Author:
Bruner David M.,Huth William L.,McEvoy David M.,Morgan O. Ashton
Abstract
Consumers’ willingness to pay for postharvest-processed (PHP) raw oysters—oysters without health risks—is studied in experimental auction markets. The experimental design decomposes the effects of taste, objective risk information, and information on four PHP technologies on consumer valuations. Results show that relatively uninformed consumers are willing to pay equivalent amounts for PHP and traditional raw oysters. However, after a blind taste test, consumers are willing to pay a significant premium for traditional raw oysters, and the premium persists after objective information on risk and processing technologies is provided. The results are robust across PHP technologies.
Publisher
Cambridge University Press (CUP)
Subject
Economics and Econometrics,Agronomy and Crop Science
Reference61 articles.
1. The letter announcing postponement of the ban can be retrieved at www.issc.org/client_resources/fda%2001-26-2010%20letter%20to%20issc.pdf
2. What Is It About Organic Milk? An Experimental Analysis
3. The ISSC is comprised of representatives from the shellfish industry and both federal (FDA and Centers for Disease Control) and state governments and is the primary body for regulatory oversight on matters involving molluscan shellfish.
4. EFFECTS AND VALUE OF VERIFIABLE INFORMATION IN A CONTROVERSIAL MARKET: EVIDENCE FROM LAB AUCTIONS OF GENETICALLY MODIFIED FOOD
5. Risk Perceptions, Risk Preference, and Acceptance of Risky Food
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献