Social and Behavioral Sciences Commons^™

Which Credence Production Attributes Do Consumers Prefer? The Case Of Milk, Emmanouil Petrakis

Department of Agricultural Economics: Dissertations, Theses, and Student Research

The interest of consumers for non-traditional food production attributes like antibiotics free and animal welfare have made consumer preferences more complex. These new attributes, usually non-identifiable by inspection or experience of the product are called credence attributes. The objectives of this study are to analyze consumer preferences for milk production attributes by eliciting the relative importance of these attributes for consumers, and to identify possible sources of heterogeneity related to consumer characteristics and actual purchase data. The research method used to elicit consumer preferences is Paired Comparison Method. Consumers from California and Texas were administered the online survey questionnaire in …