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Do technological innovations in working conditions influence consumer preferences for chicken meat?

Year: 2025

Type: article

Abstract: This study examines how information about the introduction of innovative technologies that improve working conditions influences consumers' perceptions and preferences for chicken breast. The study uses a discrete choice experiment to investigate the preferences and willingness to pay (WTP) of 663 Italian respondents who were presented with an online questionnaire. To assess the impact of innovation on brand equity, the sample was randomly divided into two groups: the treatment group (T), which received information on the impact of the application of the solutions provided in the innovation plan on employee well-being, and the control group (C), which received no information. The results show that consumers perceive the innovation positively, but the effect on brand equity is not significant. In addition, consumers prefer a lower priced product and the organic option is strongly preferred over all other production methods. Finally, information about technological innovation does not influence consumers' purchase intentions.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.102077

Authors: Giulia Maesano, Vilma Xhakollari, Maurizio Canavari

Institutions: University of Bologna, University of Reading

Language: English

Topic: Economic and Environmental Valuation

Subfield: Economics and Econometrics

Field: Economics, Econometrics and Finance

Domain: Social Sciences

SDGs: Zero hunger, Decent work and economic growth

Open Access status: gold

Estimated APC paid: $2,530