Experimental Evidence of Risk Aversion in Consumer Markets: The Case of Beef Tenderness

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dc.creatorAlfnes, Frode
dc.creatorRickertsen, Kyrre
dc.creatorUeland, Oydis
dc.date2017-04-01T19:25:55Z
dc.date.accessioned2026-07-09T03:27:17Z
dc.descriptionWe use an experimental auction market to investigate how inconsistency in tenderness affects consumers' WTP for beef. We find that both the level and the spread of tenderness affect consumers' WTP. Categorization the beef into various classes of tenderness increased the total value of the beef by 8%.
dc.identifierdoi:10.22004/ag.econ.19285
dc.identifierhttps://ageconsearch.umn.edu/record/19285/files/sp05al01.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/19285
dc.identifier.urihttp://hdl.handle.net/123456789/532815
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/19285
dc.titleExperimental Evidence of Risk Aversion in Consumer Markets: The Case of Beef Tenderness
dc.typeText

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