opaque products
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2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jiangang Du ◽  
Danhui Li ◽  
Yuxuan Zhao ◽  
Mengya Yang

PurposeThe purpose of this paper is to examine the influence of transparency on consumers' judgment and decision-making.Design/methodology/approachThis study uses an experimental research design in which participants' negative emotions dynamically change driven by group emotional interactions when they are experiencing a group complaint.FindingsThe experimental results show that compared with opaque products, transparent products make consumers rely more on emotions to make judgments and decisions (Experiment 1). It is precise because transparency increases the influence of emotion on consumers' judgment and decision-making that positive emotion makes consumers' evaluation and willingness to pay higher, while negative emotion makes consumers' evaluation and willingness to pay lower (Experiments 2 and 3). Transparency will also affect consumers' subsequent judgment and decision-making methods, so they are more inclined to choose the option with the dominant emotional dimension (Experiment 4).Originality/valuePrevious studies mainly focus on the impact of transparent packaging on consumers and discuss the impact of transparent packaging on consumer product evaluation and consumption quantity. This study proves that product-related transparent elements can also affect consumers' decision-making methods, making them more dependent on emotions to make decisions, enriching the research on the influencing factors of consumer decision-making methods.


2021 ◽  
Author(s):  
Adam N. Elmachtoub ◽  
Michael L. Hamilton

We study the power of selling opaque products, that is, products where a feature (such as color) is hidden from the customer until after purchase. Opaque products, which are sold with a price discount, have emerged as a powerful vehicle to increase revenue for many online retailers and service providers that offer horizontally differentiated items. In the opaque selling models we consider, all of the items are sold at a single common price alongside opaque products that may correspond to various subsets of the items. We consider two types of customers, risk-neutral ones, who assume they will receive a truly random item of the opaque product, and pessimistic ones, who assume they will receive their least favorite item of the opaque product. We benchmark opaque selling against two common selling strategies: discriminatory pricing, where one explicitly charges different prices for each item, and single pricing, where a single price is charged for all the items. We give a sharp characterization of when opaque selling outperforms discriminatory pricing; namely, this result holds for situations where all customers are pessimistic or the item valuations are supported on two points. In the latter case, we also show that opaque selling with just one opaque product guarantees at least 71.9% of the revenue from discriminatory pricing. We then provide upper bounds on the potential revenue increase from opaque selling strategies over single pricing and describe cases where the increase can be significantly more than that of discriminatory pricing. Finally, we provide pricing algorithms and conduct an extensive numerical study to assess the power of opaque selling for a variety valuation distributions and model extensions. This paper was accepted by Gabriel Weintraub, revenue management and market analytics.


2019 ◽  
Vol 12 (1) ◽  
pp. 11
Author(s):  
Sefanadia Putri ◽  
Ari Nugroho

<p><strong><em>Background:</em></strong><em> Lampung Province is one of the provinces that has considerable marine fishery resource potential. <strong>Purpose:</strong> Mackerel bone flour has the potential to be developed because the mackerel fish bone meal contains high calcium. <strong>Method</strong></em><strong><em>s</em></strong><strong><em>:</em></strong><em> This research is a laboratory experimental study. The treatment is done by adding fish bone meal into biscuits and opaque products. Addition of fish bone meal to each product consists of 6 levels with different concentrations and 3 repetitions. </em><em>Data analysis using univariate analysis and bivariate analysis using analysis of variance (Anova) test.</em><em> </em><strong><em>Results:</em></strong><em> The results showed that the concentration of addition of mackerel fish bone meal most favored by Panelists on biscuit products in formula 3, namely biscuits with the addition of mackerel bone flour concentration of 5% and cassava opaque products in formula 3, namely cassava opaque with additional concentrations mackerel fish bone meal by 20%. Calcium content in formula 3 (5%) biscuits is 0.72%, cassava formula 3 (20%) is 0.131%. <strong>Conclusion:</strong> Panelists most like biscuit products with the addition of 5% mackerel fish bone flour and 0.72% calcium content, while cassava Opak is preferred with the addition of 20% mackerel fish bone meal containing 0.131% calcium.</em><em></em></p>


Author(s):  
Adam Elmachtoub ◽  
Michael Hamilton
Keyword(s):  

Author(s):  
Adam N Elmachtoub ◽  
Yehua Wei
Keyword(s):  

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