Bringing the Consumer Back in—The Motives, Perceptions, and Values behind Consumers and Rural Tourists’ Decision to Buy Local and Localized Artisan Food—A Swedish Example
Bringing the Consumer Back in—The Motives, Perceptions, and Values behind Consumers and Rural Tourists’ Decision to Buy Local and Localized Artisan Food—A Swedish Example
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让消费者回归——消费者和乡村游客决定购买本地和本地化手工食品背后的动机、看法和价值观——瑞典的例子
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发表时间：
2018
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影响因子：
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通讯作者：
H. Tunón
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作者：
P. Rytkönen;M. Bonow;C. Girard;H. Tunón
本文重点介绍了消费者和游客决定购买Jamtland（瑞典）当地工匠奶酪背后的动机因素。从经验上看，这一案例本身偏离了典型的法国-地中海案例，在这种案例中，生产者和消费者的行为都植根于历史、长期的烹饪传统和地域特征，也不是典型的农民市场或另一种市场驱动的直接生产系统。主要目的是通过研究消费者在产品中体现的属性，揭示消费者和游客购买决策背后的动机因素。本文基于两项消费者调查/简短采访，第一次于2012年6月进行，第二次于2017年2月进行。测试结果对/相关的更广泛的本地食品讨论概念化，通过四种类型的属性。即内在和外在属性;后现代性和环境属性;地理和领土属性;以及地方和农村发展属性。本文的结果清楚地表明，消费者重视市场驱动的直接生产系统和密切典型系统的不同属性的组合。因此，从消费者的角度来看，接近度的构建可以从一组复杂的属性和激励因素中推导出来，这些属性和激励因素通常不会在本地化食品讨论中强调。
This article highlights the motivational factors behind consumers’ and tourists’ decisions to buy local artisan cheese in Jamtland (Sweden). Empirically, the case itself diverts from the typical Franco-Mediterranean case in which both the actions of producers and consumers are embedded in historical, long-term culinary traditions and territorial features, nor is it the typical farmers’ market or another market-driven direct produce system. The main purpose is to shed light on the motivational factors behind the purchasing decision of consumers and tourists by studying the attributes that consumers embody in the products. The article is based on two consumer surveys/short interviews, the first conducted in June 2012 and the second in February 2017. The results were tested against/related to the wider local food discussion conceptualized through four types of attributes. Namely, intrinsic and extrinsic attributes; post-modernity and environmental attributes; geographical and territorial attributes; and local and rural development attributes. The results in this article clearly show that consumers value a combination of different attributes from both market-driven direct produce systems and close typicity systems. Therefore, the construction of proximity from the point of view of the consumer can be derived from a complex set of attributes and motivational factors not normally highlighted in the localized food discussion.