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Preference Heterogeneity and Willingness-To-Pay for Organic Food Products in Germany

Preference Heterogeneity and Willingness-To-Pay for Organic Food Products in Germany
Author: Rebecca Illichmann
Publisher: Cuvillier Verlag
Total Pages: 278
Release: 2014-03-07
Genre: Business & Economics
ISBN: 3736946457

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Over the last decade, the market for organic food products in Germany has grown steadily, as consumers become increasingly aware of credence characteristics of food products. The primary goal of this study is to integrate psychometric data into a choice experiment to examine preference heterogeneity among consumers and their willingness-to-pay for organic products. In particular, the role of trust and gender are considered in analysing both preferences and willingness-to-pay for organic products. The results of the mixed logit models reveal significant heterogeneity in preferences among consumers for the products examined. The second focus of this study is the effect of starting point bias on the willingness-to-pay estimates obtained. The use of different prices in the first choice set results in different distributions of choices and significantly different preferences and willingness-to-pay estimates in two otherwise identical choice set designs. The results of the latent class models indicate that consumers’ trust perceptions tend to significantly influence their preferences for organic food products. The findings of this study indicate that some consumer groups are willing to pay high price premiums for specific organic food products and, to some extent, for locally produced food. As there is consumer segmentation based on varying levels of trust and due to the heterogeneous preferences of the consumers, organic food marketing should increase its use of suitable communication strategies concerning quality attributes.


Consumer Willingness to Pay for Organic, Environmental and Country of Origin Attributes of Food Products

Consumer Willingness to Pay for Organic, Environmental and Country of Origin Attributes of Food Products
Author: Jason Michael Bienenfeld
Publisher:
Total Pages: 106
Release: 2014
Genre:
ISBN:

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The second essay takes a broader look at WTP estimates for organic foods by use of meta-analysis, where heterogeneity of values observed in the literature is explained by both factual and methodological sources. A total of 29 papers yields 132 observations for analysis and a meta-regression is estimated using percentage premium as the dependent variable and both product and study characteristics as independent variables. Factual heterogeneity explains 65% of the explained variation in percentage premium and includes variables describing the food type under study, year of the sample and sample representativeness. Methodological heterogeneity explains the remaining 35% of explained variation and includes variables describing the data elicitation method and study methodology. It is found that studies investigating organic fruits and organic foods that are sourced from animals have higher premiums, studies using contingent valuation methods have higher premiums, and that the degree of sample representativeness of a study has significant effects on premium estimates.


Advances in Dairy Products

Advances in Dairy Products
Author: Francesco Conto
Publisher: John Wiley & Sons
Total Pages: 482
Release: 2017-11-13
Genre: Technology & Engineering
ISBN: 1118906438

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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.


Consumer Preferences and Acceptance of Food Products

Consumer Preferences and Acceptance of Food Products
Author: Derek V. Byrne
Publisher: MDPI
Total Pages: 236
Release: 2020-12-01
Genre: Science
ISBN: 3039436953

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The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.


Case Studies in the Wine Industry

Case Studies in the Wine Industry
Author: Cristina Santini
Publisher: Woodhead Publishing
Total Pages: 213
Release: 2018-11-27
Genre: Technology & Engineering
ISBN: 008101046X

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Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the wine industry to achieve certain goals, including the rejuvenation of product image, the shaping of new market places, the achievement of market differentiation and geographical diffusion, the achievement of customer loyalty, and the promotion of traditional features of the product. There is an emerging demand from wine industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. Bridges the gap between scholars and practitioners in understanding consumers of wine Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the wine industry


Public and Private in Natural Resource Governance

Public and Private in Natural Resource Governance
Author: Thomas Sikor
Publisher: Routledge
Total Pages: 255
Release: 2013-05-13
Genre: Law
ISBN: 1136535306

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This volume develops the rich conceptual and empirical content of public-private relationships, increasingly acknowledged as the dominant realm of natural resource governance. Ten wonderful studies from around the world illuminate opportunities for advancing the theory, analysis and effective formation of sustainable systems of resource use. The book is excellent for courses in governance and public policy in any resource and environmental field. JEFF ROMM, PROFESSOR FOR RESOURCE POLICY, UNIVERSITY OF CALIFORNIA AT BERKELEY, US The book addresses the theoretically and politically most important division of social organization into public and private. The authors bring an exciting, multidisciplinary perspective to bear on changing and multiple publics and the strength of relationships connecting these two spheres in rural development and natural resource governance. The contributions range from consumer health and food safety, soil science, forestry and water management to sociological and economic aspects of natural resource property and governance. FRANZ VON BENDA-BECKMANN, MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY, GERMANY Natural resources have historically been considered as being governed in public or private spheres - that is, by the state on behalf of the people, or by companies or individuals driven by the market. This dichotomy between private and public is now recognized as overly simplistic, and it is clear that publics and privates operate at a range of levels and with differing degrees of separation or overlap. Bringing together a group of internationally respected researchers, this book provides a new perspective on prominent issues in resource governance, including the state, NGOs, civil society, communities, participation, devolution, privatization and hybrid institutions, highlighting the three-dimensional nature of relations between public and private. It builds on empirical analyses from six fields of natural resource governance - agri-environment, biodiversity, bioenergy, food quality and safety, forestry and rural water - and employs a comparative approach that goes beyond the specifi cities of individual policy fields, recognizing shared elements and allowing for a greater understanding of the dynamics underlying governance processes. Introductions to the volume and to each section summarize the key debates and highlight linkages between chapters. This is essential reading for academics, students and policy experts in natural resource governance, development and environmental policy.


Consumer's Willingness to Pay for Organic Food in the Perspective of Meta-Analysis

Consumer's Willingness to Pay for Organic Food in the Perspective of Meta-Analysis
Author: Wei Xia
Publisher:
Total Pages: 0
Release: 2015
Genre:
ISBN:

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With the concern for the market of food safety, abundant researches on consumer's WTP for organic food have been carried out. With meta-analysis, this paper aims to confirm whether diverge estimates from various researches are relaible and to explore the sources of heterogenicity in terms of four espects: sampling err, socio-economic characteristics of sample, research methods and research objects. It shows that there is a wide range of WTPs among researches on organic food where the maximum value shoots up to 509.2% and the minimum value touches down to 2.3%. The sample size of empirical survey should be at least above 200. Open-ended question format, household randomly sampling method and personal interview survey are much more appreciated.


Handbook of Organic Food Safety and Quality

Handbook of Organic Food Safety and Quality
Author: J Cooper
Publisher: Elsevier
Total Pages: 543
Release: 2007-07-26
Genre: Technology & Engineering
ISBN: 1845693418

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Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors. The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods. Improve the safety, quality and health benefits of organic foods Discusses the latest research findings in this area Focuses on assuring quality and safety throughout the food chain