Consumers who are concerned about n

Consumers who are concerned about natural foods, the sensory and emotional appeal of food and morelikely to engage in green consumption practices are more likely to have greater consumption of organicfood (Lockie et al, 2004). Women were identified to have higher health consciousness and were seen asinnovators for change towards healthier diets with their important roles in shaping a family diet (Fagerliand Wandel, 1999). They are also more health-conscious about the implications of chemical residues andpreservatives (Yiridoe et al, 2005). Women are more committed to natural foods and environmentalvalues and the fairness of paying a premium for environmental good. Higher vitamin C content was foundin organic food compared to conventional food (Soil Association, 2000). Inconsistent findings wererecorded on the comparison of sensory qualities of organic food to conventional food (Bourn andPrescott, 2002). Consumers described that organic orange juice tasted better than conventional orangejuice and no difference was described between organic and conventional milk (Fillion and Arazi, 2002).

Consumers who are concerned about natural foods, the sensory and emotional appeal of food and more
likely to engage in green consumption practices are more likely to have greater consumption of organic
food (Lockie et al, 2004). Women were identified to have higher health consciousness and were seen as
innovators for change towards healthier diets with their important roles in shaping a family diet (Fagerli
and Wandel, 1999). They are also more health-conscious about the implications of chemical residues and
preservatives (Yiridoe et al, 2005). Women are more committed to natural foods and environmental
values and the fairness of paying a premium for environmental good. Higher vitamin C content was found
in organic food compared to conventional food (Soil Association, 2000). Inconsistent findings were
recorded on the comparison of sensory qualities of organic food to conventional food (Bourn and
Prescott, 2002). Consumers described that organic orange juice tasted better than conventional orange
juice and no difference was described between organic and conventional milk (Fillion and Arazi, 2002).

Consumers who are concerned about, natural foods the sensory and emotional appeal of food and more
likely to engage in. Green consumption practices are more likely to have greater consumption of organic
food (Lockie, et al 2004). Women were. Identified to have higher health consciousness and were seen as
.Innovators for change towards healthier diets with their important roles in shaping a family diet (Fagerli
and, Wandel. 1999). They are also more health-conscious about the implications of chemical residues and
preservatives (Yiridoe, et al. 2005). Women are more committed to natural foods and environmental
values and the fairness of paying a premium for environmental. Good.Higher vitamin C content was found
in organic food compared to conventional food (Soil, Association 2000). Inconsistent. Findings were
recorded on the comparison of sensory qualities of organic food to conventional food (Bourn and
Prescott,, 2002). Consumers described that organic orange juice tasted better than conventional orange
.Juice and no difference was described between organic and conventional milk (Fillion, and Arazi 2002).