Unidad de Economía Agroalimentaria y de los Recursos Naturales, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Gobierno de Aragón, Zaragoza, Spain.
Meat Sci. 2013 Oct;95(2):396-402. doi: 10.1016/j.meatsci.2013.05.006. Epub 2013 May 15.
This paper analyzes consumers' preferences for different lamb meat attributes using a choice experiment. In particular, preferences for the type of commercial lamb meat ("Ternasco" and "Suckling") and the origin of production (locally produced "Ojinegra from Teruel") were evaluated. Moreover, we endogenously identify consumers' segments based on consumers' preferences for the analyzed attributes. Data come from a survey administrated in Spain during 2009. A latent class model was used to estimate the effect of the attributes on consumer utility, derive the willingness to pay and determine consumers' segments. Results suggest that consumers' preferences for both attributes are heterogeneous and two homogenous consumers' segments were detected. The largest segment (79%) did not value any of the analyzed attributes while the smaller one (21%) valued both of them positively. In particular, consumers in this second segment are willing to pay an extra premium for the "Ternasco" lamb meat, around double the premium they are willing to pay for the locally produced lamb meat "Ojinegra from Teruel".
本文使用选择实验分析了消费者对不同羊肉属性的偏好。特别是，评估了对商业羊肉类型（“Ternasco”和“羔羊”）和生产来源（本地生产的“特鲁埃尔的 Ojinegra”）的偏好。此外，我们还根据消费者对分析属性的偏好，从消费者的角度内生地确定了消费者群体。数据来自 2009 年在西班牙进行的一项调查。使用潜在类别模型来估计属性对消费者效用的影响，得出支付意愿并确定消费者群体。结果表明，消费者对这两个属性的偏好是异质的，并且检测到两个同质的消费者群体。最大的群体（79%）对任何分析属性都没有价值，而较小的群体（21%）则对它们都给予了积极的评价。特别是，第二个群体的消费者愿意为“Ternasco”羊肉支付额外的溢价，大约是他们愿意为本地生产的“特鲁埃尔的 Ojinegra”羊肉支付溢价的两倍。
