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Abstract

The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.

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