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Estimating Price Premiums for Breads Marketed as “Low-Carbohydrate Breadsâ€

Listed author(s):
  • Nganje, William E.
  • Kaitibie, Simeon
  • Wachenheim, Cheryl J.
  • Acquah, Emmanuel T.
  • Matson, Joel
  • Johnson, Grant

Retail data are used in a hedonic pricing framework to estimate the premium paid for the “low-carbohydrate†attribute and other attributes of bread at grocery and non-grocery stores in a regional market. Results show that consumer willingness to pay is influenced by the “low-carbohydrate†attribute as well as by sugar, fiber, and fat content; serving size; and size of loaf. Implicit price premiums vary significantly by retail location. However, price differentials may be compounded by the absence of an acceptable definition for low-carbohydrate foods.

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Article provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.

Volume (Year): 39 (2008)
Issue (Month): 2 (July)

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Handle: RePEc:ags:jlofdr:55976
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