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Ethnic food preferences in the Spanish market

Author

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  • Camarena-Gomez, Dena M.
  • Sanjuan, Ana Isabel

Abstract

A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations: restaurant, take-away and at home. Wald statistics are applied in order to assess the differential marginal utilities of ethnic food in alternative consumption situations, and the appropriateness of considering a linear effect in price.

Suggested Citation

  • Camarena-Gomez, Dena M. & Sanjuan, Ana Isabel, 2008. "Ethnic food preferences in the Spanish market," 2008 International Congress, August 26-29, 2008, Ghent, Belgium 44421, European Association of Agricultural Economists.
    • Handle: RePEc:ags:eaae08:44421
    DOI: 10.22004/ag.econ.44421
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    References listed on IDEAS

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    1. Louviere,Jordan J. & Hensher,David A. & Swait,Joffre D. With contributions by-Name:Adamowicz,Wiktor, 2000. "Stated Choice Methods," Cambridge Books, Cambridge University Press, number 9780521788304, November.
    2. Jeff Bennett & Russell Blamey (ed.), 2001. "The Choice Modelling Approach to Environmental Valuation," Books, Edward Elgar Publishing, number 2028.
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    Keywords

    Food Consumption/Nutrition/Food Safety;

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