Consumer perception of food attributes / editors, Shigeru Matsumoto, Department of Economics, Aoyama University, Tokyo, Japan Tsunehiro Otsuki, Osaka School of International Public Policy, Osaka Univeristy, Osaka, Japan.
| Other author | Matsumoto, Shigeru. |
| Other author | ¿¿tsuki, Tsunehiro. |
| Format | Electronic |
| Publication Info | Boca Raton : CRC Press, [2018] |
| Description | viii, 298 pages ; 24 cm |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Abstract | "Where does food come from? How is food produced? Today, consumers are concerned with numerous attributes of food such as these. Cruelty to animals, food contamination and safety, fair trade practice, genetic modification, organic farming, geographical origin, and sustainability are important attributes. It is important for policy makers, producers, and retailers to understand how consumers value these attributes. This book summarizes empirical findings on consumer valuation of food attributes from various scholarly works, reviews steps taken to meet consumer demand for food credence attributes and also discusses the need to strengthen communication between producers and consumers"-- Provided by publisher. |
| General note | "A Science Publishers book." |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2018014322 |
| ISBN | 9781138196841 (hardback) |
| ISBN | ebook |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |