Consumer Validation of Innovation Concepts for Mexican Creole Pig Products: Perceptions, Acceptance Drivers and Early-Market Feasibility

Resumen

This article studies how consumers perceive and evaluate early-stage innovation concepts related to Mexican Creole pig products (native breeds). Unlike prior research focused on the generation of ideas through structured creativity methods, the present study is centered on consumer validation. Empirical evidence was gathered through twelve focus groups (n = 71) conducted between August and November 2025 by the research team and trained student teams from both private and public institutions. Participants assessed a wide range of conceptual proposals—including gourmet products, sustainable packaging, premium branding, educational experiences, and cultural events—originally developed in an earlier ideation phase. Findings demonstrate that consumer acceptance depends primarily on perceived hygiene, traceability, packaging quality, and expected flavor attributes. Cultural storytelling and heritage value also increase interest but operate as secondary decision drivers. Cognitive barriers such as unfamiliarity with native breeds, fat-related stigma, and food neophobia were also identified. These insights clarify the conditions under which Creole pig innovations may achieve early-market feasibility in urban segments. By focusing exclusively on consumer attitudes toward conceptual prototypes, this article bridges the gap between creativity-based ideation and applied market sensing, providing actionable guidance for subsequent feasibility studies involving producers and value-chain actors.