Estimating Price Premiums for Breads Marketed as “Low-Carbohydrate Breads”

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dc.creatorNganje, William E.
dc.creatorKaitibie, Simeon
dc.creatorWachenheim, Cheryl J.
dc.creatorAcquah, Emmanuel T.
dc.creatorMatson, Joel
dc.creatorJohnson, Grant
dc.date2017-04-01T14:43:45Z
dc.date.accessioned2026-07-09T04:59:58Z
dc.descriptionRetail data are used in a hedonic pricing framework to estimate the premium paid for the “low-carbohydrate” attribute and other attributes of bread at grocery and non-grocery stores in a regional market. Results show that consumer willingness to pay is influenced by the “low-carbohydrate” attribute as well as by sugar, fiber, and fat content; serving size; and size of loaf. Implicit price premiums vary significantly by retail location. However, price differentials may be compounded by the absence of an acceptable definition for low-carbohydrate foods.
dc.identifierdoi:10.22004/ag.econ.55976
dc.identifierhttps://ageconsearch.umn.edu/record/55976/files/Nganje.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/55976
dc.identifier.urihttp://hdl.handle.net/123456789/557658
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/55976
dc.titleEstimating Price Premiums for Breads Marketed as “Low-Carbohydrate Breads”
dc.typeText

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