Consumer perception of food attributes / editors, Shigeru Matsumoto, Department of Economics, Aoyama University, Tokyo, Japan Tsunehiro Otsuki, Osaka School of International Public Policy, Osaka Univeristy, Osaka, Japan.

Contributor(s):

Material type: Text

TextPublisher: Boca Raton : CRC Press, [2018]Description: viii, 298 pages ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781138196841

Subject(s):

LOC classification:

HD9000.5 .C6287 2018

Summary: "Where does food come from? How is food produced? Today, consumers are concerned with numerous attributes of food such as these. Cruelty to animals, food contamination and safety, fair trade practice, genetic modification, organic farming, geographical origin, and sustainability are important attributes. It is important for policy makers, producers, and retailers to understand how consumers value these attributes. This book summarizes empirical findings on consumer valuation of food attributes from various scholarly works, reviews steps taken to meet consumer demand for food credence attributes and also discusses the need to strengthen communication between producers and consumers"-- Provided by publisher.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	HD9000.5 .C6287 2018 (Browse shelf(Opens below))	Available		0000005228
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	HD9000.5 .C6287 2018 (Browse shelf(Opens below))	Available		0000005229

Browsing PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH shelves, Shelving location: Main Library General Close shelf browser (Hides shelf browser)

Previous								Next
Previous	HD8786 B422 Workers on the Nile /	HD896.5 L253M 2016 Land & development in Indonesia : searching for the people's sovereignty /	HD9000.5 .A33 2009 Adequate food for all : culture, science and technology of food in the 21st century /	HD9000.5 .C6287 2018 Consumer perception of food attributes /	HD9000.5 .C6287 2018 Consumer perception of food attributes /	HD9000.5 .D545 2018 Digital food activism /	HD9000.5 .D545 2018 Digital food activism /	Next

"A Science Publishers book."

"Where does food come from? How is food produced? Today, consumers are concerned with numerous attributes of food such as these. Cruelty to animals, food contamination and safety, fair trade practice, genetic modification, organic farming, geographical origin, and sustainability are important attributes. It is important for policy makers, producers, and retailers to understand how consumers value these attributes. This book summarizes empirical findings on consumer valuation of food attributes from various scholarly works, reviews steps taken to meet consumer demand for food credence attributes and also discusses the need to strengthen communication between producers and consumers"-- Provided by publisher.

Includes bibliographical references and index.

There are no comments on this title.

to post a comment.