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Consumer-Preferred Attributes of a Fresh Ground Beef and Turkey Product: A Conjoint Analysis

Author

Listed:
  • Schupp, Alvin R.
  • Gillespie, Jeffrey M.
  • Prinyawiwatkul, Witoon
  • O'Neil, Carol E.

Abstract

A random sample of 3,400 Louisiana households was surveyed by mail to determine their ratings for a number of product profiles involving a combined fresh ground beef and turkey product. The attributes and levels of the new product included form (fresh, frozen), identity of the packager (retailer, processor), percentage of beef in product (50,70,90), and price of the combined product as a percentage of ground beef (80,90,100). Based on 2,781 observations, the order of importance of the attributes were, in order of declining importance, content, form, price, and packager. Consumer utility was highly sensitive to the content of beef, with a higher content being preferred.

Suggested Citation

  • Schupp, Alvin R. & Gillespie, Jeffrey M. & Prinyawiwatkul, Witoon & O'Neil, Carol E., 2003. "Consumer-Preferred Attributes of a Fresh Ground Beef and Turkey Product: A Conjoint Analysis," Journal of Food Distribution Research, Food Distribution Research Society, vol. 34(2), pages 1-7, July.
    • Handle: RePEc:ags:jlofdr:27320
    DOI: 10.22004/ag.econ.27320
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    References listed on IDEAS

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    3. Jeffrey Gillespie & Gary Taylor & Alvin Schupp & Ferdinand Wirth, 1998. "Opinions of professional buyers toward a new, alternative red meat: Ostrich," Agribusiness, John Wiley & Sons, Ltd., vol. 14(3), pages 247-256.
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    5. Halbrendt, C.K. & Wirth, F.F. & Vaughn, G.F., 1991. "Conjoint Analysis of the Mid-Atlantic Food-Fish Market for Farm-Raised Hybrid Striped Bass," Journal of Agricultural and Applied Economics, Cambridge University Press, vol. 23(1), pages 155-163, July.
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