Consumers’ preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain

This paper analyzes consumers’ preferences for Iberian dry-cured ham, one of the most typical and highly prized meat products in Spain. The data were obtained by a survey carried out between April and May 2006 with a sample of 417 consumers in Extremadura (SW Spain). Conjoint Analysis was used to es...

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Bibliographic Details
Published in:Meat science 2009-12, Vol.83 (4), p.684-690
Main Authors: Mesías, Francisco J., Gaspar, Paula, Pulido, Ángel F., Escribano, Miguel, Pulido, Francisco
Format: Article
Language:English
Subjects:
Biological and medical sciences
consumer preferences
consumers
Consumers’ preferences
cured meats
dried meat
feeding methods
finishing
Food industries
free range husbandry
Fundamental and applied biological sciences. Psychology
ham
Iberian ham
mast fed swine
Meat and meat product industries
meat quality
Segmentation
sensory evaluation
swine feeding
traditional foods
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Summary:This paper analyzes consumers’ preferences for Iberian dry-cured ham, one of the most typical and highly prized meat products in Spain. The data were obtained by a survey carried out between April and May 2006 with a sample of 417 consumers in Extremadura (SW Spain). Conjoint Analysis was used to estimate the relative importance of the main attributes affecting preferences for Iberian ham and to create consumer segments with similar preference profiles. Results have shown that Price and Type of ham are the most important attributes for the choice of ham. Simulation analyses determined the surcharge that consumers are willing to pay for an Iberian mast-fed ham instead of an Iberian ham, thus identifying an ideal cluster for Iberian mast-fed ham.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2009.08.004