| Registro completo |
| Provedor de dados: |
AgEcon
|
| País: |
United States
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| Título: |
Consumer Willingness to Pay for Breads Marketed as "Low-Carbohydrate"
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| Autores: |
Wachenheim, Cheryl J.
Nganje, William E.
Kaitibie, Simeon
Johnston, Gretchen
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| Data: |
2005-05-19
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| Ano: |
2005
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| Palavras-chave: |
Low carbohydrate bread
Hedonic price
Willingness to pay
Institutional and Behavioral Economics
D12
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| Resumo: |
Bread producers are taking advantage of healthy feeding habits by developing new "low carbohydrate" products to entice customers. These low carbohydrate breads are generally more expensive than conventional types. This study tests the hypothesis that consumers are willing to pay higher premium for "low carbohydrate" breads at various locations and markets. We use retail data in a hedonic pricing framework to estimate the premium paid for the "low carbohydrate" attribute of bread. Results show that the implicit price of the "low carbohydrate" attribute of bread ranges from about 0.06¢ to 1.1¢ per gram, reflecting the amount consumers are willing to pay above the price of conventional bread.
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| Tipo: |
Conference Paper or Presentation
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| Idioma: |
Inglês
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| Identificador: |
16572
http://purl.umn.edu/19428
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| Editor: |
AgEcon Search
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| Relação: |
American Agricultural Economics Association>2005 Annual meeting, July 24-27, Providence, RI
Selected Paper 136440
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| Formato: |
22
application/pdf
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