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Comparison of Preferences for Pork Sandwiches Produced from Animals With and Without Somatotropin Administration (A)

  • Fox, John A.
  • Buhr, Brian L.
  • Shogren, Jason F.
  • Kliebenstein, James
  • Hayes, Dermot J.

Experimental auction markets were designed and used to investigate consumer preferences for sandwiches produced with meat from pigs treated with porcine somatotropin. A second-price, sealed-bid auction procedure was used to determine willingness to pay to exchange a pork loin sandwich with leaner meat from pigs treated with somatotropin for a similar sandwich with meat from untreated pigs. The research was conducted using a sample of 114 undergraduate students in Iowa, Arkansas, Massachusetts, and California. At the end of the experiment 33 of 58 subjects would not bid to change their leaner pork for typical pork, whereas 15 of 56 subjects would not bid to change their typical pork for leaner pork. The results suggest a preference for leaner meat from the treated pigs, but also the potential for niche markets for meat and meat products from untreated pigs.

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Paper provided by Iowa State University, Department of Economics in its series Staff General Research Papers with number 852.

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Date of creation: 01 Jan 1995
Date of revision:
Publication status: Published in Journal of Animal Science 1995, vol. 73, pp. 1048-1054
Handle: RePEc:isu:genres:852
Contact details of provider: Postal: Iowa State University, Dept. of Economics, 260 Heady Hall, Ames, IA 50011-1070
Phone: +1 515.294.6741
Fax: +1 515.294.0221
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