Consumers' Willingness to Pay for Irradiated Poultry Products

Huang, Chung L.; Wolfe, Kent L.; McKissick, John C.

doi:10.1300/j047v19n02_05

Cited by 9 publications

(9 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We hypothesized that participant sociodemographic factors, chicken consumption, and purchase habits would be important determinants of consumers’ WTP for value‐added chicken products, as some studies propose that consumer behavior is affected by various demographic factors such as age and gender, education, and urbanization (Huang and others 2007). A logit model including all sociodemographic factors was estimated to explain respondents’ WTP.…”

Section: Resultsmentioning

confidence: 99%

“…In other words, the average WTP is estimated as the proportion of positive responses to varying price premiums. The DC format has been applied to elicit consumers’ WTP for fresh produce (Govindasamy and Italia 1997), irradiated poultry products (Huang and others 2007), locally produced meat products (Maynard and others 2003), and organic food (Gil and others 2000; Gracia and de Magistris 2008; Rodríguez and others 2008; Ureña and others 2008). …”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes

Michel¹,

Anders²,

Wismer³

2011

Journal of Food Science

View full text Add to dashboard Cite

A growing demand for convenient and ready-to-eat products has increased poultry processors' interest in developing consumer-oriented value-added chicken products. In this study, a conjoint analysis survey of 276 chicken consumers in Edmonton was conducted during the summer of 2009 to assess the importance of the chicken part, production method, processing method, storage method, the presence of added flavor, and cooking method on consumer preferences for different value-added chicken product attributes. Estimates of consumer willingness to pay (WTP) premium prices for different combinations of value-added chicken attributes were also determined. Participants'"ideal" chicken product was a refrigerated product made with free-range chicken breast, produced with no additives or preservatives and no added flavor, which could be oven heated or pan heated. Half of all participants on average were willing to pay 30% more for a value-added chicken product over the price of a conventional product. Overall, young consumers, individuals who shop at Farmers' Markets and those who prefer free-range or organic products were more likely to pay a premium for value-added chicken products. As expected, consumers' WTP was affected negatively by product price. Combined knowledge of consumer product attribute preferences and consumer WTP for value-added chicken products can help the poultry industry design innovative value-added chicken products. Practical Application: An optimum combination of product attributes desired by consumers for the development of a new value-added chicken product, as well as the WTP for this product, have been identified in this study. This information is relevant to the poultry industry to enhance consumer satisfaction of future value-added chicken products and provide the tools for future profit growth.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes

Michel¹,

Anders²,

Wismer³

2011

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Another common issue involves concerns about possible changes in the quality of the meat (Korzen et al, in press;Yeung and Yee, 2002). Finally, the potential increasing cost of the meat is a common issue, especially in so-called willingness to pay or purchase studies (Huang et al, 2007;Spaulding et al, 2007). Further, issues of familiarity and social suitability also seem to play a key role (Horlick-Jones, 2007).…”

Section: Introductionmentioning

confidence: 99%

Pure meat – Public perceptions of risk reduction strategies in meat production

Korzen¹,

Sandøe²,

Lassen³

2011

Food Policy

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

“…Social and economic factors, such as cost, income, attitudes, availability, and convenience, are established predictors of consumer food choices (Breakwell, ; Huang, Wolfe, & McKissick, ; Patil, Cates, & Morales, ; Stefanova et al., ). In general, higher education, greater income, and food safety concerns increase public's acceptance of food irradiation (Breakwell, ; Brown, Cranfield, & Henson, ; Fleming, Thorson, & Zhang, ; Grunert, ; Huang et al., ; Stefanova et al., ). The issue of trust of the information source is also critical for the investigation of risk perception (Cope et al., ; Ellis & Tucker, ; van Kleef et al., ; Laird, ; Siegrist, Stampfli, Kastenholz, & Keller, ); trust in the government and public health organizations strongly predicted acceptance of irradiated foods (Frenzen et al., ) and foods produced using new food processing technologies (Ellis & Tucker, ; Siegrist et al., ).…”

Section: Introductionmentioning

confidence: 99%

Factors Predicting Likelihood of Eating Irradiated Meat

Crowley

Marquette

Reddy

et al. 2012

J Applied Social Pyschol

View full text Add to dashboard Cite

Perception of risk associated with meat irradiation was investigated in a sample of 478 respondents. Fears associated with irradiation, the relative severity and risk of bacterial infection versus potential risks due to the irradiation, and perceptions of the safety of the meat irradiation process combined to strongly predict participants' reports of their likelihood of eating irradiated meat in the present investigation. Overall, respondents were skeptical with regard to eating irradiated meat if it became locally available. Respondents' acceptance of meat irradiation was clearly driven by concerns about the risks of irradiation, but not the risks of bacterial contamination, confirming findings in the literature on differences in perception of “natural” and “technological” risks.

show abstract

Consumers' Willingness to Pay for Irradiated Poultry Products

Cited by 9 publications

References 18 publications

Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes

Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes

Pure meat – Public perceptions of risk reduction strategies in meat production

Factors Predicting Likelihood of Eating Irradiated Meat

Contact Info

Product

Resources

About