Determinants of consumers' motivation towards ethnic food: evidence from Indonesia

Peer Reviewed
8 December 2021

Poppy Arsil, Hoa Le Dang, Rumpoko Wicaksono, Afik Hardanto

PurposeThe research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food.Design/methodology/approachA total of 120 respondents were approached at Padang restaurants in Jakarta, and personal interviews were conducted using soft laddering techniques linking to means-end chain (MEC) analysis. The associations among attributes, consequences and values were mapped into a graphical hierarchy to depict the cognitive structure of consuming ethnic food.FindingsThe unique and spicy taste of Padang food, as well as preferences for the cuisine, was identified as the determinants of consumption of Padang food. In addition, the Minang people still considered the food's origin and tradition when consuming it. “Financial security” and “happiness” were identified as the desired values that consumers want to achieve.Research limitations/implicationsThe extent to which acculturation affects consumers' decision-making on consuming ethnic food has not been significantly investigated.Practical implicationsPadang food can be promoted by highlighting its traditions and unique, spicy taste. These are key messages to attract consumers of Padang ethnic food.Originality/valueThe paper presents an original motivations and cognitive structures for eating Padang food.

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Publication reference
Arsil, P., Dang, H. L., Wicaksono, R., & Hardanto, A. (2021). Determinants of consumers’ motivation towards ethnic food: evidence from Indonesia. British Food Journal, ahead-of-print(ahead-of-print). doi:10.1108/bfj-05-2021-0605
Publication | 6 January 2022