CONSUMER DEMAND FOR NEW REDUCED-FAT FOODS - AN ANALYSIS OF CHEESE EXPENDITURES

被引:11
|
作者
GOULD, BW [1 ]
CORNICK, J [1 ]
COX, T [1 ]
机构
[1] UNIV WISCONSIN,DEPT AGR ECON,MADISON,WI 53706
来源
CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D ECONOMIE RURALE | 1994年 / 42卷 / 03期
关键词
D O I
10.1111/j.1744-7976.1994.tb00031.x
中图分类号
F3 [农业经济];
学科分类号
0202 ; 020205 ; 1203 ;
摘要
The dairy products industry is adjusting the types of products being marketed by increasing the availability of reduced-fat foods. The desire of consumers to purchase foods with lower fat content is affecting the cheese market with the introduction of recently developed reduced-fat cheese varieties. Econometric models of cheese expenditures for three specific cheese types are estimated, which incorporate censoring of cheese expenditures and the interrelationship between expenditures of full and reduced-fat varieties.
引用
收藏
页码:367 / 380
页数:14
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