Consumers' Characteristics and Preferences in the Australian Beef Market

Luis Emilio Morales; Garry Griffith; Victor Wright; Euan Fleming; Wendy Umberger

Consumers' Characteristics and Preferences in the Australian Beef Market

Luis Emilio Morales
, Garry Griffith
, Victor Wright
, Euan Fleming
, Wendy Umberger

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Beef consumers in Australia have shown differences in their preferences for products and sensitivity to price. This can be explained by the characteristics and influences of each consumer and the effect on expected quality of cues related to health, production process and eating experience. Eating experience is difficult to predict as consumers generally do not have enough information to form reliable expectations. In this context, branded beef can help to signal quality and reduce the degree of uncertainty that consumers experience when shopping. Research has detected premiums for branded beef cuts, where product attributes related to specific preferences had more influence than income and other consumer characteristics. Focus-group research, reported in this paper, has identified different segments, premiums for preferred products and the potential for large-scale differentiation and branding in the Australian market.

Original language	English
Title of host publication	Bridging the Gap between Ideas and Doing Research: Proceedings of the 4th Annual Postgraduate Research Conference
Editors	Terrence Hays
Place of Publication	Armidale, Australia
Publisher	University of New England
Pages	185-210
ISBN (Print)	1921208244, 9781921208249
Publication status	Published - 2010
Event	Bridging the Gap between Ideas and Doing Research 2009: 4th Annual Postgraduate Research Conference - Armidale, Australia Duration: 13 Jul 2009 → 17 Jul 2009

Conference

Conference	Bridging the Gap between Ideas and Doing Research 2009: 4th Annual Postgraduate Research Conference
City	Armidale, Australia
Period	13/07/09 → 17/07/09

Keywords

Agricultural Economics
Applied Economics
Consumer-Oriented Product or Service Development

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https://hdl.handle.net/1959.11/13393

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Cite this

@inproceedings{a63ec794927a4581a0c7744b63d8df8e,

title = "Consumers' Characteristics and Preferences in the Australian Beef Market",

abstract = "Beef consumers in Australia have shown differences in their preferences for products and sensitivity to price. This can be explained by the characteristics and influences of each consumer and the effect on expected quality of cues related to health, production process and eating experience. Eating experience is difficult to predict as consumers generally do not have enough information to form reliable expectations. In this context, branded beef can help to signal quality and reduce the degree of uncertainty that consumers experience when shopping. Research has detected premiums for branded beef cuts, where product attributes related to specific preferences had more influence than income and other consumer characteristics. Focus-group research, reported in this paper, has identified different segments, premiums for preferred products and the potential for large-scale differentiation and branding in the Australian market.",

keywords = "Agricultural Economics, Applied Economics, Consumer-Oriented Product or Service Development",

author = "Morales, \{Luis Emilio\} and Garry Griffith and Victor Wright and Euan Fleming and Wendy Umberger",

year = "2010",

language = "English",

isbn = "1921208244",

pages = "185--210",

editor = "Terrence Hays",

booktitle = "Bridging the Gap between Ideas and Doing Research: Proceedings of the 4th Annual Postgraduate Research Conference",

publisher = "University of New England",

note = "Bridging the Gap between Ideas and Doing Research 2009: 4th Annual Postgraduate Research Conference ; Conference date: 13-07-2009 Through 17-07-2009",

}

Morales, LE, Griffith, G, Wright, V, Fleming, E & Umberger, W 2010, Consumers' Characteristics and Preferences in the Australian Beef Market. in T Hays (ed.), Bridging the Gap between Ideas and Doing Research: Proceedings of the 4th Annual Postgraduate Research Conference. University of New England, Armidale, Australia, pp. 185-210, Bridging the Gap between Ideas and Doing Research 2009: 4th Annual Postgraduate Research Conference, Armidale, Australia, 13/07/09. <https://hdl.handle.net/1959.11/13393>

Consumers' Characteristics and Preferences in the Australian Beef Market. / Morales, Luis Emilio; Griffith, Garry; Wright, Victor et al.
Bridging the Gap between Ideas and Doing Research: Proceedings of the 4th Annual Postgraduate Research Conference. ed. / Terrence Hays. Armidale, Australia: University of New England, 2010. p. 185-210.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Consumers' Characteristics and Preferences in the Australian Beef Market

AU - Morales, Luis Emilio

AU - Griffith, Garry

AU - Wright, Victor

AU - Fleming, Euan

AU - Umberger, Wendy

PY - 2010

Y1 - 2010

N2 - Beef consumers in Australia have shown differences in their preferences for products and sensitivity to price. This can be explained by the characteristics and influences of each consumer and the effect on expected quality of cues related to health, production process and eating experience. Eating experience is difficult to predict as consumers generally do not have enough information to form reliable expectations. In this context, branded beef can help to signal quality and reduce the degree of uncertainty that consumers experience when shopping. Research has detected premiums for branded beef cuts, where product attributes related to specific preferences had more influence than income and other consumer characteristics. Focus-group research, reported in this paper, has identified different segments, premiums for preferred products and the potential for large-scale differentiation and branding in the Australian market.

AB - Beef consumers in Australia have shown differences in their preferences for products and sensitivity to price. This can be explained by the characteristics and influences of each consumer and the effect on expected quality of cues related to health, production process and eating experience. Eating experience is difficult to predict as consumers generally do not have enough information to form reliable expectations. In this context, branded beef can help to signal quality and reduce the degree of uncertainty that consumers experience when shopping. Research has detected premiums for branded beef cuts, where product attributes related to specific preferences had more influence than income and other consumer characteristics. Focus-group research, reported in this paper, has identified different segments, premiums for preferred products and the potential for large-scale differentiation and branding in the Australian market.

KW - Agricultural Economics

KW - Applied Economics

KW - Consumer-Oriented Product or Service Development

UR - http://www.une.edu.au/faculties/professions/Resources/2010confabstracts/2009prcproceedings.pdf

M3 - Conference contribution

SN - 1921208244

SN - 9781921208249

SP - 185

EP - 210

BT - Bridging the Gap between Ideas and Doing Research: Proceedings of the 4th Annual Postgraduate Research Conference

A2 - Hays, Terrence

PB - University of New England

CY - Armidale, Australia

T2 - Bridging the Gap between Ideas and Doing Research 2009: 4th Annual Postgraduate Research Conference

Y2 - 13 July 2009 through 17 July 2009

ER -

Consumers' Characteristics and Preferences in the Australian Beef Market

Abstract

Conference

Keywords

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