Consumers' Willingness to Pay for Locally Produced Ground Beef: A Case Study of the Rural Northern Great Plains

Chang, Kuo-Liang; Xu, Pei; Underwood, K. R.; Mayen, Carlos D.; Langelett, George

doi:10.1080/08974438.2013.724002

Cited by 19 publications

(12 citation statements)

References 51 publications

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“…Based on the differences between our results and an earlier study by Chang et al (2013), we recommend that future studies on the costs and WTP of beef products focus on a particular beef cut and on a small geographic location in order to generate results that are more precise and to avoid heterogeneity issues. In addition, our study results indicate that consumers with some specific characteristics are more likely to pay higher premiums for locally produced steaks.…”

Section: Discussioncontrasting

confidence: 40%

“…Of particular note, Table 4 indicates that consumers' preference and WTP for specific product attributes can vary significantly even for products within the same category. Compared to our study results, Chang et al (2013) conducted a survey study in South Dakota and found that consumers in supermarkets obtained the highest WTP to reduce fat content (instead of improving color and juiciness) for ground beef.…”

Section: Journal Ofmentioning

confidence: 99%

“…In this study, we focused on consumers at farmers' markets because some studies found shoppers at farmers' markets often share similar consumer attributes and a potentially higher WTP for local food (Chang, Xu, Underwood, Mayen, & Langelett, 2013;Crow & Henneberry, 2013;Giraud, Bond & Bond, 2005;Govindasamy, Schilling, Sullivan, Turvey, Brown, & Puduri, 2004;Nganje, Hughner, & Lee, 2011;. The rising sales at farmers' markets in recent years reflects not only consumers' increasing demand for locally produced food, but also their interest in learning more about the source of their food.…”

Section: Introductionmentioning

confidence: 99%

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Consumer Characteristics and Willingness to Pay for Locally Produced Product: A Case Study of Rib-eye Steaks in the Northern Great Plains

Chang

Warmann

et al. 2013

JAFSCD

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Section: Discussioncontrasting

confidence: 40%

Section: Journal Ofmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer Characteristics and Willingness to Pay for Locally Produced Product: A Case Study of Rib-eye Steaks in the Northern Great Plains

Chang

Warmann

et al. 2013

JAFSCD

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“…where δ(β) is the joint density function for the random parameter β (Hu et al 2009;Chang et al 2012). Willingness to pay (WTP) estimates the amount of money an individual consumer is willing to give up to exchange for benefits of a specific product attribute.…”

Section: Methodsmentioning

confidence: 99%

“…Willingness to pay (WTP) estimates the amount of money an individual consumer is willing to give up to exchange for benefits of a specific product attribute. According to Lusk and Norwood (2005), Mayen et al (2007) and Chang et al (2012), WTP can be computed using:…”

Section: Methodsmentioning

confidence: 99%

Country of origin and willingness to pay for pistachios: a chinese case

Wang

2014

Agric Econ

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Using 360 questionnaire data collected in Beijing, China, this study examines consumers' acceptance and willingness to pay (WTP) for pistachios produced in China, California and Turkey. The impact of country of origin (COO), price, flavor, package size and package type was analyzed. A conditional logit model shows that consumers are willing to pay a statistically significant premium for California and Chinese pistachio, but the Turkish pistachio is less preferred. Using a mixed logit model to estimate the income effect, this study shows that wealthier consumers tend to purchase California pistachio. The marginal effect shows that every 1% increase in income will result in a 1.2% increase in the probability of purchasing California pistachio. However, the purchase of Chinese pistachio does not depend on income. Price and COO are the two most influential attributes and package size and type are the two least important attributes to change derived utility.

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Consumer preferences for pork attributes related to traceability, information certification, and origin labeling: Based on China's Jiangsu Province

Gong

Qin

et al. 2017

Agribusiness

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In this study, 110 consumers in Wuxi, China's Jiangsu Province were surveyed for their preferences for traceable pork in a real choice experiment. Using random parameters logit and latent class logit models, results revealed that consumers had the highest willingness to pay (WTP) for government certification of traceability information authenticity. Consumers also had higher WTP for origin labeling compared to uncertified traceability information. Moreover, traceability to slaughter and processing was viewed as a substitute for local farming labeling and complement to non‐local farming labeling. Despite the heterogeneity among consumer groups, all consumers had some positive WTP for the local farming labeling attribute of traceable pork. Therefore, it is beneficial to include origin labeling in the traceable food attribute systems during the initial construction of traceable food markets in China.

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Consumers' Willingness to Pay for Locally Produced Ground Beef: A Case Study of the Rural Northern Great Plains

Cited by 19 publications

References 51 publications

Consumer Characteristics and Willingness to Pay for Locally Produced Product: A Case Study of Rib-eye Steaks in the Northern Great Plains

Consumer Characteristics and Willingness to Pay for Locally Produced Product: A Case Study of Rib-eye Steaks in the Northern Great Plains

Country of origin and willingness to pay for pistachios: a chinese case

Consumer preferences for pork attributes related to traceability, information certification, and origin labeling: Based on China's Jiangsu Province

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