Exploring Consumer Behavior and Preferences toward White Shrimp in Taiwan
Abstract
:1. Introduction
2. Literature Review
- Information input stage: the consumer obtains information from marketing sources (advertising or marketing activity) and searches external information (the Internet), both of which influence their decision-making process.
- Information processing stage: this refers to the consumer’s exposure, attention, perception, acceptance, and retention of external information.
- Decision processing stages: these consist of five subcomponents—problem recognition, search for alternatives, alternate evaluation, purchase, and outcomes.
- Variables influencing the decision-making process: the individual characteristics as well as situational and environmental influences that affect all the stages of the decision-making process.
3. Methodology
3.1. Questionnaire Content
3.2. Data Collection
3.3. Statistical Analysis
- The correlation between product awareness and purchase intention was analyzed using Pearson’s correlation coefficients. In order to reduce the probability of incorrectly rejecting the null hypothesis, the p-value was set at less than 0.05 [20].
- Product knowledge: consumers’ awareness of specific information of product;
- Product safety: consumers’ awareness of product to be safe;
- Price perception: consumers’ perception of the price of product;
- Product source: consumers’ perception of the original source of product influences their purchasing decision;
- Product value: consumers’ perception of the trade-off between perceived benefit and perceived sacrifice influences their purchasing decision;
- Sale price: consumers’ perception of the price of product that influences their purchasing decision.
4. Results
4.1. Relationships between Product Awareness and Purchase Intention and General Demographic Characteristics
4.2. Relationships between Product Awareness and Purchase Intention and Consumption Habits and Behavior
4.3. Correlations between Product Awareness and Purchase Intention
5. Discussion
5.1. Establishing Connections and Trust between Producers and Consumers through Business Model Innovation
5.2. Improving Product Image and Value
5.3. Providing Product Safety Information to Increase Purchase Intention and Willingness to Pay
5.4. Developing a Production and Sales Plan in Response to Market Demand
6. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Golden, C.D.; Koehn, J.Z.; Shepon, A.; Passarelli, S.; Free, C.M.; Viana, D.F.; Matthey, H.; Eurich, J.G.; Gephart, J.A.; Fluet-Chouinard, E.; et al. Aquatic foods to nourish nations. Nature 2021, 598, 315–320. [Google Scholar] [CrossRef]
- FAO. The State of World Fisheries and Aquaculture 2022. Towards Blue Transformation; FAO: Rome, Italy, 2022; ISBN 978-92-5-136364-5. [Google Scholar]
- Yin, S.; Han, F.; Chen, M.; Li, K.; Li, Q. Chinese urban consumers’ preferences for white shrimp: Interactions between organic labels and traceable information. Aquaculture 2020, 521, 735047. [Google Scholar]
- Houston, J.E.; Li, H.S. Factors Affecting Consumer Preferences for Shrimp in Taiwan. In Proceedings of the International Institute of Fisheries, Economics and Trade, Corvallis, OR, USA, 10–14 July 2000. [Google Scholar]
- Aranguren Caro, L.F.; Alghamdi, F.; de Belder, K.; Lin, J.; Mai, H.N.; Millabas, J.; Dhar, A.K. The effect of salinity on Enterocytozoon hepatopenaei infection in Penaeus vannamei under experimental conditions. BMC Vet. Res. 2021, 17, 65. [Google Scholar] [CrossRef]
- Fisheries Agency. Fisheries Statistical Yearbook Taiwan, Kinmen and Matsu Area 2021; Fisheries Agency, Council of Agriculture, Executive Yuan: Taipei, Taiwan, 2022; ISSN 1684-6486. [Google Scholar]
- Chuang, C.T. Exploitation of white shrimp market in Taiwan. In Development and Innovation of White Shrimp Aquaculture, 1st ed.; Su, M.S., Chen, S.Q., Eds.; Fisheries Research Institute: Keelung, Taiwan, 2005; Volume 6, pp. 187–197. ISBN 986-00-0887-6. (In Chinese) [Google Scholar]
- Zepeda, L.; Deal, D. Organic and local food consumer behaviour: Alphabet theory. Int. J. Consum. Stud. 2009, 33, 697–705. [Google Scholar] [CrossRef]
- Feldmann, C.; Hamm, U. Consumers’ perceptions and preferences for local food: A review. Food Qual. Prefer. 2015, 40, 152–164. [Google Scholar]
- Engel, J.F.; Blackwell, R.D. Consumer Behavior, 4th ed.; Dryden Press: Chicago, IL, USA, 1982; ISBN 978-003-059-242-3. [Google Scholar]
- Risius, A.; Hamm, U.; Janssen, M. Target groups for fish from aquaculture: Consumer segmentation based on sustainability attributes and country of origin. Aquaculture 2019, 499, 341–347. [Google Scholar]
- Claret, A.; Guerrero, L.; Gines, R.; Grau, A.M.; Hernandez, D.; Peleteiro, E.A.; Benito, J.; Fernandez-Pato, C.; Rodriguez-Rodriguez, C. Consumer beliefs regarding farmed versus wild fish. Appetite 2014, 79, 25–31. [Google Scholar] [CrossRef]
- Claret, A.; Guerrero, L.; Gartzia, I.; Garcia-Quiroga, M.; Ginés, R. Does information affect consumer liking of farmed and wild fish? Aquaculture 2016, 454, 157–162. [Google Scholar] [CrossRef]
- Dolores Garza-Gil, M.; Vázquez-Rodríguez, M.X.; Varela-Lafuente, M.M. Marine aquaculture and environment quality as perceived by Spanish consumers. The case of shellfish demand. Mar. Policy 2016, 74, 1–5. [Google Scholar] [CrossRef]
- Yin, S.; Wang, J.; Han, F.; Chen, M.; Yan, Z. Consumer preference for food safety attributes of white shrimp in China: Evidence from choice experiment with stated attribute non-attendance. Food Control 2022, 137, 108938. [Google Scholar]
- Moraes, C.; Carrigan, M.; Szmigin, I. The coherence of inconsistencies: Attitude-behaviour gaps and new consumption communities. J. Mark. Manag. 2012, 28, 103–128. [Google Scholar] [CrossRef] [Green Version]
- Stern, P.C.; Dietz, T.; Abel, T.; Guagnano, G.A.; Kalof, L. A value-belief-norm theory of support for social movements: The case of environmentalism. Hum. Ecol. Rev. 1999, 6, 81–97. [Google Scholar]
- Guagnano, G.A.; Stern, P.C.; Dietz, T. Influences on attitude-behavior relationships: A natural experiment with curbside recycling. Environ. Behav. 1995, 27, 699–718. [Google Scholar] [CrossRef]
- Pieniak, Z.; Vanhonacker, F.; Verbeke, W. Conumer knowledge and use of information about fish and aquaculture. Food Policy 2013, 40, 25–30. [Google Scholar] [CrossRef]
- Choi, D.S.; Kim, S.H. Factors affecting occupational health of shift nurses: Focusing on job stress, health promotion behavior, resilience, and sleep disturbance. Saf. Health Work 2022, 13, 3–8. [Google Scholar]
- Jhan, M.S.; Lin, S.C. Measuring consumer demand for regional sustainable eco-labeled seafood in Taiwan. Taiwan J. Appl. Econ. 2019, 106, 1–38. (In Chinese) [Google Scholar]
- Fang, Y.; Nie, Z.; Liu, F.; Die, Q.; He, J.; Huang, Q. Concentration and health risk evaluation of heavy metals in market-sold vegetables and fishes based on questionnaires in Beijing, China. Environ. Sci. Pollut. Res. 2014, 21, 11401–11408. [Google Scholar] [CrossRef]
- Ghose, B. Fisheries and aquaculture in Bangladesh: Challenges and opportunities. Ann. Aquac. Res. 2014, 1, 1001. [Google Scholar]
- Mavraganis, T.; Constantina, C.; Kolygas, M.; Vidalis, K.; Nathanailides, C. Environmental issues of Aquaculture development. Egypt. J. Aquat. Biol. Fish. 2020, 24, 441–450. [Google Scholar] [CrossRef]
- Najjar, M.; Sulaiman, S.; Balubaid, H.; Sallout, M.; Alessa, M. Potentially inappropriate medication-related adverse drug reaction among hospitalized geriatric patients: A combined interventional study. J. Gerontol. Geriatr. Med. 2019, 5, 039. [Google Scholar]
- Okocha, R.C.; Olatoye, I.O.; Adedeji, O.B. Food safety impacts of antimicrobial use and their residues in aquaculture. Public Health Rev. 2018, 39, 21. [Google Scholar] [CrossRef] [Green Version]
- Turnipseed, S.B.; Storey, J.M.; Lohne, J.J.; Andersen, W.C.; Burger, R.; Johnson, A.S.; Madson, M.R. Wide-scope screening method for multiclass veterinary drug residues in fish, shrimp, and eel using liquid chromatography–quadrupole high-resolution mass spectrometry. J. Agric. Food. Chem. 2017, 65, 7252–7267. [Google Scholar] [CrossRef]
- Tsai, I.M.; Chen, P.C. A study on post-purchase behavior of social enterprise food. Tunghai J. Soc. Sci. 2016, 56, 23–35. [Google Scholar]
- Hori, J.; Wakamatsu, H.; Miyata, T.; Oozeki, Y. Has the consumers awareness of sustainable seafood been growing in Japan? Implications for promoting sustainable consumerism at the Tokyo 2020 Olympics and Paralympics. Mar. Policy 2020, 115, 103851. [Google Scholar] [CrossRef]
- Janssen, M.; Hamm, U. Product labelling in the market for organic food: Consumer preferences and willingness-to-pay for different organic certification logos. Food Qual. Prefer. 2012, 25, 9–22. [Google Scholar]
- Skreli, E.; Imami, D.; Chan, C.; Canavari, M.; Zhllima, E.; Pire, E. Assessing consumer preferences and willingnessto pay for organic tomatoes in Albania: A conjoint choice experiment study. Span. J. Agric. Res. 2017, 15, e0114. [Google Scholar] [CrossRef]
- Faysse, N.; Rais, I.; Mekki, A.A.E.; Jourdain, D. Prospects for a certified mint supply chain in Morocco based on an assessment of consumers’ willingness to pay. New Medit 2017, 16, 47–54. [Google Scholar]
- Emberger-Klein, A.; Zapilko, M.; Menrad, K. Consumers’ preference heterogeneity for GM and organic food products in Germany. Agribusiness 2016, 32, 203–221. [Google Scholar] [CrossRef]
- Mesias, F.J.; Martinez-Carrasco, F.; Martinez, J.M. Functional and organic eggs as an alternative to conventional production: A conjoint analysis of consumer preferences. J. Sci. Food Agric. 2011, 91, 532–538. [Google Scholar] [CrossRef]
- Olesen, I.; Alfnes, F.; BenszeRøra, M.; Kolstad, K. Eliciting consumers’ willingness to pay for organic and welfare-labelled salmon in a non-hypothetical choice experiment. Livest. Sci. 2010, 127, 218–226. [Google Scholar] [CrossRef]
- Honkanen, P.; Verplanken, B.; Olsen, S.O. Ethical values and motives driving organic food choice. J. Consum. Behav. 2006, 5, 420–430. [Google Scholar] [CrossRef]
- Tudoran, A.; Olsen, S.O.; Dopico, D.C. The effect of health benefit information on consumers health value, attitudes and intentions. Appetite 2009, 52, 568–579. [Google Scholar] [CrossRef]
- Lin, N.H.; Wang, W.C.; Chiu, S.Y.; Chung, I.C. The impact of product knowledge and brand image on purchase intention-the moderating effect of product category. Mark. Rev. 2007, 4, 481–504. (In Chinese) [Google Scholar]
- Kong, F.Z.; Chang, C.M. Alternative energy vehicles, product involvement, product knowledge on consumer purchase intention impact study. Leis. Soc. Res. 2012, 5, 37–50. (In Chinese) [Google Scholar]
- Hwu, T.J.; Jain, C.T. The effect of Product Knowledge, Marketing Channel on Consumer Manner and Intention of Purchase in Chinese herbal medicine Health food and Scientifically Processed Chinese Herbal Medication. J. Natl. United Univ. 2011, 8, 201–224. (In Chinese) [Google Scholar]
- Mahmudiono, T.; Nindya, T.S.; Rachmah, Q.; Segalita, C.; Wiradnyani, L.A.A. Nutrition education intervention increases fish consumption among school children in Indonesia: Results from behavioral based randomized control trial. Int. J. Environ. Res. Public Health 2020, 17, 6970. [Google Scholar]
- Wu, C.K.; Cheung, K.H. The Curriculum Practice of Connecting the Fish-Based Diet Education to SDG 12 and SDG 14: Yeliou Elementary School in New Taipei City as an Example. J. Educ. Res. 2023, 347, 4–19. [Google Scholar]
- Xiao, Y.R.; Chen, S.Z.; Chen, X.Y. Consumer behavior and marketing strategy analysis of grouper in Taiwan. Agric. Ext. Anthol. 2018, 63, 153–169. (In Chinese) [Google Scholar]
Africa | Americas | Asia | Europe | Oceania | World | Share of World Total (%) | |
---|---|---|---|---|---|---|---|
Finfish | 2236.5 | 2420.7 | 50,030 | 2673.7 | 100.7 | 57,461.1 | 46.9 |
Crustaceans | 7.6 | 1266.1 | 9951.1 | 3.6 | 8.6 | 11,237 | 9.2 |
Mollusks | 6 | 688.1 | 16,351.4 | 578.7 | 116.4 | 17,740.5 | 14.5 |
Other aquatic animals | 0.06 | 0.37 | 1052.4 | 6.7 | 2.8 | 1062.3 | 0.9 |
Algae | 104.1 | 25.3 | 34,916.3 | 21.8 | 10.1 | 35,077.6 | 28.6 |
Total aquaculture | 2354.3 | 4400.5 | 112,300.7 | 3284.4 | 238.6 | 122,578.5 | 100 |
2010 | 2015 | 2020 | Percentage of Total, 2020 | |
---|---|---|---|---|
White shrimp, Penaeus vannamei | 2648.5 | 3803.6 | 5812.2 | 51.7% |
Red swamp crawfish, Procambarus clarkii | 599.3 | 723.1 | 2469 | 22% |
Chinese mitten crab, Eriocheir sinensis | 572.4 | 747.4 | 775.9 | 6.9% |
Giant tiger prawn, Penaeus monodon | 562.9 | 735.2 | 717.1 | 6.4% |
Giant river prawn, Macrobrachium rosenbergii | 193.1 | 202.5 | 294 | 2.6% |
Indo-Pacific swamp crab, Scylla serrata | 37.0 | 83.6 | 248.8 | 2.2% |
Oriental river prawn, Macrobrachium nipponense | 217.7 | 240.6 | 228.8 | 2% |
Green mud crab, Scylla paramamosain | 112.4 | 135.1 | 159.4 | 1.4% |
Subtotal other species | 538.5 | 447.9 | 531.8 | 4.7% |
Total | 5481.8 | 7118.9 | 11,237 | 100% |
Characteristic | Categories | n (%) | Product Awareness | Purchase Intention | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Product Knowledge | Product Safety | Price Perception | Product Source | Product Value | Sale Price | |||||||||
t/F | Post Hoc | t/F | Post Hoc | t/F | Post Hoc | t/F | Post Hoc | t/F | Post Hoc | t/F | Post Hoc | |||
Gender | male A | 351 (44.6) | −2.390 | ns | −2.329 | ns | −1.973 | ns | −2.251 | ns | −2.705 ** | B > A | −5.139 | ns |
female B | 436 (55.4) | |||||||||||||
Age | Under 20 A | 44 (5.6) | 8.436 *** | B > A C > A D > A E > A F > A | 6.355 *** | C > A D > A | 2.246 * | ns | 3.888 ** | B > A C > A D > A | 6.882 *** | C > A D > A E > A | 0.675 | ns |
21–30 B | 137 (17.4) | |||||||||||||
31–40 C | 210 (26.7) | |||||||||||||
41–50 D | 194 (24.7) | |||||||||||||
51–60 E | 109 (13.9) | |||||||||||||
over 61 F | 93 (11.8) | |||||||||||||
Occupation | military/civil service/teacher A | 215 (27.3) | 4.896 *** | B > G C > G D > G E > G | 1.569 | ns | 1.762 | ns | 1.922 * | ns | 3.206 *** | B > G | 3.007 ** | ns |
farming/fishing/husbandry B | 23 (2.9) | |||||||||||||
trading/finance/banking C | 105 (13.3) | |||||||||||||
industry/technical D | 58 (7.4) | |||||||||||||
service industry E | 151 (19.2) | |||||||||||||
homemaker F | 79 (10.0) | |||||||||||||
student G | 68 (8.6) | |||||||||||||
self-employed H | 32 (4.1) | |||||||||||||
retired I | 50 (6.4) | |||||||||||||
others J | 5 (0.6) | |||||||||||||
Education | primary or under A | 3 (0.4) | 6.467 *** | F > D F > E | 2.421 * | F > E | 6.305 *** | C > D C > E C > F | 2.427 * | ns | 5.319 *** | F > E | 2.666 * | C > E |
junior B | 19 (2.4) | |||||||||||||
senior (vocational) C | 147 (18.7) | |||||||||||||
college D | 153 (19.4) | |||||||||||||
university E | 324 (41.2) | |||||||||||||
MSc/Ph.D. F | 141 (17.9) | |||||||||||||
Residence | northern region A | 214 (27.2) | 3.937 * | C > B | 3.242 | ns | 3.474 ** | B > A | 4.940 *** | C > A | 7.157 *** | C > A | 0.756 | ns |
central region B | 152 (19.3) | |||||||||||||
southern region C | 393 (49.9) | |||||||||||||
eastern region D | 19 (2.4) | |||||||||||||
outlying islands E | 9 (1.1) | |||||||||||||
Marital status | married A | 484 (61.5) | 3.834 ** | A > B | 2.703 | ns | 4.265 | ns | 2.794 | ns | 3.911 * | A > B | 4.604 | ns |
single B | 303 (38.5) | |||||||||||||
The number of children aged under 12 in household | None A | 517 (65.7) | 2.303 | ns | 0.717 | ns | 12.218 *** | B > A C > A | 3.764 * | ns | 1.629 | ns | 4.549 ** | B > A C > A |
1 B | 131 (16.6) | |||||||||||||
2 C | 120 (15.2) | |||||||||||||
more than 3 D | 19 (2.4) | |||||||||||||
Monthly household income | under NT$ 20,000 A | 22 (2.8) | 2.258 * | ns | 2.773 * | D > A E > A F > A | 4.431 *** | B > C B > E B > F | 2.686 | ns | 1.633 | ns | 7.391 *** | B > C B > D B > E B > F |
NT$ 20,001–NT$ 40,000 B | 129 (16.4) | |||||||||||||
NT$ 40,001–NT$ 60,000 C | 164 (20.8) | |||||||||||||
NT$ 60,001–NT$ 80,000 D | 157 (19.9) | |||||||||||||
NT$ 80,001–NT$ 100,000 E | 130 (16.5) | |||||||||||||
over NT$ 100,001 F | 185 (23.5) |
Characteristic | Categories | n (%) |
---|---|---|
Frequency of self-catering per week | none | 68 (8.6) |
1–5 times | 335 (42.6) | |
6–10 times | 207 (26.3) | |
11~15 times | 95 (12.1) | |
more than 16 times | 82 (10.4) | |
Consumption place of white shrimp | traditional market | 538 (42.4) |
fresh supermarket | 304 (23.9) | |
warehouse retailing | 197 (15.5) | |
wholesale fish market | 106 (8.3) | |
e-commerce platform | 16 (1.3) | |
white shrimp farmer | 79 (6.2) | |
others | 30 (2.4) | |
Reasons for purchasing white shrimp in these places | convenience | 419 (30.1) |
habituation | 281 (20.2) | |
cheap | 173 (12.4) | |
freshness | 320 (23.0) | |
hygienic quality | 77 (5.5) | |
quality assurance | 98 (7.0) | |
good service | 13 (0.9) | |
others | 11 (0.8) | |
Consumption frequency of white shrimp | daily | 9 (1.1) |
weekly | 136 (17.3) | |
monthly | 271 (34.4) | |
quarterly | 151 (19.2) | |
half yearly | 88 (11.2) | |
annually | 27 (3.4) | |
others | 105 (13.3) | |
Average expenditure on white shrimp per time | under NT$ 200 | 95 (12.1) |
NT$ 201–NT$ 500 | 443 (56.3) | |
NT$ 501–NT$ 1000 | 202 (25.7) | |
NT$ 1001–NT$ 2000 | 37 (4.7) | |
over NT$ 2001 | 10 (1.3) | |
Purchase size of white shrimp | I have no idea about size | 347 (44.1) |
10–20 shrimps/600 g | 196 (24.9) | |
21–30 shrimps/600 g | 185 (23.5) | |
31–40 shrimps/600 g | 59 (7.5) | |
primary concern about purchasing white shrimp | none | 94 (11.9) |
shell off shrimp | 51 (6.5) | |
allergy to shrimp | 95 (12.1) | |
high cholesterol | 36 (4.6) | |
freshness | 327 (41.6) | |
drug residue | 184 (23.4) | |
Purchasing white shrimp during specific holidays or festivals | none | 181 (11.8) |
long weekends | 283 (18.5) | |
Lunar New Year | 416 (27.2) | |
Ching Ming Festival | 59 (3.9) | |
Mother’s Day | 94 (6.1) | |
Dragon Boat Festival | 58 (3.8) | |
Chung Yuan Festival | 47 (3.1) | |
Father’s Day | 42 (2.7) | |
Mid-Autumn Festival | 273 (17.8) | |
National Day | 18 (1.2) | |
Christmas | 23 (1.5) | |
others | 36 (2.4) | |
preferences for labeled or organic white shrimp | yes | 306 (38.9) |
no | 112 (14.2) | |
not sure | 369 (46.9) | |
Willingness to pay more for labeled or organic white shrimp | same price | 266 (33.8) |
less than NT$ 20 | 126 (16.0) | |
NT$ 21–40 | 173 (22.0) | |
NT$ 41–60 | 90 (11.4) | |
NT$ 61–80 | 36 (4.6) | |
NT$ 81–100 | 53 (6.7) | |
over NT$ 101 | 43 (5.5) |
Characteristic | Categories | Product Awareness | Purchase Intention | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Product Knowledge | Product Safety | Price Perception | Product Source | Product Value | Sale Price | ||||||||
F | Post Hoc | F | Post Hoc | F | Post Hoc | F | Post Hoc | F | Post Hoc | F | Post Hoc | ||
Frequency of self-catering per week | None A | 0.972 | ns | 0.347 | ns | 3.226 * | ns | 2.201 | ns | 2.831 * | ns | 3.510 *** | B > E C > E |
1–5 times B | |||||||||||||
6–10 times C | |||||||||||||
11~15 times D | |||||||||||||
more than 16 times E | |||||||||||||
Consumption frequency of white shrimp | Daily A | 2.177 * | ns | 3.808 *** | C > A D > A | 3.784 *** | ns | 2.827 *** | ns | 3.185 *** | ns | 4.480 *** | C > D C > E C > G |
Weekly B | |||||||||||||
Monthly C | |||||||||||||
Quarterly D | |||||||||||||
Half yearly E | |||||||||||||
Annually F | |||||||||||||
Others G |
Product Awareness | Purchase Intention | ||
---|---|---|---|
Product Source | Product Value | Sale Price | |
product knowledge | 0.475 ** | 0.591 ** | 0.329 ** |
product safety | 0.475 ** | 0.520 ** | 0.179 ** |
price perception | 0.449 ** | 0.332 ** | 0.524 ** |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Jhan, H.-T.; Lee, H.-T.; Ting, K.-H.; Liu, W.-H. Exploring Consumer Behavior and Preferences toward White Shrimp in Taiwan. Fishes 2023, 8, 391. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes8080391
Jhan H-T, Lee H-T, Ting K-H, Liu W-H. Exploring Consumer Behavior and Preferences toward White Shrimp in Taiwan. Fishes. 2023; 8(8):391. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes8080391
Chicago/Turabian StyleJhan, Hao-Tang, Hsin-Ta Lee, Kuo-Huan Ting, and Wen-Hong Liu. 2023. "Exploring Consumer Behavior and Preferences toward White Shrimp in Taiwan" Fishes 8, no. 8: 391. https://0-doi-org.brum.beds.ac.uk/10.3390/fishes8080391