Consumer profiling

The conditions under which the drug is used need to be estimated as do acceptable residues linked to the level of acceptable risk to the consumer. The acceptable level of risk, which is determined in theory at the risk management stage, has already been expressed in terms of residues by the ADI under hazard characterization. Moreover, the elements considered for hazard identification, hazard characterization, and exposure assessment make it possible, for a given form of utilization of a particular substance, to establish a profile of residues in animal tissues and to associate this with a profile of consumer exposure. Comparison of this consumer profile and ADI indicates whether the mode of utilization of the substance is acceptable or not. Analysis of the different results of residue content in animal products then provides an indication of level of residues in one or several animal tissues, making it possible to differentiate between veterinary drug applications that do or do not permit compliance with the ADI. 

Cunningham, R. 2001. The Organic Consumer Profile Not Only Who You Think it is Strategic Information Services Unit, Agriculture, Food and Rural Development, Alberta. 

Hartman Group, 2000, The Organic Consumer Profile, The Hartman Group, Bellevue, WA. 

Dickson, M.A., 2001. Utility of no sweat labels for apparel consumers profiling label users and predicting their purchases. Journal of Consumer Affairs 35 (1), 96. 

For high variability customers, POS information is used to understand consumer profile and trigger replenishment process. 

Ares, G., Varela, R, Rado, G. and Gimenez, A. (2011). Are consumer profiling techniques equivalent for some product categories The case of orange-flavoured powdered drinks. International Journal of Food Science and Technology, 46, 1600-1608. 

Dooley L., Lee, Y.S. and Meullenet, J.F. (2010), The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping, Food Qual Prefer, 21, 394 01. 

Meyners, M. and Castura. J.C. (2014), Check-all-that apply questions. In Varela P and Ares G, Novel Techniques in Sensory Characterization and Consumer Profiling, Boca Raton, Woodhead Publishing Limited. 

Parente, M.E., Ares, G. and Manzoni, A.V. (2010), Application of two consumer profiling techniques to cosmetic emulsions, J Sensory Stud, 25, 685-705. 

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