IMPACT OF INFORMATION ON THE DEMAND FOR CREDENCE CHARACTERISTICS

Most quality properties of food products can be considered as credence characteristics, quality of which cannot be inferred before the purchase, and sometimes not even after the purchase. Our objectives are: (1) To assess how much consumers are willing to pay (WTP) for meat products, of which e.g. origins and production practices are known, especially with regard to safety issues; (2) To compare the applicability, reliability, and efficiency of safety information provided by either private companies or public institutions, and (3) to explore the possibility of the so-called information paradox: is more information always better – or more beneficial – information?


Issue Date:
2003
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/34531
Published in:
International Food and Agribusiness Management Review, Volume 05, Issue 2
Total Pages:
12




 Record created 2017-04-01, last modified 2017-08-25

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