An Analysis of Consumers’ Preferences between Locally
Grown/Processed Food and Organic Food
Volume 4 - Issue 1
John Stanton1* , Ferdinand F Wirth2 and Yingdao Dao3
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- 1Department of Food Marketing, Saint Joseph’s University, USA
- 2Associate Professor of food Marketing, Saint Joseph’s University, USA
- 3Research assistant, Saint Joseph’s University
*Corresponding author:
John Stanton, Department of Food Marketing, Saint Joseph’s University, USA
Received: August 06, 2018; Published: August 17, 2018
DOI: 10.32474/CIACR.2018.04.000180
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Abstract
Consumer selectivity when buying food, due to concerns for food safety, personal health, and environment sustainability, has led
to the growing popularity for “organic” and “local” product labels. Little research has examined consumer preferences and tradeoffs
between organic and local when both choices are available. This paper investigates the structure of consumers’ preferences for three
separate food groups and measures the relative importance of local versus organic in the context of other desired category-specific
product attributes. For all three product groups, local was more important that organic, but other category-specific attributes were
more important in a purchase decision.
Keywords: Conjoint analysis; Organic; Locally grown
Abstract|
Introduction|
A Review of the Growing Organic and Local Markets|
Methodology|
Data Analysis|
Results and Discussion|
Conclusion|
References|