Connecting Sensory Quality Characteristics and Local Designations to Willingness to Pay for Cheese at the Retail Level

This study links sensory analysis with consumer willingness to pay (WTP) for national, private label, and local brands of cheese at the retail level. Results indicate that a lesser-known local brand is rated the highest of four cheese brands for its sensory characteristics, but is not competitive with the other brands, in terms of consumer WTP, unless it has a state-sponsored designation (SSD). The competitiveness of a second local brand with high label recognition was aided when labeled “locally-produced,” but not by the SSD. Hence, local designations strengthen brands in general, but SSDs are best for lesser known, high quality products.


Editor(s):
IFAMR, IFAMA
Issue Date:
Sep 01 2014
Publication Type:
Journal Article
DOI and Other Identifiers:
(ISSN#: 1559-2448) (Other)
PURL Identifier:
http://purl.umn.edu/183453
Published in:
International Food and Agribusiness Management Review, Volume 17, Issue 3
Page range:
115-138
Total Pages:
24
JEL Codes:
Q10; Q13
Note:
The IFAMR is published quarterly by the International Food and Agribusiness Management Association. Visit website: www.ifama.org
Series Statement:
Volume 17
Issue 3




 Record created 2017-04-01, last modified 2017-08-27

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