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| 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 |
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| 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 |
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