Estimating Price Premiums for Breads Marketed as “Low-Carbohydrate Breads”

Retail data are used in a hedonic pricing framework to estimate the premium paid for the “low-carbohydrate” attribute and other attributes of bread at grocery and non-grocery stores in a regional market. Results show that consumer willingness to pay is influenced by the “low-carbohydrate” attribute as well as by sugar, fiber, and fat content; serving size; and size of loaf. Implicit price premiums vary significantly by retail location. However, price differentials may be compounded by the absence of an acceptable definition for low-carbohydrate foods.


Issue Date:
2008-07
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/55976
Published in:
Journal of Food Distribution Research, Volume 39, Number 2
Page range:
66-76
Total Pages:
11




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

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