Product labelling in the market for organic food: Consumer preferences and willingness-to-pay for different organic certification logos
- Author
- JANSSEN, Meike1 ; HAMM, Ulrich1
[1] Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Steinstrasse 19, 37213 Witzenhausen, Germany - Source
Food quality and preference. 2012, Vol 25, Num 1, pp 9-22, 14 p ; ref : 1 p
- ISSN
- 0950-3293
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Consumer preferences Credence goods Organic food Organic logos Random parameter logit models Willingness-to-pay
- Keyword (fr)
- Certification Consommateur Etiquetage Marché Modèle Produit biologique Préférence Conditionnement
- Keyword (en)
- Certification Consumer Labelling Markets Models Organic product Preference Conditioning
- Keyword (es)
- Certificación Consumidor Etiquetaje Mercado Modelo Producto biológico Preferencia Acondicionamiento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26122263
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodqual.2011.12.004 
https://dx.doi.org/10.1016/j.foodqual.2011.12.004
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