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

doi:10.1016/j.foodqual.2010.05.004

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

Research output: Contribution to journal › Article › peer-review

74 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 language	English
Pages (from-to)	857-866
Number of pages	10
Journal	Food Quality and Preference
Volume	21
Issue number	7
DOIs	https://doi.org/10.1016/j.foodqual.2010.05.004
Publication status	Published - 2010 Oct

Bibliographical note

Funding Information:
The funding for this research was provided through a Sustainable Agriculture Research and Education grant for the project Promoting the Development of Economically and Ecologically Sustainable Pasture-fed Beef Markets, with supporting funding from the USDA-ARS through its regional initiative, Pasture-Based Beef Systems for Appalachia.

Keywords

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

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

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10.1016/j.foodqual.2010.05.004

Cite this

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title = "Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments",

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.",

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note = "Funding Information: The funding for this research was provided through a Sustainable Agriculture Research and Education grant for the project Promoting the Development of Economically and Ecologically Sustainable Pasture-fed Beef Markets, with supporting funding from the USDA-ARS through its regional initiative, Pasture-Based Beef Systems for Appalachia. ",

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AU - Xue, Hong

AU - Mainville, Denise

AU - You, Wen

AU - Nayga, Rodolfo M.

N1 - Funding Information: The funding for this research was provided through a Sustainable Agriculture Research and Education grant for the project Promoting the Development of Economically and Ecologically Sustainable Pasture-fed Beef Markets, with supporting funding from the USDA-ARS through its regional initiative, Pasture-Based Beef Systems for Appalachia.

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N2 - 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.

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KW - Grass-fed beef

KW - Nutrition knowledge

KW - Sensory characteristics

KW - Willingness to pay

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ER -

Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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