Consumer Differentiation, Acceptance, and Demographic Patterns to Consumption of Six Varieties of Shrimp

Six commercial samples of frozen shrimp were evaluated for acceptance by a consumer sensory panel. With the exception that China white shrimp had an inferior appearance, no sample was considered distinctly different. These results infer that consumers are not capable of differentiating different varieties of shrimp (white, brown, or tiger) or growth conditions (wild or farm raised). While consumers identified flavor as the dominant factor influencing their consumption of shrimp, differences in overall acceptance ratings also reflected influences in the areas of aroma, appearance, and color acceptance. Based on consumer responses from a questionnaire addressing consumption patterns and attitudes toward shrimp products, gender, age, and income affected frequency of consumption. A majority of consumers responded that they could differentiate fresh from frozen but could not differentiate different shrimp varieties. Although 50% of the consumers would buy both “Certified” shrimp and locally caught shrimp, most were willing to pay more for the former item but not for the latter. Frequency of consumption and ability to differentiate shrimp samples were contributing factors to their willingness to pay more for a shrimp product. Chemical safety, more so than microbiological safety, was a concern to consumers.