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	Provedor de dados AgEcon (2) Autor Christensen, Tove (2) Gyrd-Hansen, Dorte E. (2) Morkbak, Morten Raun (2) Olsen, Soren Boye (1) Palavra-chave Food Consumption/Nutrition/Food Safety (2) Agricultural and Food Policy (1) Choice Experiment (1) Choice experiments (1) Consumer valuation (1) Embedding. (1) Food Safety (1) Food safety (1) Market Goods (1) Valuation (1) Mais... Tipo do documento Conference Paper or Presentation (2) Ano 2009 (1) 2008 (1) País United States (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Consumers want safer meat - but not at all costs AgEcon Morkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte E.. Consumers, the public authorities, and the food industry are all concerned with the safety of meat. The increasing demand for safer food from the consumers and the public authorities puts pressure on producers to identify efficient methods to reduce risks. Earlier studies have shown that consumers state a willingness to pay for safer meat – but we know very little about how different methods to reduce risks affect the consumers’ preferences for safer meat. In the present study, a choice experiment for a representative sample of the Danish population was conducted to elicit whether consumers’ willingness to pay for reducing the risks of Salmonella infections was affected by the specific risk reduction methods (risk reductions using the current policy, at... Tipo: Conference Paper or Presentation Palavras-chave: Food safety; Consumer valuation; Choice experiments; Food Consumption/Nutrition/Food Safety. Ano: 2008 URL: http://purl.umn.edu/44319 Is Embedding Entailed in Consumer Valuation of Food Safety Characteristics? AgEcon Morkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte E.; Olsen, Soren Boye. Consumers’ preferences for food safety characteristics are investigated with particular focus on existence of an embedding effect. Embedding exists if consumer valuation of food safety is insensitive to scope. Two choice experiments have been conducted valuing food safety in respectively minced pork and chicken breasts, exemplified by avoiding human risks of Salmonella infections and strengthening the restrictions of using antibiotics in the pork production and in terms of avoiding human risks of Salmonella and Campylobacter infections respectively. The results showed no indications of an embedding effect between the food safety characteristics, in neither of the cases. Tipo: Conference Paper or Presentation Palavras-chave: Valuation; Choice Experiment; Market Goods; Food Safety; Embedding.; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety. Ano: 2009 URL: http://purl.umn.edu/58099 Registros recuperados: 2 Primeira ... 1 ... Última

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