Consumer Willingness-to-Pay for Fresh Pork Attributes
| dc.creator | Sanders, Dwight R. | |
| dc.creator | Moon, Wanki | |
| dc.creator | Kuethe, Todd H. | |
| dc.date | 2017-04-01T20:01:50Z | |
| dc.date.accessioned | 2026-07-09T05:13:08Z | |
| dc.description | A survey was used to gauge consumer preferences toward four fresh pork attributes : juiciness, tenderness, marbling, and leanness. The survey elicited consumer willingness-to-pay a premium for an improvement in these attributes. Approximately one-half of the respondents were willing to pay some premium for the attributes of juiciness, leanness, and tenderness. The average premium size ranged from $0.20/lb. for marbling to $0.37/lb. for tenderness. Neither the choice of a certifying agency nor the use of a cheap talk script influenced premium levels. | |
| dc.identifier | Other:0738-8950 | |
| dc.identifier | doi:10.22004/ag.econ.62294 | |
| dc.identifier | https://ageconsearch.umn.edu/record/62294/files/JAB_Fall07__04_pp163-179.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/62294 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/560643 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/62294 | |
| dc.title | Consumer Willingness-to-Pay for Fresh Pork Attributes | |
| dc.type | Text |