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Please use this identifier to cite or link to this item: http://purl.umn.edu/27321

Title: Market Potential for Locally Produced Meat Products
Authors: Maynard, Leigh J.
Burdine, Kenneth H.
Meyer, A. Lee
Issue Date: 2003-07
Abstract: The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.
URI: http://purl.umn.edu/27321
Institution/Association: Journal of Food Distribution Research>Volume 34, Number 02, July 2003
Total Pages: 12
Language: English
From Page: 26
To Page: 37
Collections:Volume 34, Number 2, July 2003

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