000			02190cam a2200373 i 4500
001			20566998
003			PTSN
005			20240619150553.0
008			180603s2018 flu b 001 0 eng c
010			_a 2018014322
020			_a9781138196841 _q(hardback) _qhardcover
020			_z9781315296197 _qebook
040			_aLBSOR/DLC _beng _cLBSOR _erda _dDLC
042			_apcc
050	0	0	_aHD9000.5 _b.C6287 2018
245	0	0	_aConsumer perception of food attributes / _ceditors, Shigeru Matsumoto, Department of Economics, Aoyama University, Tokyo, Japan Tsunehiro Otsuki, Osaka School of International Public Policy, Osaka Univeristy, Osaka, Japan.
264		1	_aBoca Raton : _bCRC Press, _c[2018]
300			_aviii, 298 pages ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_a"A Science Publishers book."
520			_a"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"-- _cProvided by publisher.
504			_aIncludes bibliographical references and index.
650		0	_aFood industry and trade _xPublic opinion.
650		0	_aConsumers _xAttitudes.
700	1		_aMatsumoto, Shigeru, _eeditor.
700	1		_aOÌ{u4CF5}ki, Tsunehiro, _eeditor.
907			_a.b10564093 _b21-09-23 _c23-02-21
998			_am _b01-01-00 _ca _d- _e- _feng _gflu _h0
999			_c47742 _d47742