Dr. Latifa Attieh
Business and Management Department, Faculty of Administrative Sciences and Economics
Tishk International University, Erbil, Kurdistan Region, Iraq
Email: [email protected]
DOI: 10.23918/ICABEP2022p35
Abstract
In response to the rising concerns related to food quality and safety, consumers in Lebanon are demanding a healthier diet that not only delivers satisfaction but also complies with high-quality standards. The present study highlights the major determinants of consumers’ choice of organic food. Furthermore, the study presents an attempt to postulate the various factors that affect both the subjective and objective knowledge of organic food consumers. The methodology consists of a quantitative study based on a structured questionnaire distributed to a sample of 400 respondents in Lebanon. The study’s analysis approach is twofold; the first includes chi-square and ANOVA analysis to analyze the factors affecting subjective knowledge. The second is a regression analysis used to analyze the factors affecting objective knowledge. The results indicate that Lebanese consumers are well informed about organic food. Whilst gender and age have a significant effect on consumers’ subjective knowledge, they have no significant influence on objective knowledge. Moreover, income was insignificant to consumers’ subjective and objective knowledge scores.
Keywords: Organic food, subjective knowledge, objective knowledge, Lebanon.
ICABEP2022
4th International Conference on Accounting, Business, Economics and Politics
Organized By
Tishk International University, College of Administration and Economics, Salahaddin University-Erbil, and
University of Szczecin, Poland.
