Consumer resistance to, and acceptance of, innovations

被引:0
|
作者
Bagozzi, RP [1 ]
Lee, KH
机构
[1] Univ Michigan, Ann Arbor, MI 48109 USA
[2] Hannam Univ, Taejon, South Korea
来源
ADVANCES IN CONSUMER RESEARCH, VOL 26 | 1999年 / 26卷
关键词
D O I
暂无
中图分类号
F [经济];
学科分类号
02 ;
摘要
This paper presents a new framework for thinking about consumer decision making with respect to innovations. Based on research in the psychology of action, a comprehensive model for consumer resistance to, and acceptance of, innovations is presented, that is divided into two general processes : goal setting and goal striving. The goal setting process is shown to consist of five stages: initial response to innovations-->perceptual and evaluative processes for goal setting-->emotional acceptance and resistance-->coping responses-->adoption decision. Four different decisions are considered: the decision to try or adopt, the decision to overcome resistance, the decision to resist, and indecision. Likewise, the goal striving process is shown to consist of five stages: appraisal and choice of means for goal striving-->action planning-->initiation of goal pursuit-->control of goal pursuit-->actual adoption or not. The various decision making procedures are considered heuristics that represent loosely coupled stages of cognitive, emotional, and volitional processes.
引用
收藏
页码:218 / 225
页数:8
相关论文
共 50 条
  • [1] Consumer acceptance of food innovations
    Bruhn, Christine M.
    INNOVATION-ORGANIZATION & MANAGEMENT, 2008, 10 (01): : 91 - 95
  • [2] Consumer acceptance of innovations in food: A survey among Polish consumers
    Sajdakowska, Marta
    Jankowski, Pawel
    Gutkowska, Krystyna
    Guzek, Dominika
    Zakowska-Biemans, Sylwia
    Ozimek, Irena
    JOURNAL OF CONSUMER BEHAVIOUR, 2018, 17 (03) : 253 - 267
  • [3] The impact of innovation-related perception on consumer acceptance of food innovations - Development of an integrated framework of the consumer acceptance process
    Albertsen, Levke
    Wiedmann, Klaus-Peter
    Schmidt, Steffen
    FOOD QUALITY AND PREFERENCE, 2020, 84
  • [4] Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance
    Vanhonacker, Filiep
    Kuhne, Bianka
    Gellynck, Xavier
    Guerrero, Luis
    Hersleth, Margrethe
    Verbeke, Wim
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) : 1828 - 1835
  • [5] Overcoming consumer resistance to innovations - an analysis of adoption triggers
    Reinhardt, Ronny
    Hietschold, Nadine
    Gurtner, Sebastian
    R & D MANAGEMENT, 2019, 49 (02) : 139 - 154
  • [6] How Can Marketers Overcome Consumer Resistance to Innovations?
    Bagozzi, Richard P.
    Lee, Kyu Hyun
    JOURNAL OF GLOBAL SCHOLARS OF MARKETING SCIENCE, 2005, 15 (03) : 211 - 231
  • [7] Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics
    Ronteltap, A.
    van Trijp, J. C. M.
    Renes, R. J.
    Frewer, L. J.
    APPETITE, 2007, 49 (01) : 1 - 17
  • [8] QUARG MANUFACTURING INNOVATIONS AND THEIR EFFECTS ON QUALITY, NUTRITIVE-VALUE, AND CONSUMER ACCEPTANCE
    JELEN, P
    RENZSCHAUEN, A
    FOOD TECHNOLOGY, 1989, 43 (03) : 74 - 81
  • [9] Which perceived characteristics make product innovations appealing to the consumer? A study on the acceptance of fruit innovations using cross-cultural consumer segmentation
    Onwezen, Marleen C.
    Bartels, Jos
    APPETITE, 2011, 57 (01) : 50 - 58
  • [10] CONSUMER ACCEPTANCE OF FOOD-PRODUCTION INNOVATIONS - AN EMPIRICAL FOCUS ON BIOTECHNOLOGY AND BST
    SLUSHER, BJ
    ENHANCING CONSUMER CHOICE : PROCEEDINGS OF THE SECOND INTERNATIONAL CONFERENCE ON RESEARCH IN THE CONSUMER INTEREST, 1991, : 105 - 116