Ocean Acidification Information and Consumers’ Seafood Preferences

We explore whether providing ocean acidification (OA) information affects consumers’ preferences for seafood products in a middle-income country in the southern hemisphere. Seafood attributes include shell size and appearance, meat color, texture, taste, nutritional composition, product assortments, and price. We applied a split-sample approach to test for information effects, with one sample receiving information about OA, while the other did not. We analyze the differences between samples using visual instruments and statistical tests. The results demonstrate that although the statistical test does not identify a difference between models, the difference in willingness to pay for some specific attributes is substantial