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

William Nganje, Simeon Kaitibie, Cheryl Wachenheim (), Emmanuel T. Acquah, Joel Matson and Grant Johnson

Journal of Food Distribution Research, 2008, vol. 39, issue 2, 11

Abstract: 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.

Keywords: Demand and Price Analysis; Marketing (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:55976

DOI: 10.22004/ag.econ.55976

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