A CONJOINT ANALYSIS OF NEW FOOD PRODUCTS PROCESSED FROM UNDERUTILIZED SMALL CRAWFISH

R Wes Harrison (), Aylin Ozayan and Samuel P. Meyers

Journal of Agricultural and Applied Economics, 1998, vol. 30, issue 2, 9

Abstract: Attributes for two value-added seafood products derived from underutilized crawfish are analyzed using conjoint data from seafood restaurants in the southern region of the United States. Preferences for the products' form, price, and flavor attributes were tested. Statistical tests revealed that the attribute interactions were not significant, and part-worth utilities for all main effects were estimated using an additive preference model. Results indicate that the new crawfish products should be marketed as a high-quality fresh soup base or seafood stuffing, priced between 30% and 50% of the cost of fresh crawfish tail meat.

Keywords: Marketing (search for similar items in EconPapers)
Date: 1998
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (13)

Downloads: (external link)
https://ageconsearch.umn.edu/record/15552/files/30020257.pdf (application/pdf)

Related works:
Journal Article: A Conjoint Analysis of New Food Products Processed from Underutilized Small Crawfish (1998)
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:joaaec:15552

DOI: 10.22004/ag.econ.15552

Access Statistics for this article

More articles in Journal of Agricultural and Applied Economics from Southern Agricultural Economics Association Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().