In this paper we present the results of an experimental auction conducted to examine the influence of nutritional information on food choice and in particular estimate consumer willingness to pay for bread that contains functional ingredients which is used to make sandwiches. We find that...

China’s transition into a developed economy is driving changes in consumer preferences and demand for foods. To evaluate consumer preferences for imported pork in urban China, primary data were collected in two metropolitan areas- Beijing and Shanghai. Estimated logit models revealed that an...

Experimental Economics methods are used to determine Hispanic consumers’ sensory acceptance of pasture-fed beef and evaluate visual and taste influences on their overall preferences and willingness-to-pay (WTP). Two hundred and thirty-one Hispanic consumers in four experimental sites in...

Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour. In specified seven attributes, test weight, moisture, and...

This research furthers the assessment of consumer demand for locally produced foods, while also considering a host of other food attributes that may interact to influence consumer utility. Using stated preference data from a choice-based conjoint analysis survey instrument, we estimate...

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