pone.0260488.g002.tif (92.53 kB)
Frequency of responses for WTP for food products that are produced with microbial applications.
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posted on 2021-12-07, 18:32 authored by Beshir M. Ali, Frederic Ang, H. J. van der Fels-KlerxNote: WTP_20%, WTP_50%, WTP_80% and WTP_100% refer to respondents’ WTP premiums for 1 kg of food product (consumer potato/wheat bread/tomato sauce) that is produced with a 20%, 50%, 80% and 100% less synthetical chemical use in primary production by replacement with microbial applications, respectively. The figures in the parenthesis refer to number of respondents.
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set prices accordinglimited consumption experiencelatent variable modellingidentifying potential buyersxlink "> analysisresults provide insightsenvironmentally concerned consumersconsumers &# 8217food choice motivesused contingent valuationplant production phasethree food productssynthetic chemical usefood productssynthetic chemicalsresults showoriented consumers291 consumersfood technologiesfood involvementwheat breadvs preventiontomato sauceorientation ).online surveysmicrobial applicationsmainly dependslogistic regressionleast 50least 0descriptive statisticsdemographic factorscrop farmingconsumer potatoesanalysis data
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