Kuo-Liang Chang

Consumers' Willingness to Pay for Locally Produced Ground Beef: A Case Study of the Rural Northern Great Plains

This study examined consumers’ preferences and willingness to pay (WTP) for locally produced ground beef with an emphasis on the impacts of product attributes and the heterogeneity caused by rural consumers’ characteristics. We applied the choice-based conjoint technique to analyze data collected from a typical rural town in the Northern Great Plains. The results indicate that location associated product brand differences and leanness were dominant components affecting consumers’ WTP. The premium of locally produced ground beef for consumers with a close tie to local production is

Elasticity of demand for tuition fees at an institution of higher education

0.48/lb. Cut difference, grass-fed, and organic were trivial factors in determining consumers’ WTP.

Consumer Characteristics and Willingness to Pay for Locally Produced Product: A Case Study of Rib-eye Steaks in the Northern Great Plains

Using a conjoint survey of 161 students at South Dakota State University (SDSU), we mapped a probability-of-enrolment curve for SDSU students, consistent with demand theory. A quasi-demand curve was created from the conditional-logit model. This study shows that along with the price of tuition fees, distance from home, availability of majors, and family and friend connections to the school have significant effects on a student’s decision to attend SDSU. From these results, we found that for enrolments at SDSU, the price elasticity of demand for tuition fees turns elastic around the

Health, Health Insurance, and Decision to Exit from Farming

9000 price point.