An Analysis of Consumer Preferences for Value-Added Seafood Products Derived from Crawfish

R Wes Harrison (), Timothy Stringer and Witoon Prinyawiwatkul

Agricultural and Resource Economics Review, 2002, vol. 31, issue 2, 157-170

Abstract: Conjoint analysis is used to evaluate consumer preferences for three consumer-ready products derived from crawfish. Utility functions are estimated using two-limit tobit and ordered probit models. The results show women prefer a baked nugget or popper type product, whereas 35- to 44-year-old men prefer a microwavable nugget or patty type product. The results also show little difference between part-worth estimates or predicted rankings for the tobit and ordered probit models, implying the results are not sensitive to assumptions regarding the ordinal and cardinal nature of respondent preferences.

Date: 2002
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