Branding fresh food: Who is willing to pay more for beef?

Title
Branding fresh food: Who is willing to pay more for beef?
Publication Date
2017
Author(s)
Morales, L Emilio
( author )
OrcID: https://orcid.org/0000-0001-6935-9634
Email: lmorales@une.edu.au
UNE Id une-id:lmorales
Griffith, Garry
( author )
OrcID: https://orcid.org/0000-0002-5276-6222
Email: ggriffit@une.edu.au
UNE Id une-id:ggriffit
Wright, Victor
( author )
OrcID: https://orcid.org/0000-0002-8284-3567
Email: vwright5@une.edu.au
UNE Id une-id:vwright5
Fleming, Euan
Umberger, Wendy
Hoang, Nam
( author )
OrcID: https://orcid.org/0000-0003-2938-1209
Email: nhoang3@une.edu.au
UNE Id une-id:nhoang3
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
Akademiai Kiado Rt
Place of publication
Hungary
DOI
10.1556/066.2016.0015
UNE publication id
une:22524
Abstract
Retail beef markets not offering objective grade indicators in-store leave consumers uncertain about the quality of beef they purchase. The introduction of fresh brands can better meet consumers' expectations. Willingness-to-pay for 'ideal' quality cuts represents the maximum premiums brands could achieve. Using Australian consumers' survey data, the maximum premiums are modelled using zero-inflated negative binomial models. Results indicate that buyer's characteristics and perceptions about product attributes influence the premiums for high-quality beef that consumers are willing to pay for a cut considered 'ideal', indicating the maximum premium that brands could achieve in relevant segments. The premiums indicate there is substantial potential for beef cuts that reduce purchase risk by more assuredly meeting buyer's preferences in Australia.
Link
Citation
Acta Alimentaria, 46(4), p. 395-402
ISSN
1588-2535
0139-3006
Start page
395
End page
402

Files:

NameSizeformatDescriptionLink