Table 3 Descriptive statistics of the variables implemented in the model
From: Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy
| Â | Average | Std. dev. | Min | Max |
|---|---|---|---|---|
Frequency of traditional fruit consumption | 3.39 | 1.63 | 0 | 5 |
Frequency of tropical fruit consumption | 2.24 | 1.52 | 0 | 4 |
Processed fruit | 0.43 | 0.50 | 0 | 1 |
Taste | 5.34 | 1.80 | 1 | 7 |
Price | 4.64 | 1.73 | 1 | 7 |
Convenience of consumption | 4.91 | 1.79 | 1 | 7 |
Health benefits | 5.08 | 1.72 | 1 | 7 |
Appearance (attractiveness) | 4.12 | 1.85 | 1 | 7 |
Perishability | 4.52 | 1.89 | 1 | 7 |
Stage of ripeness (unripe) | 5.17 | 1.67 | 1 | 7 |
Pulp creaminess (texture) | 5.09 | 1.65 | 1 | 7 |
Local origin | 4.51 | 2.00 | 1 | 7 |
Organic certification | 4.66 | 1.94 | 1 | 7 |
Seasonality | 4.56 | 1.94 | 1 | 7 |
Visual integrity (bruising) | 5.21 | 1.81 | 1 | 7 |