Meat Traceability: Are U.S. Consumers Willing to Pay for It?

By David L. Dickinson, Dee Von Bailey. 2002

298 citations recorded by the source corpus.

Subfields: Economics and Econometrics, Food Science

View Paper: https://www.semanticscholar.org/paper/e7621b8cb9837e5dd267461b273d8d9f7d4de4dc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Economics and Econometrics

1. J. Bai
2. Caiping Zhang
3. T. Wahl
4. G. Tonsor
5. Morteza Haghiri
6. J. Hobbs
7. Dee Von Bailey
8. David L. Dickinson

In Food Science

1. J. Bai
2. Caiping Zhang
3. T. Wahl
4. Morteza Haghiri
5. J. Hobbs
6. Dee Von Bailey
7. David L. Dickinson
8. Ted C. Schroeder

Citations in the corpus

• European preferences for beef steak attributes (2005, background): “See Dickinson and Bailey (2002) for a review of prior research on source verification.”
• Traceability in the Canadian Red Meat Sector: Do Consumers Care? (2005, methodology): “…and the provision of information on the “market price” from the preceding round, provides a corrective mechanism to assist participants in understanding the experiment and tends to lead to bid stabilization over the ten rounds of the auction (e.g., Shogren et al 1994; Dickinson and Bailey 2002).”
• Consumers' willingness to pay for traceable pork, milk, and cooking oil in Nanjing, China (2012, background): “For example, Dickinson and Bailey (2002) analyzed the existence of a market for meat traceability in the US using laboratory auction markets. Their findings suggest that consumers would pay a higher premium for valuable attributes (such as transparency and assurance) attached to traceability than th”