Consumer willingness to pay for beef meat in a developing country: The effect of information regarding country of origin, price and animal handling prior to slaughter

Schnettler, B; Vidal, R; Silva R.; Vallejos, L; Sepúlveda N.

Abstract

Considering the importance that animal welfare has attained in developed countries, a personal interview of 770 regular meat buyers in the Bio-Bio and Araucanía regions of Chile was conducted to determine the importance of information regarding animal treatment prior to slaughter in the decision-making process when buying beef, to discover the willingness to pay more for this attribute and to distinguish different buyer segments. Using a conjoint analysis design, those surveyed were asked to put eight products in order according to their preference, given the following alternatives: domestic or imported beef, with or without information on animal treatment prior to slaughter and two price options. Origin and information regarding animal treatment were more important than price. Animal welfare is perceived as a desirable condition, but consumers are not willing to pay significantly more when buying meat in order to gain information about animal handling. Through a cluster analysis, four segments were distinguished in each region, with consumers who consider origin as the most important attribute predominating. © 2008 Elsevier Ltd. All rights reserved.

Más información

Título según WOS: Consumer willingness to pay for beef meat in a developing country: The effect of information regarding country of origin, price and animal handling prior to slaughter
Título según SCOPUS: Consumer willingness to pay for beef meat in a developing country: The effect of information regarding country of origin, price and animal handling prior to slaughter
Título de la Revista: FOOD QUALITY AND PREFERENCE
Volumen: 20
Número: 2
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2009
Página de inicio: 156
Página final: 165
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S095032930800102X
DOI:

10.1016/j.foodqual.2008.07.006

Notas: ISI, SCOPUS