CONSUMER PREFERENCE FOR PST-SUPPLEMENT PORK

Conjoint measurement was used to determine consumer preference for fresh pork produced with genetically engineered porcine somatotropin (pST). A preference model was constructed based on three pork attributes, degree of fat reduction, price, and production technology, which allowed for interactions between attributes to be estimated. Interview surveys were used to collect data in several shopping centres in three Australian cities. Respondents generally preferred leaner pST-supplemented pork, but only at fat reduction levels greater than those possible with conventionally produced pork, and at competitive prices.


Issue Date:
1994-08
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/22954
Published in:
Australian Journal of Agricultural Economics, Volume 38, Number 2
Page range:
189-202
Total Pages:
14




 Record created 2017-04-01, last modified 2017-08-24

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