Willingness-to-pay for value-added freshwater prawns

被引：0

作者：

Freeman, Matthew Alan ^{[1
]}

Coatney, Kalyn ^{[1
]}

Schilling, Mark ^{[2
]}

Allen, Peter ^{[3
]}

Ciaramella, Michael ^{[2
]}

机构：

[1] Mississippi State Univ, Dept Agr Econ, POB 5187,353 Lloyd Ricks Watson, Mississippi State, MS 39762 USA

[2] Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA

[3] Mississippi State Univ, Dept Wildlife Fisheries & Aquaculture, Mississippi State, MS 39762 USA

来源：

AQUACULTURE ECONOMICS & MANAGEMENT | 2017年 / 21卷 / 04期

关键词：

Willingness-to-pay; prawn; value-added; experimental economics; EXPERIMENTAL AUCTION; ATTRIBUTES;

D O I：

10.1080/13657305.2016.1180645

中图分类号：

F3 [农业经济];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

This article utilizes sensory analysis and auction experimental design to examine consumer willingness-to-pay for value-added freshwater prawns relative to the standard freshwater prawn. Although the combination of these two techniques has been previously applied to other food products, this is the first time that prawns have been the focus of such a study. Consumer willingness-to-pay was found to be significantly enhanced by two alternative salt processes, salt acclimation and marination. Results also show that salt acclimation had a stronger effect than marination on consumer bids, with flavor being the most significant sensory attribute.

引用

页码：419 / 432

页数：14

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