Consumers' assessment of labelled and packaged fresh potato: Evidence from Experimental Auctions
| Autor: | Beatriz Lupín, Elsa Mirta M. Rodríguez, Julieta A. Rodríguez |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Consumption (economics)
food produced with less use agrochemical Economics and Econometrics differentiated quality media_common.quotation_subject Atributos de Calidad lcsh:S Disposición a Pagar attributes Experimental economics Agricultural and Biological Sciences (miscellaneous) lcsh:Agriculture Product (business) Experimentos de Elección Agricultural science Multiple correspondence analysis Common value auction Production (economics) Quality (business) Business Papa experimental economics Agronomy and Crop Science Preferencias del Consumidor media_common |
| Zdroj: | Economia Agro-Alimentare, Vol 22, Iss 3 (2021) Economia Agro-Alimentare/Food Economy, 22(3), 1-19. ISSN 1972-4802. 10.3280/ecag3-2020oa11046 Nülan (UNMDP-FCEyS) Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales instacron:UNMDP-FCEyS Julieta Alejandra Rodriguez |
| ISSN: | 1972-4802 1126-1668 |
| DOI: | 10.3280/ecag3-2020oa11046 |
| Popis: | Worldwide, the potato is the third more important crop, coming after wheat and rice. In Argentina, it is the horticultural product with the highest consumption in fresh state, but Argentine consumers know little to nothing about potatoes attributes. The objective of this research is to identify the attributes that influence the assessment that consumers make of a potato with differentiated quality. Due to this, a Vickrey Second Price Experimental Auction took place in April 2017. The experiment involved 155 participants, who were students and employees of the School of Economic and Social Sciences of the National University of Mar del Plata. A Multiple Correspondence Analysis was applied based on the data of the bids and the survey carried out at the Auction. The main results showed that the participants, after receiving information about the culinary aptitude of the differentiated potato and its production method - its lower content of agrochemicals -, were willing to pay a higher price for the product. Additionally, participants opted for a higher price of potato when it was presented in a labelled package. Likewise, an identify group of participants were shown to be willing to pay more for this differentiated food. Fil: Rodriguez, Julieta A. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Rodríguez, Elsa Mirta M. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Lupín, Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. |
| Databáze: | OpenAIRE |
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