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Variation of Consumer Preferences Between Domestic and Imported Food: The Case of Artisan Cheese

Author

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  • Gedikoglu, Haluk
  • Parcell, Joe L.
Abstract
Increasing concerns about a healthy diet, food safety and support for the local economy provide new opportunities for farmers to increase their farm income by selling their farm products locally. The major challenge for the farmers is to predict consumer preferences correctly and provide goods to the market accordingly. By analyzing a consumer survey conducted in the Midwest region of the US, the current study analyzes the consumer preferences for domestic and imported artisan cheese. The results of the econometric analysis show that consumer preferences vary between domestic and imported artisan cheese. The results also show that consumer preferences vary with location. Hence, producers of local artisan cheese might need to adopt different marketing and production strategies to match the local consumer demand.

Suggested Citation

  • Gedikoglu, Haluk & Parcell, Joe L., 2014. "Variation of Consumer Preferences Between Domestic and Imported Food: The Case of Artisan Cheese," Journal of Food Distribution Research, Food Distribution Research Society, vol. 45(2), pages 1-21, July.
    • Handle: RePEc:ags:jlofdr:186931
    DOI: 10.22004/ag.econ.186931
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    References listed on IDEAS

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    Cited by:

    1. Edvin Zhllima & Gentjan Mehmeti & Drini Imami, 2021. "Consumer Preferences for Cheese with Focus on Food Safety—A Segmentation Analysis," Sustainability, MDPI, vol. 13(22), pages 1-12, November.
    2. Gedikoglu, Haluk & Gedikoglu, Ayca & Clarke, Andrew D., 2016. "Consumers’ Preferences for Citrus Fiber-Added Ground Beef," Journal of Food Distribution Research, Food Distribution Research Society, vol. 47(3), November.
    3. Jensen, Kimberly L. & DeLong, Karen D. & Upendram, Sreedhar & Eckelkamp, Elizbeth & Yenerall, Jacqueline N., 2022. "Consumer Preferences for “Made with Tennessee Milk” Processed Dairy Products," Journal of Food Distribution Research, Food Distribution Research Society, vol. 53(2), July.

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