Market Potential for Locally Produced Meat Products

The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.


Subject(s):
Issue Date:
2003-07
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/27321
Published in:
Journal of Food Distribution Research, Volume 34, Number 2
Page range:
26-37
Total Pages:
12




 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)