Journal
FOOD QUALITY AND PREFERENCE
Volume 21, Issue 7, Pages 857-866Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2010.05.004
Keywords
Sensory characteristics; Nutrition knowledge; Grass-fed beef; BDM auction; Willingness to pay
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This study uses experimental economic techniques to explore consumers' preferences between conventional beef and grass-fed beef, and their willingness to pay for grass-fed beef. Our analysis shows that palatability attributes play a central role in determining consumers' preferences and WTP. We also find that consumers' nutrition knowledge, beef consumption behavior, health condition, living alone status and household size have significant impacts on consumers' WIT for grass-fed beef. (C) 2010 Elsevier Ltd. All rights reserved.
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