The Right Tortilla for the Right Occasion: Variation in Consumers’ Willingness to Pay for Blue Maize Tortillas Based on Utilization
Author:
Affiliation:
1. Social Economics Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
2. University of Florida, Institute of Food and Agricultural Sciences, Tropical Research and Education Center, Homestead, FL, USA
Funder
Mexico’s Agency for Commercialization Services and Agricultural Market Development (ASERCA) and the CGIAR
Mexico’s Agency for Commercialization Services and Agricultural Market Development
CGIAR Research Program on Maize
Publisher
Informa UK Limited
Subject
Marketing,Food Science,Business and International Management
Link
https://www.tandfonline.com/doi/pdf/10.1080/10454446.2020.1832637
Reference72 articles.
1. Amuquandoh, F. E. & Asafo‐Adjei, R. (2013). Traditional food preferences of tourists in Ghana. British Food Journal.
2. What is ‘Local Food?’ Dynamic culinary heritage in the World Heritage Site of Hoi An, Vietnam
3. Local food networks and maize agrodiversity conservation: two case studies from Mexico
4. Contingent valuation of ecotourism in Annapurna conservation area, Nepal: Implications for sustainable park finance and local development
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