Advanced

Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

Teuber, Ramona; Dolgopolova, Irina and Nordström, Jonas LU (2016) In Food Quality and Preference 52. p.244-254
Abstract (Swedish)
The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing
empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a
combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes... (More)
The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing
empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a
combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes considered in our study are: (i) organic, (ii) functional, and (iii) ancient grain variety. The collected data are analyzed via cluster analysis and random effects Tobit models. The results
indicate the following. First, significant heterogeneity exists across consumer clusters with respect to the responsiveness to extrinsic information. Second, results differ depending on the hedonic measure chosen, i.e. whether a taste or an overall liking score is employed. Third, the chosen functional bread, purple
wheat bread would be accepted as long as taste expectations are met. Put differently, consumers would not comprise on taste for health. However, at the same time our results highlight that expecting that a bread has ‘‘natural” health-enhancing properties significantly increases the sensory evaluation and thus
product liking. Consequently, bread with functional properties will be only successful on the market if consumers are satisfied with the taste experience, whereas extrinsic information might increase the perceived taste experience. (Less)
Abstract
The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes considered in... (More)
The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes considered in our study are: (i) organic, (ii) functional, and (iii) ancient grain variety. The collected data are analyzed via cluster analysis and random effects Tobit models. The results indicate the following. First, significant heterogeneity exists across consumer clusters with respect to the responsiveness to extrinsic information. Second, results differ depending on the hedonic measure chosen, i.e. whether a taste or an overall liking score is employed. Third, the chosen functional bread, purple wheat bread would be accepted as long as taste expectations are met. Put differently, consumers would not comprise on taste for health. However, at the same time our results highlight that expecting that a bread has “natural” health-enhancing properties significantly increases the sensory evaluation and thus product liking. Consequently, bread with functional properties will be only successful on the market if consumers are satisfied with the taste experience, whereas extrinsic information might increase the perceived taste experience. (Less)
Please use this url to cite or link to this publication:
author
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Hedonic liking, Willingness to Pay, Whole grain bread, Extrinsic information, Hedonic liking, Willingness to pay, Whole grain bread, Extrinsic information
in
Food Quality and Preference
volume
52
pages
244 - 254
publisher
Elsevier
external identifiers
  • Scopus:84967225655
ISSN
0950-3293
DOI
10.1016/j.foodqual.2016.05.002
language
English
LU publication?
no
id
aa7bd9a5-8e5b-4004-b411-1b737653e258
alternative location
http://www.sciencedirect.com/science/article/pii/S0950329316300891
date added to LUP
2016-07-05 22:13:39
date last changed
2016-11-14 12:48:18
@misc{aa7bd9a5-8e5b-4004-b411-1b737653e258,
  abstract     = {The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes considered in our study are: (i) organic, (ii) functional, and (iii) ancient grain variety. The collected data are analyzed via cluster analysis and random effects Tobit models. The results indicate the following. First, significant heterogeneity exists across consumer clusters with respect to the responsiveness to extrinsic information. Second, results differ depending on the hedonic measure chosen, i.e. whether a taste or an overall liking score is employed. Third, the chosen functional bread, purple wheat bread would be accepted as long as taste expectations are met. Put differently, consumers would not comprise on taste for health. However, at the same time our results highlight that expecting that a bread has “natural” health-enhancing properties significantly increases the sensory evaluation and thus product liking. Consequently, bread with functional properties will be only successful on the market if consumers are satisfied with the taste experience, whereas extrinsic information might increase the perceived taste experience.},
  author       = {Teuber, Ramona and Dolgopolova, Irina and Nordström, Jonas},
  issn         = {0950-3293},
  keyword      = {Hedonic liking,Willingness to Pay,Whole grain bread,Extrinsic information,Hedonic liking,Willingness to pay,Whole grain bread,Extrinsic information},
  language     = {eng},
  month        = {05},
  pages        = {244--254},
  publisher    = {ARRAY(0xa0b1ec0)},
  series       = {Food Quality and Preference},
  title        = {Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2016.05.002},
  volume       = {52},
  year         = {2016},
}