Catherine A. Durham

Generalized Models of Japanese Demand for Fish

Given a relative lack of knowledge about Japanese consumer preferences for fish, Japanese fish demand is modeled using both Marshallian (ordinary) and inverse demand systems, each of which nests a number of competing specifications. Results indicate that the inverse demand systems dominate the ordinary demand systems in forecasting performance and in nonnested tests. The inverse system suggests that Japanese fish prices are less responsive to changes in consumption than found in previous studies. Copyright 1997, Oxford University Press.

CERTIFICATION OF SHRIMP AND SALMON FOR BEST AQUACULTURE PRACTICES: ASSESSING CONSUMER PREFERENCES IN RHODE ISLAND

This study uses a conjoint experiment to evaluate seafood consumers’ preferences for wild versus farmed seafood in Rhode Island, while providing an option for farmed products to be certified for best aquaculture practices, focusing upon salmon and shrimp. The definition for best aquaculture practices provided to respondents in the survey is broadly based upon standards currently in use by aquaculture certification groups, highlighting sustainability of fish feed, and control of antibiotic use, water quality and stocking density. Using data from an in-person intercept survey, a conditional logit model shows that a sample of 250 seafood consumers in Rhode Island choose wild products over farmed even when farmed products are certified, and by an entity preferred by the consumer. Results warrant both further study of consumer preferences for certified aquaculture products across a broader population, and study of the effect of different explanations of ‘best aquaculture practices’ upon preferences.

Consumer Preferences for Socially Responsible Production Attributes Across Food Products

This study examines consumer preferences for three socially responsible products: minimal-pesticide strawberries, fair-trade bananas, and milk from pasture-fed cows. In-person survey data were collected in four states. Understanding preferences for these characteristics is difficult because they may appeal to different individuals depending on their personal attitudes and values. To address this issue, health, environmental and other attitudes are measured based on survey questions. Responses to these questions are used to produce explanatory factor scores. Stated preference models, both with and without factor scores, are estimated to evaluate the relative strengths of consumer preferences and motivations to purchase these products.

Seasonality in Japanese household demand for meat and seafood

The United States is the largest single exporter of seafood, beef, and beef products to Japan, and was the third largest source for pork in 1992. A better understanding of Japanese demand for meat and seafood is important in two regards. First, Japan is generally viewed as a tough market to enter, having many nuances and subtleties not well understood by Westerners accustomed to Western habits and preferences. Second, the United States faces strong competition from Canada and Australia in the beef market and from Taiwan and Denmark in the pork market. This study is designed to help US exporters to better understand Japanese preferences for meat and seafood through an understanding of seasonal effects on demand for these goods.

Demand elasticities for fresh fruit at the retail level

The obesity epidemic in the US and elsewhere has re-doubled efforts to understand determinants of the quality of consumers’ diets. Part of the discussion has centered on the potential of ‘fat taxes’ and/or the subsidization of the purchase of fresh fruits and vegetables to coax consumers to better diets. Whether this discussion has merit or not, fundamental to the debate are the demand elasticities of the commodities involved. This study employs weekly data from several retail stores on fruit prices and sales to estimate elasticities of individual fruits. Estimates show consumers are more responsive to price than has been found previously.

Consumer detection and acceptability of reduced-sodium bread

OBJECTIVE Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content. DESIGN Difference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale. SETTING Difference and acceptability testing were conducted in Portland, OR, USA in January 2013. SUBJECTS Eighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing. RESULTS Consumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent. CONCLUSIONS Reducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

Start-up and operating costs for artisan cheese companies

Lack of valid economic data for artisan cheese making is a serious impediment to developing a realistic business plan and obtaining financing. The objective of this study was to determine approximate start-up and operating costs for an artisan cheese company. In addition, values are provided for the required size of processing and aging facilities associated with specific production volumes. Following in-depth interviews with existing artisan cheese makers, an economic model was developed to predict costs based on input variables such as production volume, production frequency, cheese types, milk types and cost, labor expenses, and financing. Estimated values for start-up cost for processing and aging facility ranged from

Effects of Water, Sodium Hypochlorite, Peroxyacetic Acid, and Acidified Sodium Chlorite on In-Shell Hazelnuts Inoculated with Salmonella Enterica Serovar Panama

267,248 to

Picking Apples: Can Multi-Attribute Ecolabels Compete?

623,874 for annual production volumes of 3,402 kg (7,500 lb) and 27,216 kg (60,000 lb), respectively. First-year production costs ranged from

A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations

65,245 to