Consulta: creatorFacets:"Mele,   Paul Van"
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Willingness to Pay for Enhanced Food Quality: Rice Parboiling in Benin
Provedor de dados: Research in Agricultural & Applied Economics (AgEcon Searh)
Autores: 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