Consumers' preferences for meat quality attributes such as color influence their purchasing decisions. Better understanding of consumer preferences can help meat processors and others attain effective product development and marketing and inform public policy decisions on nutrition and food...

Preferences for pomegranates, including some novel pomegranate varieties, were evaluated using an experimental auction and nonhypothetical preference ranking mechanism. Additional information on the taste and health benefits of the products was provided to mimic the information-gathering process...

This study evaluates the effectiveness of a point of purchase advertising program conducted for two local horticultural brands in Texas. The results based on surveys gathered before and after the program was launched suggest that the campaign size was not sufficient to significantly increase...

Livestock husbandry is a major line of conflict in many industrialized countries. Farmers are caught in a dilemma between ethical considerations imposed by, for instance, nongovernmental organizations and the wider public on the one hand and competitive and economic pressures on the other. In...

The objective of the paper is to present the preliminary results of the survey project whose aim is to explore the Turkish consumer's perceptions regarding food safety and the tradeoff they make between chemical residues and cosmetic quality in fresh fruit and vegetable marketing chain. Previous...

Large urban areas in developing countries represent currently the most dynamically growing markets for food products. This study investigates the willingness to pay of consumers in Nairobi for safer leafy vegetables. We survey individuals’ perceived food safety across four major market...

The aim of the paper is to assess consumers’ willingness to pay (WTP) for a local food produced in a less-favoured area in the Aragon region (Spain). In particular, we examine whether consumers value lamb meat products (lamb and suckling lamb) labelled as “Ojinegra from Teruel”,...

Most quality properties of food products can be considered as credence characteristics, quality of which cannot be inferred before the purchase, and sometimes not even after the purchase. Our objective is to assess how much consumers are willing to pay (WTP) for meat products, of which e.g....