QUANTIFYING THE EFFECTS OF NEW PRODUCT DEVELOPMENT: THE CASE OF LOW-FAT GROUND BEEF
| dc.creator | Brester, Gary W. | |
| dc.creator | Lhermite, Pascale | |
| dc.creator | Goodwin, Barry K. | |
| dc.creator | Hunt, Melvin C. | |
| dc.date | 2017-04-01T19:37:36Z | |
| dc.date.accessioned | 2026-07-09T04:11:19Z | |
| dc.description | Low-fat ground beef (LFGB) is a new product designed to be as palatable as beef products that contain significantly higher levels of fat. A hedonic model shows that each unitary increase in the leanness of ground beef products carries a price premium of $.0206/lb. If LFGB garners a 10% share of the ground beef market, the retail price of all ground beef products will increase by $.01/lb. and consumption will increase by 39.75 million lbs. The price of commercial cows will increase by $.56/cwt. Price quantity, and welfare measures are magnified as the market share captured by LFGB increases. | |
| dc.identifier | doi:10.22004/ag.econ.30958 | |
| dc.identifier | https://ageconsearch.umn.edu/record/30958/files/18020239.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/30958 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/546127 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/30958 | |
| dc.title | QUANTIFYING THE EFFECTS OF NEW PRODUCT DEVELOPMENT: THE CASE OF LOW-FAT GROUND BEEF | |
| dc.type | Text |