Caputo, V. and Scarpa, R. and Nayga, R. (2017) 'Cue versus independent food attributes : the effect of adding attributes in choice experiments.', European review of agricultural economics., 44 (2). pp. 211-230.
We examine the effects of adding an independent food attribute on consumers’ willingness to pay (WTP) estimates for both cue and independent food attributes. In three separate choice experiments, a cue attribute present along the entire sequence of choices had independent food attributes enucleated and made explicit from the cue at later stages. Logit models were estimated using (i) a complete panel approach; (ii) error components and (iii) utility in WTP-space. Results suggest that the way a subject processes food attributes depends not only on the design dimensions but also on food attributes’ functional roles. When complexity of designs increases, models that account for different sources of heterogeneity have better fit to the data.
|Full text:||Publisher-imposed embargo until 02 December 2018. |
(AM) Accepted Manuscript
First Live Deposit - 31 October 2016
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|Publisher Web site:||https://doi.org/10.1093/erae/jbw022|
|Publisher statement:||This is a pre-copyedited, author-produced PDF of an article accepted for publication in European Review of Agricultural Economics following peer review. The version of record Caputo, V., Scarpa, R. & Nayga, R. (2017). Cue versus independent food attributes: the effect of adding attributes in choice experiments. European Review of Agricultural Economics, 44(2): 211-230 is available online at: https://doi.org/10.1093/erae/jbw022.|
|Record Created:||31 Oct 2016 15:35|
|Last Modified:||13 Mar 2017 11:28|
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