Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness...

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Bibliographic Details
Main Authors: Nadia Palmieri, Walter Stefanoni, Francesco Latterini, Luigi Pari
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
consumers’ attitude
functional eggs
camelina
omega-3-fatty acids
egg quality characteristics
willingness to pay (WTP)
Online Access:https://www.mdpi.com/2304-8158/11/4/545

Internet

https://www.mdpi.com/2304-8158/11/4/545

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