Characteristics and hedonic pricing of differentiated beef demands

Hahn, William F.; Mathews, Kenneth H.

doi:10.1111/j.1574-0862.2007.00214.x

Cited by 20 publications

(15 citation statements)

References 36 publications

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“…With regard to meat, the majority of studies reported in the literature consider US data including Hahn and Matthews (), Parcell and Schroeder (), Schulz et al . () and Vickner ().…”

Section: Hedonic Analysis Cool and The Horsemeat Incidentmentioning

confidence: 99%

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Hedonic Analysis of Consumers' Valuation of Country of Origin of Meat in the United Kingdom

Hussein¹,

Fraser²

2017

J Agricultural Economics

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We estimate the implicit prices consumers are willing to pay for country of origin labels, using hedonic price methods and panel data for meat and meat products in the United Kingdom. Our results show that consumers place significant value on origin information across fresh and processed meat products, especially since the horsemeat incident in 2013. The findings also suggest that retailers have increased the use of voluntary labelling of processed meat products since the incident. Hence, further extension of existing mandatory labelling requirements to processed meat products may not be required at least in the short term.

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“…With regard to meat, the majority of studies reported in the literature consider US data including Hahn and Matthews (), Parcell and Schroeder (), Schulz et al . () and Vickner ().…”

Section: Hedonic Analysis Cool and The Horsemeat Incidentmentioning

confidence: 99%

“…With regard to meat, the majority of studies reported in the literature consider US data including Hahn and Matthews (2007), Parcell and Schroeder (2007), Schulz et al (2012) and Vickner (2015). Studies undertaken in other countries include Ahmad and Anders (2012) in Canada.…”

Section: Hedonic Analysis Cool and The Horsemeat Incidentmentioning

confidence: 99%

Hedonic Analysis of Consumers' Valuation of Country of Origin of Meat in the United Kingdom

Hussein¹,

Fraser²

2017

J Agricultural Economics

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“…Little research has applied HPMs to decompose the prices paid for heterogeneous consumer packaged goods such as value‐added and frozen meat or seafood products. The majority of previous studies used stated preference and experimental methods to elicit values of the following attributes within fresh meat products: eating quality (Melton et al 1996; Hahn and Mathews 2007), fat content (Shongwe et al 2007), organic (Boland and Schroeder 2002), packaging (Harrison et al 2004), and labeling (Loureiro and McCluskey 2000; Loureiro and Umberger 2003). In addition, studies by Froehlich et al (2009), Enneking (2004), Loureiro and Umberger (2007), and Alfnes and Rickertsen (2003) focused on brand, food safety, traceability, and origin attributes that may indirectly influence prices paid.…”

Section: Literaturementioning

confidence: 99%

The Value of Brand and Convenience Attributes in Highly Processed Food Products

Ahmad

Anders²

2011

Canadian J Agri Economics

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Researchers have long sought to better understand consumer preferences for various packaged foods and their attributes. Beyond price and taste, brand names, convenience, and increasingly diet-healthrelated cues are regarded as key attributes in attracting consumer demand. This paper applies a hedonic pricing model to a large panel of consumer packaged food products to estimate monetary value of brand, convenience, and other quality attributes in processed meat and seafood products using 2000-06 Nielsen aggregate weekly scanner data. We find evidence of consumer preferences for perceived "natural" and health attributes over products with higher degrees of processing. The results further indicate that the process of adding value to food products is intricate and dependent on multiple other indicators of product quality, not least health. As such, frozen natural chicken and seafood products may be considered by certain consumers as substitutes for fresh meat and seafood. This finding may carry further implications for the pricing and marketing of lower-value products. Les chercheurs tentent depuis longtemps de mieux comprendre les préférences des consommateurs pour divers aliments emballés et leurs attributs. Outre le prix et le goût, la marque, l'aspect pratique et les logos santé sont considérés comme d'importants attributs pour accroître la demande des consommateurs. Dans le présent article,à l'aide de données scanographiques agrégées hebdomadaires obtenues auprès de Nielsen pour la période de 2000à 2006, nous avons appliqué un modèle hédonistique desprixà un largeéventail de produits alimentaires de consommation courante pour estimer la valeur monétaire de la marque, de l'aspect pratique et d'autres attributs de qualité dans le cas de produits de viande et de la mer transformés. Les résultats indiquent que les consommateurs ont une préférence pour les produits dits «naturels» et «santé» par rapport aux produits hautement transformés. Les résultats indiquentégalement que le processus d'ajout de valeur aux produits alimentaires est complexe et tributaire de nombreux autres indicateurs de qualité, y compris la santé. Certains consommateurs considèrent même les produits de la mer et le poulet naturel surgelés comme des substituts de viande et de produits de la mer frais. Cette observation peut avoir des incidences sur l'établissement des prix et la commercialisation de produits de faible valeur.

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“…The presence of non-linearities in the relationships between quality attributes and their implicit prices (e.g., increasing marginal cost of quality), and the existence of attribute thresholds (e.g., private or regulatory minimum requirements) that may result in disproportional price effects. Both topics, largely neglected in empirical hedonic studies in meat marketing (e.g., Hahn and Mathews, 2007; Ahmad and Anders, 2010; Vickner, 2015)…”

Section: Theoretical Frameworkmentioning

confidence: 99%

Towards consumer-driven meat supply chains: opportunities and challenges for differentiation by taste

Schulze-Ehlers

Anders

2017

Renew. Agric. Food Syst.

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This paper investigates the state of pork supply as to its neglect of developing innovations and mechanisms for delivering superior eating quality to consumers. We explore reasons behind pork supply chains’ predominant focus on mass production combined with traceability and food safety, while only little attention has been given to potentially lucrative niche markets focused on intrinsic quality cues. Using established analytical frameworks of hedonic pricing and transactions costs economics we discuss alternative strategies for the segregation and promotion of intrinsic sensory differentiated pork. Growing empirical evidence in the literature underpins the importance of eating experience in delivering utility to consumers and in stabilizing declining demand trends in major markets. Building on current consumer behavioral literature and organizational developments in meat supply chains in Europe and Australia, we critically discuss opportunities to overcome this supposedly suboptimal situation.

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Characteristics and hedonic pricing of differentiated beef demands

Cited by 20 publications

References 36 publications

Hedonic Analysis of Consumers' Valuation of Country of Origin of Meat in the United Kingdom

Hedonic Analysis of Consumers' Valuation of Country of Origin of Meat in the United Kingdom

The Value of Brand and Convenience Attributes in Highly Processed Food Products

Towards consumer-driven meat supply chains: opportunities and challenges for differentiation by taste

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