Consumer evaluation of a typical Italian salami: an experimental auction approach
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.
|Date of creation:||Dec 2011|
|Date of revision:||Feb 2012|
|Contact details of provider:|| Postal: Piazza Oberdan, 3, 62100 Macerata|
Web page: http://www2.unimc.it/sviluppoeconomico
More information through EDIRC
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.:
- 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, vol. 78(4), pages 916-923.
When requesting a correction, please mention this item's handle: RePEc:mcr:wpaper:wpaper00037. See general information about how to correct material in RePEc.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (Carlo Sampaoli)
If references are entirely missing, you can add them using this form.