Reveal Preference Reversal in Consumer Preference for Sustainable Food Products
作者: Xuqi ChenZhifeng GaoBrandon R. McFadden
作者单位: 1Department of Agricultural and Resource Economics, University of Tennessee, United States
2Food and Resource Economics Department, University of Florida, United States
3Applied Economics and Statistics, University of Delaware, United States
刊名: Food Quality and Preference, 2020, Vol.79
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodqual.2019.103754
关键词: Stated preference elicitationContingent rankingContingent valuationPreference reversalSustainable foodWillingness-to-pay
英文摘要: Abstract(#br)This study investigates consumer preference for sustainable food products and finds the classic phenomenon of preference reversal. Using contingent ranking and contingent valuation methods, we investigate whether individuals’ rankings of a product are consistent with their willingness-to-pay (WTP). Results show that preference reversal exists for the evaluation of sustainable food products. Locally produced fresh produce receives the highest preference ranking, while organic products receive the highest price premium. The incidence of preference reversal is not uniformly distributed among different groups of respondents. In general, preference reversal is less frequent among respondents who are older and have a higher educational attainment. The results imply that preference...
全文获取路径: Elsevier  (合作)
影响因子:2.43 (2012)

  • valuation 评价
  • preference 优选
  • ranking 级别
  • elicitation 引导
  • reversal 倒转