Identifying the key purchase factors for organic food among Chinese consumers

Frontiers of Business Research in China

Table 7 Regression analysis results (Hypotheses 1–6)

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

Notes. n = 310
SN = subjective norms, RI = revealed information, KNWGE = knowledge, PBC = perceived behavioral control, PA = purchase attitude, FTC = food therapy culture, SE = standard error
^**p < 0.01, ^***p < 0.001