Organic Food Consumption: The Relevance of the Health Attribute
Organic Food Consumption: The Relevance of the Health Attribute
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DOI：
10.3390/su12020595
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发表时间：
2020-01-02
期刊：
影响因子：
3.9
通讯作者：
Cembalo, Luigi
中科院分区：
文献类型：
--
作者：
Rizzo, Giuseppina;Borrello, Massimiliano;Cembalo, Luigi
在过去的几十年里，有机食品已成为传统食品消费的主要可持续替代品。在消费者认可的有机食品的几个属性中，健康被认为是购买有机认证产品的主要动机。本研究的目的是评估健康属性在其他公认的有机食品属性中的相对权重。为了实现这一目标，采用多重价目表（MPL）方法来获取消费者对有机特级初榨橄榄油（EVOO）的支付意愿（WTP）。研究结果表明，健康属性的贡献，以确定有机EVOO的平均溢价价格是其总溢价价格的78.9%。本研究对促进有机食品市场的进一步发展具有一定的管理意义。
During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers' Willingness to Pay (WTP) for organic extra virgin olive oil (EVOO). Findings show that the contribution of the health attribute to determine the average premium price for organic EVOO is 78.9% of its total premium price. The study generates managerial implications to promote further expansion of the organic food market.