Consumer Preferences for Quality and Freshness Attributes of Eggs
Mitchell R. Ness
(Lecturer, Department of Agricultural Economics and Food
Marketing, University of Newcastle upon Tyne)
Hubert Gerhardy
(Senior Researcher, Research Centre for Animal Production,
University of Gottingen, Germany.)
2741
Abstract
Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.
Keywords
Citation
Ness, M.R. and Gerhardy, H. (1994), "Consumer Preferences for Quality and Freshness Attributes of Eggs", British Food Journal, Vol. 96 No. 3, pp. 26-34. https://doi.org/10.1108/00070709410060808
Publisher
:MCB UP Ltd
Copyright © 1994, MCB UP Limited