Branding fresh food: Who is willing to pay more for beef?
| Autor: | Victor Wright, Nam Hoang, Euan Fleming, Luis Emilio Morales, Garry R. Griffith, Wendy J. Umberger |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Ideal (set theory)
media_common.quotation_subject 05 social sciences Negative binomial distribution 04 agricultural and veterinary sciences 040401 food science Fresh food 0404 agricultural biotechnology Willingness to pay 0502 economics and business Survey data collection Quality (business) 050202 agricultural economics & policy Business Product (category theory) Marketing Food Science media_common |
| Zdroj: | Acta Alimentaria. 46:395-402 |
| ISSN: | 1588-2535 0139-3006 |
| DOI: | 10.1556/066.2016.0015 |
| Popis: | Retail beef markets not offering objective grade indicators in-store leave consumers uncertain about the quality of beef they purchase. The introduction of fresh brands can better meet consumers’ expectations. Willingness-to-pay for ‘ideal’ quality cuts represents the maximum premiums brands could achieve. Using Australian consumers’ survey data, the maximum premiums are modelled using zero-inflated negative binomial models. Results indicate that buyer’s characteristics and perceptions about product attributes influence the premiums for high-quality beef that consumers are willing to pay for a cut considered ‘ideal’, indicating the maximum premium that brands could achieve in relevant segments. The premiums indicate there is substantial potential for beef cuts that reduce purchase risk by more assuredly meeting buyer’s preferences in Australia. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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