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The Impact of Environmental and Health Motivations on the Organic Share of Produce Purchases

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  • Durham, Catherine A.

Abstract

As demand and supply of organic produce has increased, it has become possible to distinguish between the many individuals that express a preference for organic and the share of their purchases that is organically produced. This study examines the share of a consumer's produce purchases that are organic, and how that is influenced by economic factors, environmental and health motivations, and demographic characteristics. Results from a model of organic preference are compared to those from a model of organic buying proportions. Buying proportion models are also estimated separately for those that preferred organic and those that preferred conventional produce. A limitation in this study is that it evaluates stated buying proportions rather than actual purchases.

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  • Durham, Catherine A., 2007. "The Impact of Environmental and Health Motivations on the Organic Share of Produce Purchases," Agricultural and Resource Economics Review, Cambridge University Press, vol. 36(2), pages 304-320, October.
    • Handle: RePEc:cup:agrerw:v:36:y:2007:i:02:p:304-320_00
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    2. Paragahawewa, Upananda Herath, 2009. "To fence or not to fence: A partial probit analysis," 2009 Conference, August 16-22, 2009, Beijing, China 51026, International Association of Agricultural Economists.
    3. Bergès, Fabian & Monier-Dilhan, Sylvette, 2013. "Do consumers buy organic food for sustainability or selfish reasons?," TSE Working Papers 13-372, Toulouse School of Economics (TSE), revised Aug 2013.
    4. Jing Xie & Zhifeng Gao & Marilyn Swisher & Xin Zhao, 2016. "Consumers’ preferences for fresh broccolis: interactive effects between country of origin and organic labels," Agricultural Economics, International Association of Agricultural Economists, vol. 47(2), pages 181-191, March.
    5. Eline Poelmans & Sandra Rousseau, 2017. "Beer and Organic Labels: Do Belgian Consumers Care?," Sustainability, MDPI, vol. 9(9), pages 1-15, August.
    6. Anna GAVIGLIO & Alberto PIRANI, 2015. "Consumer perception of cured pork meats: the added value of the organic attribute," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 32-36.

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