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Quality perception of PDO beef producers

Author

Listed:
  • Barreira, Maria Madalena
  • Brandao, A.R.W.
  • Lemos, Jose Pedro Cardoso
  • Fontes, Magda Aguiar

Abstract

Food quality from a consumer perspective includes sanitary aspects as well as nutrition, but also taste, aspect, integrity and the particularity of products. But quality at the consumer level can only be achieved if quality is respected throughout the whole chain. An analysis is undertaken using as a case study Portuguese producers of two types of PDO beef. Results, using multivariate data analysis, show that the main attributes for a quality beef at the producers` level are: feeding, finishing, specific quality, age at slaughter, breed and transport. Results also suggest that producers have distinct quality perceptions on PDO beef.

Suggested Citation

  • Barreira, Maria Madalena & Brandao, A.R.W. & Lemos, Jose Pedro Cardoso & Fontes, Magda Aguiar, 2009. "Quality perception of PDO beef producers," Agricultural Economics Review, Greek Association of Agricultural Economists, vol. 10(2), pages 1-14, July.
    • Handle: RePEc:ags:aergaa:56768
    DOI: 10.22004/ag.econ.56768
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    References listed on IDEAS

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    2. Kinsey, Jean, 1993. "GATT and the Economics of Food Safety," Working Papers 257282, University of Minnesota, The Food Industry Center.
    3. John M. Antle, 1999. "The New Economics of Agriculture," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 81(5), pages 993-1010.
    4. Swinbank, Alan, 1993. "The economics of food safety," Food Policy, Elsevier, vol. 18(2), pages 83-94, April.
    5. Senauer, Benjamin, 2001. "The Food Consumer In The 21st Century: New Research Perspectives," Working Papers 14346, University of Minnesota, The Food Industry Center.
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