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CONSUMER PREFERENCE FOR PST‐SUPPLEMENT PORK

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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png The Australian Journal of Agricultural Resource Economics Wiley

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References (3)

Publisher
Wiley
Copyright
Copyright © 1994 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1364-985X
eISSN
1467-8489
DOI
10.1111/j.1467-8489.1994.tb00539.x
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

The Australian Journal of Agricultural Resource EconomicsWiley

Published: Aug 1, 1994

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