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Table 7 Regression analysis results (Hypotheses 1–6)

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

Model 1 Purchase attitude Model 2 Purchase intention
  Estimate SE t-value   Estimate SE t-value
SN 0.20*** 0.05 3.34 PBC 0.70*** 0.09 9.03
RI 0.06 0.04 1.34 PA 0.18** 0.04 3.18
KNWGE 0.25*** 0.07 3.84 FTC 0.19*** 0.03 3.68
  1. Notes. n = 310
  2. SN = subjective norms, RI = revealed information, KNWGE = knowledge, PBC = perceived behavioral control, PA = purchase attitude, FTC = food therapy culture, SE = standard error
  3. **p < 0.01, ***p < 0.001