We use an experimental auction market to investigate how inconsistency in tenderness affects consumers' WTP for beef. We find that both the level and the spread of tenderness affect consumers' WTP. Categorization the beef into various classes of tenderness increased the total value of the beef...

We explore preference stability at the individual and market level. We examine individual bidding behavior among 116 French consumers who participated in experimental auctions conducted seven months apart for five types of fish. We reject preference stability at the individual level, but not at...

We use panel data from two experiments conducted five months a part to investigatethe stability of individual preferences and aggregate demand for five types of fish. Even though the bids in the two experiments are positively correlated, they clearly suggest that the individual preferences are...

During the last decade, experimental auctions and stated choice (SC) surveys have been widely used to study food demand. These methods have complementary strengths and weaknesses. Experimental auctions are limited by the availability of products and the use of locally recruited participants,...