Evaluations of Consumers' Preference Structure for Locally-Produced Beef

摘要

This study assesses how locality of production, method of production, and price of beef and beef products influence purchasing preferences. Consumers were surveyedfor demographic, economic, and taste and preference characteristics. A conjoint analysisis implemented to analyze the effect of various product attributes on consumers' beef purchases. The results reveal that the most important of the attributes for consumers is the distance of origin. Consumers consider beef locally grown if the beef is produced within an 85-mile radius, and the distance of origin accounts for 60% of the total importance from all attributes.