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Consumer Willingness-to-Pay for Fresh Pork Attributes
| Content Provider | Semantic Scholar |
|---|---|
| Author | Sanders, Dwight R. Moon, Wanki Kuethe, Todd H. |
| Copyright Year | 2007 |
| Abstract | A survey was used to gauge consumer preferences toward four fresh pork attributes: juiciness, tenderness, marbling, and leanness. The survey elicited consumer willingness-to-pay a premium for an improvement in these attributes. Approximately one-half of the respondents were willing to pay some premium for the attributes of juiciness, leanness, and tenderness. The average premium size ranged from $0.20/lb. for marbling to $0.37/lb. for tenderness. Neither the choice of a certifying agency nor the use of a cheap talk script influenced premium levels. |
| Starting Page | 1 |
| Ending Page | 17 |
| Page Count | 17 |
| File Format | PDF HTM / HTML |
| Volume Number | 25 |
| Alternate Webpage(s) | http://www.jab.uga.edu/Library/F07-04.pdf |
| Alternate Webpage(s) | https://ageconsearch.umn.edu/record/62294/files/JAB_Fall07__04_pp163-179.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
