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Table 6 Means, standard deviations, and correlations among study variables

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

Variable M SD 1 2 3 4 5 6 7 8 9 10
1. Gender 1.72 0.45          
2. Age 34.50 9.42 0.04         
3. Edu 1.49 0.50 0.04 0.20**        
4. SN 4.18 0.68 0.01 0.09 0.02        
5. RI 3.38 0.90 0.06 0.02 0.02 0.02       
6. KNWGE 3.95 0.87  0.04 0.05 0.02 0.05 0.15*      
7. PBC 3.53 0.89 0.01 .0.10 0.01 0.18** 0.06 0.13*     
8. PA 4.17 0.63  0.01  0.05 0.01 0.20**  0.06 0.23** 0.57**    
9. FTC 3.48 0.62 0.04 0.07 0.09 0.14* 0.08 0.01 0.38** 0.31**   
10. PI 3.88 0.80 0.08 0.03 0.02* 0.15** 0.01 0.02 0.70** 0.51** 0.41**  
11. PD 3.81 0.78 0.08 0.00 0.03 0.13* 0.04 0.00 0.28** 0.16** 0.25** 0.34**
  1. Notes.n = 310. Gender was coded as follows: 1 = male, 2 = female; Education level was coded as follows: 1 = undergraduate and below, 2 = master degree and above
  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
  3. *p < 0.05, **p < 0.01. Two-tailed test