The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning

The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through featu...

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Autores principales:	Nurliza Nurliza, Anita Suharyani, Aditya Nugraha
Formato:	article
Lenguaje:	EN
Publicado:	Universitas Muhammadiyah Yogyakarta 2021
Materias:	competitive positioning, product features, product functions, product benefits, perceptual map Agriculture S Agriculture (General) S1-972 Business HF5001-6182
Acceso en línea:	https://doaj.org/article/6a35672b973540d98ffca8831ea98165
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spelling	oai:doaj.org-article:6a35672b973540d98ffca8831ea981652021-12-02T18:36:54ZThe Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning2407-814X2527-923810.18196/agraris.v7i1.10571https://doaj.org/article/6a35672b973540d98ffca8831ea981652021-06-01T00:00:00Zhttps://journal.umy.ac.id/index.php/ag/article/view/10571https://doaj.org/toc/2407-814Xhttps://doaj.org/toc/2527-9238The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through features, functions, and benefits of seafood product attributes. The results arranged through consumer characteristics, consumer preference with conjoint analysis, market identification and competition with regression analysis, Multidimensional Scaling, and Correspondence Analysis from 206 respondents. The results prove that (i) canned fish, dried fish, and salted fish competed on freshness, durability, and food safety (labels); (ii) shredded fish, surimi, and pedak competed on density, taste, physiological function, and easy-to-use feature; (iii) crackers competed on taste, social function, and psychological function; (iv) shrimp paste competed on shape, color, surface condition, texture, additive content, and chemicals. The implications of the results: (i) transported and packed to processing plants and food storage facilities; (ii) an increase in food diversity, food fortification, and supplementation; (iii) cultural congruence between the product and the market with certain packaging designs, launch timing, and advertising; (iv) several methods of process, such as quick freezing and cook-chilling, pasteurized before packed or retort pouch and natural food additives.Nurliza NurlizaAnita SuharyaniAditya NugrahaUniversitas Muhammadiyah Yogyakartaarticlecompetitive positioning, product features, product functions, product benefits, perceptual mapAgricultureSAgriculture (General)S1-972BusinessHF5001-6182ENAgraris: Journal of Agribusiness and Rural Development Research, Vol 7, Iss 1, Pp 91-110 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	competitive positioning, product features, product functions, product benefits, perceptual map Agriculture S Agriculture (General) S1-972 Business HF5001-6182
spellingShingle	competitive positioning, product features, product functions, product benefits, perceptual map Agriculture S Agriculture (General) S1-972 Business HF5001-6182 Nurliza Nurliza Anita Suharyani Aditya Nugraha The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
description	The global demand for seafood products increased in a dynamic environment. Still, fails to achieve competitive positioning due to labeling, unattractive and unprofitable targeted segments, and less preferred quality and features. Thus, this study tried to create competitive positioning through features, functions, and benefits of seafood product attributes. The results arranged through consumer characteristics, consumer preference with conjoint analysis, market identification and competition with regression analysis, Multidimensional Scaling, and Correspondence Analysis from 206 respondents. The results prove that (i) canned fish, dried fish, and salted fish competed on freshness, durability, and food safety (labels); (ii) shredded fish, surimi, and pedak competed on density, taste, physiological function, and easy-to-use feature; (iii) crackers competed on taste, social function, and psychological function; (iv) shrimp paste competed on shape, color, surface condition, texture, additive content, and chemicals. The implications of the results: (i) transported and packed to processing plants and food storage facilities; (ii) an increase in food diversity, food fortification, and supplementation; (iii) cultural congruence between the product and the market with certain packaging designs, launch timing, and advertising; (iv) several methods of process, such as quick freezing and cook-chilling, pasteurized before packed or retort pouch and natural food additives.
format	article
author	Nurliza Nurliza Anita Suharyani Aditya Nugraha
author_facet	Nurliza Nurliza Anita Suharyani Aditya Nugraha
author_sort	Nurliza Nurliza
title	The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
title_short	The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
title_full	The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
title_fullStr	The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
title_full_unstemmed	The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning
title_sort	product features, functions, and benefits of seafood products for competitive repositioning
publisher	Universitas Muhammadiyah Yogyakarta
publishDate	2021
url	https://doaj.org/article/6a35672b973540d98ffca8831ea98165
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The Product Features, Functions, and Benefits of Seafood Products for Competitive Repositioning

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