Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/46537

TitleThe effect of sequential information on consumers' willingness to pay for credence food attributes
Author(s)Botelho, Anabela
Dinis, I
Lourenço-Gomes, L
Moreira, Jorge
Pinto, Lígia
Simões, O
KeywordsWillingness to pay
Elicitation methods
Blind tasting
Fruit
Traditional varieties
Issue date29-Jul-2017
PublisherElsevier
JournalAppetite
Abstract(s)The use of experimental methods to determine consumers' willingness to pay for "quality" food has been gaining importance in scientific research. In most of the empirical literature on this issue the experimental design starts with blind tasting, after which information is introduced. It is assumed that this approach allows consumers to elicit the real value that they attach to each of the features added through specific information. In this paper, the starting hypothesis is that this technique overestimates the weight of the features introduced by information in consumers' willingness to pay when compared to a real market situation, in which consumers are confronted with all the information at once. The data obtained through contingent valuation in an in-store setting was used to estimate a hedonic model aiming at assessing consumers' willingness to pay (WTP) for the feature "geographical origin of the variety" of pears and apples in different information scenarios: i) blind tasting followed by extrinsic information and ii) full information provided at once. The results show that, in fact, features are more valued when gradually added to background information than when consumers receive all the information from the beginning.
TypeArticle
URIhttp://hdl.handle.net/1822/46537
DOI10.1016/j.appet.2017.07.021
ISSN0195-6663
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:NIMA - Artigos/Papers

Files in This Item:
File Description SizeFormat 
1-s2.0-S0195666317310814-main.pdf
  Restricted access
547,74 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID