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. 
 - viii, 298 pages ;  24 cm 
<br/><br/> "A Science Publishers book." 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> "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"-- 
<br/><br/><label>ISBN: </label>9781138196841 
<br/><br/><label>LCCN: </label>2018014322 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Public opinion.<br/>Consumers--Attitudes.
<br/><br/><label>LC Class. No.: </label>HD9000.5  / .C6287 2018