Consumer Preferences and Willingness to Pay for the Health Aspects of Food

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43310%2F11%3A00178610" target="_blank" >RIV/62156489:43310/11:00178610 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Consumer Preferences and Willingness to Pay for the Health Aspects of Food
Original language description
Having established a general framework for the analysis of food choice and quality perception, second part of the paper gives overview of results of stated preference evaluation studies conducted in the Czech Republic. The objective of secondary data analysis is to evaluate consumer preferences and willingness to pay for the food quality with the special attention to an evaluation of consumer preferences for health aspects of the food. The consumers' relative preferences toward the different dimensionsof a product's quality are measured from the consumers' perspective via their preference scores on various dimensions of quality derived from Analytic Hierarchy Process (AHP). Price premium consumers are willing to pay for the high quality product is investigated using Contingent valuation method (CV). In general, the empirical evidence supports the hypothesis that health ensuring and enhancing characteristics together with sensorial characteristics significantly affect consumers' prefer
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
AH - Economics
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
LIX
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
167-176
UT code for WoS article
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EID of the result in the Scopus database
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