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Consumer Preferences for Delacata Catfish: A Choice Experiment with Tasting

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  • Perolia, Daniel R.
  • Collart, Alba J.
  • Yehouenou, Lauriane

Abstract

This article investigates consumer preferences for Delacata catfish, a relatively new fillet of grade-A catfish, by conducting in-person choice experiments with tasting sessions. Panels were held at three white-tablecloth restaurants across the United States, featuring sample entrées of Delacata catfish along with sample entrées of other species of mild-tasting, white-fleshed fish. Results suggest that Delacata catfish may fare well in terms of search and experience attributes such as taste and texture, across all locations, but may face labeling challenges in certain locations. This study provides willingness-to-pay estimates and discusses possible marketing strategies to further increase market potential for the US fish industry.

Suggested Citation

  • Perolia, Daniel R. & Collart, Alba J. & Yehouenou, Lauriane, 2016. "Consumer Preferences for Delacata Catfish: A Choice Experiment with Tasting," Journal of Food Distribution Research, Food Distribution Research Society, vol. 47(3), pages 1-17, November.
    • Handle: RePEc:ags:jlofdr:250001
    DOI: 10.22004/ag.econ.250001
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    References listed on IDEAS

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    4. Office of Health Economics, 2007. "The Economics of Health Care," For School 001490, Office of Health Economics.
    5. Potoglou, Dimitris & Burge, Peter & Flynn, Terry & Netten, Ann & Malley, Juliette & Forder, Julien & Brazier, John E., 2011. "Best-worst scaling vs. discrete choice experiments: An empirical comparison using social care data," Social Science & Medicine, Elsevier, vol. 72(10), pages 1717-1727, May.
    6. T.N. Flynn & A.A.J. Marley, 2014. "Best-worst scaling: theory and methods," Chapters, in: Stephane Hess & Andrew Daly (ed.), Handbook of Choice Modelling, chapter 8, pages 178-201, Edward Elgar Publishing.
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