Morales, L Emilio

Griffith, Garry

Wright, Victor

Fleming, Euan

Umberger, Wendy

Hoang, Nam

2017

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.

Acta Alimentaria, 46(4), p. 395-402

1588-2535

0139-3006

https://hdl.handle.net/1959.11/22336

en

Akademiai Kiado Rt

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

Journal Article

Publication