Market Potential for Locally Produced Meat Products

Leigh Maynard, Kenneth Burdine and A. Lee Meyer

Journal of Food Distribution Research, 2003, vol. 34, issue 2, 12

Abstract: The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally produced ground beef were especially competitive, and demand for credence attributes packaged under the "local" label appears consistent with a niche market that could justify verification programs. Restaurants are a potentially receptive outlet for local meats, allowing producers to avoid the barriers to entry in mainstream grocery outlets.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2003
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Citations: View citations in EconPapers (16)

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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:27321

DOI: 10.22004/ag.econ.27321

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