17pgs, In recent years, the number of ecolabels and country-of-origin labels has grown substantially in seafood markets globally. This makes it more difficult for retailers and producers to communicate and demonstrate their differentiating claims to consumers. In addition, it has recently been suggested that there are both costs and supply chain benefits associated with labeling. This paper uses duration analysis to investigate factors that influence product longevity for salmon in grocery retailing. Product longevity influences cost as a prolonged product lifetime reduces costs related to product development and marketing. As has been found for wild-caught whitefish, different retail chains appear to vary in their product labeling strategies. However, in contrast to wild fish, farmed salmon with ecolabels or domestic country-of-origin labels appear to have shorter product life cycles compared to products without ecolabels or with foreign country-of-origin labeling. This is most likely due to the higher control of the production process found in aquaculture.
18 pages, Consumer preferences for food produced using currently prohibited production methods matter, especially in relation to potential trade deals. We conduct four discrete choice experiments examining UK consumer attitudes for food produced using several agricultural production methods currently prohibited in the UK, including chlorine washed chicken. Our results reveal negative preferences for these forms of agricultural production methods whereas EU food safety standards are highly valued. Willingness-to-pay estimates indicate that the positive values for food safety are frequently greater than the negative values placed on prohibited food production methods. Similarly, UK country of origin was highly valued but organic production was less valued. We discuss the implications of these results and, more generally, the use of stated preference estimates in economic modelling underpinning trade negotiations.
25pgs, Plant-based eggs have been recently developed by food practitioners as an alternative to conventional eggs. However, there is uncertainty on how the current egg market will react to plant-based eggs, as well as lack of knowledge about product development and regulations. In this manuscript, we explored this issue by conducting in-depth interviews with egg industries and retailers, as well as with plant-based egg manufacturers. Results show that despite egg manufacturers are struggling to provide an alternative to people who do not consume eggs, they are skeptical that plant-based eggs can replicate all eggs’ nutrients and functionalities. Furthermore, egg industries do not see plant-based eggs as potential competitors to their products, while plant-based egg manufactures argue that they will directly compete with eggs. Also, there is uncertainty on how to label and name plant-based eggs, which has important implications in terms of marketing and policy labeling of these new products.