Effect of fibre information on consumer willingness to pay for French baguettes
Emilie Ginon
(1)
,
Youenn Lohéac
(2, 3)
,
Christophe Louis Martin
(1)
,
Pierre Combris
(4)
,
Sylvie Issanchou
(1)
Youenn Lohéac
- Fonction : Auteur
- PersonId : 182351
- IdHAL : youenn-loheac
- ORCID : 0000-0002-6430-210X
- IdRef : 087616459
Résumé
The objective of this study was to assess the impact of nutritional information on the willingness to pay for bread. Four French baguettes were presented to 123 consumers who firstly gave liking scores in three evaluation conditions, and who then gave their maximum price (reservation price) they were ready to pay in two information steps. In the first step, the baguettes were presented without any information about their composition. Following this, half the participants received information about the potential health benefits of fibre. In the second step, two baguettes were presented with a ‘source of fibre' label. A similar product hierarchy was observed between hedonic scores and reservation prices. In addition, a significant effect was found on the reservation prices when the ‘source of fibre' label was presented, but no effect was observed when the information concerning the potential health benefits of fibre was given.
Domaines
Economies et financesFormat du dépôt | Notice |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
Effect of fibre information on consumer willingness to pay for French baguettes
|
Résumé |
en
The objective of this study was to assess the impact of nutritional information on the willingness to pay for bread. Four French baguettes were presented to 123 consumers who firstly gave liking scores in three evaluation conditions, and who then gave their maximum price (reservation price) they were ready to pay in two information steps. In the first step, the baguettes were presented without any information about their composition. Following this, half the participants received information about the potential health benefits of fibre. In the second step, two baguettes were presented with a ‘source of fibre' label. A similar product hierarchy was observed between hedonic scores and reservation prices. In addition, a significant effect was found on the reservation prices when the ‘source of fibre' label was presented, but no effect was observed when the information concerning the potential health benefits of fibre was given.
|
Auteur(s) |
Emilie Ginon
1
, Youenn Lohéac
2, 3
, Christophe Louis Martin
1
, Pierre Combris
4
, Sylvie Issanchou
1
1
FLAVIC -
FLAveur, VIsion et Comportement du consommateur
( 37904 )
- Université de Bourgogne - 21000 Dijon
- France
2
CREM -
Centre de recherche en économie et management
( 894 )
- 7 place Hoche, BP 86514
35065 RENNES CEDEX
- France
3
ESC Bretagne Brest
( 302866 )
-
- France
4
ALISS -
Alimentation et sciences sociales
( 90563 )
- 65 boulevard de Brandebourg 94205 Ivry sur Seine
- France
|
Comité de lecture |
Oui
|
Vulgarisation |
Non
|
Langue du document |
Anglais
|
Nom de la revue |
|
Audience |
Internationale
|
Date de publication |
2009
|
Volume |
20
|
Page/Identifiant |
343-352
|
Numéro |
5
|
Localisation géographique du document |
UMR 1129 UMR INRA / ENESAD / Univ. Bourgogne : Flaveur, Vision et Comportement du Consommateur, Centre de recherche de Dijon, 21065 DIJON CEDEX, FRA (UMR FLAVIC)
|
Public visé |
Scientifique
|
Domaine(s) |
|
Voir aussi |
|
Mots-clés |
en
Effect of information, willingness to pay, auction, bread, fibre
|
DOI | 10.1016/j.foodqual.2009.01.002 |
ProdINRA | 26860 |
UT key WOS | 000266197400001 |
Loading...