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          Volume 30, Number 02, December 1998 >

Please use this identifier to cite or link to this item: http://purl.umn.edu/15552

Title: A CONJOINT ANALYSIS OF NEW FOOD PRODUCTS PROCESSED FROM UNDERUTILIZED SMALL CRAWFISH
Other Titles: Minced meat
Authors: Harrison, R. Wes
Ozayan, Aylin
Meyers, Samuel P.
Keywords: Conjoint analysis
Seafood
Value added
Issue Date: 1998-12
Abstract: Attributes for two value-added seafood products derived from underutilized crawfish are analyzed using conjoint data from seafood restaurants in the southern region of the United States. Preferences for the products' form, price, and flavor attributes were tested. Statistical tests revealed that the attribute interactions were not significant, and part-worth utilities for all main effects were estimated using an additive preference model. Results indicate that the new crawfish products should be marketed as a high-quality fresh soup base or seafood stuffing, priced between 30% and 50% of the cost of fresh crawfish tail meat.
URI: http://purl.umn.edu/15552
Institution/Association: Journal of Agricultural and Applied Economics>Volume 30, Number 02, December 1998
Total Pages: 9
Language: English
From Page: 257
To Page: 265
Collections:Volume 30, Number 02, December 1998

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