Market Potential for Locally Produced Meat Products

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dc.creatorMaynard, Leigh J.
dc.creatorBurdine, Kenneth H.
dc.creatorMeyer, A. Lee
dc.date2017-04-01T13:51:27Z
dc.date.accessioned2026-07-09T03:58:03Z
dc.descriptionThe goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.
dc.identifierdoi:10.22004/ag.econ.27321
dc.identifierhttps://ageconsearch.umn.edu/record/27321/files/34020026.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/27321
dc.identifier.urihttp://hdl.handle.net/123456789/542735
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/27321
dc.titleMarket Potential for Locally Produced Meat Products
dc.typeText

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