Add to ORKGA theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in global markets”. This includes “understanding our international customers’ demands for products from New Zealand’s land and water”. This research is funded by the OLW national science challenge from the programme Integrating Value Chains and is one of a series of four reports assessing consumer behaviour and preferences in market. In addition the report examines the consumer’s use of media and technology to obtain information on and/or purchase products. This report is on consumer’s behaviours and attitudes towards purchasing, using and gaining information on beef in California
This study is part of a research programme entitled Unlocking Export Prosperity from the Agri-food V...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The aim of this study is to explore consumer preferences towards selected key attributes in food, be...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The Agribusiness and Economics Research Unit at Lincoln University with the support of research part...
This is a brief report summarising the research undertaken at the AERU on the willingness-to-pay (WT...
The study described in this paper builds on the research above. It is a pilot survey of 100 consumer...
While much of New Zealand’s primary products are exported, it is still important to understand how d...
Enterprises exporting food and beverage products from New Zealand are able to capture higher prices ...
Price premiums for New Zealand’s exported agricultural products can be achieved through the inclusio...
This study is part of a research programme entitled Unlocking Export Prosperity from the Agri-food V...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The aim of this study is to explore consumer preferences towards selected key attributes in food, be...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
A theme of the Our Land and Water (OLW) National Science Challenge is to achieve “greater value in g...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The Agribusiness and Economics Research Unit at Lincoln University with the support of research part...
This is a brief report summarising the research undertaken at the AERU on the willingness-to-pay (WT...
The study described in this paper builds on the research above. It is a pilot survey of 100 consumer...
While much of New Zealand’s primary products are exported, it is still important to understand how d...
Enterprises exporting food and beverage products from New Zealand are able to capture higher prices ...
Price premiums for New Zealand’s exported agricultural products can be achieved through the inclusio...
This study is part of a research programme entitled Unlocking Export Prosperity from the Agri-food V...
The Agribusiness and Economics Research Unit (AERU) at Lincoln University with the support of resear...
The aim of this study is to explore consumer preferences towards selected key attributes in food, be...