Preferences for Farmstead, Artisan, and Other Cheese Attributes: Evidence from a Conjoint Study in the Northeast United States

While many small American dairy farms are struggling to stay in business due to fluctuating milk prices and rising production costs, value-added products such as cheese may help to boost revenue and diversify production practices. This study assesses consumer preferences and willingness to pay (WTP) for selected cheese attributes (farmstead, artisan, organic, local, and use of renewable energy in cheese production) through a conjoint survey conducted in Vermont, Manhattan, and Boston. Survey participants were found to segment into two groups: a quality-seeking group that displays strong preferences and a significant WTP of 15% to 25% more for each of the quality attributes, and a price-sensitive group with preference ratings highly determined by price. This research provides useful information to managers and marketers involved in farmstead and artisan dairy production and marketing.


Editor(s):
IFAMR, IFAMA
Issue Date:
May 01 2015
Publication Type:
Journal Article
DOI and Other Identifiers:
ISSN #: 1559-2448 (Other)
PURL Identifier:
http://purl.umn.edu/204134
Published in:
International Food and Agribusiness Management Review, Volume 18, Issue 2
Page range:
17-36
Total Pages:
20
JEL Codes:
D12; Q13; C81
Note:
The IFAMR is published quarterly by the International Food and Agribusiness Management Association. www.ifama.org
Series Statement:
Volume 18
Issue 2




 Record created 2017-04-01, last modified 2017-08-28

Fulltext:
Download fulltext
PDF

Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)