Consumer preferences and willingness to pay for grass-fed beef

Empirical evidence from in-store experiments

Hong Xue, Denise Mainville, Wen You, Rodolfo M. Nayga, Jr

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

This study uses experimental economic techniques to explore consumers' preferences between conventional beef and grass-fed beef, and their willingness to pay for grass-fed beef. Our analysis shows that palatability attributes play a central role in determining consumers' preferences and WTP. We also find that consumers' nutrition knowledge, beef consumption behavior, health condition, living alone status and household size have significant impacts on consumers' WTP for grass-fed beef.

Original languageEnglish
Pages (from-to)857-866
Number of pages10
JournalFood Quality and Preference
Volume21
Issue number7
DOIs
Publication statusPublished - 2010 Oct 1
Externally publishedYes

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willingness to pay
consumer preferences
Poaceae
beef
grasses
nutrition knowledge
Social Conditions
palatability
households
Economics
Red Meat
Consumer Behavior
economics
Health

Keywords

  • BDM auction
  • Grass-fed beef
  • Nutrition knowledge
  • Sensory characteristics
  • Willingness to pay

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Consumer preferences and willingness to pay for grass-fed beef : Empirical evidence from in-store experiments. / Xue, Hong; Mainville, Denise; You, Wen; Nayga, Jr, Rodolfo M.

In: Food Quality and Preference, Vol. 21, No. 7, 01.10.2010, p. 857-866.

Research output: Contribution to journalArticle

Xue, Hong ; Mainville, Denise ; You, Wen ; Nayga, Jr, Rodolfo M. / Consumer preferences and willingness to pay for grass-fed beef : Empirical evidence from in-store experiments. In: Food Quality and Preference. 2010 ; Vol. 21, No. 7. pp. 857-866.
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