Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham

When assessing meat, consumers use a large number of perceived and objective quality cues. This study analyses consumers’ preferences for perceived and objective quality cues in traditional meat products, focusing on several cues largely unstudied to date. It relies on a labelled discrete choice exp...

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Autores principales:	Anastasio J. Villanueva, Melania Salazar-Ordoñez, Rubén Granado-Díaz, Macario Rodríguez-Entrena
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	traditional food products dry-cured ham food packaging discrete choice experiment willingness to pay Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/4176712114164745b5762cb19205e3e3
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spelling	oai:doaj.org-article:4176712114164745b5762cb19205e3e32021-11-11T14:23:42ZConsumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham1594-40771828-051X10.1080/1828051X.2021.1982419https://doaj.org/article/4176712114164745b5762cb19205e3e32021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/1828051X.2021.1982419https://doaj.org/toc/1594-4077https://doaj.org/toc/1828-051XWhen assessing meat, consumers use a large number of perceived and objective quality cues. This study analyses consumers’ preferences for perceived and objective quality cues in traditional meat products, focusing on several cues largely unstudied to date. It relies on a labelled discrete choice experiment administered to consumers of Iberian ham, an archetypal traditional Spanish meat product. The results indicate that the feeding-and-management system (acorn-fed or fodder-fed) generally determines the consumers’ preferences, with objective quality cues (breed purity and slicing type) influencing preferences regardless of the management system and perceived quality cues linked to the high-natural-value production agrosystem of the Dehesa only doing so for the acorn-fed system. There is a high degree of heterogeneity among consumers’ preferences, especially for the agrosystem of origin, suggesting that campaigns to raise awareness about the associated environmental and sociocultural values and a package design referencing the agrosystem are useful business strategies to integrate this added value into the product.Highlights Objective quality and agrosystem of origin largely determine consumers’ WTP Written and graphic information on the agrosystem of origin (Dehesa) influences WTP Environmental awareness campaigns and suitable package design are highly recommendableAnastasio J. VillanuevaMelania Salazar-OrdoñezRubén Granado-DíazMacario Rodríguez-EntrenaTaylor & Francis Grouparticletraditional food productsdry-cured hamfood packagingdiscrete choice experimentwillingness to payAnimal cultureSF1-1100ENItalian Journal of Animal Science, Vol 20, Iss 1, Pp 1987-2001 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	traditional food products dry-cured ham food packaging discrete choice experiment willingness to pay Animal culture SF1-1100
spellingShingle	traditional food products dry-cured ham food packaging discrete choice experiment willingness to pay Animal culture SF1-1100 Anastasio J. Villanueva Melania Salazar-Ordoñez Rubén Granado-Díaz Macario Rodríguez-Entrena Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
description	When assessing meat, consumers use a large number of perceived and objective quality cues. This study analyses consumers’ preferences for perceived and objective quality cues in traditional meat products, focusing on several cues largely unstudied to date. It relies on a labelled discrete choice experiment administered to consumers of Iberian ham, an archetypal traditional Spanish meat product. The results indicate that the feeding-and-management system (acorn-fed or fodder-fed) generally determines the consumers’ preferences, with objective quality cues (breed purity and slicing type) influencing preferences regardless of the management system and perceived quality cues linked to the high-natural-value production agrosystem of the Dehesa only doing so for the acorn-fed system. There is a high degree of heterogeneity among consumers’ preferences, especially for the agrosystem of origin, suggesting that campaigns to raise awareness about the associated environmental and sociocultural values and a package design referencing the agrosystem are useful business strategies to integrate this added value into the product.Highlights Objective quality and agrosystem of origin largely determine consumers’ WTP Written and graphic information on the agrosystem of origin (Dehesa) influences WTP Environmental awareness campaigns and suitable package design are highly recommendable
format	article
author	Anastasio J. Villanueva Melania Salazar-Ordoñez Rubén Granado-Díaz Macario Rodríguez-Entrena
author_facet	Anastasio J. Villanueva Melania Salazar-Ordoñez Rubén Granado-Díaz Macario Rodríguez-Entrena
author_sort	Anastasio J. Villanueva
title	Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
title_short	Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
title_full	Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
title_fullStr	Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
title_full_unstemmed	Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
title_sort	consumers’ preferences for traditional meat products: production system and objective quality cues in iberian ham
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/4176712114164745b5762cb19205e3e3
work_keys_str_mv	AT anastasiojvillanueva consumerspreferencesfortraditionalmeatproductsproductionsystemandobjectivequalitycuesiniberianham AT melaniasalazarordonez consumerspreferencesfortraditionalmeatproductsproductionsystemandobjectivequalitycuesiniberianham AT rubengranadodiaz consumerspreferencesfortraditionalmeatproductsproductionsystemandobjectivequalitycuesiniberianham AT macariorodriguezentrena consumerspreferencesfortraditionalmeatproductsproductionsystemandobjectivequalitycuesiniberianham
_version_	1718438930818269184

Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham

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