Department of Management

A comparison of five elicitation techniques for elicitation of attributes of low involvement products

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Department of Marketing and Statistics
  • MAPP - Centre for Research on Customer Relations in the Food Sector
The critical first step for most instruments used in analysing consumer choice and motivation is the identification of product attributes which are important to the consumer and for which there are differences among the available product alternatives. A number of techniques, ranging from the complex elicitation of idiosyncratic attributes or simpler picking procedures, has been developed to elicitate such attributes. The purpose of the study presented here is to com-pare attributes of a low involvement product, viz. vegetable oil, elicited by five different techniques on a number of dimensions directed from theories of consumer buying behaviour. Although a number of differences between the techniques are identified in the study, the main findings are that the robustness of the different techniques for attribute elicitation is considerable
Udgivelsesdato: JUN
Original languageEnglish
JournalJournal of Economic Psychology
Pages (from-to)315-341
Number of pages27
Publication statusPublished - 1999

    Research areas

  • Attribute elicitation, Low involvement buying behaviour, MAPP

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