@article{Demont:114443,
      recid = {114443},
      author = {Demont, Matty and Zossou, Esperance and Rutsaert, Pieter  and Ndour, Maimouna and Mele, Paul Van and Verbeke, Wim},
      title = {Willingness to Pay for Enhanced Food Quality: Rice  Parboiling in Benin},
      address = {2011},
      number = {726-2016-49928},
      pages = {12},
      year = {2011},
      abstract = {In Benin, traditional parboiling is still widely practiced  among rice processors, resulting in
inferior grain quality.  A new parboiler was introduced to improve the milling yield  and
quality of local rice. We conducted Vickrey second  price auctions followed by a consensus
session to elicit  rural Beninese consumers’ willingness to pay for rice  obtained through the
new parboiler and two locally  innovated parboilers. Relative to traditionally parboiled  rice,
consumers were willing to pay price premiums of 9–13%  for rice obtained through a local
parboiler using a  container of which the bottom is a perforated metal, 27%  for rice obtained
through a local parboiler using wooden  sticks at the bottom of the pot, and 25–34% for  rice
parboiled through the improved parboiler. Bids were  influenced by the presentation order of
the products  according to perceived quality. Bids were also higher when  participants had been
informed on the benefits of improved  parboiling techniques, a crucial insight for  developing
marketing and communication strategies for this  improved quality product.},
      url = {http://ageconsearch.umn.edu/record/114443},
      doi = {https://doi.org/10.22004/ag.econ.114443},
}