Opinions of professional buyers toward a new, alternative red meat: Ostrich

Jeffrey Gillespie, Gary Taylor, Alvin Schupp and Ferdinand Wirth
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Gary Taylor: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center, Postal: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center
Alvin Schupp: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center, Postal: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center
Ferdinand Wirth: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center, Postal: Department of Agricultural Economics and Agribusiness, Louisiana State University Agricultural Center

Agribusiness, 1998, vol. 14, issue 3, 247-256

Abstract: Professional meat buyers are surveyed to estimate their current and past use of ostrich meat and their preferences for different ostrich meat products. Conjoint analysis is used to estimate the most preferred ostrich meat products for the retail and restaurant sectors, as well as the relative importance of attributes considered in the decision to purchase ostrich meat. Results indicate that buyers have very limited knowledge of ostrich meat. The preferred product in both the restaurant and retail markets is a branded, 6-oz. ostrich filet at the lowest price. Price is the most important factor determining retail and restaurant managers' decisions on the acceptability of the product. © 1998 John Wiley & Sons, Inc.

Date: 1998
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Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:14:y:1998:i:3:p:247-256

DOI: 10.1002/(SICI)1520-6297(199805/06)14:3<247::AID-AGR7>3.0.CO;2-0

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