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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
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    Citations

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    Cited by:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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).
    9. 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.
    10. 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.
    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.

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