Stated Preferences for Consumption of Sea Urchin: A Choice Experiment in Sardinia (Italy)

In Sardinia sea urchin (Paracentrotus lividus) roe is a basic ingredient for several dishes (e.g. pasta, pizza, croutons) and its demand is constantly increasing. However marketable value of local sea urchin appears to be potentially higher than the current value. This paper aims to estimate the value of a based sea urchin dish according to the stated preference of consumers. A Choice Experiment (CE) analysis on 475 consumers was carried out in order to estimate their willingness to pay (WTP) for consuming sea urchin. Seafood was proposed as alternative to sea urchin. CE concerned two attributes: certification of local origin and place where dishes are consumed. Findings suggest that WTP for a generic dish is significantly higher for sea urchin (11.65 Euros) than for seafood (7.94 Euros) based dish. Furthermore, we found that WTP is higher when both foods are consumed with spaghetti and as raw fresh product, whereas an opposite effect is associated to pizza. Finally, the influence of some socio‐economic characteristics of responders on their preferences was estimated.


Editor(s):
Schiefer, Gerhard
Rickert, Ursula
Issue Date:
2014-10
Publication Type:
Journal Article
DOI and Other Identifiers:
ISSN 1869-6945 (Other)
PURL Identifier:
http://purl.umn.edu/198961
Published in:
International Journal on Food System Dynamics, Volume 05, Number 3
Page range:
111-119
Total Pages:
9
JEL Codes:
D12 Q13 Q22




 Record created 2017-04-01, last modified 2017-08-22

Fulltext:
Download fulltext
PDF

Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)