Gelsani, Cheryl, Loke, Matthew K., Barnes-Mauthe, Michele, and Leung, Pingsun (2015) Seafood purchasing preferences of Hawaii chefs: comparing actual purchase to stated preferences from conjoint choice experiment. Journal of International Food & Agribusiness Marketing, 27 (1). pp. 50-63.

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Abstract

This study investigated if Hawaii chefs use wild seafood products over farm-raised and local over imports. Chefs were asked to estimate their purchases for shrimp, tuna, mahimahi, and salmon. Chefs were also asked to choose products within conjoint choice experiments to indirectly determine their preferences. Price is the most important attribute for shrimp. Hawaii chefs would prefer wild and farm-raised local, fresh shrimp if it were competitively priced over low-priced imported and frozen alternatives. This result can be useful for the shrimp aquaculture industry in Hawaii. The low importance of production method when purchasing seafood should be further explored.

Item ID:	42297
Item Type:	Article (Research - C1)
ISSN:	1528-6983
Keywords:	conjoint choice experiment, chef preference, Hawaii, farm-raised, local, imports, seafood, wild
Funders:	National Oceanic and Atmospheric Administration (NOAA)
Projects and Grants:	NOAA NA09NMF4520171
Date Deposited:	11 Feb 2016 03:13
FoR Codes:	14 ECONOMICS > 1402 Applied Economics > 140205 Environment and Resource Economics @ 80% 05 ENVIRONMENTAL SCIENCES > 0502 Environmental Science and Management > 050209 Natural Resource Management @ 10% 05 ENVIRONMENTAL SCIENCES > 0502 Environmental Science and Management > 050205 Environmental Management @ 10%
SEO Codes:	83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8301 Fisheries - Aquaculture > 830199 Fisheries - Aquaculture not elsewhere classified @ 35% 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8302 Fisheries - Wild Caught > 830299 Fisheries- Wild Caught not elsewhere classified @ 35% 96 ENVIRONMENT > 9605 Ecosystem Assessment and Management > 960507 Ecosystem Assessment and Management of Marine Environments @ 30%
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