IDEAS home Printed from https://ideas.repec.org/p/hal/journl/halshs-00372807.html
   My bibliography  Save this paper

Effect of fibre information on consumer willingness to pay for French baguettes

Author

Listed:
  • Emilie Ginon

    (FLAVIC - FLAveur, VIsion et Comportement du consommateur - ENESAD - Etablissement National d'Enseignement Supérieur Agronomique de Dijon - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne)

  • Youenn Lohéac

    (CREM - Centre de recherche en économie et management - UNICAEN - Université de Caen Normandie - NU - Normandie Université - UR - Université de Rennes - CNRS - Centre National de la Recherche Scientifique, ESC Bretagne Brest)

  • Christophe Louis Martin

    (FLAVIC - FLAveur, VIsion et Comportement du consommateur - ENESAD - Etablissement National d'Enseignement Supérieur Agronomique de Dijon - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne)

  • Pierre Combris

    (ALISS - Alimentation et sciences sociales - INRA - Institut National de la Recherche Agronomique)

  • Sylvie Issanchou

    (FLAVIC - FLAveur, VIsion et Comportement du consommateur - ENESAD - Etablissement National d'Enseignement Supérieur Agronomique de Dijon - INRA - Institut National de la Recherche Agronomique - UB - Université de Bourgogne)

Abstract

The objective of this study was to assess the impact of nutritional information on the willingness to pay for bread. Four French baguettes were presented to 123 consumers who firstly gave liking scores in three evaluation conditions, and who then gave their maximum price (reservation price) they were ready to pay in two information steps. In the first step, the baguettes were presented without any information about their composition. Following this, half the participants received information about the potential health benefits of fibre. In the second step, two baguettes were presented with a ‘source of fibre' label. A similar product hierarchy was observed between hedonic scores and reservation prices. In addition, a significant effect was found on the reservation prices when the ‘source of fibre' label was presented, but no effect was observed when the information concerning the potential health benefits of fibre was given.

Suggested Citation

  • Emilie Ginon & Youenn Lohéac & Christophe Louis Martin & Pierre Combris & Sylvie Issanchou, 2009. "Effect of fibre information on consumer willingness to pay for French baguettes," Post-Print halshs-00372807, HAL.
  • Handle: RePEc:hal:journl:halshs-00372807
    DOI: 10.1016/j.foodqual.2009.01.002
    as

    Download full text from publisher

    To our knowledge, this item is not available for download. To find whether it is available, there are three options:
    1. Check below whether another version of this item is available online.
    2. Check on the provider's web page whether it is in fact available.
    3. Perform a search for a similarly titled item that would be available.

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Ran, Tao & Yue, Chengyan & Rihn, Alicia, 2015. "Are Grocery Shoppers of Households with Weight-Concerned Members Willing to Pay More for Nutritional Information on Food?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 46(3), pages 1-18, November.
    2. Dominic Lemken & Mandy Knigge & Stephan Meyerding & Achim Spiller, 2017. "The Value of Environmental and Health Claims on New Legume Products: A Non-Hypothetical Online Auction," Sustainability, MDPI, vol. 9(8), pages 1-18, July.
    3. Loheac, Youenn & Combris, Pierre & Issancou, Sylvie, 2010. "Food Decision, Information And Personality," 115th Joint EAAE/AAEA Seminar, September 15-17, 2010, Freising-Weihenstephan, Germany 116434, European Association of Agricultural Economists.
    4. Marta Sajdakowska & Maria Królak & Witold Zychowicz & Marzena Jeżewska-Zychowicz, 2018. "Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample," Sustainability, MDPI, vol. 10(4), pages 1-16, April.
    5. Defrancesco, Edi & Perito, Maria Angela & Bozzolan, Irene & Cei, Leonardo & Stefani, Gianluca, 2017. "Consumers’ Preferences for Health Related and Environmental Friendly Food Attributes of Italian Pasta," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 2017(1), June.
    6. Claudia Symmank, 2019. "Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings," Management Review Quarterly, Springer, vol. 69(1), pages 39-74, February.
    7. De Francesco, Edi & Perito, Maria Angela & Bozzolan, Irene & Stefani, Gianluca & Cei, Leonardo Cei, 2017. "Consumers’ preferences for private health-related and public environmentally friendly food attributes: New insights from an ABR approach," 2017 Sixth AIEAA Conference, June 15-16, Piacenza, Italy 261258, Italian Association of Agricultural and Applied Economics (AIEAA).
    8. Defrancesco, Edi & Perito, Maria Angela & Bozzolan, Irene & Cei, Leonardo & Stefani, Gianluca, 2017. "Consumers’ Preferences for Health Related and Environmental Friendly Food Attributes of Italian Pasta," 2018 International European Forum (163rd EAAE Seminar), February 5-9, 2018, Innsbruck-Igls, Austria 276913, International European Forum on System Dynamics and Innovation in Food Networks.
    9. Irene Vilà & Carmen Valor & Raquel Redondo, 2023. "Can implementation intentions increase fibre intake? An examination of the effect of planning and educational information," International Review on Public and Nonprofit Marketing, Springer;International Association of Public and Non-Profit Marketing, vol. 20(1), pages 65-84, March.
    10. Edi Defrancesco & Maria Angela Perito & Irene Bozzolan & Leonardo Cei & Gianluca Stefani, 2017. "Testing Consumers’ Preferences for Environmental Attributes of Pasta. Insights from an ABR Approach," Sustainability, MDPI, vol. 9(10), pages 1-13, September.
    11. Biancamaria Torquati & Tiziano Tempesta & Daniel Vecchiato & Sonia Venanzi, 2018. "Tasty or Sustainable? The Effect of Product Sensory Experience on a Sustainable New Food Product: An Application of Discrete Choice Experiments on Chianina Tinned Beef," Sustainability, MDPI, vol. 10(8), pages 1-24, August.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:hal:journl:halshs-00372807. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: CCSD (email available below). General contact details of provider: https://hal.archives-ouvertes.fr/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.