Valuing Attributes of Fluid Milk Using Choice-Based Conjoint Experimental Design

Junfei Bai, Thomas Wahl and Philip Wandschneider ()

No 9821, 2007 Annual Meeting, July 29-August 1, 2007, Portland, Oregon from American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association)

Abstract: A choice-based conjoint (CBC) experiment was employed to analyze Chinese consumers' preferences for fluid milk defined by four choice attributes: production processing method, fat content level, taste, and price. The results from two analysis approaches (counting and multinomial logit models) indicated that Chinese consumers are willing to pay a premium for pasteurized, low fat content, and natural tasting milk, but that they require a discount for choosing ultra high temperature (UHT), high fat content, and flavored milk. In addition, this study estimated the trade-offs among attributes' levels and simulated the effects of income on the probabilities of choosing attribute-specified milk.

Keywords: Demand; and; Price; Analysis (search for similar items in EconPapers)
Pages: 38
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aaea07:9821

DOI: 10.22004/ag.econ.9821

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