Valuing Attributes of Fluid Milk Using Choice-Based Conjoint Experimental Design
| dc.creator | Bai, Junfei | |
| dc.creator | Wahl, Thomas I. | |
| dc.creator | Wandschneider, Philip R. | |
| dc.date | 2017-04-01T19:17:40Z | |
| dc.date.accessioned | 2026-07-09T02:56:58Z | |
| dc.description | A choice-based conjoint (CBC) experiment was employed to analyze Chinese consumers' preferences for fluid milk defined by four choice attributes: production processing method, fat content level, taste, and price. The results from two analysis approaches (counting and multinomial logit models) indicated that Chinese consumers are willing to pay a premium for pasteurized, low fat content, and natural tasting milk, but that they require a discount for choosing ultra high temperature (UHT), high fat content, and flavored milk. In addition, this study estimated the trade-offs among attributes' levels and simulated the effects of income on the probabilities of choosing attribute-specified milk. | |
| dc.identifier | doi:10.22004/ag.econ.9821 | |
| dc.identifier | https://ageconsearch.umn.edu/record/9821/files/sp07ba02.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/9821 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/523497 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/9821 | |
| dc.title | Valuing Attributes of Fluid Milk Using Choice-Based Conjoint Experimental Design | |
| dc.type | Text |