CANADIAN CONSUMER ETAIL MEAT STUDY Dietrich(2).pdfPOWER OF MEAT – VERBATIM Variety A section that...
Transcript of CANADIAN CONSUMER ETAIL MEAT STUDY Dietrich(2).pdfPOWER OF MEAT – VERBATIM Variety A section that...
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CANADIAN CONSUMER RETAILCANADIAN CONSUMER RETAILMEAT STUDY
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ST
U
Measure attributes of
UD
YO
Measure attributes of the retail environment
M t h
OB
JEC
Meat purchase behaviour and attitudes, by meat type
CT
IVE
Understand purchase trade‐offs including:
C di f
ES Canadian country of
origin, Price,Production claims such as Organic, Free Range, or Grass Fed
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IMPACT OF ECONOMIC SLOWDOWN ONCANADIAN SHOPPERS
2010(1372)
2012(1365)
Net: Any negative impact from economic downturn 54 29Household income is lower 34 19
More in debt now 20 10
F l l fi i ll d 2 Feel less secure financially compared to 2 years ago 22 16
No impact – financially unchanged 41 65
Positive impact financial picture is better now 5 5Positive impact – financial picture is better now 5 5
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SHOPPER ATTITUDES & BEHAVIOUR: CHANGES IN PAST 2-3 YEARS
2010(1372)
2012(1365)
COST-SAVING / PRICE-CONSCIOUSB i t l / i l d lBuying more meat on sale / special deal 50 47Read grocery flyers for meat specials 48 45U i fl d t t i t Using flyers or ads to compare meat prices at different stores 43 40Looking for in-store signs showing meat features or specials 42 35St ki / b i d f i l k Stocking up / buying and freezing larger package sizes of meat 42 36In the store, comparing prices of different meatbrands and cuts 41 37P h i l / l / f il k i Purchasing larger economy / value / family pack sizes of meat 39 33Stretch meat dollar by cooking casseroles and pastadishes 29 17B i l i t f tBuying less expensive cuts of meat 24 16
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60%
55%55%
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QR CODE USAGE AMONG SMART PHONEOWNERS
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QR CODE USAGE AMONG SMART PHONEOWNERS
48% ownership
57% have a QR reader• 39% have ever scanned
a code = 11% overall• 4% of consumers have
scanned food
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R t il E i tRetail Environment
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SHOP AT REGULARLY FOR GROCERIES
B C di M P h 2010 2012Base: Canadian Meat Purchasers 18+(Major mentions 2%+)
2010(1372)
2012(1372)
Net: Any Supermarket 99% 99%Net: Any Supermarket 99% 99%Sub-Net: Loblaw Companies 75% 74%Sub-Net: Sobey’s Companies 57% 60%Sub-Net: Metro Inc 44% 41%Sub-Net: Regional Chains 12% 15%Sub-Net: Jim Pattison Group 12% 9%Net: Mass Merchandiser / Big Box 48% 54%Costco 29% 40%Walmart 27% 29%
Net: Any Farmers Market / Butcher 2% 1%N t N ti l ( D t ) 1%Net: Non-conventional (e.g. Drugstore) 1% 1%Other (e.g. single write-ins) 7% 6%
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COSTCO SHOPPING
2010 20122010 2012Shop at regularly for fresh meat 21% 31%One retailer shop at most for 9% 16%fresh meatRetailer with the “best” meat department
14% 20%
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POWER OF MEAT – VERBATIM
Varietyy A section that is hormone, antibiotic-free meat More meat selections from local farmers
H f h ild i l t d lt Have more fresh, wild animal meats and poultry I would like to see more types of fish and more
variety of beef and beef cuts that specify what sort of dishes it is for
I would love to buy lamb, but can never find it, except for tat the local farmer’s market. Would be a lot easier to buy it at my grocery store. Maybe run a specialty meat sale every week, something different every time
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POWER OF MEAT – VERBATIM
QualityQ y Be more careful to get consistent cuts and stop hiding
the worst pieces on the bottom or tuck gristle underneath where we can’t see itunderneath where we can t see it
I want quality, value and green. Meaning: local meats, no dyes or added water, not weighted down with fat excess skin or boneswith fat, excess skin or bones
Cleanliness Keep the department squeaky clean! Put the courtesy no-mess bags somewhere what I can
reach them instead of two feet above my head Keep sanitary wipes and bags stocked Eternally out Keep sanitary wipes and bags stocked. Eternally out
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98%
97%97%
Meat Purchase and 88%
Consumption45%
18%18%
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CHANGE IN CONSUMPTION VS. 5 Y AYEARS AGO
QB9: [Among those who ever buy each protein at B1] Overall, how much of each protein doyou eat today, compared to 5 years ago? (5-point scale) Significantly higher / lower at 95% C.L.
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CHANGE IN CONSUMPTIONEXPECTED 5 YEARS FROM NOWEXPECTED 5 YEARS FROM NOW
QB10: Among those who ever buy each protein at B1] 5 years from now do you expect youwill be eating more, less or about the same of each of these proteins? (5-point scale)
Significantly higher / lower at 95% C.L.
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9.1
8.4
Nutritiousness of Various 7.0Proteins
6.9
6.96.9
6 86.8
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TRADE-OFF ANALYSISTRADE OFF ANALYSIS
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PURCHASE HIERARCHYPURCHASE HIERARCHY
#1 Price#1 Price
#2 Origing
#3 Value-Add
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HOW MUCH DO YOU CARE ABOUT BUYINGCANADIAN MEAT?
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REASONS CARE ABOUT BUYING CANADIANMEAT
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WILLING TO PAY MORE (%)
Beef Bison Chicken
Lamb Pork
Net: Willing to pay more for ANY of th
56% 73% 50% 53% 52%
these
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WILLING TO PAY MORE (%) Beef Bison Chicke Lamb Pork
n
+35% Premium for Organic
6% 19% 14% 10% 12%Organic+25% Premium for hormone and/or
24% 36% 26% 34% 27%hormone and/or Antibiotic free
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WILLING TO PAY MORE (%)
Beef Bison Chicken
+20% Premium for Grass Fed
19% 37%
+20% for Grain Fed 21% 32% 23%
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WILLING TO PAY MORE (%) Beef Bison Chick
eLamb Pork
en
+20% Premium for Environmentally
22% 30% 24% 26%Environmentally Sustainable+20% Premium for 28% 49% 39% 34%20% Premium for Certified Humane
28% 49% 39% 34%
+20% Premium for 29%Free Range
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WHO IS WILLING TO PAY A PREMIUM FORSPECIFIC FEATURES AND BENEFITS?
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Health andHealth and WellnessPeople of all agesPeople of all ages are more proactively p yaddressing their health in a more holistic and personalized mannermanner.
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Sensory and IndulgenceThe driving force behind continually higher expectations of quality, variety and immersive “consumption experiences”
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Sustainability and Ethics. Mounting awareness and concern surround the scale, complexity and interdependence of shared social and environmental challenges globally.
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Smart and Connected.Connected. In a hyper‐connected, technology‐enabled gysociety, consumers seamlessly integrate the use of multiple technologies in their lives and buyinglives and buying behaviour
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Easy and Affordable.
dTime and money are perceived to be the great scarcities ofgreat scarcities of modern life, and consumers are searching for ways to maximize these limited personal resources
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INGREDIENTS AND FLAVOURS
1. Unusual product offerings – exotic meats, unique flavours
2. Unique food pairings –meat and alcohol
3. Rare breeds
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BENEFITS AND POSITIONINGS
1. Branding – move away from been seen as a commodity product
hi ll d i bl d 2. Ethically and sustainably sourced products
3 Halal meats and poultry – convenience 3. Halal meats and poultry convenience products
4. Specific consumer needs – gluten free sausages
5. More premium options for the “dine at home” trend that makes scratch cooking home trend that makes scratch cooking easier
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PACKAGING
1. Premiumize packaging – move away from the commodity looky y
2. Harness smartphone technology to turn packaging into an information gateway
3. Smaller, single serve sizes 4. Sustainable packaging initiatives
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MERCHANDISING AND MARKETING
1. Certification logos – to build gconsumer trust
2. Recipes, cooking tips – declining consumer knowledge in the kitchen
3. Social media
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