碩士 / 國立臺灣海洋大學 / 環境生物與漁業科學學系 / 101 / This study is aimed to explore algae products awareness and acceptance of Keelung city’s consumers by questionnaire, and then provides the direction in which efforts should be made to promote algae products. The results are summarized as follows:
1.Low proportion of the respondents used algae products. There is no significant difference of the awareness and acceptance between the respondents who had purchased algae products or not.
2.Respondents were most likely to buy algae food products. Therefore food should be the first priority in future development of new algae products.
3.Respondents were mostly familiar with traditional algae food products, neglecting algae skin care products. Reasons for not using algae products include afraid of algae smell, suspicious function, product safety and unawareness.
4.Majority of the respondents shows acceptance toward algae products. Among the respondents who didn’t have experience of algae products before, more than half of them are still willing to purchase, indicating that algae products have a big growing space, and worth the efforts of research and development for the manufacturers and research institutes.
5.It is positive related between the awareness and acceptance for the algae product to the respondents, therefore the education and marketing should be advanced to increase consumers’ acceptance of algae products. The most acceptable marketing strategy is to emphasize the healthy and functional properties of algae products.
6.Respondents tend to expend lower cost, therefore budget price products should be developed to expand consumers’ acceptance.
7.Respondents have doubt against function and safety of algae products, thus education is needed. Algae product tryout is suggested to induce general population’s awareness and further promote the development of algae industry.
8.Algae products should lower its smell, and further innovative development toward health-oriented algae recreational food, water pouring fast food and diet replacement food is suggested.
| Identifer | oai:union.ndltd.org:TW/101NTOU5451039 |
| Date | January 2013 |
| Creators | Mei-Lun Feng, 馮美倫 |
| Contributors | Ching-Hsiewn Ou, 歐慶賢 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 54 |
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