Consumer response towards stall-free pork premiums at the restaurant level

dc.contributor.authorEden, Michaela Ann
dc.date.accessioned2021-04-15T16:18:58Z
dc.date.available2021-04-15T16:18:58Z
dc.date.graduationmonthMay
dc.date.issued2021
dc.description.abstractOver time, consumer preference towards agriculture has changed. These changes include concerns about livestock production. In the pork industry, the use of gestation stalls has been a reoccurring topic for stakeholders. Gestation stalls are two-foot by seven-foot stalls housing gestating, or pregnant, sows. These stalls are regularly used in the pork-producing industry; however, many consumers have developed concern towards the limited mobility these stalls provide. To address these concerns, some U.S. states have implemented bans on gestation stalls, passed via ballot initiative or legislation. The process producers must go through to meet these improved welfare standards is capital-intensive. Improved welfare standards are an example of credence attributes, or attributes that are immeasurable by taste or physical appearance. Previous studies have addressed premiums at the retail or grocery store level and few at the restaurant level. The aim of this thesis is to identify consumer responses towards premiums on gestation stall-free meal at the restaurant level. A survey was used to determine consumer preferences of purchasing a pork chop meal at a restaurant that sources pork from a place that is voluntarily using stall-free housing at different premium levels ($0, $2, $4, $6). Using a discrete binary logistic regression, we estimate the predicted probability of a consumer choosing a stall-free pork chop meal at the different premium levels. Our results show that as premiums increase, people are less likely to choose the stall-free meal. To target 50% of the population who will choose the stall-free restaurant meal, we expect the market may support premiums of up to $3.50 more for a meal that is stall-free.
dc.description.advisorGlynn T. Tonsor
dc.description.degreeMaster of Science
dc.description.departmentDepartment of Agricultural Economics
dc.description.levelMasters
dc.identifier.urihttps://hdl.handle.net/2097/41368
dc.language.isoen_US
dc.publisherKansas State University
dc.rights© the author. This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subjectConsumer preference
dc.subjectPork
dc.subjectGestation stalls
dc.subjectStall-free restaurant meal
dc.titleConsumer response towards stall-free pork premiums at the restaurant level
dc.typeThesis

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