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The Effect of Breakfast Cereal Coupons on the Nutritional Quality of Household Purchases

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  • Berning, Joshua P.

Abstract

Grocery coupons require consumers to purchase specific products. This can alter a consumer’s shopping basket. We examine what effect, if any, coupon use has on the nutritional quality of consumer purchases. We focus on breakfast cereals and evaluate their nutritional quality using fat, fiber, protein, sodium and sugar content. We find cereal purchases made with manufacturer or retailer coupons have greater sodium and sugar content. The change in fat, fiber and protein content are not economically significant. As part of a comprehensive marketing strategy, firms should evaluate how their customers use coupons to manage the cost and nutritional quality of their purchases.

Suggested Citation

  • Berning, Joshua P., 2014. "The Effect of Breakfast Cereal Coupons on the Nutritional Quality of Household Purchases," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 17(A), pages 1-20, March.
    • Handle: RePEc:ags:ifaamr:164597
    DOI: 10.22004/ag.econ.164597
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    References listed on IDEAS

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    Cited by:

    1. Richard J. Vyn & Getu Hailu, 2015. "Discount Usage and Price Discrimination for Pork Products in Canada," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 63(4), pages 449-474, December.
    2. Margarita Išoraitė, 2015. "Coupons as effective and innovative marketing tool," Entrepreneurship and Sustainability Issues, VsI Entrepreneurship and Sustainability Center, vol. 3(1), pages 104-113, September.

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