Consumer Preferences for Quality and Freshness Attributes of Eggs

Abstract

Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.