Evaluations of Consumers’ Preference Structure for Locally-Produced Beef

William Ridley, Steven Shook, Stephen Devadoss

Research output: Contribution to journalArticle

Abstract

This study assesses how locality of production, method of production, and price of beef and beef products influence purchasing preferences. Consumers were surveyed for demographic, economic, and taste and preference characteristics. A conjoint analysis is implemented to analyze the effect of various product attributes on consumers’ beef purchases. The results reveal that the most important of the attributes for consumers is the distance of origin. Consumers consider beef locally grown if the beef is produced within an 85-mile radius, and the distance of origin accounts for 60% of the total importance from all attributes.

Original languageEnglish (US)
Pages (from-to)413-425
Number of pages13
JournalJournal of Food Products Marketing
Volume21
Issue number4
DOIs
StatePublished - Jul 4 2015
Externally publishedYes

Keywords

  • beef
  • conjoint
  • consumer preferences
  • local

ASJC Scopus subject areas

  • Business and International Management
  • Food Science
  • Marketing

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