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A Conjoint Analysis of New Food Products Processed from Underutilized Small Crawfish

Published online by Cambridge University Press:  28 April 2015

R. Wes Harrison ,
Aylin Özayan  and
Samuel P. Meyers
R. Wes Harrison
Affiliation:
Department of Agricultural Economics and Agribusiness, Louisiana State University
Aylin Özayan
Affiliation:
Department of Agricultural Economics and Agribusiness, Louisiana State University
Samuel P. Meyers
Affiliation:
Department of Food Science, Louisiana State University
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Abstract

Attributes for two value-added seafood products derived from underutilized crawfish are analyzed using conjoint data from seafood restaurants in the southern region of the United States. Preferences for the products' form, price, and flavor attributes were tested. Statistical tests revealed that the attribute interactions were not significant, and part-worth utilities for all main effects were estimated using an additive preference model. Results indicate that the new crawfish products should be marketed as a high-quality fresh soup base or seafood stuffing, priced between 30% and 50% of the cost of fresh crawfish tail meat.

Keywords

conjoint analysisminced meatseafoodvalue added
Type
Articles
Information
Journal of Agricultural and Applied Economics , Volume 30 , Issue 2 , December 1998 , pp. 257 - 265
Copyright
Copyright © Southern Agricultural Economics Association 1998

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