Hong Kong consumer preferences for Japanese beef: Label knowledge and reference point effects |
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| Authors: | Ryosuke Kikushima Shinsaku Nakajima Masahiro Takano Nobuhiro Ito |
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| Affiliation: | 1. Policy Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tokyo, Japan;2. School of Agriculture, Meiji University, Kanagawa, Japan;3. Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan |
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| Abstract: | The excellent flavor of Wagyu is becoming increasingly popular all over the world. However, the popularity of Wagyu has encouraged competition for authentic Japanese Wagyu, resulting in the appearance of inauthentic Wagyu beef. To ward off this export competition, Japanese Wagyu producers need to improve and differentiate their value‐added beef. As hardly any past studies focus on the consumption of Japanese Wagyu in Hong Kong, this paper uses a choice experiment to examine the valuation of beef by Hong Kong consumers in terms of country of origin. Data from 250 Hong Kong consumers obtained through a web questionnaire were used to analyze the beef preferences. In addition to the beef's country of origin, its marbling level, the Japanese Wagyu label and reference point effects were considered. The results indicate that Hong Kong consumers place a significant premium on Japanese Wagyu over Australian or American Wagyu. That premium is greater among consumers who have seen the Japanese Wagyu label. Reference price effects were also statistically confirmed. To promote Japanese Wagyu beef consumption, therefore, it is important to make the consumer aware of the advantages of Japanese Wagyu. |
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| Keywords: | choice experiment Hong Kong label reference point effects Wagyu |
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