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

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dc.contributor.authorBotelho, Anabelapor
dc.contributor.authorDinis, Ipor
dc.contributor.authorLourenço-Gomes, Lpor
dc.contributor.authorMoreira, Jorgepor
dc.contributor.authorPinto, Lígiapor
dc.contributor.authorSimões, Opor
dc.date.accessioned2017-09-29T09:38:28Z-
dc.date.issued2017-07-29-
dc.identifier.issn0195-6663por
dc.identifier.urihttps://hdl.handle.net/1822/46537-
dc.description.abstractThe 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.por
dc.description.sponsorshipThis work was supported by the Portuguese Science and Technology Foundation [PTDC/EGE-ECO/114091/2009 - The use of experimental economics methods in the assessment of consumer willingness to pay for traditional varieties of fruits and vegetables].por
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/114091/PTpor
dc.rightsrestrictedAccesspor
dc.subjectWillingness to paypor
dc.subjectElicitation methodspor
dc.subjectBlind tastingpor
dc.subjectFruitpor
dc.subjectTraditional varietiespor
dc.titleThe effect of sequential information on consumers' willingness to pay for credence food attributespor
dc.typearticlepor
dc.peerreviewedyespor
oaire.citationStartPage17-25por
oaire.citationEndPage25por
oaire.citationVolume118por
dc.identifier.doi10.1016/j.appet.2017.07.021por
dc.identifier.pmid28760349por
dc.subject.fosCiências Sociais::Economia e Gestãopor
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersionpor
dc.subject.wosScience & Technologypor
sdum.journalAppetitepor
Appears in Collections:NIMA - Artigos/Papers

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