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An Empirical Study on Consumer Food Safety Valuations: Stated Preference Approach

消费者食品安全评估的实证研究：陈述偏好法

基本信息

批准号：
12660193
负责人：
SAWADA Manabu
金额：
$ 2.5万
依托单位：
Obihiro University of Agriculture and Veterinary Medicine
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

The purpose of this research is to evaluate consumer's willingness to pay for food safety using stated preference methods.We examined the importance of the price, freshness, use of the HACCP label, and use of the Eco label (the latent attribute of the milk produced from the raw milk of dairy farms that comply with the law, which protects the environment by legally enforcing manure treatment) in consumer's milk purchasing decisions. Conjoint analysis was used to quantify the welfare change associated with the change in the levels of these attributes. We found that consumers have a positive perception of the HACCP label, the Eco-milk label, and the freshness of the milk.We employed contingent valuation methods to estimate willingness to pay to non-genetically modified green soybeans. The following results were derived from analysis. First, posting genetically modified green soybeans contents on label is valuable to consumers. Second, as the contents increase more and more, WTP to non-genetically modified green soybeans does not necessarily increase.Choice experiments were used to elicit consumer preferences for different attributes of organic and conventional tomatoes. The results demonstrated a positive willingness to pay among consumers for certified food safety such as country of origin labeling and traceability, and organic production practices.We developed a network experimental auction system, and used this system to obtain estimates of consumer willingness to pay for Salmonella-free eggs. We verified this experimental auction method both complement and offer a viable alternative to standard stated preference methods of valuing food safety.

本研究的目的是评估消费者的意愿支付食品安全使用的方法表示的偏好，我们检查了价格的重要性，新鲜度，HACCP标签的使用，和使用的生态标签（牛奶的潜在属性，从原料奶的奶牛场，符合法律，保护环境，通过法律强制执行粪便处理）在消费者的购买决定的牛奶。联合分析被用来量化与这些属性水平变化相关的福利变化。我们发现消费者对HACCP标签、生态牛奶标签和牛奶的新鲜度有积极的看法。我们采用条件价值评估方法来估计非转基因绿色大豆的支付意愿。以下结果来自分析。首先，在标签上张贴转基因绿色大豆的内容对消费者来说是有价值的。第二，随着含量的增加，对非转基因绿色大豆的支付意愿并不一定增加。选择实验被用来引发消费者对有机和常规番茄不同属性的偏好。结果表明，消费者愿意支付认证的食品安全，如原产地标签和可追溯性，和有机生产practices.We开发了一个网络实验拍卖系统，并使用该系统来获得消费者愿意支付沙门氏菌鸡蛋的估计。我们验证了这种实验拍卖方法的补充，并提供了一个可行的替代标准的声明偏好的方法来评估食品安全。