Abstract
Auction experiments were used to examine demand and premium differences between organic, non-OM (genetically modified), and conventional versions for two pairs of fresh and processed foods. Results showed processed foods had greater substitutability among the versions than fresh products. Conventional versions were the least price sensitive, while non-OM versions were the most sensitive. Significant premium differences were found between fresh and processed foods for sweet com and tortilla chips, but not for potatoes and potato chips. Results from random effects models mirrored these findings. In general, the extent of premium differences between fresh and processed versions appears dependent on the food product.
Publisher
Cambridge University Press (CUP)
Subject
Economics and Econometrics,Agronomy and Crop Science
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