Archivio istituzionale della ricerca dell'Università degli Studi di Palermo
IRIS è il sistema di gestione integrata dei dati della ricerca (persone, pubblicazioni, progetti, attività) adottato dall’Università di Palermo, e ha lo scopo di raccogliere, conservare, documentare, e diffondere ad accesso aperto le informazioni relative alla produzione scientifica degli autori afferenti all’Ateneo.
EnglishAmong foods with credence attributes, food with “natural” components have received in the last years particular attention by consumers. This study applies the BDM incentive compatible mechanism to explore young (18–35 years old) consumers’ interest and willingness to pay for chewing gums having the natural attribute. Our analysis shows that over 68% of consumers are interested in the natural attribute and are willing to pay a price premium. We also find that consumers’ higher age and interest in the environment have significant impacts on consumers’ preferences for the natural attribute.
Migliore, G., Borrello, M., Lombardi, A., & Schifani, G. (2018). Consumers’ willingness to pay for natural food: evidence from an artefactual field experiment. AGRICULTURAL AND FOOD ECONOMICS, 6(21), 1-10 [10.1186/s40100-018-0117-1].
| Data di pubblicazione: | 2018 | |
| Titolo: | Consumers’ willingness to pay for natural food: evidence from an artefactual field experiment | |
| Autori: | SCHIFANI, Giorgio [Supervision] | |
| Citazione: | Migliore, G., Borrello, M., Lombardi, A., & Schifani, G. (2018). Consumers’ willingness to pay for natural food: evidence from an artefactual field experiment. AGRICULTURAL AND FOOD ECONOMICS, 6(21), 1-10 [10.1186/s40100-018-0117-1]. | |
| Rivista: | ||
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1186/s40100-018-0117-1 | |
| Abstract: | Among foods with credence attributes, food with “natural” components have received in the last years particular attention by consumers. This study applies the BDM incentive compatible mechanism to explore young (18–35 years old) consumers’ interest and willingness to pay for chewing gums having the natural attribute. Our analysis shows that over 68% of consumers are interested in the natural attribute and are willing to pay a price premium. We also find that consumers’ higher age and interest in the environment have significant impacts on consumers’ preferences for the natural attribute. | |
| URL: | https://agrifoodecon.springeropen.com/articles/10.1186/s40100-018-0117-1 | |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Migliore et al., 2018_AFE.pdf | N/A | Open Access Visualizza/Apri |
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