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Full-Text Articles in Food Studies
Consumers’ Preferences And Willingness To Pay For Value-Added Dairy Products In Kentucky - Considering Price, Provenance, And Environmental Product Attributes, Favour E. Esene
Theses and Dissertations--Agricultural Economics
Many medium and smaller dairies are shifting to various kinds of value-added products that may expand in demand nationally aside from fluid milk. This study uses a latent class logit model to investigate the heterogeneity of consumer preferences and willingness to pay for dairy value-added products across four latent classes considering different local and environmental sustainability labels. The dairy products examined for this research are butter, cheese, yogurt, and ice cream. This research revealed that younger consumers, especially those that reside in rural areas, always pay attention to product attributes when they shop for dairy products, mostly the local state …