Consumer Responses to New Food Quality Information: Are Some Consumers More Sensitive than Others Reportar como inadecuado

Consumer Responses to New Food Quality Information: Are Some Consumers More Sensitive than Others - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

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 responses to new attribute information are different, if a specific attribute is studied. Over all, there was no significant difference between the responses to new information between consumer groups. However, in the case where cue attributes existed, consumers with small family size, less children, lower income, are single and younger, respond significantly intensive to the new information than other consumers.

Keywords: Food Attribute ; Willingness-to-Pay ; Choice Experiment ; Cluster Analysis

Subject(s): Consumer/Household Economics

Food Consumption/Nutrition/Food Safety

Issue Date: 2008

Publication Type: Conference Paper/ Presentation

PURL Identifier:

Total Pages: 36

Series Statement: Selected Paper


Record appears in: American Agricultural Economics Association (AAEA) > 2008 Annual Meeting, July 27-29, 2008, Orlando, Florida

Autor: Gao, Zhifeng ; Schroeder, Ted C.


Documentos relacionados