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| Registros recuperados: 10 | |
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| De Groote, Hugo; Tomlins, Keith; Haleegoah, Joyce; Awool, Manfred; Frimpong, Benedicta; Banerji, Abijit; Chowdury, Shyamal K.; Meenakshi, J.V.. |
| Deficiencies of micronutrients such as vitamin A are widespread, expecially in Africa. Biofortified crops such as maize, bred for high levels of provitamin A might offer a solution, but these crops are often bright orange, and African maize consumers prefer white. To estimate the consumers interest in orange biofortified maize, sensory evaluations were organized in rural Ghana with white, yellow and orange maize. The effect of information on willingness to pay for biofortification was estimated using a simulated radio message. Results indicate that color preferences are highly regional, wide variation exist within regions, and the provision of information is able to change these preferences. The color of biofortified maize should therefore not be seen as... |
| Tipo: Journal Article |
Palavras-chave: Maize; Biofortification; Consumers; Experimental auction; Sensory evaluation; Crop Production/Industries; Demand and Price Analysis. |
| Ano: 2010 |
URL: http://purl.umn.edu/96197 |
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| Vanwechel, Tamara; Wachenheim, Cheryl J.; Schuck, Eric C.; Lambert, David K.. |
| Bid prices were elicited for standard-label cookies, muffins, and potato chips and those identified as not including genetically modified (GM) ingredients using an experimental auction. Including a statement that the product did not include GM ingredients increased bids over those offered for standard-label products. Providing negative-biased information about the impact of GM crops on the environment increased the risk participants associated with GM foods, and positive-biased information decreased perceived risk. Overall, providing impact information, whether positive- or negative-biased, increased bids for products presumed GM. The influence of information bias on bids varied among selected participant groups, supporting the presence of uniquely... |
| Tipo: Working or Discussion Paper |
Palavras-chave: Biotechnology; Environment; Experimental auction; Genetically modified; Information; Willingness-to-pay; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies. |
| Ano: 2003 |
URL: http://purl.umn.edu/23620 |
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| Combris, Pierre; Pinto, Alexandra Seabra; Fragata, Antonio; Giraud-Heraud, Eric. |
| Until recently, fresh fruits such as pears were provided to markets as generic products. However, these products are now differentiated by cultivars, origins and appearances, as well as by companies production and processing methods. Therefore, we observe a lot of denominations of origin, retailers and private labels in order to signal the differentiation to the consumers, who are often willing to pay large price premiums for products with specific attributes. Indeed the value consumers put on fruits depends on the degree of product-information that are available to them and this information derives mainly from tasting and from the label of the products. In this paper, we used an experimental auction to investigate how quality attributes information... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Experimental auction; Willingness to pay; Quality signals; Food safety; Fruits.; Food Consumption/Nutrition/Food Safety. |
| Ano: 2007 |
URL: http://purl.umn.edu/7879 |
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| Demont, Matty; Zossou, Esperance; Rutsaert, Pieter; Ndour, Maimouna; Mele, Paul Van; Verbeke, Wim. |
| In Benin, traditional parboiling is still widely practiced among rice processors, resulting in inferior grain quality. A new parboiler was introduced to improve the milling yield and quality of local rice. We conducted Vickrey second price auctions followed by a consensus session to elicit rural Beninese consumers’ willingness to pay for rice obtained through the new parboiler and two locally innovated parboilers. Relative to traditionally parboiled rice, consumers were willing to pay price premiums of 9–13% for rice obtained through a local parboiler using a container of which the bottom is a perforated metal, 27% for rice obtained through a local parboiler using wooden sticks at the bottom of the pot, and 25–34% for rice parboiled through the improved... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Sub-Saharan Africa; Food processing; Experimental auction; Food quality; Food Consumption/Nutrition/Food Safety. |
| Ano: 2011 |
URL: http://purl.umn.edu/114443 |
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| Registros recuperados: 10 | |
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