scholarly journals Experimental auctions, collective induction and choice shift: willingness-to-pay for rice quality in Senegal

2012 ◽  
Vol 40 (2) ◽  
pp. 261-286 ◽  
Author(s):  
M. Demont ◽  
P. Rutsaert ◽  
M. Ndour ◽  
W. Verbeke ◽  
P. A. Seck ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Experimental Auctions ◽  
Rice Quality ◽  
Choice Shift ◽  
Collective Induction

Blissed ignorance?

2014 ◽  
Vol 44 (4) ◽  
pp. 345-362 ◽  
Author(s):  
Gianluca Stefani ◽  
Alessio Cavicchi ◽  
Donato Romano
Keyword(s):  
Willingness To Pay ◽  
Raw Materials ◽  
Production Method ◽  
Negative Influence ◽  
Communication Strategy ◽  
Experimental Auctions ◽  
Content Type ◽  
Production Methods ◽  
The Impact ◽  
First Time

Purpose – The purpose of this study was to explore the impact of information on origin, “typicalness”, production method and flavour on the willingness to pay and the sensorial appreciation of Tuscan sanguinaccio (Italian Salami). Design/methodology/approach – The goal of the study was to explore how differences between willingness to pay and sensorial appreciation (measured using a hedonic score) for the three types are influenced by the nature of the sensorial and non-sensorial information available to the consumer. To evaluate reaction to sensorial information, typical information regimes used in works on degree of disconfirmation (Schifferstein, 2001) were adopted, that is, visual examination of the product with indication of the name and tasting of the labelled product. Findings – Analysis of the results of the experiments indicates that Mallegato and Biroldo have particular characteristics that make it critical to promote them to a vast public. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components (for example, components of the pig head in Biroldo) among the ingredients. Research limitations/implications – Limited size of the sample and a gastronomic niche product analyzed. Practical implications – The negative influence of the processed information has to be considered to efficiently communicate the typicalness of these salami products. In fact, whilst for other traditional products, different kinds of information related to process, raw materials, recipes and, more generally, tradition can be jointly used to increase the arousal and the expectation on products quality characteristics, in this case, the communication strategy has to carefully consider the limit of these product components. Originality/value – For the first time the use of experimental auctions investigate the role of problematic information, such as the presence of blood, on consumers’ preference towards a typical gastronomic product.

scholarly journals Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal

2021 ◽  
Vol 24 (3) ◽  
pp. 499-522
Author(s):  
Hugo De Groote ◽  
Bernard Munyua ◽  
Djibril Traore ◽  
John R.N. Taylor ◽  
Mario Ferruzzi ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Pearl Millet ◽  
Product Information ◽  
Cost Effective ◽  
Consumer Acceptance ◽  
Small Enterprise ◽  
Small Scale ◽  
Experimental Auctions ◽  
Consumer Interest ◽  
Information Consumers

Small-scale affordable extruders create new opportunities for small enterprise food processors to manufacture nutritionally enhanced products. Still, consumer interest in these products needs to be assessed first. Affective tests with 296 consumers in Dakar, Senegal, evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF). Willingness-to-pay (WTP) was elicited through experimental auctions under two treatments: firstly without information, then with information. Consumers liked FtFF (taste, aroma, appearance) but were indifferent to instant. They did not appreciate wholegrain flour (appearance) or premix (appearance, aroma and taste). Without information, consumers showed no differences in WTP. With information, consumers paid premiums for FtFF (27-30%) (both treatments), and premix (17%), instant (9%), and wholegrain (-10%) (one treatment). Costs of instant, wholegrain and premix products were lower than consumers’ WTP, indicating potential profits, but not those of FtFF. There is a market for instant cereals in Senegal. Consumers require product information in order to compromise on some attributes to benefit from instant, fortified and wholegrain pearl millet products. Manufacture would be cost-effective, but FtFF costs need to be reduced.

scholarly journals Are Consumers Willing to Pay More for Biodegradable Containers Than for Plastic Ones? Evidence from Hypothetical Conjoint Analysis and Nonhypothetical Experimental Auctions

2010 ◽  
Vol 42 (4) ◽  
pp. 757-772 ◽  
Author(s):  
Chengyan Yue ◽  
Charles R. Hall ◽  
Bridget K. Behe ◽  
Benjamin L. Campbell ◽  
Jennifer H. Dennis ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Survey Data ◽  
Conjoint Analysis ◽  
Probit Model ◽  
Ordered Probit ◽  
Internet Survey ◽  
Ordered Probit Model ◽  
Price Premium ◽  
Experimental Auctions ◽  
Different Types

This study used and compared hypothetical conjoint analysis and nonhypothetical experimental auctions to elicit floral customers' willingness to pay for biodegradable plant containers. The results of the study show that participants were willing to pay a price premium for biodegradable containers, but the premium is not the same for different types of containers. This article also shows the mixed ordered probit model generates more accurate results when analyzing the conjoint analysis Internet survey data than the ordered probit model.

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