A Study of the Factors that Influence Consumer Attitudes Toward Beef Products Using the Conjoint Market Analysis Tool

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dc.contributor.author Lonergan, Steven
dc.contributor.author Mennecke, Brian
dc.contributor.author Townsend, Anthony
dc.contributor.author Hayes, Dermot
dc.contributor.author Hayes, Dermot
dc.contributor.author Lonergan, Steven
dc.contributor.department Center for Agricultural and Rural Development
dc.date 2018-02-16T14:54:22.000
dc.date.accessioned 2020-06-30T01:04:57Z
dc.date.available 2020-06-30T01:04:57Z
dc.date.embargo 2015-06-18
dc.date.issued 2006-08-01
dc.description.abstract <p>This study utilizes an analysis technique commonly used in marketing, the conjoint method, to examine the relative utilities of a set of beef steak characteristics considered by a national sample of 1,432 U.S. consumers, as well as additional localized samples representing undergraduate students at a business college and in an animal science department. The analyses indicate that among all respondents, region of origin is by far the most important characteristic; this is followed by animal breed, traceability, the animal feed used, and beef quality. Alternatively, the cost of cut, farm ownership, the non-use of growth promoters, and whether the product is guaranteed tender were the least important factors. Results for animal science undergraduates are similar to the aggregate results except that these students emphasized beef quality at the expense of traceability and the non-use of growth promoters. Business students also emphasized region of origin but then emphasized traceability and cost. The ideal steak for the aggregate group is from a locally produced choice Angus, fed a mixture of grain and grass that is traceable to the farm or origin. If the product was not produced locally respondents indicated that their preferred production states are, in order from most to least preferred, Iowa, Texas, Nebraska, and Kansas.</p>
dc.identifier archive/lib.dr.iastate.edu/card_workingpapers/454/
dc.identifier.articleid 1445
dc.identifier.contextkey 7236415
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath card_workingpapers/454
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/12803
dc.source.bitstream archive/lib.dr.iastate.edu/card_workingpapers/454/06wp425.pdf|||Sat Jan 15 00:21:08 UTC 2022
dc.subject.disciplines Agribusiness
dc.subject.disciplines Agricultural and Resource Economics
dc.subject.disciplines Agricultural Economics
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Finance
dc.subject.disciplines Finance and Financial Management
dc.subject.disciplines Industrial Organization
dc.subject.disciplines Management Information Systems
dc.subject.keywords conjoint market analysis
dc.subject.keywords consumer preferences
dc.subject.keywords country of origin
dc.subject.keywords steak quality
dc.subject.keywords traceability
dc.subject.keywords transactions costs
dc.title A Study of the Factors that Influence Consumer Attitudes Toward Beef Products Using the Conjoint Market Analysis Tool
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isAuthorOfPublication 5150ce51-74b1-46ee-b100-34d2536463bb
relation.isOrgUnitOfPublication 1a6be5f1-4f64-4e48-bb66-03bbcc25c76d
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