Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments

被引：67

作者：

Xue, Hong ^{[1
]}

Mainville, Denise ^{[1
]}

You, Wen ^{[1
]}

Nayga, Rodolfo M., Jr. ^{[2
]}

机构：

[1] Virginia Tech, Dept Agr Econ & Appl Econ, Blacksburg, VA 24060 USA

[2] Univ Arkansas, Dept Agr Econ & Agribusiness, Fayetteville, AR 72701 USA

来源：

FOOD QUALITY AND PREFERENCE | 2010年 / 21卷 / 07期

关键词：

Sensory characteristics; Nutrition knowledge; Grass-fed beef; BDM auction; Willingness to pay; CARCASS CHARACTERISTICS; EXPERIMENTAL AUCTION; INFORMATION; QUALITY; TOBIT; VALUATION; PASTURE; IMPACT; COLOR;

D O I：

10.1016/j.foodqual.2010.05.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：857 / 866

页数：10

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