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Determinants of consumer preferences towards functional foods with seaweed ingredients


  • Bernhard Buehrlen

    (Fraunhofer-Institute Systems & Innovation Research ISI)

  • Maurizio Canavari

    (Dipartimento di Economia e Ingegneria agrarie DEIAgra , Alma Mater Studiorum-Università di Bologna)

  • Barbara Breitschopf

    (Institute for Economic Policy Research, Section System Dynamics & Innovation, University of Karlsruhe)


No abstract is available for this item.

Suggested Citation

  • Bernhard Buehrlen & Maurizio Canavari & Barbara Breitschopf, 2005. "Determinants of consumer preferences towards functional foods with seaweed ingredients," Others 0510001, University Library of Munich, Germany.
  • Handle: RePEc:wpa:wuwpot:0510001
    Note: Type of Document - pdf; pages: 8. Paper presented at the 97th EAAE Seminar 'The Economics and Policy of Diet and Health', Whiteknights Campus, University of Reading (UK), 21-22 April 2005

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    References listed on IDEAS

    1. Herrmann, Roland & Roeder, Claudia, 1998. "Some neglected issues in food demand analysis: retail-level demand, health information and product quality," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 42(4), pages 1-27.
    2. Poulsen, Jacob, 1999. "Danish consumers’ attitudes towards functional foods," MAPP Working Papers 62, University of Aarhus, Aarhus School of Business, The MAPP Centre.
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    JEL classification:

    • P - Economic Systems
    • Q - Agricultural and Natural Resource Economics; Environmental and Ecological Economics
    • Z - Other Special Topics

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