Preference structure for lamb meat consumers. A Spanish case study

PurposeThis study measures the degree of influence that attributes such as price, organic production, origin and commercial type have on Spanish consumers when purchasing lamb meat, while also analysing various lamb meat differentiation strategies.Design/methodology/approachThe methodology consisted of a survey of 421 Castilla‐La Mancha (Spain) lamb meat consumers during the month of January 2009. The preferences of these consumers were determined through several multivariate techniques.FindingsThe results obtained by means of conjoint analysis techniques show that an additional potential differentiation strategy is to offer the market conventionally produced suckling lamb and organic “ternasco” lamb. Thus, potential commercial cannibalism would be simultaneously prevented between two types of meat belonging to one and the same PGI Manchego Lamb.Originality/valueThe excessive commercial differentiation that can arise in food for basic consumption in general and particularly within the Manchego Lamb PGI. Whether it be from the inclusion of another commercial type (suckling lamb meat) together with the traditional type (“ternasco” lamb meat) and the additional possibility of the organic certification, it can make way for a certain commercial “cannibalism” among PGI lamb meats.

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Altering lamb supply: a case study of late lambing in Southern New Zealand to meet market specifications

Proceedings of the New Zealand Grassland Association ◽

10.33584/jnzg.2003.65.2529 ◽

2003 ◽

pp. 65-70

Author(s):

D.R. Stevens ◽

G.S. Baxter ◽

J.D. Turner

Keyword(s):

New Zealand ◽

Production Costs ◽

System Study ◽

Pasture Production ◽

Farm Production ◽

Labour Costs ◽

Lamb Meat ◽

Farm System ◽

Made In

Coopworth ewes in a farm system study mated from 21 June had a lambing percentage (lambs weaned/ ewe mated) of 126% in Southland New Zealand (lat 46o 12'S), 13% lower than the farm September lambing average of 139%. Total farm production records showed that 221 kg/ha of lamb meat and 127 kg/ha of wool were produced. Pasture production was 15800 kg DM/ha, while 58% of the farm area was used for silage making in late October. Extra inputs required included fertiliser where silage was made, labour for silage feeding in winter, the costs of silage making and feeding out, concentrate feeds during winter, and extra shearing costs. Savings were made in crutching costs and labour costs at lambing due to lambing ease. November lambing systems provide the opportunity to produce heavyweight lambs for slaughter at 9 to 11 months of age but price structures need to account for the increased production costs. Keywords: Coopworth, farm systems, November lambing, pasture production

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The Advantage of Transnational Coethnic Networks

Journal of Chinese Overseas ◽

10.1163/17932548-12341447 ◽

2021 ◽

Vol 17 (2) ◽

pp. 318-339

Author(s):

Changzoo Song (宋沧珠) ◽

Haiying Li (李海英)

Keyword(s):

United States ◽

South Korea ◽

The United States ◽

Street Food ◽

Lamb Meat ◽

Ethnic Food ◽

Chinese Entrepreneurs ◽

Korean Chinese ◽

The Cross

Abstract This is a case study of the cross-ethnicization and globalization of an ethnic food by entrepreneurial Korean Chinese. Korean Chinese (also referred to as Joseonjok or Chaoxianzu) in China came from a strong agricultural background with little tradition of commerce and no tradition of consuming lamb meat. However, when Xinjiang-style barbecue-lamb skewers were introduced to their community in the early 1980s, Korean Chinese fell in love with this exotic food. Soon, Korean Chinese entrepreneurs began opening their own barbecue-lamb-skewer restaurants. Within the next two decades, they transformed this humble street food into a luxurious gourmet food through various innovative measures. They also globalized the barbecue-lamb-skewer business by expanding it to other cities in China, South Korea, Japan, the United States and beyond. Based on fieldwork conducted in Korean Chinese communities in China, South Korea and Japan, we found that their transnational coethnic networks were the key behind this intriguing success in ethnic entrepreneurialism. This paper explores how the Korean Chinese developed their transnational coethnic networks, and how these networks contributed to this formerly non-coethnic lamb-skewer business.

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Why don't consumers buy organic lamb meat? A Spanish case study

Meat Science ◽

10.1016/j.meatsci.2019.108024 ◽

2020 ◽

Vol 162 ◽

pp. 108024 ◽

Cited By ~ 2

Author(s):

A. Rabadán ◽

M. Díaz ◽

M. Brugarolas ◽

R. Bernabéu

Keyword(s):

Lamb Meat

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A Method to Ensure Preference Consistency in Multi-Attribute Selection Decisions

Journal of Mechanical Design ◽

10.1115/1.2761921 ◽

2006 ◽

Vol 129 (10) ◽

pp. 1002-1011 ◽

Cited By ~ 14

Author(s):

Michael Kulok ◽

Kemper Lewis

Keyword(s):

Decision Maker ◽

Attribute Selection ◽

Preference Structure ◽

Design Concepts ◽

Advantages And Disadvantages ◽

Selection Decisions ◽

Ordinal Preference ◽

General Preference ◽

Simple Preference

A number of approaches for multi-attribute selection decisions exist, each with certain advantages and disadvantages. One method that has recently been developed, called the hypothetical equivalents and inequivalents method (HEIM) supports a decision maker (DM) by implicitly determining the importances a DM places on attributes using a series of simple preference statements. In this and other multi-attribute selection methods, establishing consistent preferences is critical in order for a DM to be confident in his/her decision and its validity. In this paper, a general preference consistency method is developed, which is used to ensure that a consistent preference structure exists for a given DM. The method is demonstrated as part of HEIM, but is generalizable to any cardinal or ordinal preference structure, where the preferences can be over alternatives or attributes. These structures play an important role in making selection decisions in engineering design including selecting design concepts, materials, manufacturing processes, and configurations, among others. The theoretical foundations of the method are developed and the need for consistent preferences is illustrated in the application to a drill selection case study where the decision maker expresses inconsistent preferences.

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Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study

Meat Science ◽

10.1016/j.meatsci.2017.09.008 ◽

2018 ◽

Vol 135 ◽

pp. 129-133 ◽

Cited By ~ 11

Author(s):

Rodolfo Bernabéu ◽

Adrián Rabadán ◽

Nour E. El Orche ◽

Mónica Díaz

Keyword(s):

Lamb Meat

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The Genesis and Internal Dynamics of El Salvador's People's Revolutionary Army, 1970–1976

Behavioral and Brain Sciences ◽

10.1017/s0140525x13009850 ◽

2014 ◽

Vol 38 (01) ◽

pp. 102-129

Author(s):

ALBERTO MARTÍN ÁLVAREZ ◽

EUDALD CORTINA ORERO

Keyword(s):

Latin America ◽

El Salvador ◽

Early Years ◽

Left Wing ◽

Internal Dynamics ◽

Internal Coherence ◽

The 1960S

AbstractUsing interviews with former militants and previously unpublished documents, this article traces the genesis and internal dynamics of the Ejército Revolucionario del Pueblo (People's Revolutionary Army, ERP) in El Salvador during the early years of its existence (1970–6). This period was marked by the inability of the ERP to maintain internal coherence or any consensus on revolutionary strategy, which led to a series of splits and internal fights over control of the organisation. The evidence marshalled in this case study sheds new light on the origins of the armed Salvadorean Left and thus contributes to a wider understanding of the processes of formation and internal dynamics of armed left-wing groups that emerged from the 1960s onwards in Latin America.

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Culture and the plasticity of perception

Behavioral and Brain Sciences ◽

10.1017/s0140525x19002887 ◽

2020 ◽

Vol 43 ◽

Author(s):

Michael Lifshitz ◽

T. M. Luhrmann

Keyword(s):

Cultural Context ◽

Sensory Experience ◽

Cultural Learning ◽

The World

Abstract Culture shapes our basic sensory experience of the world. This is particularly striking in the study of religion and psychosis, where we and others have shown that cultural context determines both the structure and content of hallucination-like events. The cultural shaping of hallucinations may provide a rich case-study for linking cultural learning with emerging prediction-based models of perception.

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