Impact of a price premium on sales of branded, low fat, fresh beef
A laboratory test was conducted in the San Francisco Bay area during July 1987 to study the impact of a price premium (25%) on sales of branded, low fat, and natural beef. The effect of a 25% price premium was a 38% reduction in trial purchases. While price resistance was significant, there is a consumer segment willing to pay a premium for a product low in fat and free of artificial ingredients.
Year of publication: |
1988
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Authors: | Menkhaus, Dale J. ; Whipple, Glen D. ; Field, Ray A. ; Moore, Shawn W. |
Published in: |
Agribusiness. - John Wiley & Sons, Ltd., ISSN 0742-4477. - Vol. 4.1988, 6, p. 521-534
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Publisher: |
John Wiley & Sons, Ltd. |
Saved in:
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