An Examination of Consumer Willingness to Pay for Local Products

We use data from hypothetical and nonhypothetical choice-based conjoint analysis to estimate willingness to pay for local food products. The survey was administered to three groups: consumers from a buying club with experience with local and grass-fed production markets, a random sample of Maryland residents, and shoppers at a nonspecialty Maryland supermarket. We find that random-sample and supermarket shoppers are willing to pay a premium for local products but view local and grass-fed production as substitutes. Conversely, buying-club members are less willing to pay for local production than the other groups but do not conflate local and grass-fed production.

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Tasty or Sustainable? The Effect of Product Sensory Experience on a Sustainable New Food Product: An Application of Discrete Choice Experiments on Chianina Tinned Beef

Sustainability ◽

10.3390/su10082795 ◽

2018 ◽

Vol 10 (8) ◽

pp. 2795 ◽

Cited By ~ 10

Author(s):

Biancamaria Torquati ◽

Tiziano Tempesta ◽

Daniel Vecchiato ◽

Sonia Venanzi

Keyword(s):

Willingness To Pay ◽

Discrete Choice Experiment ◽

Discrete Choice ◽

Choice Experiment ◽

Food Product ◽

Food Products ◽

Rural Landscape ◽

The Other ◽

Discrete Choice Experiments ◽

Organic Breeding

This study aims to contribute to the existing literature by verifying whether the degree of liking of a new food product influences people’s preferences and willingness to pay from a discrete choice experiment when dealing with sustainable food products. To this purpose, we considered the case study of the introduction into the Italian market of a new food product: tinned Chianina meat. Among the attributes considered for this new product, two in particular were related to sustainability: organic breeding and the preservation of a traditional rural landscape. Half of the respondents underwent a sensory test before taking part in the hypothetical market (discrete choice experiment), while the remaining were administered the tests in reverse order. Tasting the product before the discrete choice experiment did not produce different willingness to pay (WTP) parameters as estimated by a taste factor interaction. However, separating the respondents into those who liked or disliked the product in the tasting condition revealed differences in willingness to pay results. The preferences are different for more than 50% of the attributes considered, and the magnitude of this difference is quite relevant. The WTP for one well known and certified sustainability related attribute—organic breeding—was not affected by the liking, while, for the other—the preservation of a traditional rural landscape—the effect of liking decreases the WTP. As a consequence, we suggest that tasting and liking studies should be routinely coupled with discrete choice studies when analyzing the introduction of new food products, especially when considering sustainable attributes in the experimental design. In the case of organic products where the expectations about taste are higher, neglecting to consider their sensory perception, along with the other discrete choice experiment attributes, could seriously undermine their long lasting success on the market.

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KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.34-48 ◽

2020 ◽

Vol 10 (1) ◽

pp. 34

Author(s):

Rinesti Dwiyaning Putri ◽

Wikanastri Hersoelistyorini

Keyword(s):

Wheat Flour ◽

Local Food ◽

Amylose Content ◽

Food Products ◽

The Other ◽

Raw Material ◽

Snack Foods ◽

Hardness Level ◽

Substitution Level ◽

Other Hand

Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p <0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p> 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.

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Preparation of alcohol-based handrub in COVID-19 Alsatian cluster

Pharmaceutical Technology in Hospital Pharmacy ◽

10.1515/pthp-2020-0004 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Elodie Di-Falco ◽

Johan Bourbon ◽

Isalyne Sbaffe ◽

Jean-Daniel Kaiser

Keyword(s):

Critical Period ◽

Hospital Management ◽

Management Team ◽

The Other ◽

Packaging Materials ◽

Local Production ◽

Technical Grade ◽

Hand Sanitizer ◽

Set Up ◽

Real Challenge

AbstractAlsace, in particular Haut-Rhin, is one of the main clusters of COVID-19 in France. There has been a shortage of essential supplies in the area, especially alcohol-based hand sanitizer. In this context, and in accordance with the decree dated March 6, 2020, our hospital management team asked us to start local production of alcohol-based handrub. This was a real challenge: In one week, we had to implement the production of handrub to meet the needs of a 1,400-bed hospital. The production had to comply with the French preparation guidelines and take place on specific premises, with qualified and calibrated equipment, by qualified staff, under the supervision of a pharmacist. The other big challenge we faced was the supply of pharmaceutical raw and packaging materials. During this particular critical period, all suppliers were out of stock. Here, we describe the organizational set-up and the decisions made, e. g., to use technical-grade ethanol before the publication of the decrees dated March 13 and March 23, 2020.

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Improving the External Validity of Conjoint Analysis: The Essential Role of Profile Distribution

Political Analysis ◽

10.1017/pan.2020.40 ◽

2021 ◽

pp. 1-27 ◽

Cited By ~ 1

Author(s):

Brandon de la Cuesta ◽

Naoki Egami ◽

Kosuke Imai

Keyword(s):

Conjoint Analysis ◽

Real World ◽

External Validity ◽

Causal Effect ◽

The Other ◽

Estimation Methods ◽

Social Scientists ◽

Actual Distribution ◽

Open Source Software Package ◽

Profile Distribution

Abstract Conjoint analysis has become popular among social scientists for measuring multidimensional preferences. When analyzing such experiments, researchers often focus on the average marginal component effect (AMCE), which represents the causal effect of a single profile attribute while averaging over the remaining attributes. What has been overlooked, however, is the fact that the AMCE critically relies upon the distribution of the other attributes used for the averaging. Although most experiments employ the uniform distribution, which equally weights each profile, both the actual distribution of profiles in the real world and the distribution of theoretical interest are often far from uniform. This mismatch can severely compromise the external validity of conjoint analysis. We empirically demonstrate that estimates of the AMCE can be substantially different when averaging over the target profile distribution instead of uniform. We propose new experimental designs and estimation methods that incorporate substantive knowledge about the profile distribution. We illustrate our methodology through two empirical applications, one using a real-world distribution and the other based on a counterfactual distribution motivated by a theoretical consideration. The proposed methodology is implemented through an open-source software package.

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Does the visual salience of credit card features affect choice?

Behavioural Public Policy ◽

10.1017/bpp.2021.14 ◽

2021 ◽

pp. 1-18

Author(s):

Matthew D. Hilchey ◽

Matthew Osborne ◽

Dilip Soman

Keyword(s):

Interest Rates ◽

Random Sample ◽

Credit Card ◽

Credit Cards ◽

Salient Feature ◽

The Other ◽

Visual Salience ◽

Product Features ◽

Hypothetical Scenario

Abstract Regulators require lenders to display a subset of credit card features in summary tables before customers finalize a credit card choice. Some jurisdictions require some features to be displayed more prominently than others to help ensure that consumers are made aware of them. This approach could lead to untoward effects on choice, such that relevant but nonprominent product features do not factor in as significantly. To test this possibility, we instructed a random sample of 1615 adults to choose between two hypothetical credit cards whose features were shown side by side in tables. The sample was instructed to select the card that would result in the lowest financial charges, given a hypothetical scenario. Critically, we randomly varied whether the annual interest rates and fees were made visually salient by making one, both, or neither brighter than other features. The findings show that even among credit-savvy individuals, choice tends strongly toward the product that outperforms the other on a salient feature. As a result, we encourage regulators to consider not only whether a key feature should be made more salient, but also the guidelines regarding when a key feature should be displayed prominently during credit card acquisition.

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Using biodiversity to valorise local food products: the case of fish ponds in a cultural landscape, their biodiversity, and carp production

Aquaculture International ◽

10.1007/s10499-013-9641-x ◽

2013 ◽

Vol 21 (6) ◽

pp. 1395-1408

Author(s):

Alexander Wezel ◽

Carole Chazoule ◽

Dominique Vallod

Keyword(s):

Cultural Landscape ◽

Local Food ◽

Food Products ◽

Fish Ponds

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Sustainable initiatives in marginal rural areas of Serbia: A case study of Dimitrovgrad municipality

Applied Studies in Agribusiness and Commerce ◽

10.19041/apstract/2011/1-2/1 ◽

2011 ◽

Vol 5 (1-2) ◽

pp. 7-13

Author(s):

Juan-Pablo Rodriguez

Keyword(s):

Rural Areas ◽

Local Food ◽

Case Study Research ◽

Food Products ◽

Rural Tourism ◽

Secondary Information ◽

Organizational Involvement ◽

On Farm ◽

Farm Manager

his paper is based on a 2009 case study research on the role and impacts of rural initiatives in Dimitrovgrad, South-eastern Serbia region. This area is of interest, because of local efforts to conserve autochthonous livestock breeds,andtheworkofsmallholdersandindependent professionals involved farming and rural tourism activities. The research used participant visits to initiative places, drawing on farm visits, meetings with stakeholders and analysis of secondary information. The study highlights that local organizations are running without link to initiatives.Although, Serbia country has well structured rural developments programs, those still are harmonising.Thus, throughActor-Network approach is suggested which turn around a farm manager. This may represent to all stakeholders with initiatives (on-farm and non-farm). Besides, local food products issues from initiatives may reconnect providers and consumers, revaluing local food products. However, is necessary the institutional and organizational involvement to encourage the initiatives. Furthermore, to promote touristic places, by an integrated rural tourism approach it may involve all stakeholders to promote local products and issues from initiatives. Indirectly it may create local employs.

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Studi Kasus Analisis Pendapatan Usaha Copasme di Kota Palangka Raya

Daun Jurnal Ilmiah Pertanian dan Kehutanan ◽

10.33084/daun.v5i1.320 ◽

2018 ◽

Vol 5 (1) ◽

pp. 10-16

Author(s):

Asro Laelani Indrayanti ◽

Elyta Vivi Yanti ◽

Arief Rahman Hakim

Keyword(s):

Technological Innovation ◽

Production Cost ◽

Local Food ◽

Health And Safety ◽

Food Products ◽

Added Value ◽

Net Income ◽

The Creation

Technological innovation in local food products is absolutely necessary, by creating the added value in such a way as local products so that the products produced have more or at least the same value as local products. The result of the creation of local products, Copasme able to meet the growing demands of global consumers, namely in addition to demanding aspects of pleasure, the enjoyment of local products, consumers still want aspects of health and safety. Copasme is one of the alternative drink sachets developed in Palangkaraya City. From the analysis of copasme sachet business during one period (per month) it is known that (1) production cost is IDR. 6,472,000.00 (2) revenue of IDR. 21,600,000.00, (3) Net income / profit of IDR. 15,128,000.00 (4) Efficiency of 3.3. This shows that the sachet copas business is efficient or feasible.

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