ABSTRACT

The main purpose of this study is to establish fundamental data for the development of processed food usingmealworm after examination of preferences and purchased intention according to two types of cooking methods(saute and oven) and three shapes (original, chapping, and powder) of cooked mealworm. In particular, this studyaims to facilitate the establishment of target market strategies about edible insects bringing food neophobia. The resultsshow that males’ and older persons’ preferences and purchases intention were higher than those of female andyounger people. The group having high health involvement and low food neophobia had higher preferences andpurchase intentions than the group having low health involvement and high food neophobia. In addition, customershad highest preferences and purchase intention with powdered mealworm regardless of cooking methods and customers’characteristics. These research findings provide food developer with meaningful data for market targeting.

KEYWORD

Tenebrio molitor, mealworm, preference, purchase intention, health involvement, foodneophobia

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