Consumer evaluation of a typical Italian salami: an experimental auction approach

Gianluca Stefani and Alessio Cavicchi

No 37-2011, Working Papers from Macerata University, Department of Studies on Economic Development (DiSSE)

Abstract: This paper reports results of an evaluation experiment designed to provide both hedonic scores and measurements of consumer willingness to pay (WTP), on the basis of visual inspection, tasting, and presentation of information on origin, ingredients, and production processes of typical kinds of Italian salami with pig blood as their principal component. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components among the ingredients.

Keywords: hedonic scores; experimental auctions; food marketing; consumer behavior (search for similar items in EconPapers)
JEL-codes: C91 C93 D12 Q13 (search for similar items in EconPapers)
Date: 2011-12, Revised 2012-02
New Economics Papers: this item is included in nep-agr, nep-exp and nep-mkt
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