Etiénne Groot

ABSTRACT: The work aimed to study the preferences toward attributes associated with risk perception of beef consumption and regarding different selling points. It was carried out 166 face-to-face interviews, between July and August 2017. The interviews were conducted with the help of a questionnaire with a Best-Worst Discrete Choice Experiment. The results show that consumers prefer to buy rump in neighborhood butcher shops rather than supermarket butcher. The attribute linked to the risk perception of food that weighed most on consumers' choices was the selling point’s reputation. In neighborhood butchers there is a preference for Brazilian rump rather than Uruguayan or Australian meat and people are indifferent tracked meat. The main conclusion of the work is that retailers should focus on building and maintaining a good reputation with their customers, regardless of sales point type 

Key-words: best-worst discrete choice experiment, selling point reputation, traceability, inspection of quality, country-of-origin labeling.

COMO CITAR

GROOT, E. Risk Perception at Different Selling Point of Beef: a best-worst discrete choice experiment approach. Revista de Economia Agrícola, São Paulo, v. 71, 1-13, erea052022, 2024. DOI: https://doi.org/10.56468/1983-7747.erea052022.2024