner Production, 16(12), 1227-1233. doi:10.1016/j.jclepro.2007.06.008
22.Fenko, A. (2019). Influencing healthy food choice through multisensory packaging design. In Multisensory Packaging (pp. 225-255): Springer.
23.Fernández‐Vázquez, R., Stinco, C. M., Hernanz Vila, D., Heredia, F. J., Chaya, C., & Vicario, I. M. (2018). Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability. Food Science & Nutrition, 6(1), 27-35.
24.Furst, T., Connors, M., Bisogni, C. A., Sobal, J., & Falk, L. W. (1996). Food Choice: A Conceptual Model of the Process. Appetite, 26(3), 247-266. doi:https://doi.org/10.1006/appe.1996.0019
25.Garcia-Madariaga, J., López, M.-F., Burgos, I., & Recuero Virto, N. (2019). Do isolated Packaging variables influence consumers' attention and preferences? Physiology & Behavior, 200(1), 96-103. doi:10.1016/j.physbeh.2018.04.030
26.Gil-Pérez, I., Rebollar, R., Lidón, I., & Martin Vallejo, F. (2017). Study on the Influence of Fresh White Cheese Packaging Design Variables on Users’ Perception. In Project Management and Engineering Research (pp. 37-49).
27.Grunert, K. G., Sonntag, W. I., Glanz-Chanos, V., & Forum, S. (2018). Consumer interest in environmental impact, safety, health and animal welfare aspects of modern pig production: Results of a cross-national choice experiment. Meat Science, 137, 123-129. doi:https://doi.org/10.1016/j.meatsci.2017.11.022
28.Hoffman, J. A., Thompson, D. R., Franko, D. L., Power, T. J., Leff, S. S., & Stallings, V. A. (2011). Decaying behavioral effects in a randomized, multi-year fruit and vegetable intake intervention. Preventive medicine, 52(5), 370-375. doi:10.1016/j.ypmed.2011.02.013
29.Howse, E., Hankey, C., Allman-Farinelli, M., Bauman, A., & Freeman, B. (2018). ‘Buying Salad Is a Lot More Expensive than Going to McDonalds’: Young Adults’ Views about What Influences Their Food Choices. Nutrients, 10(8), 996.
30.Hoyer, W., D, & MacInnis, D. (2004). Consumer Behavior. Boston, MA: Houghton Mifflin.
31.Kipnis, E., Demangeot, C., Pullig, C., & Broderick, A. J. (2019). Consumer Multicultural Identity Affiliation: Reassessing identity segmentation in multicultural markets. Journal of Business Research, 98, 126-141. doi:https://doi.org/10.1016/j.jbusres.2018.11.056
32.Klein, A. (1998). Firm performance and board committee structure. The Journal of Law and Economics, 41(1), 275-304.
33.Konuk, F. A. (2019). The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants. Journal of Retailing and Consumer Services, 50, 103-110. doi:https://doi.org/10.1016/j.jretconser.2019.05.005
34.Köster, E. P., & Mojet, J. (2015). From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research. Food Research International, 76(2), 180-191. doi:https://doi.org/10.1016/j.foodres.2015.04.006 35.Kotler, P., & Keller, K. (2011). Marketing management 14th edition: Prentice Hall.
36.Koyama, K., Amitani, H., Adachi, R., Morimoto, T., Kido, M., Taruno, Y., . . . Inui, A. (2015). Good appearance of food gives an appetizing impression and increases cerebral blood flow of frontal pole in healthy subjects. International journal of food sciences and nutrition, 67(1), 1-5. doi:10.3109/09637486.2015.1118618
37.Lee, H.-J., & Hwang, J. (2016). The driving role of consumers’ perceived credence attributes in organic food purchase decisions: A comparison of two groups of consumers. Food Quality and Preference, 54(1), 141-151. doi:https://doi.org/10.1016/j.foodqual.2016.07.011
38.Lee, W.-c. J., Shimizu, M., Kniffin, K. M., & Wansink, B. (2013). You taste what you see: Do organic labels bias taste perceptions? Food Quality and Preference, 29(1), 33-39. doi:https://doi.org/10.1016/j.foodqual.2013.01.010
39.Lillico, H. G., Hanning, R., Findlay, S., & Hammond, D. (2015). The effects of calorie labels on those at high-risk of eating pathologies: a pre-post intervention study in a University cafeteria. Public Health, 129(6), 732-739. doi:https://doi.org/10.1016/j.puhe.2015.03.005
40.Lin, R., & Liao, C.-J. (2012). A case study of batch scheduling for an assembly shop. International Journal of Production Economics, 139(2), 473-483.
41.Lindeman, M., & Väänänen, M. (2000). Measurement of ethical food choice motives. Appetite, 34(1), 55-59.
42.Lorenz, B., & Langen, N. (2017). Determinants of How Individuals Choose, Eat and Waste - Providing Common Ground to Enhance Sustainable Food Consumption Out-Of-Home. International Journal of Consumer Studies, 42(1), 35-75. doi:10.1111/ijcs.12392
43.Machiels, C., & Orth, U. (2019). Multisensory Packaging Design across Cultures: Designing New Product Experiences. In Multisensory Packaging (pp. 287-315).
44.Mantau, A., Hattula, S., & Bornemann, T. (2018). Individual determinants of emotional eating: A simultaneous investigation. Appetite, 130(1), 93-103. doi:https://doi.org/10.1016/j.appet.2018.07.015
45.Mason, A. T. (2019). Brandeis: a free man’s life: Plunkett Lake Press.
46.McGale, L., Halford, J., Harrold, J., & Boyland, E. (2016). The Influence of Brand Equity Characters on Children's Food Preferences and Choices. The Journal of Pediatrics, 177(1), 33-38. doi:10.1016/j.jpeds.2016.06.025
47.Michaelidou, N., & Hassan, L(2088). The Role of Health Consciousness, Food Safety Concern and Ethical Identity on Attitudes and Intentions Towards Organic Food. International Journal of Consumer Studies, 32(1), 1-27. doi:10.1111/j.1470-6431.2007.00619.x
48.Nair Suja, R. (2018). Analyzing the relationship between store attributes, satisfaction, patronage-intention and lifestyle in food and grocery store choice behavior. International Journal of Retail & Distribution Management, 46(1), 70-89. doi:10.1108/IJRDM-06-2016-0102
49.Nguyen, H. V., Nguyen, T. N., Nguyen, B., Lobo, A., & Vu, P. (2019). Organic Food Purchases in an Emerging Market: The Influence of Consumers' Personal Factors and Green Marketing Practices of Food Stores. International Journal of Environmental Research and Public Health, 16(6), 1-17. doi:10.3390/ijerph16061037
50.Nguyen, T. N., Lobo, A., Nguyen, H., Phan, H., & Cao, T. (2016). Determinants influencing conservation behaviour: Perceptions of Vietnamese consumers: Vietnamese consumers' conservation behaviour. Journal of Consumer Behaviour, 15(6), 560-570. doi:10.1002/cb.1594
51.Onwezen, M. C., Reinders, M. J., Verain, M. C. D., & Snoek, H. M. (2019). The development of a single-item Food Choice Questionnaire. Food Quality and Preference, 71(1), 34-45. doi:https://doi.org/10.1016/j.foodqual.2018.05.005
52.Padel, S., & Foster, C. (2005). Exploring the gap between attitudes and behaviour: Understanding why consumers buy or do not buy organic food. British Food Journal, 107(8), 606-625. doi:10.1108/00070700510611002
53.Perreau, F. (2014). The Consumer Factor. The Consumer Buying Decision Process. Retrieved December, 16(1), 30-43.
54.Pham, T., Nguyen, T. N., Phan, H., & Nguyen, N. (2018). Evaluating the purchase behaviour of organic food by young consumers in an emerging market economy. Journal of Strategic Marketing, 27(6), 1-17. doi:10.1080/0965254X.2018.1447984
55.Platania, M., Platania, S., & Santisi, G. (2016). Entertainment marketing, experiential consumption and consumer behavior: the determinant of choice of wine in the store. Wine Economics and Policy, 5(2), 87-95. doi:https://doi.org/10.1016/j.wep.2016.10.001
56.Prakash, I. (2018). Rodent pest management: crc Press.
57.Pulkkinen, H., Roininen, T., Katajajuuri, J.-M., & Järvinen, M. (2016). Development of a Climate Choice meal concept for restaurants based on carbon footprinting. The International Journal of Life Cycle Assessment, 21(5), 621-630.
58.Reichenberger, J., Kuppens, P., Liedlgruber, M., Wilhelm, F. H., Tiefengrabner, M., Ginzinger, S., & Blechert, J. (2018). No haste, more taste: An EMA study of the effects of stress, negative and positive emotions on eating behavior. Biological Psychology, 131, 54-62. doi:https://doi.org/10.1016/j.biopsycho.2016.09.002
59.Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., . . . Spinelli, S. (2018). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference, 73(1), 25-37. doi:10.1016/j.foodqual.2018.11.017
60.Santos, R., Oliveira, J., Rocha, J., & Giraldi, J. (2015). Eye Tracking in Neuromarketing: A Research Agenda for Marketing Studies. International Journal of Psychological Studies, 7(1), 32-42. doi:10.5539/ijps.v7n1p32
61.Sinha, R. (2017). Role of Addiction and Stress Neurobiology on Food Intake and Obesity. Biological Psychology, 131(1), 5-13. doi:10.1016/j.biopsycho.2017.05.001
62.Steenkamp, J.-B. E. (2019). Global versus local consumer culture: theory, measurement, and future research directions. Journal of International Marketing, 27(1), 1-19.
63.Steptoe, A., Pollard, T. M., & Wardle, J. (1995). Development of a Measure of the Motives Underlying the Selection of Food: the Food Choice Questionnaire. Appetite, 25(3), 267-284. doi:https://doi.org/10.1006/appe.1995.0061
64.Sukesti, F., & Budiman, M. (2014). The influence halal label and personal religiousity on purchase decision on food products in indonesia. International Journal of Business, Economics and Law, 4(1), 150-153.
65.Symmank, C. (2018). Consumption decisions in the food sector–Conceptual and empirical studies from the food marketing context. [Thesis MSc.]. Faculty of Business, Economics and Social Sciences.
66.Toet, A., Kaneko, D., de Kruijf, I., Ushiama, S., van Schaik, M. G., Brouwer, A.-M., . . . Van Erp, J. B. (2019). CROCUFID: A cross-cultural food image database for research on food elicited affective responses. Frontiers in psychology, 10(1), 1-21.
67.Tomic Maksan, M., Cerjak, M., & Ida, R. (2014). Functional Foods and the Young. Journal of Food Products Marketing, 20(5), 441-451. doi:10.1080/10454446.2013.838535
68.Tsakiridou, E., Boutsouki, C., Zotos, Y., & Mattas, K. (2008). Attitudes and behaviour towards organic products: an exploratory study. International Journal of Retail & Distribution Management, 36(2), 158-175. doi:10.1108/09590550810853093
69.Tuleu, C., & Breitkreutz, J. (2013). Educational Paper: Formulation-related issues in pediatric clinical pharmacology. European Journal of Pediatrics, 172(6), 717-720. doi:10.1007/s00431-012-1872-8
70.van Doorn, J., & Verhoef, P. (2011). Willingness to Pay for Organic Products: Differences Between Virtue and Vice Foods. International Journal of Research in Marketing, 28(3), 167-180. doi:10.1016/j.ijresmar.2011.02.005
71.Van Loo, E., Caputo, V., Nayga, R., Meullenet, J., Crandall, P., & Ricke, S. (2010). Effect of Organic Poultry Purchase Frequency on Consumer Attitudes Toward Organic Poultry Meat. Journal of food science, 75(7), 384-397. doi:10.1111/j.1750-3841.2010.01775.x
72.Verain, M., Onwezen, M., Sijtsema, S., & Dagevos, H. (2016). The added value of sustainability motivations in understanding sustainable food choices. Applied Studies in Agribusiness and Commerce, 10(1), 67-76. doi:10.19041/APSTRACT/2016/2-3/8
73.Vermeir, I., & Verbeke, W. (2006). Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap. Journal of Agricultural and Environmental Ethics, 19(2), 169-194. doi:10.1007/s10806-005-5485-3
74.Voevodin, M. (2012). The true cost of healthy eating. Department of Medicine, 6(1), 2-8.
75.Wagner, G. P. (2018). Homology, genes, and evolutionary innovation: princeton university press.
76.Wang, J., Shen, M., & Ziqiu, G. (2018). Research on the Irrational Behavior of Consumers’ Safe Consumption and Its Influencing Factors. International Journal of Environmental Research and Public Health, 15(12), 2764. doi:10.3390/ijerph15122764
77.Yadav, R., & Pathak, G. S. (2016). Intention to purchase organic food among young consumers: Evidences from a developing nation. Appetite, 96(1), 122-128. doi:https://doi.org/10.1016/j.appet.2015.09.017