Are decisions in a real choice experiment consistent with reservation prices elicited with BDM 'auction'? The case of French baguettes

被引：11

作者：

Ginon, E. ^{[1
]}

Chabanet, C. ^{[1
]}

Combris, P. ^{[2
]}

Issanchou, S. ^{[1
]}

机构：

[1] Univ Bourgogne, Ctr Sci Gout & Alimentat, CNRS, UMR6265,UMR1324,INRA,AgroSup Dijon, F-21065 Dijon, France

[2] INRA, ALISS UR1303, F-94205 Ivry, France

来源：

FOOD QUALITY AND PREFERENCE | 2014年 / 31卷

关键词：

Real choice experiment; Willingness to pay; Consistency; Surplus maximization; Price minimization; Preference maximization; Bread; WILLINGNESS-TO-PAY; FOOD; INFORMATION; ATTITUDES; CONSUMERS; QUALITY; BEEF;

D O I：

10.1016/j.foodqual.2011.08.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to compare consumer choices observed in a real choice experiment and their reservation prices elicited with the BDM mechanism in order to assess the rationality of participant behaviors. One hundred and seventy-seven participants tested four French baguettes in each task. For the real choice experiment, participants were faced with 17 scenarios (17 x 4 baguette-price combinations). In each method, participants could select a "no purchase" option. Comparing choices and reservation prices made it possible to assess the rationality of participant behaviors. From a strict economic standpoint, 50% of observed choices were fully rational. When one baguette was actually chosen, the main choice strategy was preference maximization (42.2%), followed by price minimization (26.2%), and then by the combination of both (10.5%); the remaining choices (21.1%), for which no clear strategy could be found, were considered puzzling. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：173 / 180

页数：8