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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