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

页码：367 / 380

页数：14

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