The objective of this study is to determine if there is a dominant free riding activity which can be identified and used as the basis for measuring free riding, or if multiple free riding actions and/or behaviors coexist within large collective action organizations. The study uses a confirmatory...

The quality of traditional and regional products is essentially determined by geography, history and culture. Being protected by a distinctive quality label (based on the geographical origin, traditions and special features) may enhance traditional Hungarian and regional products’...

Human behaviours are driven by two different types of motives: implicit and explicit motives. Psychologists have developed two main tools, namely time pressure and cognitive load, to disentangle the two motives. It implies that the values of willingness to pay (WTP) are sensitive to time...

Homegrown value-auction experiments are useful for exploring preferences for controversial product attributes. These auctions have emphasized estimating the effect of the attribute on the willingness to pay (WTP) for a product. The likelihood that individuals are willing to purchase any products...

REVISED 4/2/2015. SEE WP-15-001 AT http://ageconsearch.umn.edu/handle/200491

Since 2000 Germany has a fairly unique market mechanism to trade milk quotas between dairy farms. The two major features are: (1) a quasi auctioning system that produces excess demands which are covered by state reserves free of charge and (2) a price band is used to exclude high price bids. For...

This research locates a series of risks or hazards within a framework characterized by the level of control respondents believe they have over the risks, and the level of worry the risks prompt. It does this for a set of both food and non-food risks. The means by which this is done is novel and...

We report results of an analysis of the attribution of relative responsibility across the stages of the food chain for ensuring food safety. Specifically, we identify perceptions of the share of the overall responsibility that each stage in the food chain has to ensure that the meat people cook...

This paper is based on our ongoing joint work with Ravi Kanbur. Xi Chen is grateful to Ravi Kanbur for invaluable comments, guidance and encouragement. For comments and suggestions, please direct correspondence to Xi Chen at xc49@cornell.edu.

This paper is based on an ongoing joint work with David Sahn and Xiaobo Zhang.