1 Department of Management - MAPP - Centre for Research on Value Creation in the Food Sector, Department of Management, Aarhus BSS, Aarhus University2 Department of Management, Aarhus BSS, Aarhus University3 University of Bonn4 Department of Management, Aarhus BSS, Aarhus University
International insights on safety, health, and convenience
In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across different countries and simultaneously address different stages of the food chain by acknowledging factors such as breeding, forage (fat content), meat cuts as well as product labelling and packaging. Comparing consumers’ choices for value added pork and beef across different countries is the main theme and focus of this session. All papers present current empirical studies from countries such as the U.S., Canada, Germany, Italy and Australia. We will discuss differences in consumer willingness-to-pay for taste versus health in Australia (beef steaks). Canadian consumers’ valuation of pork chops from different production practices will be examined and the economic and technological dimensions of meat packaging will be related to each other presenting work from the US and Germany. Lastly, we will uncover the competitive nature between different beef cuts for Italian consumers.