Consumer perceptions and preference toward organic versus conventionally produced foods (Yiridoe et al., 2005): a retrospective reflection

Key Points

• The aim is to reflect on consumer perceptions and preferences regarding organic and conventional foods since the initial publication.
• Synthesis and review of existing literature on organic versus conventional foods.
• Comparison of various aspects of both food types based on consumer insights.
• Commentary on the impact of prior findings and recent updates.
• Insights into how consumer perceptions have evolved over time.
• Recognition of increased interest in organic foods among consumers.
• Discussion of sustainability issues associated with food production methods.