Aged-beef has historically been available in high-end establishments, but investigation into consumer preferences for aging is increasingly important as it has become more readily available. Consumer perceptions of and willingness-to-pay (WTP) for aged-beef under two methods dry-aging and...

When choosing a partial factorial design for best-worst scaling (BWS) or other discrete choice experiment, researchers are faced with design size choices. This work investigates differences between two case 1 (object) BWS choice experiment designs that varied in choice set size and number of...

The location of production and processing has had an increasingly prominent role in discussions regarding food systems today. Acknowledging the increasing importance, we study consumer preferences for and perception of local products with a particular focus on how willingness to pay (WTP) for...