Marginal Value Of Quality Attributes For Natural And Organic Beef
AbstractThe objective of this research is to determine the marginal value of attributes to consumers with respect to natural beef or beef produced with organic grains. A hedonic model is used to value attributes of 11 different primal cuts. Results suggest that producers under this particular natural/implant-free marketing alliance should market high-yielding animals rather than high-quality grading animals. Consumers of this beef value taste, as measured by dry aging, and leanness, as measured by USDA Select grade. The economic magnitudes of the variables under a producer's control were small relative to those that could be controlled by a processor.
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Bibliographic InfoArticle provided by Southern Agricultural Economics Association in its journal Journal of Agricultural and Applied Economics.
Volume (Year): 34 (2002)
Issue (Month): 01 (April)
beef; small farms; hedonic; Livestock Production/Industries;
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
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"Value Of Beef Steak Branding: Hedonic Analysis Of Retail Scanner Data,"
2010 Annual Meeting, July 25-27, 2010, Denver, Colorado
61596, Agricultural and Applied Economics Association.
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- Kleemann, Linda, 2013. "Knowing where organic markets move next: An analysis of developing countries in the pineapple market," Economics Discussion Papers 2013-10, Kiel Institute for the World Economy.
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