This paper follows the review of empirical evidence on the existence of hypothetical bias
(HB) in choice experiments (CEs) presented in Part I of this study. It observes how the …

Food credence attributes (eg, food safety, organic, and carbon neutral production methods)
are quality characteristics of products that cannot be assessed by buyers at the point of sale …

Food safety issues often arise from asymmetric information between consumers and
suppliers with regards to product-specific attributes. Severe food safety scandals were …

This paper assesses consumers' willingness to pay (WTP) for organic chicken using a
choice experiment. Specifically, we examined consumers' WTP for a general organic label …

An increase in the amount of packaging consumed in the US has put pressure on
companies to take responsibility for the entire life-cycle of their product. This study uses …

Food safety systems in emerging markets are currently facing a transformation period,
becoming more stringent because of an increasing demand for safer food. Consequently …

As consumers have become more interested in understanding how their food is produced,
scrutiny and criticism have increased regarding intensified food animal production methods …

The use of antibiotics in livestock farming has been a common practice for many years. As
one of the leading causes of antibiotic resistance, posing serious threats to animal health …

This research used surveys of the public and dairy farmers in the United States to assess
perceptions and attitudes related to dairy cattle welfare. Sixty-three percent of public …

This study uses a conjoint experiment to evaluate seafood consumers' preferences for wild
versus farmed seafood in Rhode Island, while providing an option for farmed products to be …