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Developing a marketing strategy for branded, low fat, fresh beef

Author

Listed:
  • Dale J. Menkhaus

    (Department of Agricultural Economics and Professor, Department of Animal Science, University of Wyoming, Laramie)

  • Glen D. Whipple

    (Department of Agricultural Economics and Professor, Department of Animal Science, University of Wyoming, Laramie)

  • Steven J. Torok

    (Department of Agricultural Economics and Professor, Department of Animal Science, University of Wyoming, Laramie)

  • Ray A. Field

    (Department of Agricultural Economics and Professor, Department of Animal Science, University of Wyoming, Laramie)

Abstract

The objective of this article is to report the results of a logistic regression analysis designed to identify factors which are important in influencing purchase and reorder decisions of a branded, low fat, fresh beef product. Health related factors and visual differences significantly influence the probabilities of reordering and purchasing, respectively.

Suggested Citation

  • Dale J. Menkhaus & Glen D. Whipple & Steven J. Torok & Ray A. Field, 1988. "Developing a marketing strategy for branded, low fat, fresh beef," Agribusiness, John Wiley & Sons, Ltd., vol. 4(1), pages 91-103.
    • Handle: RePEc:wly:agribz:v:4:y:1988:i:1:p:91-103
    DOI: 10.1002/1520-6297(198801)4:1<91::AID-AGR2720040110>3.0.CO;2-Z
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    References listed on IDEAS

    as
    1. Rhonda K. Skaggs & Dale J. Menkhaus & Steven J. Torok & Ray A. Field, 1987. "Test marketing of branded, low fat, fresh beef," Agribusiness, John Wiley & Sons, Ltd., vol. 3(3), pages 257-271.
    2. Collins, Robert A. & Green, Richard D., 1982. "Statistical methods for bankruptcy forecasting," Journal of Economics and Business, Elsevier, vol. 34(4), pages 349-354.
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    Citations

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    Cited by:

    1. Siskos, Y. & Matsatsinis, N. F. & Baourakis, G., 2001. "Multicriteria analysis in agricultural marketing: The case of French olive oil market," European Journal of Operational Research, Elsevier, vol. 130(2), pages 315-331, April.

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