Skip to main content

Table 5 Convergent validity analysis results

From: Identifying the key purchase factors for organic food among Chinese consumers

Construct Item Standardized factor loading CR AVE
SN SN1 0.757 0.923 0.752
SN2 0.880
SN3 0.855
SN4 0.965
RI RI1 0.836 0.870 0.627
RI2 0.753
RI3 0.685
RI4 0.880
KNWGE KNWGE1 0.734 0.824 0.539
KNWGE2 0.726
KNWGE3 0.757
KNWGE4 0.720
PA PA1 0.711 0.923 0.709
PA2 0.959
PA3 0.884
PA4 0.789
PA5 0.845
PBC PBC1 0.783 0.896 0.590
PBC2 0.737
PBC3 0.694
PBC4 0.734
PBC5 0.788
PBC6 0.862
FTC FTC1 0.817 0.901 0.646
FTC2 0.799
FTC3 0.807
FTC4 0.847
FTC5 0.744
PI PI1 0.738 0.858 0.601
PI2 0.793
PI3 0.756
PI4 0.812
PD PD1 0.904 0.917 0.736
PD2 0.850
PD3 0.763
PD4 0.906
  1. Notes. n = 310
  2. SN= subjective norms, RI = revealed information, KNWGE = knowledge, PBC = perceived behavioral control, PA = purchase attitude, FTC = food therapy culture, PI = purchase intention, PD = purchase decision