000015552 001__ 15552
000015552 005__ 20180122195844.0
000015552 037__ $$a1379-2016-112933
000015552 037__ $$a1379-2016-114742
000015552 041__ $$aen
000015552 245__ $$aA CONJOINT ANALYSIS OF NEW FOOD PRODUCTS PROCESSED FROM UNDERUTILIZED SMALL CRAWFISH
000015552 246__ $$aMinced meat
000015552 260__ $$c1998-12
000015552 269__ $$a1998-12
000015552 300__ $$a9
000015552 336__ $$aJournal Article
000015552 446__ $$aEnglish
000015552 520__ $$aAttributes for two value-added seafood products derived from underutilized crawfish are analyzed using conjoint data from seafood restaurants in the southern region of the United States.  Preferences for the products' form, price, and flavor attributes were tested.  Statistical tests revealed that the attribute interactions were not significant, and part-worth utilities for all main effects were estimated using an additive preference model.  Results indicate that the new crawfish products should be marketed as a high-quality fresh soup base or seafood stuffing, priced between 30% and 50% of the cost of fresh crawfish tail meat.
000015552 650__ $$aMarketing
000015552 6531_ $$aConjoint analysis
000015552 6531_ $$aSeafood
000015552 6531_ $$aValue added
000015552 700__ $$aHarrison, R. Wes
000015552 700__ $$aOzayan, Aylin
000015552 700__ $$aMeyers, Samuel P.
000015552 773__ $$dDecember 1998$$jVolume 30$$kNumber 2$$o265$$q257$$tJournal of Agricultural and Applied Economics
000015552 8564_ $$s787369$$uhttp://ageconsearch.umn.edu/record/15552/files/30020257.pdf
000015552 887__ $$ahttp://purl.umn.edu/15552
000015552 909CO $$ooai:ageconsearch.umn.edu:15552$$pGLOBAL_SET
000015552 912__ $$nMade available in DSpace on 2007-03-08T01:18:13Z (GMT). No. of bitstreams: 1
30020257.pdf: 787369 bytes, checksum: 253c2099e4d164fd24660d1e6726e8a0 (MD5)
  Previous issue date: 1998-12
000015552 982__ $$gJournal of Agricultural and Applied Economics>Volume 30, Number 02, December 1998
000015552 980__ $$a1379