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Consumer Responses to New Food Quality Information: Are Some Consumers More Sensitive than Others AgEcon
Gao, Zhifeng; Schroeder, Ted C..
In the main approaches used to elicit consumer preference for food attributes, only limited attribute information are present. Though useful for ranking and revealing consumer preferences, these methods are not appropriate when results may be dependent upon the information set presented in the surveys. Studies have found out that additional quality information in surveys significantly affected respondents’ attitudes to or WTP for a specific product attributes. By using cluster analysis we are able to classify respondents into different consumer groups and investigate the difference in responses to new attribute information across consumer groups. Results show that different types of consumer’s WTP for beef steak attributes varies significantly and their...
Tipo: Conference Paper or Presentation Palavras-chave: Food Attribute; Willingness-to-Pay; Choice Experiment; Cluster Analysis; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety.
Ano: 2008 URL: http://purl.umn.edu/6168
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