Ethnic food preferences in the Spanish market
Dena M. Camarena-Gomez and
Ana Isabel Sanjuan
No 44421, 2008 International Congress, August 26-29, 2008, Ghent, Belgium from European Association of Agricultural Economists
A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations: restaurant, take-away and at home. Wald statistics are applied in order to assess the differential marginal utilities of ethnic food in alternative consumption situations, and the appropriateness of considering a linear effect in price.
Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:ags:eaae08:44421
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