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Measuring consumer quality judgements

Research output: Contribution to journal › Article › peer-review

Standard Standard

Measuring consumer quality judgements. / Kupiec, Beata; Revell, Brian.
In: British Food Journal, Vol. 103, No. 1, 01.02.2001, p. 7-22.

Research output: Contribution to journal › Article › peer-review

HarvardHarvard

Kupiec, B & Revell, B 2001, 'Measuring consumer quality judgements', British Food Journal, vol. 103, no. 1, pp. 7-22. https://doi.org/10.1108/00070700110382911

APA

Kupiec, B., & Revell, B. (2001). Measuring consumer quality judgements. British Food Journal, 103(1), 7-22. https://doi.org/10.1108/00070700110382911

CBE

Kupiec B, Revell B. 2001. Measuring consumer quality judgements. British Food Journal. 103(1):7-22. https://doi.org/10.1108/00070700110382911

MLA

Kupiec, Beata and Brian Revell. "Measuring consumer quality judgements". British Food Journal. 2001, 103(1). 7-22. https://doi.org/10.1108/00070700110382911

VancouverVancouver

Kupiec B, Revell B. Measuring consumer quality judgements. British Food Journal. 2001 Feb 1;103(1):7-22. doi: 10.1108/00070700110382911

Author

Kupiec, Beata ; Revell, Brian. / Measuring consumer quality judgements. In: British Food Journal. 2001 ; Vol. 103, No. 1. pp. 7-22.

RIS

TY - JOUR

T1 - Measuring consumer quality judgements

AU - Kupiec, Beata

AU - Revell, Brian

PY - 2001/2/1

Y1 - 2001/2/1

N2 - Many on‐farm‐processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements about product quality for farmhouse Cheddar cheeses based on utilities derived from the product attributes, and the trade‐off against price. Determines key Cheddar cheese attributes through in‐depth interviews with specialist cheese consumers and employs conjoint analysis to estimate the utilities associated with these attributes based on a wider choice‐experiment survey of farmhouse Cheddar consumers. A “price sensitivity meter” technique was used to establish acceptable price ranges as perceived by the latter group. Results from market simulations suggest that the consumer price sensitivity for farmhouse cheese is likely to be low. The analysis also revealed that those attributes associated with the traditional characteristics of farmhouse Cheddar have the highest utilities and that any characteristics similar to industrial Cheddar were largely unattractive to the consumers of farmhouse cheese.

AB - Many on‐farm‐processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements about product quality for farmhouse Cheddar cheeses based on utilities derived from the product attributes, and the trade‐off against price. Determines key Cheddar cheese attributes through in‐depth interviews with specialist cheese consumers and employs conjoint analysis to estimate the utilities associated with these attributes based on a wider choice‐experiment survey of farmhouse Cheddar consumers. A “price sensitivity meter” technique was used to establish acceptable price ranges as perceived by the latter group. Results from market simulations suggest that the consumer price sensitivity for farmhouse cheese is likely to be low. The analysis also revealed that those attributes associated with the traditional characteristics of farmhouse Cheddar have the highest utilities and that any characteristics similar to industrial Cheddar were largely unattractive to the consumers of farmhouse cheese.

U2 - 10.1108/00070700110382911

DO - 10.1108/00070700110382911

M3 - Article

VL - 103

SP - 7

EP - 22

JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

IS - 1

ER -