Consumer Preference For Pst-Supplement Pork
Conjoint measurement was used to determine consumer preference for fresh pork produced with genetically engineered porcine somatotropin (pST). A preference model was constructed based on three pork attributes, degree of fat reduction, price, and production technology, which allowed for interactions between attributes to be estimated. Interview surveys were used to collect data in several shopping centres in three Australian cities. Respondents generally preferred leaner pST-supplemented pork, but only at fat reduction levels greater than those possible with conventionally produced pork, and at competitive prices.
Volume (Year): 38 (1994)
Issue (Month): 02 (August)
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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.:
- Green, Paul E & Srinivasan, V, 1978. " Conjoint Analysis in Consumer Research: Issues and Outlook," Journal of Consumer Research, Oxford University Press, vol. 5(2), pages 103-23, Se.
- Piggott, Nicholas E. & Wright, Vic, 1992. "From Consumer Choice Process To Aggregate Analysis: Marketing Insights For Models Of Meat Demand," Australian Journal of Agricultural Economics, Australian Agricultural and Resource Economics Society, vol. 36(03), December.
- John D. Mullen & Michael K. Wohlgenant, 1991.
"The Willingness Of Consumers To Pay For Attributes Of Lamb,"
Australian Journal of Agricultural and Resource Economics,
Australian Agricultural and Resource Economics Society, vol. 35(3), pages 247-262, December.
- Mullen, John D. & Wohlgenant, Michael K., 1991. "The Willingness Of Consumers To Pay For Attributes Of Lamb," Australian Journal of Agricultural Economics, Australian Agricultural and Resource Economics Society, vol. 35(03), December.
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