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Consumer evaluation of a typical Italian salami: an experimental auction approach

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  • Gianluca Stefani

    (University of Florence)

  • Alessio Cavicchi

    (University of Macerata)

Abstract

This paper reports results of an evaluation experiment designed to provide both hedonic scores and measurements of consumer willingness to pay (WTP), on the basis of visual inspection, tasting, and presentation of information on origin, ingredients, and production processes of typical kinds of Italian salami with pig blood as their principal component. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components among the ingredients.

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Bibliographic Info

Paper provided by Macerata University, Department of Studies on Economic Development (DiSSE) in its series Working Papers with number 37-2011.

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Date of creation: Dec 2011
Date of revision: Feb 2012
Handle: RePEc:mcr:wpaper:wpaper00037

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Web page: http://www.unimc.it/sviluppoeconomico
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Keywords: hedonic scores; experimental auctions; food marketing; consumer behavior;

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  1. Jason F. Shogren & John A. Fox, 1996. "Consumer Preferences for Fresh Food Items with Multiple Quality Attributes: Evidence from an Experimental Auction of Pork Chops," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, Agricultural and Applied Economics Association, vol. 78(4), pages 916-923.
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