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	Provedor de dados AgEcon (5) Autor Clark, Christopher D. (1) Fleming, Euan M. (1) Gedikoglu, Haluk (1) Griffith, Garry R. (1) Jensen, Kimberly L. (1) Lesch, William C. (1) Li, Xiaogu (1) Morales, Luis Emilio (1) Parcell, Joseph L. (1) Sackett, Hillary M. (1) Shupp, Robert S. (1) Tonsor, Glynn T. (1) Umberger, Wendy J. (1) Wachenheim, Cheryl J. (1) Wright, Vic (1) Yen, Steven T. (1) Mais... Palavra-chave Consumer Preferences (5) Food Consumption/Nutrition/Food Safety (2) Agribusiness (1) Beef Branding (1) Biotechnology (1) Choice Experiment (1) Climate Leaders (1) Environmental Economics and Policy (1) Factor Analysis (1) Focus Groups. (1) Genetic Modification (1) Marketing (1) Ordered Probit (1) Q01 (1) Q11 (1) Q13 (1) Q50 (1) Q58 (1) Research and Development/Tech Change/Emerging Technologies (1) Segmentation (1) Mais... Tipo do documento Presentation (3) Conference Paper or Presentation (1) Working or Discussion Paper (1) Ano 2012 (3) 2009 (1) 2004 (1) País United States (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última NORTH DAKOTA SHOPPER PERCEPTIONS OF GENETICALLY MODIFIED ORGANISMS AND FOOD: RESULTS OF A WINTER 2003 SURVEY AgEcon Wachenheim, Cheryl J.; Lesch, William C.. Replaced with revised version of paper 07/23/04. Tipo: Working or Discussion Paper Palavras-chave: Biotechnology; Genetic Modification; Consumer Preferences; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies. Ano: 2004 URL: http://purl.umn.edu/23601 CHARACTERISTICS OF DIFFERENT CONSUMER SEGMENTS IN THE AUSTRALIAN BEEF MARKET AgEcon Morales, Luis Emilio; Griffith, Garry R.; Wright, Vic; Umberger, Wendy J.; Fleming, Euan M.. Beef consumers in Australia have shown differences in their preferences for products and sensitivity to price. This can be explained by the influence on expected quality of cues related to health, production process and eating experience. Eating experience is difficult to predict as consumers generally do not have enough information to form reliable expectations. In this context, branded beef can help to signal quality and reduce the degree of uncertainty that consumers experience when shopping. Focus group research identified different segments, premiums for preferred products and potential for large-scale differentiation and branding in the Australian market. Tipo: Conference Paper or Presentation Palavras-chave: Beef Branding; Consumer Preferences; Segmentation; Focus Groups.. Ano: 2009 URL: http://purl.umn.edu/48063 Consumer Preferences for Refrigerators Manufactured by “Climate Leaders” AgEcon Li, Xiaogu; Clark, Christopher D.; Jensen, Kimberly L.; Yen, Steven T.. In 2002, EPA established a voluntary program called the Climate Leaders Program (CL Program) designed for organizations to complete a corporate greenhouse gas (GHG) inventory, set a goal for reducing GHG emissions, and achieve that goal. The program was never implemented as a product labeling program. In 2010, EPA announced the program’s phase out. This study examines whether the CL Program could have been effectively used as a consumer product labeling program to assist consumers in choosing products manufactured by firms that have voluntarily set and achieved targeted GHG emission reductions. Tipo: Presentation Palavras-chave: Consumer Preferences; Climate Leaders; Willingness-to-Pay; Environmental Economics and Policy; Q50; Q58. Ano: 2012 URL: http://purl.umn.edu/123756 Discrete Choice Modeling of Consumer Preferences for Sustainably Produced Steak and Apples AgEcon Sackett, Hillary M.; Shupp, Robert S.; Tonsor, Glynn T.. "Sustainably produced" food labels have rapidly grown in popularity over the past decade (Batte 2011). Moreover, because there is no government agency overseeing certification of these production methods, consumers are generally confused about the production attributes that may or may not be present in a sustainable food system. This paper analyzes data from a hypothetical choice experiment to better understand consumer purchasing behavior when faced with competing food production attributes such as "organic" and "local". We seek to estimate preferences for "sustainably produced" food products and determine how they may be affected by varying degrees of information about sustainable agricultural systems. Additionally, the willingness to pay measurements... Tipo: Presentation Palavras-chave: Sustainably Produced Food; Choice Experiment; Consumer Preferences; Food Consumption/Nutrition/Food Safety; Q01; Q13; Q11. Ano: 2012 URL: http://purl.umn.edu/123517 Consumer Preference Variation between Domestic and Imported Food AgEcon Parcell, Joseph L.; Gedikoglu, Haluk. Increasing concerns about a healthy diet, food safety and support for the local economy provide new opportunities for farmers to increase their farm income by locally selling their farm products. The major challenge for farmers making local sales is to predict consumer preferences correctly and provide goods to the market accordingly. By analyzing results from a consumer survey conducted in the Midwest, the current study determines the consumer preferences for domestic artisan cheese compared with processed cheese and imported French cheese compared with U.S. artisan cheese. The results of the econometric analysis show that consumer preferences vary between domestic and imported cheese. The results also show that experience attributes are more influential... Tipo: Presentation Palavras-chave: Willingness to Pay; Consumer Preferences; Ordered Probit; Factor Analysis; Agribusiness; Marketing. Ano: 2012 URL: http://purl.umn.edu/124183 Registros recuperados: 5 Primeira ... 1 ... Última

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